Let your cheese specialist guide you, who, according to your tastes, the season, and those cheeses which are currently being matured, will advise you on the best cheese platter. Avoid industrially made cheeses, which are often made with pasteurised milk, where the taste is standardised and often flat. Privilige those cheeses which are indicated as being farm made with raw milk .
The cheeses that have been made in their specific regions of origin are at the height of quality and credibility.
It should be noted that the irregular shaped and rustic looking cheeses, surprise the palate, whereas those which are perfect and glossy are often industrial and insipid.
Finally, ask your cheese specialist to let you taste a morsel, this is the best way to choose a cheese.
At Maison Androuet, you can choose from among 200 varieties of cheese, according to the season, for example: Abondance, Banon, Beaufort, Bleu d'Auvergne, Bleu de Gex Haut-Jura, Bleu des Causses, Bleu du Vercors-Sassenage, Brie de Meaux, Brie de Melun, Brocciu, Camembert de Normandie, Cantal, Chabichou du Poitou, Chaource, Chevrotin, Comté, Crottin de Chavignol, Époisses, Fourme d'Ambert, Fourme de Montbrison, Laguiole, Langres, Livarot, Mâconnais, Maroilles, Mont-d'or, Morbier, Munster, Coeur de Neufchâtel, Ossau-Iraty, Pélardon, Picodon, Pont-l'évêque, Pouligny Saint-Pierre, Reblochon, Rigotte de Condrieu, Rocamadour, Roquefort, Saint-Nectaire, Sainte-Maure-de-Touraine, Salers, Selles-sur-cher, Tome des Bauges, Valençay, Gruyère francais, Gruyère Suisse, Tête de moine, Etivaz, Stilton, Cheddar, Stinking Bishop, Shropshire Blue, Red Leiceister, Manchego, Gorgonzola, Parmigiano Reggiano, Herve, fromage blanc ... |
print this page
