THREE TO TRY
1 BRILLAT SAVARIN PGI A luxuriously rich, triple-cream cheese made from cow’s milk. Made in the Normandy and Burgundy regions of France, it has the texture of clotted cream and lavours of butter and mushrooms with a bright lactic tang. It’s delightful with a glass of champagne, with the bubbles cutting through the rich paste.
2 CROTTIN DE CHAVIGNOL PDO This small cheese is typical of the Loire Valley goat’s milk cheeses. Aged between 10 days and two months, its vermiculated rind opens to a light and luy paste when young, developing into a dense and more complex cheese when older. Great with a sancerre.
3 BRIE DE MEAUX PDO The ‘king of cheeses’ and the ‘cheese of kings’, this raw cow’s milk cheese is made in the Brie region of France, to the east of Paris. It reaches its best between six and 10 weeks, becoming soft and gooey as it ages, and more intense with complex vegetal, fruity notes. Enjoy with a buttery white burgundy.