Made by the same producers of Persille De Malzieu, 1924 blends two milk types to produce a buttery, lightly spiced blue, sweeter than it’s stable mate. Named after the year they brought in the protected name of origin for Roquefort, this cheese would have been known as a Roquefort apart from that fact that it doesn’t go near the caves for maturation.
Unpasteurised Cow & Sheep Milk, Traditional Animal Rennet.
Country of Origin
Beurrerie d'Etrez - Salted Butter (250g)
Cultured salted butter made from pasteurised cow's milk.
Animal breed: Montbeliarde and HolsteinLocation: Bresse, Burgundy
Pasteurized cream, Salt, Lactic ferments.
Beurrerie d'Etrez - Unsalted Butter (250g)
Cultured unsalted butter made from pasteurised cow's milk.
Pasteurized cream, Lactic ferments.
Brie de Meaux
The absolute classic French brie. With rich, cabbage flavours, and an unctuous runny texture, we love this traditional, pungent cheese. A strong cheese, it is also wonderful to add a deep flavour to pies and pastries, but my favourite is simply smeared on bread.
Unpasteurised Cows Milk & Traditional Animal Rennet.
This cheese is only made during the summer months, when the cows are grazing the lush grass fields high up in the ‘alpage’ (mountain fields) in south east France. Matured for more than 12 months, this cheese has a full, nutty, caramelly flavour that goes on long after you have finished eating.
A creamy soft blue cheese from the Auvergne region, central France. Made from cows milk this cheese should come with a warning…HIGHLY ADDICTIVE. Sweet and salty and a little bit too easy to eat.
Pasteurised Cows Milk, Traditional Animal Rennet.
An all year round favourite, this lovely orange cheese from the Champagne and Burgundy regions of France is creamy, fudgy and fruity. Washed in Marc de Bourgogne, an eau de vie made from Champagne grape skins, the delicate moulds on the outside lead to the softening of the paste.
Vacherin Mont D'or (450g)
Made from mid-August to mid-March and wrapped in spruce bark, this is not a cheese, it’s a winter ritual. Rich, earthy, and sweet, this cheese is wonderful eaten on a cheeseboard, or baked in the oven… a clove of garlic, a splash of white wine, and into it dunk bread or roasted vegetables, that’s my Christmas eve sorted.
Unpasteurised Cows Milk, Traditional Animal Rennet.