This cheese is in it
1. "Munster" from Alsace
Raw milk from the cow. A lovely cheese for autumn that comes directly from our neighbors in Alsace. Certainly one of the most aromatic cheeses in France, fiery and warming. Created in the 7th century, it is the reputation of its region. You can enjoy it with a Pinot Blanc d'Alsace or with a beer.
2. "Brie de Meaux"
Raw milk from the cow. This cheese comes from the beautiful Seine and Marne region. Brie de Meaux - yes, but only from master cheesemaker Dongé! It ensures special maturation on square straw mats.
This Brie is definitely one of the best in the world. A cheese that kings liked to eat. Louis XVI loved it and now it's your turn to try it. Enjoy it with a fruity white wine, a cider or even champagne.
3. "Reblochon" from Savoie
Raw milk from the cow. Delicious, delicately flavored cheese from the mountains with a full-bodied taste. A semi-hard cheese with a creamy, melting interior. Its bark is orange-yellow in color and has a white coating. It has been labeled AOC since 1958.
It is certainly one of the fondest cheese memories from Sébastien's childhood. You can eat it just as well cold as you can warm in a tartiflette. A perfect winter dish. You can find out more about his story in our blog.
4. "Maroilles" from Northern France (large box only)
Raw milk from the cow. A cheese with character, it was also loved by kings, like Brie de Meaux. Created by the monks in the abbey of the small village of Maroilles, this cheese goes perfectly with a good Pinot Blanc or a strong red wine.
The special lovers like to let the cheese age a little so that it can reveal all its aromas. Use the cheese cold or warm, for example as a croque monsieur or in a tart.
5. "Tomme au marc" from the Beaujolais region (large box only)
Raw milk from the cow. So! The vintage is over. But the life of the grape does not end there. Some cheesemakers have come up with the good idea of refining their cheeses with grape pomace. The result is a cheese with a dark burgundy rind and exceptional aromas of red wine. A strong and delicious cheese. It shows that wine and cheese go really well together. A strong, fruity red wine goes perfectly with this cheese.
6. "Saint Nectaire" from Auvergne (large box only) 
Raw milk from the cow. This cheese is a real monument and is part of France's intangible cultural heritage by UNESCO. It has been produced since the 15th century. Actually only made on the farm, it was eaten on the spot, but it evolved and found its way onto the table of Louis XVI. found.
A divine cheese with a delicate aroma.
World champion sommelier Olivier Poussier recommends red wine with Saint Nectaire. And you will see that it is perfect.
This wine is included
White wine: "Jurancon Sec" from the Sud-Ouest
Grapes: Great Manseng
The wines of J Bernard Larrieu are wines of expression. Here we taste a Jurancon wine, which is grown at an altitude of 400 m. A dry, acidic wine (somewhat sour), with notes of citrus and honey. This wine also had an adventure in 2020, as due to work restrictions during the pandemic, it was stored in stainless steel barrels for another six months and thus gained maturity. In our opinion it is better than usual. To be enjoyed with strong cheeses.
Red wine: "Domaine des Fées" from the Côtes du Rhône region
Grapes: 50% Grenache, 50% Syrah (large box only)
Carole and Fabrice Martinez introduce us to an ORGANIC wine, powerful but with a velvety touch and a focus on dark fruits and spices. This red wine goes very well with a sheep's cheese or a Reblochon. But please open it 30 minutes before consumption, it has to breathe and needs the air to develop.
There was this sausage
Txirula from the Basque Country (only if ordered)
This dry sausage from the Basque Country is tasted finely sliced and served as an aperitif. It is made from pork, salt, lactose, wheat dextrose, sucrose and spices (pepper, garlic, chili, nutmeg).
Attention, attention, the raclette time begins! Looking forward to it.
Silvia and the Augustas Box team wish you all the best