Posts tagged French
Truffle Delice

Truffle Delice des Cremiers is a soft-ripened triple crème cow’s milk cheese from Burgundy, France. Delice is so sumptuous it delivers that wow factor whenever you taste it. Made with cream, double cream, and crème fraiche it is essentially a mini Brillat-Savarin. To take it a step further this one has a layer of truffles in the middle.

Wine Pairing: Olivine Brut or Shimmer Frizzante

Read More
Roucoulons

Roucoulons is a bloomy rind, cows milk cheese produced by Fromagerie Milleret in Franche-Comte region of France. It is a soft ripened cheese with a pale, orange colored rind. Its pate is ivory colored and creamy in texture. It is mild but has rustic, earthy and beefy components to its flavor. It is marketed as a “love” cheese with hearts on its packaging and its name deriving from the French word “roucouler” which means to talk fondly or amorously.

Wine Pairing: Viognier, Traminer or Rose

Read More
La Buche D'Affinois

The silky smooth texture of this crowd pleaser is created using Jean-Claude Guilloteau’s unique combination of ultrafiltration techniques, overnight lactic fermentation and careful selection of traditional surface moulds. The result is a soft creamy cheese with a silky mouth feel and sweet buttery finish.

Wine Pairing: Olivine Brut or Shimmer Sparkling

Read More
Gillot Normandy Camembert

Gillot is a delightful Camembert, with a smooth velvety rind, and soft fruity centre. What is truly distinct about this cheese is its origins. The gillot creamery was founded in 1912, and is still a family operated fromagerie. They endeavour to preserve traditional Norman cheese, and if you’ve had the pleasure of tasting Gillot, you’ll agree they have succeeded.

Wine Pairing: Olivine Brut or Shimmer Frizzante

Read More
Fourme d'Ambert

Considered one of France’s oldest known cheeses; possibly dating back to Roman times. Made with pasteurised cow’s milk, this tall cylindrical cheese is matured in underground tunnels in the Auvergne. The rind is powdery grey, the interior dense, supple and sticky.  Earthy tones with hints of mushroom and a delicate sweetness.  

Wine Pairing: Liqueur Verdelho, Muscat or Cane Cut Traminer

Read More
Chaumes

Chaumes is a round, soft-ripened cheese with a bright orange washed rind and an ivory paste. The rind appears after several washings of the crust, along with brushing with some ferments. Chaumes is distinguished by soft, springy texture a rich, creamy paste and a hazelnut aftertaste.

Wine Pairing: Shimmer Frizzante or Viognier

Read More
Brie Couronne  

This is not a middle of the road Brie but a French – rich tasting, double cream Brie with a creamy texture and slight mushroomy, zesty and peppery characteristics. This Brie is made from ultra-filtrated cow’s milk. Removing some of the water content boosts that divine texture on the palate.

Wine Pairing: Olivine Rouge, Shimmer Frizzante or Merlot

Read More
Bleu D’Auvergne 

Ivory in colour & dotted with blue-green mould from the Roqueforti penicillium. Blue D’Auvergne is aged for a minimum of 4 weeks by which time the cheese starts to showcase its grassy & herbaceous flavours. The rind is moist and sticky unveiling a soft paste with a smooth texture.

Wine Pairing: Liqueur Verdelho or Cane Cut Traminer         

Read More