SEPTEMBER FRENCH BOARD
SEPTEMBER FRENCH BOARD
Cendre de Niort | Poitou-Charentes, Goat (120g)
Saint Marcellin IGP | Haut-Savoie, Cow (150g)
Tomme de Chartreuse | Haut-Savoie, Cow (300g)
Pont l'Eveque | Normandy, Cow (350g)
Bleu des Causses | Aveyron, Cow (300g)
Box of La Fromagerie Biscuits
Straw Mat for Serving
Cendre de Niort's classically Loire Valley notes of earth with floral aromas; a small farmhouse Saint Marcellin from Savoie is rich, buttery with aromas of fresh-cut hay; Tomme de Chartreuse's subterranean aromas contrasting a fresh nutty flavour; Pont l'Eveque – perfect in September – with orchard fruit flavours & warm aromas; Bleu des Causses, a kind of cow's milk Roquefort, is similarly minerally with rich sharpness.
Scroll down for wine pairings, charcuterie, gift wrap & other additions.
Domaine Dampt, Collan, Yonne, Côte d'Or, Burgundy
100% Chardonnay. Pale gold with an instant fresh grassy sweetness coming through. Light and floral with vanilla overtones and the familiar silky smooth, almost nectar finish. The overall taste is fresh and persistent and should be drunk young. The Tonnerois soil is excellent for vines, combining a good exposure to light and sun with appropriate sloped hillsides and chalky stoney structure, enabling the vines to scramble deep into the soil. Just outside the Chablis district, the Dampt family have owned this estate for generations and are multi-award winning vignerons.
Domaine Lucien Muzard & Fils Santenay, Cote d'Or, Burgundy
100% Pinot Noir. The Muzard family can trace their local roots back as far as 1645 (nine generations). The Santenay is a fine example of the capricious fresh berry notes of the Pinot style (wood fermentation tanks/barrel ageing) and young wines should always be decanted since they retain carbon dioxide which gives out aromas that disappear once decanted. Non-filtered – you will enjoy a true expression of aromas and texture and purity of style.
Casan, Midi-Pyrénées, SW France
A coarse-textured small salame typical of the region. Fruity, peppery and chewy, with earthy undertones of the maturing caves.
Quince paste, slow-cooked to become concentrated, similar to a coarse-textured jelly. Serve with hard ewe's milk cheeses, fresh or aged goat's or blues.
From Sacchi Tartufi in Marche, Italy.
Acacia honey with chopped white truffles. Perfect with a range of cheeses – from creamy goats to spicier and more complex aged cheeses.
The essential La Fromagerie canvas shopping bags available in french grey canvas with the signature La Fromagerie cow, printed in black or white. Made from 100% cotton canvas, these sturdy reusable bags are produced for us by Re-Wrap – a Not-For-Profit Enterprise concerned with social & environmental change. Perfectly sized for a light shopping day – a bottle of wine, some cheese & a baguette.