French Cheese & May Cheese Giveaway

brebisrousse

Just in case you haven’t caught up with us in the social media world, we are running a cheese giveaway for the month of May – Connect with us on our Instagram, Facebook, and Twitter, and you just might win a box of one of the best French collections we’ve put together! A variety of sheep, goat and cows milk! Each cheese is very distinct , yet everyone is equally as tasty!  We’d recommend that you start with Brebis Rousse, and work your way towards Roquefort. However, you can’t go wrong with mixing and matching!

Brebis Rousse – Buttery, salty, and creamy!  This washed rind sheep’s milk cheese is a little bit of an oddity since it’s not easy finding a sheep’s cheese of this nature.  This cheese is extremely smooth, and has a similar consistency to some very runny double creams bries also coming out of France. This is a fantastic after dinner treat!

Selles Sur Chers – Coming out of the Loire River Valley, Selles Sur Chers has a slight goat tone  to it, but its versatility pleases introductory goat cheese eaters or  goat cheese enthusiasts! The vegetable ash on the outside is edible, and doesn’t change the taste of the cheese, as it’s essentially there to protect it! This is the perfect cheese for a Spring afternoon and a bottle of your go-to chardonnay!

Morbier – From the Franche-Comte region, is a semi-soft washed rind, with vegetable ash running through the centre. This was traditionally made from evening and morning milk. As farmers occasionally had left over curd from Comte production. Farmers would pour the remaining curd into a bucket and covering it with vegetable ash to protect it from outside bacteria. The next day farmers would then fill the remainder of the bucket with curds produced that morning. This is a staple cheese that is great on its own, or with a little honey drizzled on slices!

Comte – Also from the Franche-Comte , Comte is essentially the French cousin of Gruyere. Same milk, just made on the other side of the Swiss border. Depending on where you’re from you will have a preference to choice, but you can never go wrong with French Comte! A great nutty and sweet taste, and also used for grating on onion soup or for finishing off a meal!

Roquefort – Probably one of the more intense blue cheeses you’ll meet. In southern France, Roquefort is aged in limestone caves, and gets its name from Penicillium roqueforti, the strain of mold that helps create the strong bluish/green veining in the cheese. It’s great in blue salad dressings,  and have heard it’s great pairing with shots of melted chocolate, but is also recommended to finish off a meal with Roquefort, by pairing it with Sauternes or bolder reds!

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