This cheese is in it
1. Tomme au foin (hay)
Milk: raw milk
A fantastic smell wafts towards you when you open this cheese. A scent of summer and freshly mown hay from the meadows in the Savoie mountains. The cheese matures in a haystack for two months. Farmers have done it this way before. Hay has the advantage that the moisture in the cheese is retained and so the cheese could continue to ripen outside of the cellar, which also saved space.
The cheese goes very well with a fruity white wine, but also with a red wine.
2. Frais des Garrigues
This goat cheese from Provence is also called thyme ball because it is light and spicy and embodies the taste of the herbs of Provence, with a hint of lemon. On the palate, this summer bouquet is gripping, refreshing and accompanied by a milky touch. This little cheese tastes like summer and vacation!
You need a cool wine for this cheese. A wine that is mineral and delicious like the Picpoul de Pinet.
3. Brin d'Amour
Milk: raw milk
This month we're getting you in the mood for summer. Here is a fresh sheep's cheese from our Corsican friends. It is coated with herbs from the maquis, such as rosemary, thyme, oregano, lavender and juniper. After a short period of maturation, natural mold begins to form between the herbs, which is not harmful but desirable. The “gray hair” or “cat hair” can be eaten, don’t worry. The taste of this cheese is unique, fresh and milky.
4. Tomme brebis haut Barry (large box only)
Milk: raw milk
This sheep's milk cheese comes from the Larzac plateau. Its bark is naturally grown and its texture is delicate. Maturation in the stone cellar gives the Tomme suppleness and a floral aroma that remains mild in the mouth. The molds used to make this cheese are also used for Gouda.
The sheep's cheese with a firm dough has the peculiarity of being compatible with a dry white wine as well as with a fruity red wine.
5. Gaperon (large box only)
Milk: raw milk
Its name comes from the Auvergne word "gape" for buttermilk, because it was originally made from the milk left over after churning. Gaperon is a semi-hard cheese seasoned with garlic, ground pepper and herbs. After a ripening period of three to eight weeks, it can be eaten, preferably in the summer months. Its taste is intensely spicy. Its rind consists of solidified cheese mass with a white layer of mold and is suitable for consumption.
6. Bleu de Chèvre (large box only)
Jean Luc only founded the Vichy dairy in 2003. Since then, he has strived to only offer cheese made exclusively from milk from local farms. He produces wonderful cheese from Auvergne.
With its smooth consistency, this one is mild like blue cheese and perfectly balanced like goat cheese. It is creamy and has a light texture.
A cheese with a fine, intense flavor that goes perfectly with the white wine "Picpoul de pinet".
This wine is included
Picpoul de Pinet
Grapes: Piquepoul white.
The Gaujal family settled in this area of Languedoc as early as 1744. The estate was taken over by his son Laurent in 2012, who is continuing this long family tradition. Among the cicadas and ladybirds, it produces in particular the excellent Picpoul de Pinet.
This small, delicious white wine grows along the Bay of Thau in the Languedoc. This gives it a characteristic, aromatic note, especially a salty note. The wine goes not only with seafood, but also perfectly with goat cheese!
Piquemal (large box only)
Region: Côtes Catalanes
Grapes: Cabernet Sauvignon, Grenache noir, Syrah
The Piquemal family represents the love of Languedoc Roussilon. It makes wines that are certified for high environmental value. All winemakers say: to make good wine you need good grapes. Here they offer us a typical Languedoc wine, seductive, with beautiful fruity notes and especially blackcurrant or licorice. A wine that we call "gouleyant" in French (full-bodied or drinkable).
It goes perfectly with the Tomme or the Gaperon.
There was this paté
Saucisson provencal (only if ordered)
A sausage from Provence with a hint of tomatoes and oregano. We have thought of everything to introduce you to the summer and take you a little to our producers. This pork sausage (100%) is produced in the Forez plateaus, in the middle of the forest.
So dear ones, all of our suggestions in the Maibox are aimed at summer, which will hopefully start soon.
You can already taste it, smell it and sense it. It's still cool, but nature is literally exploding.
Soon we'll be able to travel and enjoy life again!