| Matthews Cheese Cellar 17 Upper Baggot st. Dublin 4 Ireland (Beneath Oddbins) Tel (01) 6685275 Open Mon-Fri. 11.00 - 6.00 |
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©Copyright
Matthews Cheese Cellar 2008
| Chaource A.O.C. – this luxurious cheese from Champagne has slightly more butterfat that Brie. The flavour is subtle but mildly acidic and rich. Delicious with summer berries. €5.00 each |
| Pont l'Évêque A.O.C. meaning ‘bishop’s bridge’ is a traditional monastery cheese from Camembert territory, Normandy. Made with raw milk this one is milder than usual as it is young, but goes well with fruity whites. €4.50 each, 350g – €6.00, €2.50/100g |
| Tomme de Savoie A.O.C. – a very traditional, simple cheese from Savoie made with raw cow’s milk. Like Comté, it is also good with most wines. This one is quite mature at three months so it has quite a full flavour with a piquant finish.Website €2.20/100g |
| Morbier A.O.C. – a very traditional French cheese, named after a little town in the East of France. It has a delicate aroma of fresh hay and is quite deliciously nutty. It is made from morning and evening milk separated by a trademark line of ash. €17.00 |
| Saint Nectaire A.O.C. Fermier – could be my favourite cheese. From the Auvergne is it one of the first cheeses to be granted the A.O.C. (name control). It has an unparalleled fruitiness with a healthy earthy smell and a semi-firm yet somehow very creamy paste. Official Website €17.00 each |
| More: Délice/Triple-crème,
Le Moulis Pyrénées cru, Reblochon A.O.C. fermier, Livarot A.O.C. |
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