We won’t be travelling to France anytime soon, now you can go there through cheese. Experience four very different French cheeses in one collection - goat, blue, camembert and double cream all the classics in one delicious pack.
Jacquin Buchette Goats Cheese. 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.
Le Conquerant Camembert. Handmade in the Pays d’Auge region of Normandy, its secret lies in the use of traditional cultures, moulds and yeasts, and of course rich Normandy milk. The popular box and wax paper wrap create a microclimate that encourages the chalky heart of a young cheese to slowly break down over three to four weeks, eventually becoming deliciously soft and fudgy by the use by date.
Le Dauphin Double Crème. This small but decadent soft ripened, double cream cheese is produced in Bourgogne, and takes its name from the term once used to describe the heir apparent to the throne of France. Handmade from local cow’s milk and added cream using traditional techniques that date back to monastic times. The protective lidded wooden box and old fashioned wax-paper wrap create unique micro conditions that allow the carefully selected surface moulds to slowly ripen the fine, chalky interior of the cheese over 3-4 weeks. This delectable treat is ideally served at room temperature close to the use-by date, after the centre has broken down to a soft unctuous texture, with a distinctive creamy lactic finish .
Papillion Roquefort. Part of what makes this cheese a stand out amongst its peers is the use of a special mould grown on rye bread deep underground in the company’s caves during autumn. This is ground into a fine powder and used to seed the young curds during cheese making. A classic French blue.
This pack contains:
Jacquin Buchette Plain 150g
Le Conquerant Camembert 150g
Le Dauphin Double Crème 200g
Papillion Roquefort 125g
Oliver Lane gluten free crispbread