{"product_id":"la-fromagerie-senior-cheesemonger-max-melvins-festive-cheese-wine-board","title":"LA FROMAGERIE SENIOR CHEESEMONGER MAX MELVIN'S FESTIVE CHEESE \u0026 WINE BOARD","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eLa Fromagerie's Cheesemonger’s Festive Cheeseboard has been chosen by Senior Cheesemonger and Academy of \u003cspan class=\"il\"\u003eCheese\u003c\/span\u003e teacher, Max Melvin. This \u003cspan class=\"il\"\u003eboard\u003c\/span\u003e represents the most artisan, terroir and in season \u003cspan class=\"il\"\u003echeeses\u003c\/span\u003e we stock. These are the \u003cspan class=\"il\"\u003echeeses\u003c\/span\u003e he will be waxing lyrical about in the Cheese Room and indeed the ones he’ll be taking home for the big day. For the adventurous \u003cspan class=\"il\"\u003echeese\u003c\/span\u003e lovers in your life. Perhaps you!\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThe \u003cspan class=\"il\"\u003eboard\u003c\/span\u003e is also an insight into \u003cspan class=\"il\"\u003echeese\u003c\/span\u003e history, showcasing leaf wrapping techniques developed in Classical Antiquity, pre industrial revolution wild pasture Yorkshire cheesemaking, transhumance Gruyère production from the Middle Ages, the monastic washed rind revolution and the prehistoric limestone caves of the Asturias. \u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eMost importantly, these \u003cspan class=\"il\"\u003echeeses\u003c\/span\u003e showcase the art of transhumance dairy farming where herds are moved from wild pasture to wild pasture as the seasons change, allowing the slopes to recover and so bringing back biodiversity to the landscapes on which they graze. This, in turn, allows the milk to be encoded with a true sense of place, which makes leaving the milk \u003ci\u003eraw\u003c\/i\u003e meaningful. This tradition makes up a tiny percentage of artisan \u003cspan class=\"il\"\u003echeese\u003c\/span\u003e production, so we’re delighted to be supporting it! We are increasingly of the mind that transhumance is the real key to terroir in \u003cspan class=\"il\"\u003echeese\u003c\/span\u003e.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cstrong\u003eCHEESE\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli class=\"MsoListParagraphCxSpFirst\" style=\"text-indent: -18pt;\"\u003e\n\u003cb\u003e     Robiola in Foglie, Piedmont, Unpasteurised Goat’s Milk. 1 unit - 300g. \u003c\/b\u003eSmall, artisan production where the cheeses are wrapped in either fig leaves. Being wrapped in fig leaves gives the cheese a delicious vanilla\/almond flavour. A wonderful centrepiece for your cheeseboard.\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -18pt;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eStonebeck,\u003c\/b\u003e \u003cb\u003eNidderdale, North Yorkshire, Unpasteurised Cow’s Milk. 200g.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003e\u003c\/b\u003eA fascinating reinvention of an ancient recipe made by Sally and Andrew Hatton accessing an old recipe together with Mrs Peacock, a retired local cheesemaker. It took nearly 2 years to bring this cheese to more than the immediate local shops, and the Northern Dairy Shorthorn cattle produce a wonderfully fresh and grassy tasting cheese.  Very limited supply but worth every bite.\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -18pt;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eL’Etivaz,\u003c\/b\u003e \u003cb\u003ePays d'Enhaut, Switzerland, Unpasteurised Cow’s Milk. 200g. \u003c\/b\u003eProduced in traditional manner in copper vats over an open fire. During the summer \u0026amp; early autumn the cattle graze on more than 130 alps between the glaciers of Les Diablerets \u0026amp; the vineyards of Lake Geneva. The cheeses are matured in a modern cellar in the village of Etivaz. All the cheese making is done in mountain chalets, giving the cheese a truly complex fruity, rich \u0026amp; buttery taste.\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -18pt;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003eCupidon, Col de Fach, Loubieres, Unpasteurised Ewe's Milk. 1 unit - 250g.\u003c\/b\u003e A delightful small creamy cheese with a band of spruce to give a sappy earthy finish.\u003cspan style=\"font-family: 'Arial',sans-serif;\"\u003e \u003c\/span\u003e A perfect cheese for those who love rich, melting styles.\u003c\/li\u003e\n\u003cli class=\"MsoListParagraphCxSpMiddle\" style=\"text-indent: -18pt;\"\u003e\n\u003c!-- [if !supportLists]--\u003e\u003cspan style=\"font-family: Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;\"\u003e\u003cspan style=\"mso-list: Ignore;\"\u003e·\u003cspan style=\"font: 7.0pt 'Times New Roman';\"\u003e       \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c!--[endif]--\u003e\u003cb\u003ePicos d’Europa,\u003c\/b\u003e \u003cb\u003eLeon, Pasteurised Cow \u0026amp; Goat’s Milk. 200g. \u003c\/b\u003eCow’s milk blue cheese with goat’s milk added at times of year when milk is more readily available, \u0026amp; covered in vine leaves. A rich \u0026amp; creamy cheese with well spread blue moulds \u0026amp; a tangy taste similar to Roquefort.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWINE PAIRING\u003c\/strong\u003e          \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e2023 Condrieu, Domaine André Perret, Côteau de Chéry, Northern Rhône\u003cbr\u003e\u003c\/strong\u003e100% Viognier\u003c\/p\u003e\n\u003cp\u003eCondrieu is one of our favourite wines in France. The unique soil, a sandy decomposed granite rich in quartz and mica, helps give the wine its ripe pear aromas, followed by exotic mango and apricot palate, with good tension and grip on the finish. There is lime and candied melon, which get more pronounced as the wine opens up. Mineral with a clean line of acidity that prevents the wine from being too big. The definitive wine with sweeter crustacea, white meat and the cheeses of South East France. André is considered as one of the masters of the Condrieu appellation and the viognier grape. He ploughs his soils and uses no systemic treatments unless he is \"forced to do so by bad weather\". \u003cbr\u003e\u003cbr\u003eHe has worked extremely hard to rehabilitate the famed hillside of Côteau de Chéry and bring this amazing terroir back to fame. Here some of the vines were planted in the 1940s near the village of. His sought after and age-worthy Condrieu bottlings are made in an almost Burgundian style with precision and sensitive use of oak. His wines need a little time and can easily last for 12 years or more – André advises using a carafe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eACCOMPANIMENTS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBox of Cheese Biscuits\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTasting Notes\u003c\/li\u003e\n\u003cli\u003eLa Fromagerie Canvas Bag\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTo add gift packaging please purchase a LA FROMAGERIE gift box \u003c\/span\u003e\u003ca href=\"https:\/\/lafromagerie.co.uk\/products\/gift-wrap\"\u003ehere\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePLEASE ENSURE TO SELECT THE CORRECT DELIVERY OR COLLECTION OPTION AT CHECKOUT.\u003c\/p\u003e\n\u003cp class=\"\"\u003e \u003c\/p\u003e","brand":"La Fromagerie","offers":[{"title":"Default Title","offer_id":59051403673974,"sku":null,"price":162.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0570\/3018\/0898\/files\/MaxFestiveCheese_WineOption12026.jpg?v=1792429811","url":"https:\/\/lafromagerie.co.uk\/products\/la-fromagerie-senior-cheesemonger-max-melvins-festive-cheese-wine-board","provider":"La Fromagerie","version":"1.0","type":"link"}