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1924 blue cheese from Auvergne (pasteurised cow and sheep's milk) - 200g
Available
France
- Herve Mons
AED48.00
In stock
A fabulous blue cheese! New, yet inspired by old traditions of mixing cow and sheep milk.
smell: Mushrooms, animal and warm milk
taste: Balanced flavors of sweet condensed milk and light mineral notes
texture: Dense and smooth at the same time
1924 comes from the imagination of a true Auvergnat. This cheese is the expression of an exceptional terroir: “Le Grand Massif Central”, where the “cows to the north” (Bleu d’Auvergne) and “sheep to the south” (Roquefort) is a very old tradition. What is born from the mix of those two cultures is the mixed milk blue 1924 whose strength, texture and persistence will seduce your taste buds!| Brands | Herve Mons |
|---|---|
| Weight | 200g |
| Specification | The AOC dictated that cheese be made from pure Lacaune ewes milk. Historically, farmers in the region used whatever milk they had; some cheeses were pure cows milk - a recipe now known as Bleu des Causses - and some, a mixture of sheep and cows milk. Roquefort today spends most of its maturation in cold fridges, whereas in the early 1900s, they would've been matured at higher temperatures. 1924 is aged at a higher temperature, allowing a natural rind to form and encouraging a savoury flavour profile. Our cheeses are aged at our caves near Roanne, almost 400 miles from Roquefort. A common flavour we detect and enjoy in 1924 is a rich biscuity sweetness, sometimes edging towards white chocolate, complimented by mineral, herbal notes. |
