French selection, 7 varities
- Contents 7 french cheese specialities
- cheese types Mountain cheese, blue cheese, soft cheese, affiné cheese
- milk types cow, sheep, goat
- Article number 11000
France’s cheese variety in one selection: seven carefully chosen specialities for varied cheeseboards and hot dishes.
Tommette de Montagne, 300 g
Hand-tended mountain cheese from Savoie with a rich, savoury flavour.
Reblochon de Savoie PDO, 500 g
Delicately savoury cheese from Savoie with a slightly nutty note and a melt-in-the-mouth texture.
Petit Normand Camembert, 250 g
Rich, creamy Camembert made from raw milk, developing a more pronounced flavour as it matures.
Bleu d’Auvergne PDO, 125 g
Creamy blue cheese with a bold, savoury flavour – ideal for sauces, dressings or served with nuts.
Ziegenweichkäserolle, 140 g
Mild, creamy goat’s cheese with a melt-in-the-mouth texture – delicious on bread, in salads or baked.
Grand Maître Roquefort PDO, 100 g
Piquant blue cheese made from raw sheep’s milk, matured in the limestone caves of Combalou.
Grand Maître Elsässer Weichkäse, 500 g
Creamy soft cheese with a reddish washed rind and a savoury flavour – ideal for cheeseboards or served with potatoes.