| 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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| More French cheeses | ||||||||
| French Hard Cheeses | ||||||||
| French Soft Cheeses | ||||||||
| French Blues Cheeses | ||||||||
| French Goats Cheese | ||||||||
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©Copyright
Matthews Cheese Cellar 2008
| Reblochon A.O.C. - This very traditional cheese originates in Savoie where it was once used as a method of taxpaying by the dairy farmers. But some shrewd farmers would only partially milk the cows until the tax collector had left - and then milk the cow again (re-blocher meaning to re-milk in French). Now this raw cow’s milk soft cheese is best known for its use in the famous Savoyard dish tartiflette where the cheese is melted over hot spuds and lardons in a hugh pan. Rib-sticking hearty food to the max. €15.00 each, €2.80/100g, €5.00 each |
| Le Moulis - This cheese is a winner. Brimming with flavour – aromas of dried fruits, earth and fudge – and an extremely more-ish creamy meltiness in texture. Made in the typical Pyrenees mould with raw cow’s milk. It is a semisoft (or semihard) cheese with many tiny holes and a thick barky rind. This one comes from a small producer in Bethmale. €2.50/100g |
| Fougerus - Fougère means fern in French, and this reflects the ferny land where this cheese is produced, in Brie, less than hour's drive from Paris. It is like Brie but Eaten young with plenty of chalkiness in the centre. Mild, simple, delicious. €1.50/100g |
| Livarot - Another one that varies from producer
to producer, this meaty washed-rind cheese is like a meal in itself.
Made in Normandy from (not necessarily) raw cow's milk it has a characteristic
strip of straw around it. The pate is on the firmer side for a soft
cheese, with lots of tiny holes. Great with a yeasty fruity beer.
€7.00 each, € 2.50/100g |
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