ÉLITE – The Exceptional French Cheeseboard Selection

PETIT MUNSTER AU LAIT CRU
Cow, Raw Milk
Supple and buttery. A sweet milk flavour and a touch of spice.
Originally made by monks, and named after a Munster village (from the Latin monasterium). Locals sprinkle on cumin or caraway seeds and enjoy it with a glass of fruity Alsatian white wine.

BRILLAT SAVARIN 200g
Cow, Raw Milk
Rich, ice cream texture. Buttery, with crème fraiche notes maturing to meaty ‘mushroom’.
An intensely rich and luscious cheese, made with the addition of cream, with notes of button mushrooms and crème fraiche.

TOMME DE SAVOIE 200g
Cow, Raw Milk
Mountain forest aroma. Rich and fudgy texture. Earthy flavour.
A true Tomme de Savoie, from a time before the rise of industrialised cheesemaking. Redolent of a woody wonderland, this is a cheese of great structure and complexity.

ÉTOILE DE GÂTINE
Goat, Raw Milk
Pretty and petite. Velvety and delicate. Sweet and nutty.
Made at a tiny dairy in Verruyes, these unique little stars are the cherry atop a perfect festive cheeseboard. Delivered fresh to Rodolphe’s caves, they are aged for only a couple of weeks before he sends them on their ‘Milky Way’