Cheese & Wine

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Mimolette

Both the Dutch and the French claim to be the originators of this cheese. Also called “Boule de Lille” (ball of Lille) or “Vieux Lille” (old Lille), the name Mimolette means “half-soft”, since the […]

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Camembert

Camembert is undoubtedly the most famous of the French cheeses. It is the king of cheeses, or at the very least the most popular one. It is a mainstay of every cheese plate and […]

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Pont l’Évêque AOC

“Princesse daignez me souffrir Puisque je doys vous offrir Icy que je vous représente Le pont-l’évêque en raccourci S’il vient d’une terre plaisante Il est délicieux aussi.” (Princess if you would be so kind, […]

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Riesling & Goat’s log

A dry Riesling offers a fruity, refreshing acidity and a long flavourful finish that works well against the tangy taste and creamy, crumbly texture of the goat’s cheese. Usage tip Serve with pieces of […]

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Livarot AOC

Livarot, with its orange rind and spicy aroma, has the most pungent flavour of all Norman cheeses. Its name comes from the main town where it was commercialised the most and which defines its […]

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Cantal AOC

It is said that Cantal has existed for 2,000 years. It is also said that it is a natural-born rebel. Cantal is a rustic cheese, modelled on the nature of the land it comes […]

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Syrah & Emmental Block

This deep red wine is characterised by pleasant aromas of wild black fruit and pepper notes which go particularly well with sweet and nutty Président Emmental, leaving a delicious aftertaste. Usage tip Delicious melted […]

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Sherry Pedro Ximenez & Société Roquefort

This naturally sweet wine is highly aromatic, with hints of apple, dried figs and candied citrus fruit. The pleasantly sweet and smooth taste in the mouth is the perfect contrast with the intense, rich […]

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Burgundy Pinot Noir & Emmental Block

It presents a beautifully discreet ruby red colour with a “wild” aroma of red fruits, wild berries and a touch of spices. In the mouth it has a light taste, with a slightly marked […]

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Sauternes & Société Roquefort

Wine with a golden, yellow colour. It has a sweet honey-like nose, spicy (saffron) with dried fruits and candied citrus fruits. In the mouth, it leaves a rich, sweet flavour, a sharp finish and […]

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Saint-Nectaire

Around 1700, Pierre Audigier (1659–1744) praised the cheeses of Saint-Nectaire in his “Histoire d’Auvergne” (History of Auvergne) by writing, “it yields not in goodness to those European cheeses that have the best of reputations.” […]

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Neufchatel AOC

Even though Parisians did not discover it until 1812 thanks to the “Almanach des gourmands” (Gourmands’ Almanac), in all likelihood, Neufchâtel is the oldest Norman cheese. Its delicious heart shape is the product of […]

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Brie

The origins of soft-ripened cheeses are often confused with that of Brie, a true royal gift, literally, since Charles d’Orléans would give it to the ladies of the court as a present! Brie de […]

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Chardonnay & Camembert

Chardonnay shines when served with creamy Camembert. The acidity in the wine cuts through the rich texture of the cheese whilst the subtle flavours of Chardonnay compliments rather than overpowers the rich and buttery […]

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Goat’s cheese

Goat cheeses are undoubtedly the most ancient of all cheeses: in 800 BCE, goats supplied milk and meat in all of the countries on the Mediterranean. Considered for a long time as poor man’s […]

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Abondance AOC

In the Mont Blanc region, the valley of Abondance has been renowned for generations for its cows, its church, its immense ski areas affiliated with Portes du Soleil, but most of all for its […]

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Prosecco & Brie

With a different production process to Champagne, the idea is to capture the fresh fruitiness of the Prosecco grape. Light, crisp and lively, Prosecco is always a party favourite that pairs nicely with rich […]

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Coulommiers

Even though by size it is considered Brie’s little brother, some consider Coulommiers as a precursor to France’s most famous cheese. It can be distinguished by its homogeneous texture, soft but not runny, and […]

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Ossau – Iraty AOC

A shepherd’s snack, a farmer’s dessert, or the pride of a region, being the only AOC cheese of the Pyrenees, Ossau-Iraty is entwined with the history and traditions of these mountains. Characteristics – AOC […]

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Bordeaux Rouge & Camembert

A ruby wine with aromas of red fruit and flowers. The flavour is balanced with a proper acidity and soft tannins, which go together perfectly with rich and creamy Camembert. Eat with fig wedges […]

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Roquefort

Life has never been easy in the Causses, a region where “nothing grows, neither a single vine nor grain of wheat”. However, this landscape was generous enough to give the region the most prestigious […]

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Bleu Des Causses AOC

A little nod to history: Bleu des Causses owes its creation to the AOC recognition of Roquefort! Though both from the same region, they differ in their main ingredient: ewe’s milk for Roquefort and […]

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Bleu d’Auvergne AOC

Bleu d’Auvergne is an Appellation d’Origine Contrôlée (AOC) cheese that is very well-rounded, much like the land it comes from, a land of volcanoes that offers this aromatic and flavourful delicacy. Characteristics – AOC […]

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Cancoillotte

A famous poet reminds us that, “Partout dans la Franche-Comté avec amour on s’en régale qu’on porte jupon ou culotte tous on mange de la cancoillotte” (Everywhere in Franche-Comté, with love we do enjoy, […]

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Fourme d’Ambert AOC

Whether or not its origins actually go back more than a millennium, the legends say that the druids of Gaul blessed the herds that were heading up to graze in the summer pastures. It […]

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Comté AOC

They say that the Sequani, who invaded Franche-Comté before the common era, made cheeses that would keep well to get through the winter. The fruit of an ancestral passion, Comté also has a luxuriant […]

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French Emmental

French Emmental is a modern cheese with ancient roots and often mistaken for Gruyère. The production is characterised by the formation of holes, the “eyes”, by fermentation and a high calcium content. The mountain […]

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Sancerre & Goat’s log

This is a match made in heaven – the delicate and aromatic nature of Sancerre compliments the mild, sharp taste, and aromatic profile in the cheese. The high acidity helps to break down the […]

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Reblochon

From the Savoie region, Reblochon is the product of Savoie farmers’ ingenuity… and of fraud. It first appeared in the Thônes valley in the pastures of the chalky Alpine foothills of the Aravis massif, […]

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Beaujolais & Brie

It presents a beautiful ruby red colour and a nice aroma of wild berries and flowers; it’s not a pretentious wine and when tasting, its freshness prevails, sided with its marvellous sweetness, thanks to […]

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