This cheese is so perfect – it is the kind of cheese that can bring tears to your eyes. The exquisite soft centre is unlike anything else out there on the market today.
Their is only one way to eat Mont d’Or – and that is heated in the oven until the cheese becomes runny (usually no more than 15 minutes). This of course makes a superb starter and talking point. Here’s a great recipe!
This is the French and unpasteurised version of Vacherin Mont d’Or which is made just over the border in Switzerland. It is indescribably creamy and gorgeous with the unmistakable aroma of alpine milk.
Where’s it from?
This AOC Mont D’Or is affineured and distributed by Charles Hennart. Mont d’Or comes in an attractive wooden box.
This is similar to a quality Stilton but even creamier and great tasting all year round. If you’re a Blue Cheese fan this simply has to be tried! Bath Blue is a creamy, smooth blue cheese with beautiful evenly spaced blue veins and a characteristic clean aroma, all in all a classic blue veined cheese made on contract from the milk of other organic herds and matured by us in our traditional stone built ripening rooms.
It is made at Park Farm in Kelston, just outside Bath. Graham Padfield is a third-generation farmer, but the first in his family to make cheese: he started, back in 1993, with Bath Soft Cheese, and this is now the name of the company.
This is a really interesting cheese, it was the winner of a bronze award at the British Cheese Awards.
The makers have given this a cider washed rind cheese, it is unpasteurised and it has this great pungent aroma but a soft piquant flavour. The rind is an orangery red colour and the cheese itself a rich yellow.
To get the creamy flavour and texture, it is washed twice a week for seven weeks which helps to give it the great pungent smell and a soft and rich full flavour.
It is made by John Savage of Teifi Farmhouse Cheese in Ceredigion, Wales and is suitable for vegetarians.
This cheese is absolutely divine. Camembert Calvados is made by a superior Camembert de Normandie AOC having its rind gently scraped off and then it is dipped in Calvados – the famous French Apple Brandy – and a layer of breadcrumbs which then seals the flavour in.
The inside of the cheese is plump and golden yellow and the rind is creamy white. This Camembert is ”AOC Normandy” labeled, which ensures you are buying a cheese of premium quality.
Coulommier has been described as the mother of all Bries. However this description is not correct in as much as it is a Brie, but more that it is the ancestor of all Brie cheeses – it is the original Brie!
It is smaller and thicker than most Bries and has a more buttery colour and taste with a hint of almonds. It is made in the Brie region by Jacques Hennart. This comes as a wrapped 500g circular whole cheese in a wooden case.
This is a French farmhouse cheese, Banon comes uncooked and un pressed with a soft, fine, pale yellow centre. This is imported from Provence and made by the expert Jacques Hennart.
After an affinage of about two weeks the cheese is dipped in eau-de-vie, wrapped in chestnut leaves and tied with raffia. The leaves keep the young, slightly acidic cheese moist and impart a fresh vegetable flavour with a hint of wine.
This is a delightful cheese with a soft creamy texture, a slight tang, and a mild aroma of chestnut leaves.
Banon is quite mild in taste, soft and smooth. The cheese takes on the aroma and the colour from the chestnut leaf and gives the taste earthy tones.
This cheese does smell – it is certainly true – but you must not let that put you off. Munster is a sweet and savoury, simply wonderful tasting cheese which as a long spicy taste.
The tradition in Alsace is to eat ‘Munster au Cumin’ which is Munster, obviously, served with boiled potatoes, cumin seeds and a glass of wine. It is an unpasteurised, washed rind cheese that is rubbed constantly in brine for 2 to 3 months to give its rind a distinct rich orange colour.
This AOC cheese imported by Jacques Hennart is made in the Vosges mountains in Alsace.