This cheese is in it
1. Meule de Savoie / 14 months
Raw milk hard cheese from cows in Savoie.
It is a cheese from the Gruyères family. It is made exclusively from the whole milk of cows coming from the Reblochon AOP area. The cows come to the pastures in spring and feed on the grass of the mountains. The traces of the fresh flowers can be found in the cheese.
The production is similar to Beaufort. The cheese is stored for 4-6 months in damp cellars made of natural rock. During this maturation period, the Meule is treated like the Beaufort by being brushed regularly and washed with brine.
Its fruity taste becomes more intense as it ripens. The creamy, golden-yellow dough is occasionally streaked with fine salt crystals. A fruity rosé or white wine goes well with this.
Raw milk from cows in the Jura.
The Morbier is one of the most beautiful products from the Jura. It has the aroma of a creamy, half-dry, half-sticky dough with a distinctive, nutty flavor and is one of the Augustas Box crew's favorite cheeses. This special cheese can be enjoyed just as well cold as warm. A delicacy! There are a lot of recipes for its use and it goes perfectly with white wines. We talk about the mysterious line in the middle at the live tasting or in our blog. Just this much: it is not moldy and is edible.
Pasteurized milk from goats from the Loire region.
Small in size but big in taste and with a long history. This goat cheese is the oldest cheese in the Loire region. The Saracens, who settled in the town of Poitou as early as 730 AD, called their goats and the cheese made from the milk "chebli" after the Arabic word for goat.
The cheese has a nice, strong aroma and over time it takes on a slightly gray rind. Let yourself be seduced!
4. Fourme d'Ambert
Raw cow's milk cheese from Auvergne.
This cheese is one of the oldest cheeses in France and was mentioned even before the Romans came to this area. It tastes mild and fruity and exudes a subtle cellar smell. It is easily recognizable by its gray bark and its dough, which is streaked with blue veins.
The word "Fourme" is derived from the Latin "forma" and refers to a cylindrical shape with a greater height than width.
Perfect to enjoy with apricot jam.
This wine is included
Sparkling wine from the Sud Ouest region
Grapes: 80% Sauvignon and 20% Semillon
Winery: Domaine Albert de Conti
The Conti family came to Bergerac from Italy in the 1920s. Once again you propose to us a very nice discovery with a naturally sparkling wine. It is a fresh, mineral wine with a certain complexity that allows it to go well with many types of cheese.
But how did they adapt this traditional method to modern-day tastes? We will discover it together at our live tasting.
Cèdres héritage (only if ordered)
Red wine from the Sud Ouest region
Grapes: 100% Malbec
Winery: Chateau du Cèdres
The Southwest has the honor this month.
Sébastien's adventure with La Cantine d'Augusta began here, at this winery in Cahors. We like to say this is our favorite winery. A unique grape variety, Malbec, produces powerful, aromatic and deep wines. This wine has wonderful notes of small black fruits. It goes perfectly with blue cheese.
There was this sausage
Saucisson au noix (only if ordered)
Pork sausage from the Lyon mountains
This sausage with nuts is one of the French's favorite saucisson variants and is always eaten with pleasure. The little crunchy portion at the heart of the sausage is a true delicacy. The Lyon region is very famous for its sausages. Sometimes a little more fatty than Savoie sausage, it doesn't lose its taste.