| 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
| 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 |
| Brie de Meaux A.O.C. This legendary cheese is made in Meaux, less than an hour’s drive from Paris. Like Camembert it is a soft, bloomy-rind cheese made with raw cow’s milk. It has an affinage of 1 to 3 months. When mature it has a mottled reddish brown rind and a bulging interior, and while it is delicious to eat mature, it is also very good young, with a slight line of chalkiness running through the centre. €10.00/100g |
| Neufchâtel A.O.C. - Don’t be put off by the heart-shape, it’s not a gimmick. It is an inherent part of French cheese culture to use interestingly shaped moulds. This lovely cheese is from Normandy and is made from raw cow’s milk. Its downy, delicate skin is part and parcel of the experience – a delicate, crisp interior - almost like snow – and a little softness just below the rind. It is naturally quite salty with a musty aroma. This one is made by Patrick Chevallier. There are many producers but his would be considered one of the best. €6.00 each |
| We also Stock : Camembert A.O.C. Trad, Camembert M. Harel A.O.C. ,Epoisses A.O.C.,Coulommiers 350g Next Page>> |
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