| Matthews Cheese Cellar 17 Upper Baggot st. Dublin 4 Ireland (Beneath Oddbins) Tel (01) 6685275 Open Mon-Fri. 11.00 - 6.00 |
| More French cheeses |
| French Hard Cheeses |
| French Semi-Soft Cheeses |
| French Blues Cheeses |
| French Goats Cheese |
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©Copyright
Matthews Cheese Cellar 2008
| Langres A.O.C. - not just a pretty face. It comes from Champagne, and is perfect for after dinner, an unctuous cheese with a chalky interior, a perfectly balanced texture with a taste to match. €5.50 each | |
| St. Marcellin - a full cream indulgent number, good in the spring and summertime. From the Rhone region, this beautiful cheese is traditionally presented in a little dish. It is great heated briefly in the oven and devoured with crusty bread, and perhaps a glass of local wine. €4.00 each | |
| 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 | |
| Munster A.O.C. - From Alsace, this stellar washed rind cheese was traditionally made in monasteries by the same monks who also made beer in their spare time. It has a beautiful pink rind with a pale interior and soft oozing texture. The flavour is typically full and fruity. Absolutely delicious at the moment.€ 3.00/100g, €13.80 each | |
| Fleur du Maquis/ Brin d’Amour – from Corsica, where most of the cheese is made from sheep’s milk. Traditionally Corsican cheeses are matured in the herbs of the Island – rosemary and savoury. It tastes of the Mediterranean! - a slight saltiness. A fruity, lively wine compliments it's herbal aromatic qualities. €4.40/100g | |
| More : Livarot, Coulommiers 350g, Epoisses A.O.C., Brie de Meaux A.O.C.,Camembert M. Harel A.O.C, Camembert A.O.C Trad.>> |
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