Mons Seasonal Selection of Cheese comes packaged in a box and will contain the very best of the seasonal stock. This would make a great present to give any cheese lover or even a great choice for a dinner party to save you the hassle of choosing cheeses that not only work together but also that are in season.
Melun brie has very ancient origins and is often considered to be the ancestor of all varieties of brie cheese. The curd is supple, elastic and not runny. The thin rind is covered with a white bloom marked with red or brown streaks or patches, the result of proper aging. It has a Very fruity flavour with a good bouquet and a strong scent of its terroir.
Roquefort is a pungent ewe's-milk blue cheese from the south of France. It is quite possibly the most famous of all French cheeses: white, crumbly and slightly moist, with distinctive veins of blue mould which all contribute to the delicious salt/sweet tangy flavour. The overall flavour sensation begins slightly mild, then sweet, then smokey, and fading to a salty finish. The king of cheeses and a wonderful addition to any cheeseboard.
Known as the King of Bries, Brie de Meaux is made from well-matured raw cow's milk. This soft and savoury cheese has an earthy aromatic taste with a hint of ammonia.
Chevrotin is a goat cheese made in the Haute Savoie region and is quite different from goat cheeses produced in the LoireValley area. The process of making the cheese is very similar to the one used for Reblochon cheese and gives it a different texture. Chevrotin has an aroma of goat and flowers with a soft nearly sweet taste. Ideally this is paired with a full bodied red white such as Vin de Savoie, or alternatively a crisp white such a St Joseph.
Maroilles is a cow’s milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. The cheese comes in individual rectangular block with a moist orange-red washed rind and a strong pungent smell suggesting fermenting fruit and the flavour reminds smoky bacon. The pate is soft and oily. Best paired with a bottle of Chateauneuf-du-Pape.
Tomme du Berger is a blend of raw sheep and goats milk and matured through brine washing in Provence. The funky, saline pate is gamy and robust in youth, while a bit more meaty and mellowed as it approaches 3-4 months of affinage. It has a very pungent intense aroma.
Vacherin is made using cow’s milk and is a Swiss delicacy. This very pungent and aromatic cheese has a sticky soft pate and a wonderfully rich bouquet. It is often served warmed in its original packaging and eaten like a fondue.
Bleu d'Auvergne is a cheese from the Auvergne region in south-central France, where it has been made since the middle of the 19th century. Bleu d'Auvergne is made in the traditional manner from cow's milk and features blue veining throughout. Its moist, sticky rind conceals a soft paste possessing a grassy, herbaceous, and (with age) spicy, pungent taste. Allow this cheese to drain until it reaches the creamy consistency desired. Bleu d'Auvergne pairs best with dessert wines such as Sauternes.
Considered one of the greatest world cheeses among some cheese lovers, Livarot is a soft, pungent, washed-rind cheese made from cow's milk. Livarot is a very strong smelling cheese and has a full, spicy flavour that gives the cheese a strong personality.
