Bonjour!
Huber’s recently introduced a new lineup of over 20 different types of cheeses from various regions of France!
Be it cow’s milk, goat’s milk or sheep’s milk cheese, we have them all.
To start
off, we brought in Tome de Provence, probably one of the oldest cheese made in
Provence. Composed of raw goat milk, Tome de Provence has its fabrication
technique dating back to 5000 years B.C. Pair it with a rosé wine from Provence
for a "Provencal" experience.
There is also Tomme de Fouzon, one with an
ash-sprinkled rind which –on top of its functional purposes– has a two-toned beauty that makes for a good-looking
addition to your cheeseboard.
Looking out for sheep’s milk cheese? Check out Roquefort la Pastourelle, which is made
of unpasteurised sheep’s milk and is strong, sharp and salty with bittersweet
notes.
We also
brought in its close cousin (of Roquefort), the Bleu des Causses – French blue
cheeses made from pasteurised cow’s milk and also an appellation contrôlée cheese.
As an alternative, you could try out the Fourme de Montbrison, a cow's milk cheese made in the regions of Rhône-Alpes and Auvergne in
southern France and first granted its Appellation d'Origine Contrôlée
status in 1972.
Some of the other cheeses we sell include Livarot AOP Moulin de Carel, Cahill’s Irish Porter
Cheddar, Sein de Nounou and Le Claousou.
To explore the full range of what we
offer to help you deck a well-garnished cheeseboard, come down to our store at 22 Dempsey Road now!
