{"product_id":"la-fromagerie-senior-cheesemongers-max-melvin-autumn-winter-cheese-wine-board-copy","title":"LA FROMAGERIE SENIOR CHEESEMONGER'S MAX MELVIN AUTUMN\/WINTER CHEESE \u0026 WINE BOARD","description":"\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eLa Fromagerie's Cheesemongers' Autumn-Winter Cheese and Wine Board has been chosen by La Fromagerie’s Senior Cheesemonger and Academy of Cheese teacher, \u003cspan class=\"il\"\u003eMax\u003c\/span\u003e Melvin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eAvailable for delivery from 9 October 2026.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThis board represents the most artisan cheeses we stock that are both in season now – and will remain so through the winter months – and  particularly suited to the cooler weather. For the adventurous cheese lover in your life. Perhaps you!\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAs the weather gets colder, we often replace the starting goat cheese on a board with a fresh tasting lactic soft cows’ milk. St Jude from Norfolk did particularly well at the British Artisan cheese awards recently where judges Patricia Michelson and \u003cspan class=\"il\"\u003eMax\u003c\/span\u003e Melvin awarded it gold. Fleur de Maquis is a warming soft sheep milk from the centre of Corsica, rolled in the dried ‘maquis’ herbs growing across the pasture and as it ripens, a beautiful white and blue external mould grows, breaking the paste down to produce an even richer texture and new aromas and flavours.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eWrångebäcksost is an Alpine style washed rind cooked and pressed hard cheese made in Sweden from milk some of the most pristine and biodiverse pastures on earth. A true Grand Cru cheese with a creamy texture dotted with crystals and a meaty, fruity and buttery flavour. Herve Vieux Moulin is a soft beer washed cheese in the monastic mould. Belgium’s first PDO cheese this is perhaps my favourite washed rind in Europe! We finish with Roquefort Carles. A masterpiece from Delphine Carles, head of the last family producer of Roquefort, she still uses sourdough rye bread to produce the \u003ci\u003ePenicillium Roqueforti\u003c\/i\u003e mould added to the milk at the start of cheesemaking. This raw milk sheep blue aged in the limestone Combalou caves, finishes any cheeseboard off with its signature punch of sweetness, saltiness, acidity, minerality and deep umami with aromas of the pasture, dried mushrooms and the sea shore. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCHEESES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cb\u003eSt Jude, \u003c\/b\u003eSuffolk, Unpasteurised Cow's Milk - 1 unit (90g). Made by Julie Cheyney in Suffolk, the milk is slowly and gently turned into curds with little intervention. Simply lifting the curds and ladling into moulds, turning daily until ready for sale. The flavours of the pasture are intact giving the cheese an earthy richness becoming more evident as it ages.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFleur de Maquis, \u003c\/strong\u003eTorra Vescovato, Corsica, Pasteurised Ewe’s Milk. 1 unit (300g). A fresh cheese with a solid consistency, completely covered with aromatic herbs such as rosemary, thyme, fresh sweet chillies. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWrangebacksost, \u003c\/b\u003eVattern Lake, Hjo, Thermised Cow's Milk. (200g).  Sweden's oldest brand of cheese – and the recent winner of 'Best Cheese in Sweden' – this cheese has a fascinating history. The flavours are rich and fruity and complex, with a unique sourness, while the aroma, due to the maturation on the boards, has a delicate farminess.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHerve, \u003c\/strong\u003eBelgium,\u003cstrong\u003e \u003c\/strong\u003eUnpasteurised Cow’s Milk (1 unit - 200g).\u003cstrong\u003e \u003c\/strong\u003eThe milk for this cheese is sourced only from the appellation area in the province of Liege. We have the piquant version which is left to mature for longer and the rind is washed more often in order to obtain the wonderful powerful taste.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoquefort Carles, \u003c\/strong\u003eRouergue, Unpasteurised Ewe's Milk (200g). Like other Roquefort productions, the milk comes solely from the Lacaune breed, creating an intense, powerfully flavoured cheese.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWINE PAIRING:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eThis board needs a wine that will match its intensity but cut through the richness and keep you eating until the end! There was only one wine for the job, the cult German Riesling producer Koehler-Ruprecht’s dry Riesling from their best four hectares of land, The Saumagen. It’s level of aromatic complexity rivals the whole cheeseboard whilst complimenting it perfectly with its bright rich-cheese-friendly acidity and subtle salinity . \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eKoehler-Ruprecht Riesling Spätlese Trocken Kallstadter Saumagen' 2020, Pfalz, Germany\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003e100% Riesling  \u003c\/strong\u003e                     \u003cwbr\u003e                       \u003cwbr\u003e                              \u003cwbr\u003e\u003c\/wbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan\u003eKoehler-Ruprecht is a cult Riesling producer in Pfalz, Rhineland-Palatinate, Southwest Germany. German Riesling is still criminally underrated despite many Masters of Wine dubbing the best examples, such as this, the most aromatic and complex white wines on earth. The Saumagen is the estate’s crown jewel: four hectares planted on a hill of limestone, chalk and marl. Truly stunning, bone dry but with more tropical and citrus fruit than many Rieslings, balanced with salinity and laser acidity. Fantastic for smoked salmon, shellfish, Asian dishes, nearly all cheese and especially lactic cheeses and, of course, pungent washed rinds like Munster.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eACCOMPANIMENTS\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBox of Cheese Biscuits\u003c\/li\u003e\n\u003cli\u003eTasting Notes\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\u003eWe have also chosen the perfect wine to accompany this cheeseboard. See below under Pairs Great With. \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":58879158059382,"sku":null,"price":140.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0570\/3018\/0898\/files\/LaFromagerieCheesemongerMaxMelvin_sCheeseandWIneBoard.jpg?v=1791014636","url":"https:\/\/lafromagerie.co.uk\/products\/la-fromagerie-senior-cheesemongers-max-melvin-autumn-winter-cheese-wine-board-copy","provider":"La Fromagerie","version":"1.0","type":"link"}