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Artisan cheese of the month: Comtesse de Vichy, plus an Auvergne speciality stew
Now is the time to enjoy Comtesse de Vichy, a spruce-wrapped French cow’s milk cheese
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Meet the producers: Bulldog Bacon and Bangers in the Gers
British-style bacon, sausages, pork pies and Scotch eggs, with delivery across mainland France
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Recipe: French onion soup with Comté toasts
Make this classic French onion soup with rich beef stock, white wine, Madeira and golden Comté cheese toasts in this easy recipe for four
Artisan cheese of the month: Brie de Melun
Stronger and creamier in flavour than Brie de Meaux
Although specific histories of certain cheeses are often inaccurate, Brie de Melun is widely acknowledged as the original Brie that was developed in the Ile-de-France region of northern France.
A soft cheese made in rounds with an average weight of 1.5kg and a diameter of 27cm, it is made from raw cow’s milk in the Melun plain in Seine-et-Marne.
Its ideal consumption period is from April to September after a 10-week maturing process.
The cheese has a fluffy rind and also comes in even stronger “Vieux-Brie” and “Brie Noir” forms.
To buy artisan versions of the cheese, in half or quarter-rounds, visit the Fromagerie du Dolloir in Chézy-sur-Marne.
