The bouquet is deeply piquant and aromatic to the nose, showing top notes of meadow grasses and alpine herbs. In the mouth, the texture is smooth and slightly granular, turning creamy when chewed. Flavours are rich and tangy, displaying a mixture of honey, caramel, walnuts, herbs, and salt.
Bleu d'Auvergne is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's... View full product details
This triple cream white mould was created in the 1930’s by Henri Androuët and named after the renowned 18th Century food writer, Brillat-Savarin who claimed... View full product details