5 of the greatest most approachable Classic French cheeses. A selection weighing a minimum of 1.28 Kg, enough for 12 persons.
French classics
Milk, Lactic ferments, salt, rennet.
1) Mothais sur feuille / 180g / Goat/Raw/Animal Rennet / Soft natural / Deux-Sèvres / 25% fat / Its paste is fine, creamy and tastes somewhat sweet when young. During maturing on the leaf, Mothais acquires strong goat animal notes, complemented by woody and dried fruits aromas.
2) Comté fruité AOP /300g/Cow/Raw/Animal Rennet / Hard cooked pressed / Franche-comté /32% fat / notes of citrus and sometimes dried fruits, such as walnuts or hazelnuts. not too salty, creamy and lingering, aged for 8 months minimum, no tyrosine crystals.
3) Half a Munster AOP / 350g / Cow/Pasteurised/Animal Rennet /Soft washed / Alsace and Lorraine / 27% fat /Strong penetrating smell, creamy, yeasty, tangy delicate taste.
4) Saint nectaire fermier AOP/ 200g / Cow/Raw/Animal Rennet / Soft natural/ Auvergne / 27% fat /Cellar smell, earthy, lactic, delicately fruity and nutty yet.
5) Fourme d'Ambert AOP / 250g / Cow/Pasteurised/Animal Rennet / Blue veined / Auvergne / 28% fat /Light cellar smell, mild slightly earthy taste.