| 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 Chesses that we highly recommend.. | |
| St. Tola | |
| Chabichou | |
| 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
| Rocamadour - This cute little chèvre is made from raw milk in the French Dordogne. It is best eaten young and fresh when the rind is edible. Recommended in summer and autumn. Good on its own or with something sweet, try with a light fruity red or white wine. €1.60 each |
| Crottin Pasdeloup A.O.C. - This simple goat’s cheeses from the Loire valley and is great on its own as well as part of the cheese board. Have it with a fruity white instead of the usual dry Sancerre for a change. €2.00/100g |
| Crottin Chavignol A.O.C. - A classic from the Loire Valley in the midwest of France. It has a grey rind which is light and edible when the cheese is young and the interior is light in texture. When it is slightly older the rind can get bitter and a bit tough but the cheese is delicious, denser in texture with a more pronounced flavour. Delicious with honey. €2.50 each |
| Banon de Provence A.O.C. - Instantly recognizable by its beautiful envelope of chestnut leaves, Banon is a goat's milk cheese which is, unfortunately, often sold overripe or is badly stored and tough around the edges. It is delicious either fresh, when the interior is white, slightly firm and the rind is but a delicate layer - part and parcel of the experience; or ripened a wee bit more, when the interior is soft and the now stronger cheese has a definite nuttiness and aroma of fermentation due to the fact that the leaves are soaked in booze before the cheese is wrapped. €7.00 each |
| St. Maure de Touraine - Named after the principal market town in Touraine, Sainte Maure is easily recognisable for its elongated shape with straw running through it for support. It has a black/grey mouldy rind and a firm-firmish (depending on its age) interior. A typical Loire valley chevre, it is relatively mild. Made with raw goat's milk and aged one to two months. Official Website €8.00 each |
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