4 Outstanding award winning cheeses both tasty and delicate.
 
Chabi, a raw goat's milk soft cheese from Poitou.
Pérail , a silky pasteurised ewe's milk soft white bloom cheese from Aveyron.
Abondance, a raw cow's milk hard cooked pressed cheese from Savoie.
Fourme d'Ambert, a pasteurised cow's milk blue veined cheese from Auvergne.
 
900g of cheese, more than enough for a party of a couple of weeks of daily consumption.