We have chosen 3 cheeses to accompnay the Bordeaux wines selected in our tasting case:
Banon AOC (100g)
A stunning little cheese that is pure in taste and looks and has been wrapped in leaves soaked in eau-de-vie to protect it from the big bad world outside.
Please be gentle with it.
Traditionally, this lovely soft cheese from Franche-Comte in eastern France, was made with a layer of morning milk and a layer of evening milk. The cheesemakers would end the day with leftover curd that was not enough for an entire cheese so they pressed the remaining evening curd into a mould and spread ash over it to protect it overnight. The next morning, the cheese would be topped up with morning milk.
Nowadays, the cheese is usually made from a single milking with the traditional ash line replaced by vegetable dye but it still looks fantastic and tastes like a soft Comte.
Fourme d’Ambert (185g)
Fourme d’Ambert is a semi-hard French blue cheese. One of France’s oldest cheeses, it dates from as far back as Roman times. It is made from raw cow’s milk from the Auvergne region of France, with a distinct, narrow cylindrical shape.