Epoisses is one of France’s most infamous cheeses. Made from pasteurized cow’s milk, it has a firm centre and an orange-reddish rind. The Germain Epoisses is fruity in flavour, with a strong aroma and rich, creamy interior. This handcrafted cheese is first washed in brine, then cured in humid cellars for four weeks. After this brief aging period, the rind is rinsed with Marc de Bourgogne, a liqueur that is a by-product of the local wine industry.
Langres is a French cow’s milk cheese that originated from the plateau of Langres in the region Champagne-Ardenne, France. Surrounded by a white penicillium rind, the central pate is soft and crumbly, and appears creamy in colour. It is a well-balanced cheese with a fruity taste. It looks great on the cheeseboard and goes well with a salad, red wine or champagne.
Pico is a petite goat’s milk soft cheese, likened to a Camembert, but with a flavour all of its own. It is a delicate cheese, with a goaty tang, but with a rich buttery creaminess. The cheese is aged to produce an earthly and tender rind. Try it with a fruity Champagne for a flavour harmony that is sure to please.
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The Germain Triple Crème is the most decadent of all cheeses. The cheese was created by the renowned Fromagerie Germain Company, based in Chalancey, France. It is a ripened cow’s cheese in which cream was added to make it even creamier. It has a smooth butter-like texture and creamy flavour. As the rind is made with geotrichum, the cheese is less bitter and more velvety. This cheese is ideal for a cheese plate.
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Cheeses and cold meats are delivered in the Adelaide Metropolitan area ONLY. For all local delivery enquiries, please contact Bottega 1995 directly at (08) 8362 0455. Thank you
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