JULY FRENCH BOARD

July 2018 French Board web.jpg
July 2018 French Board web.jpg

JULY FRENCH BOARD

55.00

CHEESE

Rouelle | Tarn, Goat (250g)
Chaource | Champagne, Cow (250g)
Tomme de Chartreuse Fermiere | Savoie, Cow (300g)
Casinca | Corsica, Goat (350g)
Bleu des Causses | Rouergue, Cow (300g)

ACCOMPANIMENTS

Box of La Fromagerie Biscuits
Tasting Notes
Straw Mat for Serving


Rouelle: A fragile cheese when fresh and young, with a texture almost like mousse, and a creamy floral tang that becomes richer with ripening. The flavour is reflective of the terroir and has a herbaceous, brittle minerality found in many of the wines of the region. In the shape of a wheel (a circle with a hole in the middle), the top of the cheese is dusted with fine charcoal. Best season is March to October.
Chaource: Semi-soft, with a dense crumbly texture and a natural white bloomy rind. Formed in a solid drum shape, the edges just below the rind melt with a little ripening in a humid cellar. When young, the taste is light, lactic and curdy. As it matures the flavours deepen, with a long, earthy, sea-salt finish. A useful accompaniment to Champagne.
Tomme de Chartreuse Fermiere: The traditional method of heating the milk in a copper pan enhances the flavours of the wonderful milk from cattle grazing on sweet floral pastures in the Chartreuse Valley. The rind is washed in a salt/water brine which halts the growth of moulds but also gives a bosky flavour to the cheese too. The aromas are classically earthy, with the pate giving forth lovely depths of fruit & nut. In more aged versions a natural boskiness presents itself. Perfect to enjoy with local Gamay & Mondeuse wines.
Casinca: Soft springy texture with a tender orange rind from the brine and ferment washing. The taste is rich and mellow, with definitive goaty flavours coming through, as well as a real sharp nutty taste. The eastern coast of Casinca (close to Bastia) is a wild untouched region with the maquis bushes giving extra floral flavours to the goat’s milk as they roam and forage.
Bleu des Causses: A stylish blue cheese, gutsy and aromatic in the style of Roquefort. Crumbly-creamy, with well-defined blue moulds partnering full-bodied wines admirably. Lovely when used in cooking – especially when mashed with a good quality butter, making a delicious topping for melting over steaks – or adding to creamy dressings for salads. The sweet wines of Bergerac are a great partner, but we also like to match rich reds with spice and fruit coming forward. If you are preparing a cheese board with southwest French cheeses then this is the style of blue you should reach for.

Scroll down for wine pairings, charcuterie, gift wrap & other additions.

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Gift Wrap
5.50

We place your cheese board into one of our smart branded black boxes.

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PAIRING WINES

SANCERRE
25.50

Chavignol, Loire

100% Sauvignon Blanc. Pascal Thomas's flinty earthy classic is the desired accompaniment for the local goat's cheese. It is also wine that can be matched with sushi. This area of the Loire has a more continental climate – summers are hot but short. The soil is a mixture of limestone, sand & chalk known as "Tufa" – the best of which comes from the chalky hills around the town of Sancerre. This is an incredibly vivid wine with grassy gooseberry aromas and plenty of acidity.

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DON QUICHOTTE
19.65

Chateau Le Roc, Cotes de Frontonnais

60% Negrette, 40% Syrah. This cuvée is from a selection of plots planted on stoney alluvial soil termed 'boulbenes' in the region. It is low clay with white sandy loam and naturally acidity which all goes into the big flavour profile of the wine, as well as the importance of terracing the vines to allow free drainage. The grapes are not crushed, but placed in tanks and gravity slowly presses the juice. A different working approach called 'punching' promotes flavour but softer tannins. The immediate aroma is violet and liquorice and once in the mouth there is a burst of rich fruity flavours with a white pepper hit. Fine and silky, with a wonderful length.
 

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ADDITIONAL ACCOMPANIMENTS

CAMEMBERT AUX TRUFFES
30.00

Unpasteurised Cow Milk
Normandy
400g

A Camembert with a filling of mascarpone and chopped black truffles. This is a rich and decadent combination. The truffles bring out the earthy, brassica notes of the cheese, while the Camembert rounds the flavour of the truffle into a massively aromatic depth. Made in-house by our cheesemongers, it is ideal for parties of 4 - 6 guests.
 

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SAUCISSON DES PYRENEES
10.35

Casan, Midi-Pyrénées, SW France
200g

A coarse-textured small salame typical of the region. Fruity, peppery and chewy, with earthy undertones of the maturing caves.

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MIEL DES PYRENEES ROSEMARY HONEY
12.75

Pure rosemary honey from the heart of the Pyrenees.

Cold pressed.
Unfiltered.
Unpasteurised.

 

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LA FROMAGERIE SEASONAL CHUTNEY
7.95

Throughout the year our kitchen brings down from the shop floor the loveliest seasonal ingredients and makes jams, marmalades & chutneys to last us through the colder months. Made in small batches, the ingredients change frequently throughout the year to ensure the freshest produce goes into our chutneys. Gorgeous alongside a cheese board but perhaps best on a simple sandwich with a slice of farmhouse cheddar!
 

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