Cheeses are in fact seasonal produce. It is therefore advisable to enjoy them at recommended times of the year which take account of the duration and complexity of the maturing process to ensure that the cheeses express themselves fully.
Long-keeping or reserve cheeses, that is those which are matured for a long time (Cantal, Laguiole, Salers and others such as Comté, Beaufort and Abondance) offer great flavour all year round, if they have been produced during the spring-summer grazing period. They can be recognised as they are more yellow than those produced in winter.
For example, a true Camembert can only come from Normandy and, in short, only raw milk genuinely expresses the terroir.
Learn to describe what you enjoy in terms of taste and texture rather than in terms of appellation. When buying, tell us when and for what occasion you intend to serve the cheese. Be curious - there is a vast range of flavours to try and endless opportunities to discover something new.
Don't judge too much on shape or appearance when choosing a cheese. True farm-produced, raw milk cheeses often vary visually. Place your trust in us and don't hesitate to ask us questions or request a tasting - we have selected and matured the cheeses ourselves and will be able to guide you in your choice.
Cheeses, when kept for a long time at home, often in unsuitable conditions, lose their flexibility and suffer a change in flavour. It is therefore usually preferable to buy small quantities. This way, cheeses will remain ripe and you will enjoy them in the best conditions possible.
Whether you are the guest of cheese lovers or it is you doing the inviting, you know all too well that the cheese course is a special and important moment of the meal. That is why it is important to carefully consider the occasion at which the cheese will be served (at home, at a function, during a celebration, etc). Let us know what you are looking for and any constraints you may have and we will be able to help you to make the right choice.