AUGUST FRENCH BOARD
AUGUST FRENCH BOARD
Banon | Provence, Goat (200g)
Lou Larzac | Aveyron, Ewe (150g)
Tomme d’Estaing | Aveyron, Ewe (300g)
Lou Bren | Averyon, Ewe (250g)
Zelu Koloria | Pays Basque, Ewe (300g)
Box of La Fromagerie Biscuits
Straw Mat for Serving
Banon: A plump cheese dipped in Eau de Vie and then wrapped in chestnut leaves. As it matures the rind turns from white to creamy gold, eventually developing scattered patches of blue. The pate is melting and rich.
Lou Larzac: In the style of other sheep's milk cheese of the region: creamy, with a slightly running pate, and a supple, bloomy rind. Delicate, smooth and earthy when young - the rind should just barely hold the cheese intact.
Tomme d’Estaing: A new cheese from the wonderful rich ewe's milk of this region. A pressed, uncooked cheese with natural moulds on the crust; the soft texture has a subtle creamy rich flavour and sweet earthiness of the milk.
Lou Bren: Natural washed burnt sienna/orange rind, with a smooth, somewhat sticky texture. The pate is delicate and fruity-tasting, with aromatic earthy aromas and a sharp burnt caramel aftertaste.
Zelu Koloria: A semi-hard cheese with the blue veins parsleyed through the dense rich mellow cheese. The natural brushed rind is quite dry when young, but as the cheese ages becomes a little moist, giving the cheese an extra tangy richness. Frequently described in the cheese room as our most complex blue, the range of flavour is impressive – from sweet butter, to farmy straw, to lemon zest, pepper, and bosky minerality.
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Domaine Dampt, Collan
100% Chardonnay. This multi-award winning vineyard produces this wine from a parcel of old vines that lie alongside the Grand Cru vineyards of Les Clos & Vaudesiers. This finely balanced wine shows huge finesse and intensity, with warm summer hay aromas tinged with a concentration of bone dry minerality, with keeps its freshness longer in the mouth.
Puisseguin, Saint Emilion
Why do we like Bordeaux wines? It suits the British palate and also the style picks up the best points in British cheeses, especially the diverse selection being produced now by artisan cheesemakers. Silky, with soft tannins and beautiful scents of ripe red and black fruits, cinnamon spice and an elegant finish. Great with meat or fish and game - a great dinner party wine.