Langres AOC
Unpasteurized cow milk
Various producers

A small cheese with a big personality from the Champagne region of France, Langres smells earthy, beefy, leathery and grassy, and tastes just as complex. Langres develops its particular cratered appearance through daily washings with brine (and occasionally Marc de Champagne), and through the effects of gravity, as the whey drains away. Share with guests who appreciate full, frank flavours.

Mimolette (Extra Old)
Pasteurized cow milk
Various producers

This classic Flanders cheese is solid and crackling, punctuated with tiny white crystals and occasional pea-sized “eyes”. Even small shards deliver rich, tangy, deep caramel flavours. Mimolette’s striking orange colour comes from natural annatto seed dye, and makes this cheese an eye-catching choice on the cheese board. Mimolette also grates well, complementing potato and grain dishes, and making a superb topping for macaroni and cheese.

Munster AOC
Unpasteurized cow milk
Various producers (farmstead or
small industrial)

This Alsatian classic is one of Europe’s oldest washed rind cheeses, with a continuous history of production dating to the 7th century. Frank, powerful aromas of farm and field issue from the sticky orange rind, suggesting a cheese much stronger than Munster ultimately proves to be. The unctuous, golden paste is bittersweet and savoury, with a long spicy finish. Its traditional accompaniment is a glass of floral, fragrant Gewürztraminer.

Pouligny-Saint-Pierre AOC
Unpasteurized goat milk
Various producers

Pouligny-Saint-Pierre is nicknamed "Tour Eiffel" due to its tall narrow pyramidal shape. White, blue and orangey moulds accumulate on the cheese surface and allow the interior to age for many weeks without drying out. Smooth, slow-to-melt, nutty and herbal, Pouligny-Saint-Pierre is a perfect cheese to enjoy with after dinner conversation.