Mathew cheese selection contains the following:
Looking like a rusty cannonball this cheese is matured for eighteen
months to produce a hard, brittle bright-orange cheese with a very
nutty favour. Also known as Boule de Lille.
Roquefort le Troupeau
Roquefort is one of the most famour of all cheeses. It has a creamy,
white paste with green-blue veining and a full-flavour characteristic
of a ewes' milk cheese. Le Troupeau is one of the last hand-made
Brie de Meaux
A fabulous, full-flavoured rie with a plump, smooth paste.
Shaped like a dumpling this cheese is washed in cider to produce
a spicy, aromaitc flavour. Voted the supreme champion at the 1998
British Cheese Awards.
Trami d'Alsace is related to Munster. The cheese is washed several
times in Marc de Guwertztraminer as it matures. It has a soft, creamy
texture, a full, spicy flavour and a lively aroma.
Named after the Saxon cheif, Bercul, who was baptised in the ancient
well at the centre of the village. It has a firm ivory paste with
a fabulous flavour.
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