Tier 1: Vacherousse d’Argental

Vacherousse d’Argental is a very smooth, creamy French cheese, made from fresh cow’s milk produced in the
Lyonnais region of France.

The rind of the cheese is first washed with brine and annatto (a natural orange
colourant) before it is matured for a minimum of 2 weeks, during which time the exterior develops a lovely
orange, white mottled mould. The cheese is wonderfully creamy with a texture of thick clotted cream and has a
fresh, floral flavour!

An extremely special cheese which is not often seen in the UK, and a wonderful colourful addition.

Tier 2: Tomme De Savoie

Another French beauty. Tomme De Savoie is the oldest of all the Savoie cheese family dating back to ancient
times.

Tomme, meaning a small and round cheese, is usually always combined with the region or town of origin.
In this case this unpasteurised cows milk cheese is from France’s mountainous eastern region of Savoie in the
Rhone Alpes. It has been lightly pressed for a semi-soft texture and aged from 2-4 months. This light pressing
results in the cheese having lots of little holes or eyelets when finished. The cheese is made from the skimmed
milk left over from butter making and it has a rustic, earthy, simplicity. Expect some tang, along with either a
mushroom or dried fruit aromas depending on seasonal Alpine grazing conditions.

A stunning cheese for any occasion.

Tier 3: Persille De Chevre

You really are in for a treat with this wonderful cheese. This unique and original blue cheese produced near Paris
is simply sublime. This wonderful cheese is a mixed milk cheese being made with 90% goats milk and 10% cows milk, with a lovely mottled grey rind which becomes darker during the maturation which can last up to 3 months.

Its interior is white and mild, marbled with blue veins and the taste is well balanced between the goats slightly
lactic and salty tones combined with the deep blue tang.

Tier 4: Coulommier

Coulommier is a soft French cheese with a lovely velvety bloomy rind. A kind of little cousin to the more stella Brie de Meaux. Coulommier is not to be underestimated and we absolutely love it!! It’s smaller in size than its cousin, but creamier on the palate and its flavours are more subtle, and less overtly mushroomy. It’s carefully cultivated ripening in high humidity makes for a rather wonderful little cheese which pairs brilliantly with a glass of fizz or two!

Tier 5: Coeur Neuf Chatel

We heart this cheese……..quite literally!

This famous little cheese comes from Neufchatel in northern Normandie. The legend goes that in the 100 Years War, the young maidens of Neufchatel-en-Bray offered this cheese to their gallant English conquerors. To the delight of the priests, they ate the cheese and thought they were in heaven, as the shape reminded them of angels wings! The taste is mushroomy but delicate and similar to Camembert. The dry rind is velvety white and its gold interior is wonderfully unctuous and creamy

Make sure you order extra so all your guests get to try this wonderful cheese!