14 DAYS OF CHEESE AND WINE PROVIDORE TO OPEN MID NOVEMBER AT PIER 35 PORT MELBOURNE. 14 DAYS OF CHEESE AND WINE PROVIDORE TO OPEN MID NOVEMBER AT PIER 35 PORT MELBOURNE.

Take me to Paris! Limited Edition

$85.00

Take me to France!

Because so many of us wanted to be Europe now and we can't we have created a limited edition collection of French Cheese. We only have 25 of these delicious packs, so get in quick whilst you can.

We have four French classics for you to enjoy, the decadence of triple cream Brillat Savarin, two washed rinds Langres and the Soumatrain, alongside a cheeky little French goat chevre.

 

Brillat Savarin Affine selected by Will Studd, Cows Milk Cheese, France, 200g
Brillat Savarin is a decadent triple-cream cheese that is the perfect party pleaser. Deliciously creamy with a slightly chalky centre when young, the texture gradually breaks down until it can be scooped from the centre with a spoon close to its use-by date. Be warned this cheese is very addictive…

Langres Plateau AOP, Cows Milk, Washed Rind, France,180g

Dating back to the 18th century, this mild smooth textured washed rind cheese from the high plains of Langres in Champagne is ripened under a washed rind and is distinguished by a small indented basin in the top, which is sometimes filled with a puddle of Marc de Champagne before it is served.

A red dye extracted from the rocou (seeds of the American annatto tree) is applied by hand which gives the cheese a natural orange colour.

Le Dauphin Soumaintrain, France, Washed Rind, Cow, 200g

Produced from fresh cow’s milk collected from a strictly designated region, the curds are set using traditional, slow, overnight lactic fermentation techniques introduced to the region during monastic times. The young cheese is then matured in humid cellars for a minimum of 21 days where it is regularly washed with a brine solution to encourage the growth of a blushing orange rind veiled with a thin coat of ivory coloured mould.

Mild and creamy with sweet floral aromas when it leaves the dairy, the smooth surface rind of this natural, surface-ripened cheese gradually develops wrinkles and a more pronounced aroma the longer it ages. The combination is a tell-tale sign that the inside has softened to a deliciously rich texture

Jacquin Buchette Goats Cheese, Goats Milk, Fresh Curd, Loire Valley, France,150g

The Loire Valley is known for its picturesque gardens and plentiful fruit production, a result of the few degrees of temperature that the Loire River brings to the region. The abundance of vegetation was recognised by Arab migrants in the 8th century, who left behind goats and recipes for cheese. The region became the starting point of goat’s-milk cheese production in France with varying styles made on both sides of the river.

The simplest is known in France as ‘chevre’: a fresh curd cheese that is eaten plain or sometimes with flavouring, including herbs, fruit, nuts or honey. Jacquin Buchette Plain is a mild and tangy fresh chevre with a slightly moist texture. Great on a cheese board but also a fantastic versatile cooking ingredient. These small logs or ‘buchettes’ have been made for three generations by the Jacquin family.

Oliver Lane Crackers​
Handmade in Melbourne these crackers are thinly cut and baked crisp from artisan loaves. They are gluten free with subtle flavours to add an extra layer of flavour to your cheese. We hope you enjoy the creations from this newly discovered local small business.

In your pack you will find:

Brillat Savarin Affine selected by Will Studd, Cows Milk Cheese, France, 200g
Langres Plateau AOP, Cows Milk, Washed Rind, France,180g
Le Dauphin Soumaintrain, France, Washed Rind, Cow, 200g
Jacquin Buchette Goats Cheese, Goats Milk, Fresh Curd, Loire Valley, France,150g
Oliver Lane Crispbread 

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