Morbier (cow) 300g • Comte d'Estive Reserve (cow) 300g • Vacherin du Haut-Doubs (cow) 500g • Bleu de Gex (cow) 300g
LA FROMAGERIE Cheese Biscuits • LA FROMAGERIE Bag • Gift Wrap
Please read our FAQs before ordering. If you require a list of allergens, please email firstname.lastname@example.org.
P. Louis Martin NV Brut
70% Pinot Noir & 30% Chardonnay. This is a delicious Champagne, we chose it in particular (after trying a lot of Champagnes!) as it paired so well with our cheeses. It has a bright golden robe with a toasty, buttery nose. Delicate bubbles with a good balance between power, gentle acidity & freshness with a long, clean & elegant finish.
Handmade in North Wales using wood from sustainable sources, these oak serving boards are finished with a food-safe mineral oil/beeswax blend. As each board is handmade, each piece is slightly unique with slight variations in colour or wood grain pattern that add a level of interest to the pieces.
Total length of board, including handle, is 30cm long x 16cm wide x 2cm high. Handle measures 10cm long x approximately 4cm wide.
TAKE CARE OF YOUR BOARD ….
Don’t put it in the dishwasher and & don’t leave it soaking in water. Sterilise with boiling water and dry at once. Every month, rub it down with food grade wax or oil to help preserve it.
Midi-Pyrénées, SW France
A coarse-textured small salame typical of the region. Fruity, peppery and chewy, with earthy undertones of the maturing caves.
VIN DE PAYS D'OC, FRONTON
50% COLOMBARD & 50% SAUVIGNON BLANC
The vineyards of jean-luc & frederic ribes are situated south of toulouse & this light, zesty wine is produced from the vines of the next property as their own land is used almost entirely for red wine production. The grape varieties give a really intense aroma of grapefruit, orange & exotic fruits while the taste is fresh with an aromatic long finish. Served chilled as an aperitif or with light cheeses & simple meals.
ADD ONE OF PATRICIA'S BOOKS
BY PATRICIA MICHELSON
'Discover, eat & cook the world's best cheeses'
Paperback. 214 Pages. Winner of the 2002 Gourmand World Cookbook award for Best Single Subject. Signed by the author.
The ideal book for the lover of cheese. It will show you just how easy it is to make fresh cheese at home; how simple it is to make fondue and fantastic cheeseboards; excite you with descriptions of exotic journeys to track down obscure cheeses; and tantalise you with recipes for all tastes and occasions. It is for anyone who has a desire to experience new sensations – and who wants new ways to love cheese.
BY PATRICIA MICHELSON
Foreword by JAMIE OLIVER
A GLOBAL JOURNEY OF TASTE, TRADITION & TERROIR
HARDCOVER. Nominated for Guild of Food Writer ‘Food Book of the Year 2011’.
Patricia Michelson opens the door of her award-winning Cheese Room at Marylebone's celebrated La Fromagerie. In these pages Patricia shares her expert knowledge of the mysterious work of 'affinage' and invites you to explore the world of artisan cheese.