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Will Studd Le Duc Vacherin 200g King William Road Store Adelaide PICK UP Only
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Will Studd Le Duc Vacherin 200g King William Road Store Adelaide PICK UP Only

Will Studd
$28.95
Deliciously soft and fragrant spruce-bark bound cheeses have been enjoyed as a winter treat in the mountains that border France and Switzerland since the Middle Ages. Traditionally, these cheeses were produced when the cows returned from grazing on high-altitude pastures, where their rich milk was used to make huge wheels of cheese. The smaller spruce bound cheeses offered a practical way of using the limited amount of milk available during the winter months. Vacherin Le Duc is hand-made in limited quantities using similar techniques but, unlike its older cousins, it is available throughout the year. The cheese has a mild, rich creamy flavor and soft fudgy texture when young. If left to ripen in the box, the smooth pinkish rind starts to bloom and ripple, and the inside softens to a delectable oozing melt-in-the-mouth texture, with a fragrant hint of the forest. Serve ripe with a spoon at room temperature, or heat in the box in the oven. Either way, make sure to scrape and eat the cheese closest to the spruce bark strip – it’s the best part!
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Will Studd Le Marquis Chèvre de Rambouillet Goat Bleu King William Road Store Adelaide PICK UP only
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Will Studd Le Marquis Chèvre de Rambouillet Goat Bleu King William Road Store Adelaide PICK UP only

Will Studd
$149.95 per Kg
Le Marquis Chèvre de Rambouillet Bleu is a pure goat milk chèvre, is hand made on a farm not far from the famous castle of Rambouillet, which housed a model dairy built for Marie Antoinette during the reign of Louis XVI. It’s difficult to find a goats milk blue cheese that is in optimum condition, as the composition of the milk has a tendency to produce very strong flavours. The secret of this soft, supple cheese is that it starts with exceptional quality fresh milk collected from the farm’s pristine herd of 350 Alpine Chamoisée and Murciano-Granadina breeds. The traditional coat of fine charcoal encourages a unique rind to form a protective coat, while selected strains of Penicillium Roqueforti mould form an intricate web of dark blue veins inside. The result is a triumph of modern farm cheese-making techniques. Will selected Le Marquis Bleu de Chèvre, for its enticing, mild, savoury blue flavours, which gradually develop as the cheese ages.
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Will Studd Le Marquis Farmhouse Brie de Rambouillet Adelaide Metro Only
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Will Studd Le Marquis Farmhouse Brie de Rambouillet Adelaide Metro Only

Will Studd
$109.95 per Kg
In France, it is increasingly hard to find farmstead cheese made with milk from a single farm. Most examples are produced in very small quantities from raw milk, and these are rarely found outside the area of production. This soft, surface mould-ripened cheese, specially selected by Will, is a wonderful exception. It is hand made in a modern, purpose-built ‘fermier’ that lies in the shade of the Rambouillet deer forest, south west of Paris. The original ‘Fromages de Brye’ made on small farms in the countryside outside the city varied in size depending on the season, and amount of milk available. Following in this tradition Le Marquis Brie de Rambouillet is made in two sizes using fresh pasteurised milk sourced exclusively from a small herd of pampered cows. The unique combination of moulds, cultures and a traditional poplar wood box helps to ensure that the chalky centre of the young cheese slowly breaks down to a soft gooey texture over 3-4 weeks of careful ripening. One can tell when Le Marquis Brie is at its optimum because it has a distinct fungal aroma and is soft when pressed. The ‘cowy’ barnyard flavours of the mature cheese are a perfect reminder of why ‘fermier’ cheese is so special.
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Will Studd Le Roi Roquefort AOC by Carles King William Road Store Adelaide PICK UP Only
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Will Studd Le Roi Roquefort AOC by Carles King William Road Store Adelaide PICK UP Only

Will Studd
$159.95 per Kg
Roquefort is recognised as the Cheese of Kings and King of French cheese. Under strict AOC regulations all cheese bearing the famous name must be made from unpastuerised  ewe’s milk collected from the Lacaune breed in the Aveyron region and the Carles family is one of the smallest and most respected of all producers. It was Jacques Carles who helped Will overturn the Australian Roquefort ban way back in 2005 and we are delighted to continue this family link with the appropriately named ‘Le Roi’ Roquefort. Produced by Jacques’ daughter Delphine this cheese is the only Roquefort which is now entirely handmade using traditional old school methods passed down over generations. According to Delphine patience, empathy and respect are essential to ensure Roquefort reflects a genuine taste of place. In keeping with her family tradition cheesemaking begins in the afternoon using fresh raw ewe’s milk collected that morning from fifteen small farms. The late start is to ensure the natural flora and microbes in the ‘live’ milk actively are not compromised by cold storage and will contribute to the development of flavour and texture without the excessive use of commercial starter cultures. At the hooping stage a secret combination of Pencillium Roqueforti moulds cultivated on large carbon-crusted wood-fired loaves is sprinkled into the fresh hand ladled curds. The young cheese is then left to drain very slowly over two days in humidity-controlled rooms before being hand-salted and transported to the village of Roquefort for piercing and maturation. The family caves are naturally cooled by limestone fissures known as ‘fleurines’ that run beneath the crypt of the village church, and the damp microclimate found here is responsible for the unique steely blue moulds that grow inside the cheese. What makes this Roquefort extra special is that Delphine is the only producer to mature Roquefort the old-fashioned way directly on ancient oak shelving, rather than in plastic crates. As you would expect every batch of this remarkable artisan cheese is slightly different depending on the season and maturation period.  It has been carefully selected for its soft creamy texture and balance of rich, sweet, salty savoury flavours. It truly doesn’t get any better than this– enjoy!
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Xavier David Beaufort AOP Chalet d'Alpage
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Xavier David Beaufort AOP Chalet d’Alpage

Xavier David
$99.95 per Kg
The Xavier David Beaufort AOP Chalet d’Alpage is a rare cheese. It is made in the Courch- evel mountain pasture, one of the last 15 mountain pastures to make Beaufort according to traditional methods: seasonal production over 100 days from June to September and tran- shumance of the cows between 1500 and 2600 meters above sea level. Hard cheese made from raw cow’s milk.
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Xavier David Brillat Savarin Affine King William Road Adelaide PICK UP Only
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Xavier David Brillat Savarin Affine King William Road Adelaide PICK UP Only

Xavier David
$89.95 per Kg
The Xavier David Brillat-Savarin Affiné comes from the Delin cheese dairy, a family business located in the heart of the Burgundy region. The cheese is made respecting traditional meth- ods, with a selection of the very best milk and hand-ladling. Classic Brillat-Savarin cheeses are sold fresh, but the Xavier David Brillat-Savarin is ripened in drying-sheds for 2 weeks. This is when the bloomy and downy rind grows and the cheese develops amazing hazelnut and mushroom packed flavours. Semi-soft ripened cheese made from pasteurised cow’s milk.
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Xavier David Camembert Fermier Adelaide Metro Only 250g
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Xavier David Camembert Fermier Adelaide Metro Only 250g

Xavier David
$22.95
Hand-ladled, ripened for three weeks, this camembert comes from cows that have only been fed on crops produced on the farm: maize, grass, entire plants, potatoes and minerals. It is surprisingly creamy, a quality achieved by the Tremblaye farm through the selection of the best cow’s milk. The rind is yellowish white, the inside is creamy with defined flavours. Xavier David Camembert cheeses are carefully hand selected among the bests. Soft ripened cheese made from pasteurised cow’s milk.
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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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