PATRICIA MICHELSON'S SUMMER CHEESE BOARD
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PATRICIA MICHELSON'S SUMMER CHEESE BOARD

PATRICIA MICHELSON'S SUMMER CHEESE BOARD

$74.30
PATRICIA MICHELSON'S SUMMER CHEESE BOARD—
$74.30

The Story

 

Our founder, Patricia, has selected the perfect cheeses that she will be enjoying over the summer months.

Designed to feed 5 people as part of a cheese and wine evening, or 8-10 people to enjoy after a meal. 

Summer cheese is not all about light soft and lactic cheeses - at least not for me.

If the weather is hot and we're spending more time outside, then I want my cheeseboard to be hot and spicy too.  Especially if I'm enjoying a chilled glass of wine whether White, Rose or a Beaujoalis (which is always lovely chilled as well as our Provencal wines from Valdition vineyard in Orgon just next door to the beautiful village of Eygalieres on the edge of the Alpilles.  

I have chosen five cheeses that will definitely spice up your life, giving you rich and sensorial tastes that frankly don't need much else other than the wine, although I am partial to the black crinkly Provencal Nyons olives as they are a little drier than other olives and have a lovely salty meatiness to them.  The Banon Feuille from the Jabron farm in Sisteron (we have a story on the website about this farm) is a superb goat cheese that I long for all through winter and when they arrive just after Easter it heralds the start of the summer goat season.  The tomme from Savoie has a light grassiness but the familiar earthy hit from the cellar ageing gives depth.  The Formai de Mut is an alpine Piedmont cheese that  has a fruity depth and works so well in the roadmap of this tasting board. 

Cupidon has been one of the stars in the Cheese Room and its rich and mellow taste are a perfect foil for he harder cheeses before going for the big finish with the Spanish blue Valdeon.  It's hot, spicy and full of Spanish vibrancy;  a perfect ending to a great cheese board.  I do hope you enjoy the cheeses I have chosen, and have a wonderful summer.

PLEASE NOTE:

During the hot spell we cannot guarantee your cheese will arrive at a chilled temperature even though we have added more frozen blocks to the box.  As soon as the cheese arrives at destination please put straight into the fridge.  We would suggest you consume the cheeses more chilled rather than bring to room temperature again.  However, please think carefully before ordering during this hot spell.  

CHEESE

  • Banon Feuille | Provence. Unpasteurised Goat Milk (100g). A plump cheese dipped in Eau de Vie and then wrapped in chestnut leaves. With age the flavour becomes more pronounced and stronger. 
  • Tomme de Yenne | Savoie, Unpasteurised Cow's Milk. (200g). This lovely cheese from the French Alps has a creamy, buttery texture, with grassy, slightly earthy notes. A grey bloomy rind.
  • Formai du Mut | Lombardy. Unpasteurised Cow's Milk (200g).  A versatile cheese, taking its name from the word for "mountain" in the local Bergamascan dialect. It has a thinner, paler rind when young giving the cheese a more malleable texture. However with more brine rubbings during the ageing process, the smooth rind becomes darker and very hard and the cheese becomes a delicious fruity and fragrant morsel. 
  • Cupidon de Brebis | Col de Fach, Loubieres, Unpasteurised Ewe's Milk  (250g). A delightful small creamy cheese with a band of spruce to give a sappy earthy finish.  A perfect cheese for those who love rich, melting styles.
  • Picos de Europa |  Leon, Pasteurised Cow & Goat's Milk (200g).  Cow’s milk blue cheese with goat’s milk added at times of year when milk is more readily available, & covered in vine leaves. A rich & creamy cheese with well spread blue moulds & a tangy taste similar to Roquefort. Younger cheeses are more crumbly & less intense.

  • Box of Cheese Biscuits
  • Tasting Notes

 

To add gift packaging please purchase a LA FROMAGERIE gift box here.

PLEASE ENSURE TO SELECT THE CORRECT DELIVERY OR COLLECTION OPTION AT CHECKOUT.


Description

 

Our founder, Patricia, has selected the perfect cheeses that she will be enjoying over the summer months.

Designed to feed 5 people as part of a cheese and wine evening, or 8-10 people to enjoy after a meal. 

Summer cheese is not all about light soft and lactic cheeses - at least not for me.

If the weather is hot and we're spending more time outside, then I want my cheeseboard to be hot and spicy too.  Especially if I'm enjoying a chilled glass of wine whether White, Rose or a Beaujoalis (which is always lovely chilled as well as our Provencal wines from Valdition vineyard in Orgon just next door to the beautiful village of Eygalieres on the edge of the Alpilles.  

I have chosen five cheeses that will definitely spice up your life, giving you rich and sensorial tastes that frankly don't need much else other than the wine, although I am partial to the black crinkly Provencal Nyons olives as they are a little drier than other olives and have a lovely salty meatiness to them.  The Banon Feuille from the Jabron farm in Sisteron (we have a story on the website about this farm) is a superb goat cheese that I long for all through winter and when they arrive just after Easter it heralds the start of the summer goat season.  The tomme from Savoie has a light grassiness but the familiar earthy hit from the cellar ageing gives depth.  The Formai de Mut is an alpine Piedmont cheese that  has a fruity depth and works so well in the roadmap of this tasting board. 

Cupidon has been one of the stars in the Cheese Room and its rich and mellow taste are a perfect foil for he harder cheeses before going for the big finish with the Spanish blue Valdeon.  It's hot, spicy and full of Spanish vibrancy;  a perfect ending to a great cheese board.  I do hope you enjoy the cheeses I have chosen, and have a wonderful summer.

PLEASE NOTE:

During the hot spell we cannot guarantee your cheese will arrive at a chilled temperature even though we have added more frozen blocks to the box.  As soon as the cheese arrives at destination please put straight into the fridge.  We would suggest you consume the cheeses more chilled rather than bring to room temperature again.  However, please think carefully before ordering during this hot spell.  

CHEESE

  • Banon Feuille | Provence. Unpasteurised Goat Milk (100g). A plump cheese dipped in Eau de Vie and then wrapped in chestnut leaves. With age the flavour becomes more pronounced and stronger. 
  • Tomme de Yenne | Savoie, Unpasteurised Cow's Milk. (200g). This lovely cheese from the French Alps has a creamy, buttery texture, with grassy, slightly earthy notes. A grey bloomy rind.
  • Formai du Mut | Lombardy. Unpasteurised Cow's Milk (200g).  A versatile cheese, taking its name from the word for "mountain" in the local Bergamascan dialect. It has a thinner, paler rind when young giving the cheese a more malleable texture. However with more brine rubbings during the ageing process, the smooth rind becomes darker and very hard and the cheese becomes a delicious fruity and fragrant morsel. 
  • Cupidon de Brebis | Col de Fach, Loubieres, Unpasteurised Ewe's Milk  (250g). A delightful small creamy cheese with a band of spruce to give a sappy earthy finish.  A perfect cheese for those who love rich, melting styles.
  • Picos de Europa |  Leon, Pasteurised Cow & Goat's Milk (200g).  Cow’s milk blue cheese with goat’s milk added at times of year when milk is more readily available, & covered in vine leaves. A rich & creamy cheese with well spread blue moulds & a tangy taste similar to Roquefort. Younger cheeses are more crumbly & less intense.

  • Box of Cheese Biscuits
  • Tasting Notes

 

To add gift packaging please purchase a LA FROMAGERIE gift box here.

PLEASE ENSURE TO SELECT THE CORRECT DELIVERY OR COLLECTION OPTION AT CHECKOUT.