Comte Milk type: Cow s milk Country of Origin: France Pair with: Your favourite Australian Sauvignon Blanc or dry white wine This large cheese from the Jura Mountains in the south east of France, near the Swiss border, has a diameter of 75cm and a weight of 35kg. It takes about 530 litres of milk to make one cheese. The reason for its large size is due to a long tradition. In earlier times, large wheels of cheese had the advantage that they could be stored for long periods of time, keeping throughout the long winter. The method and the area in which Comte is made, have not changed for centuries, and are now controlled by the AOC. Comte is consumed by 40% of the French population and has the highest production figures of all French cheeses. Beneath its hard rind, Comte has a firm and supple centre which just melts in the mouth. Its flavour is a beautiful balance between brown butter and roasted nuts and a stunning sweet and floral finish.
Milk type: Sheep s milk Country of origin: France Papillion Roquefort Pair with: A sweet French wine (such as a Sauternes), sherry or a vintage port An exceptional blue cheese, Roquefort is made to strict AOC conditions from unpasteurised ewe s milk. After being turned 5 times per day to drain the cheese it is then transported to the Fleurines where the magic happens a beautiful process of maturation guided by mother nature. Here you will find natural caves that provide the perfect micro climate for aging cheese, this is the place where all the world s Roquefort is aged. The natural rind on this little beauty should be elegantly shiny and the interior reveals a perfectly white pate that is richly marbled with generous streaks of intense blue in its broad and numerous cavities. On the palate, you are presented with delicately rich, buttery and sweet flavours that provide a slightly spicy yet balanced and long-lasting finish. A cheese to raise expectations when it comes to blue.
Milk type: Cow s milk Country of origin: France Fromage de Meaux Pair with: Sauvignon Blanc or any citrusy white wine Fromage de Meaux is the pasteurised brother of the famous Brie de Meaux, originating from the town of Meaux approximately 50 km East of Paris. This stunning cheese has a fascinating history dating back to the 8 th Century. The interior pate is the colour of straw, with occasional holes which become softer as the cheese ripens beneath its rind. As with Brie de Meaux it presents slightly pungent aromas and complex flavours. It is slightly sweet and smoky with a deliciously rich, concentrated mushroom or truffle flavour. As the cheese matures the flavours marry perfectly and it develops a wonderfully rich, luxurious and oozing texture. Serve this one at room temp!
Fig and Olive Crisps The combination of figs & olives provides a savoury taste sensation of sweet & salty. Perfect with fine brie, blue or cheddar cheese Duck Terrine with Mushrooms Authentically French, this terrine provides a perfectly balanced mix between the Duck Terrine and Cepes which is absolutely delightful!
Jaboticaba Paste Jaboticaba are also known as Brazilian tree grapes and have a distinct tart taste which people often associate with sour cherry or grapes. This paste is just amazing with cheese - try it with soft cheese like brie or goats cheese and it's also beautiful with blues. Veneto Salami This salami is cut medium to fine and contains a higher percentage of pork than beef. It is spiced in the Venetian way and filled into a natural casing.
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