A locally produced (near Vaujany) hard goats cheese with a mild almost buttery flavour.
Smooth, strong, sweet and spicy, Munster dates back to 7th century Alsace. It was made by Benedictine monks, who weren’t allowed to eat meat and so wanted something tasty to compensate. (Munster = monastery). It’s matured in caves and washed and brushed in brine which gives it its orange colour.
A ewes milk cheese from the Pyrenees. It has a mild sweetness and is a great example of a hard ewes milk cheese.
A blue cheese that comes from the mountains to the south of Grenoble. It dates back to the 14th century when it was so popular that the counts of Sassenage demanded that the peasants pay their taxes in cheese.
The origins of this cheese can be traced back to the 17th century when France was going through a recession and there was a ban on foreign imports (Colbert). The people of Lille in northern France were particularly partial to Dutch Gouda and proceeded to make their own version. The result is Mimolette which in fact has a more interesting flavour than Gouda, with a sweet nutty flavour.