| Matthews Cheese Cellar 17 Upper Baggot st. Dublin 4 Ireland (Beneath Oddbins) Tel (01) 6685275 Open Mon-Fri. 11.00 - 6.00 |
| Other Goat's cheeses that we highly recommend.. | |
| Other French cheeses |
| French Hard Cheeses |
| French Semi-Soft Cheeses |
| French Blues Cheeses |
| French Soft Cheeses |
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©Copyright
Matthews Cheese Cellar 2008
| Pouligny St. Pierre A.O.C.-
Typical Loire Valley chèvre, a deliciously fresh tasting cheese
in traditional pyramid from. Like all goat's cheese it begins mild
and snow white wheb it is young and gains more depth of flavour along
with a pretty, mottled rind. Try with a crisp Sancerre or Pouilly
fume from the same region. €7.00 each |
| Selles sur Cher A.O.C. – a classic goat’s cheese from the Loire/Centre region of France. Firm in texture but moist with some mould on the washed rind and a tart flinty flavour. Should pair well with crisp Sancerre type whites. €5.00 each |
| Crottin Frais - These simple goat’s cheeses are from the Loire valley and are great on their own as well as part of the cheese board. Try going against convention and have it with a fruity white instead of the usual dry Sancerre. Try Chardonnay, or better still a Spanish Albariño. €2.00 each |
| Chabichou du Poitou A.O.C. – made in France’s Loire valley - the region famous for Sancerre white wine, this little goat’s cheese is mild but still has plenty of character. It is one of the nuttier goat’s cheeses, with a compact interior. Good to eat young (3 weeks), ripe (6 weeks) or more dry (2 months). €5.00 each |
| Rocamadour ,Banon de Provence A.O.C., Crottin Pasdeloup A.O.C., Crottin Chavignol A.O.C.>> |
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