Oh ouiiiiiiiiii 🍅🍆🎉
Le printemps est là et nos tartinades aussi !
C'est bio et c'est made in Pont du Gard.
Conseil gourmandise : tartinez le confit d'Olives sur du bon pain avec du Pélardon des Cévennes, yummy !
Tomorrow will be @cheesecoalition International Raw Milk Cheese Appreciation Day and, to celebrate, we wanted to share with you an historic French cheese made from unpasteurised cow’s milk, the Abondance.
The beginnings of this cheese trace back to the Abbaye d’Abondance, an abbey situated in a valley in the Haute Savoie region of France. The monks have been making this alpine cheese using raw milk from a local breed of cows since the 11th century using traditional artisanal methods.
Abondance obtained its AOC stamp in 1990 and its AOP stamp in 1996. The AOP stipulates that the cheese can only be made using raw milk from the Abondance cows using traditional methods very similar to the ones the monks used many centuries ago.
The end result is a 10kg (22 lbs) wheel with a unique convex amber coloured rind and a supple ivory pâte. It has a strong herbaceous barnyard aroma and an incredibly complex flavour palette that includes pineapple, apricot, citrus and hazelnut.
Abondance AOP selected by and available at @billsfarmmelb#melbourneandcheese#abondance#billsfarm
Les Halles Charly, toujours dans la recherche du bon produit, vous proposes différentes sortes de mozzarella, que vous pourrez accompagner de vos tomates 🍅 favorites, et d’huile d’olives italienne ! 🇮🇹
It's almost weekend, the weather is wonderful and we're back with our weekly wine and cheese pairing. Sounds perfect? Come and try it at our shop, it's complimentary 🥂💛🧀 Today it's El Bandito by Testalonga paired with Coeur Basque Ondua. The orange wine (21 day skin contact) is made by Craig & Carla Hawkins in Swartland, South Africa and it's a vintage of 2016. Amazing vivacity with a wonderful underlying minerality which gives the wine its essential composure the raw cow's milk cheese is made by Onetik dairy based in French Basque country, where vast pastures lie, providing fertile grazing for milk-giving livestock. Matured for at least 10 months, Coeur Basque (Heart of Basque) Ondua offers a crunchy yet creamy paste that reveals intense and fruity flavours on the palate.