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menu cheeses - Poncelet Cheese Bar
MENU CHEESES To Taste... “Poncelet Cheese Bar has the vocation of becoming a centre of the expansion of cheese culture. We want to pass on to our customers our passion for cheese, and to this end our team of professionals has developed an exquisite selection, taking care of the variety and quality. Through the selection of the Poncelet Cheese Bar, we want to help you to discover the areas and regions which are most representative and the variety that are the most unknown and suggestive, not only of our country but of Europe. Our main objective at Poncelet has always been to achieve and maintain the maximum quality in all of our products. This implies a constant evaluation of our cheese makers, and the permanent search for new talent and unknown varieties, so that we may offer our customers the best, and most select choices on the market. As the renowned House of Cheese which we want to become, we try to convey to our clients as much knowledge as possible concerning cheese, and to this end, throughout our menu, you can find practical help for your choice, tasting and enjoyment.” Quality and service are our tokens of identity. MENU CHEESES To Taste... TASTING GUIDE Cheese is alive, and as time goes by, it keeps evolving, until it reaches its “optimal point”. This is the point precisely when it expresses its flavour and characteristics in all its glory. At Poncelet we are aware of this “optimal point” and with the help of our Maitres Fromagers, we can show you how to appreciate our cheese, using your senses. Each piece of cheese has both rind and heart, and this helps us to appreciate how the maturity of the cheese evolves. We recommend that you start with the milder flavours, and later progressively move on to the more intense kinds. We can note the intensity of each type, using its numeration from one to five, the higher the number the stronger the intensity. Level Instensity Description 1 Fresh - sweet Cream, fresh milk 2 Mild flavour Butter fresh 3 Pronounced Cooked milk, cereals dried fruit, vegetables 4 Strong 5 Very Strong Meaty, savoury, washed rinds Blues, spicy, excessively savoury MENU CHEESES To Taste... How do we taste cheese? - VISUALLY Now we can appreciate the shape of form, the dimensions and the type of rind of the cheese. This could be natural, moulded, washed or be added to (always in the most natural way). We can also distinguish the kind of paste, and through this, the humidity, and if it has eyes (holes), or crystals, etc. Besides this we can identify the kind of milk used by its colour: if it is white, then it is goat’s milk, if it is yellowish it is ewe’s milk and cow’s milk if the colour is straw white. Nevertheless, these colours become darker as the cheese matures. Receptive Organ Charasteristics Sensation Form Weight and dimensions Visual Rind: type and colour Paste Description and colour Superficial characteristics Eyes - TOUCH When we pick up a piece of the cheese, through our touch, we can perceive the roughness of the cheese, as well as the humidity and elasticity Receptive Organ Sensation Charasteristics Roughness Touch Fingers Humidity Elasticity MENU CHEESES To Taste... - SMELL Through our sense of smell, we discover the intensity of the cheese, receiving our first impression. The next time we smell it, we can detect new aromas (dairy, vegetables, flowers, fruit, etc), and appreciate them more. - TASTE Now is finally the time to taste, and then we have all our sensations together... Touch, aroma, flavour... this is when we discover the persistence, and even its own particular sounds. Receptive Organ Mouth Internal hearing Sensation Touch Residual taste Aromatic General persistence Taste buds Movement of plane muscles Palatable Others Auditory - ENJOYMENT/PLEASURE Here we use the nose, or nasal passage, to identify the aromas; we recover our impression that we had at first. Besides this, we learn to describe our sensations in more detail. “Follow your instinct and let our Maîtres Fromagers guide and advice you... ” MENU CHEESES To Taste... When ordering the cheese, we can make a selection of all our cheese for you. Selection 3 types of cheese 11.80 € PER PERSON 4 types of cheese 13.80 € PER PERSON 5 types of cheese 15.80 € PER PERSON 6 types of cheese 18.80 € PER PERSON 7 types of cheese 20.80 € PER PERSON 8 types of cheese 22.80 € PER PERSON 9 types of cheese 23.80 € PER PERSON 10 types of cheese 24.80 € PER PERSON These are accompanied by... Dried fuit, homemade jam or quince preserve ASK ABOUT OUR CHEESEBOARD OF THE DAY This is a selection of six kinds of cheese, chosen everyday by our Master fromagers 15.80 € PER PERSON Or you can choose a cheeseboard of different nationalities.... MENU CHEESES To Taste... SPANISH SELECTION OF CHEESE COUNTRY 025# CUEVA DE LLONIN P.D.O. MILK RIND ASTURIAS NO RAW NATURAL RIND PRONOUNCED MADRID NO RAW MOULD RIND PRONUNCED CANARY ISLANDS NO RAW NATURAL RIND STRONG BALEARIE ISLANDS YES RAW NATURAL RIND STRONG EXTREMADURA YES RAW NATURAL RIND STRONG ASTURIAS YES RAW WITHOUT RIND VERY STRONG REGION P.D.O. MILK RIND GALICIA YES PASTEURISED NATURAL RIND MILD MADRID NO PASTEURISED MOULD RIND MILD CASTILLA LA MANCHA NO RAW MOULD RIND MILD CATALONIA NO RAW WASHED RIND PRONOUNCED ANDALUCIA NO PASTEURISED ADDED RIND STRONG CASTILLA Y LEON YES PASTEURISED MOULD RIND VERY STRONG REGION P.D.O. MILK RIND ASTURIAS YES RAW NATURAL RIND FRESH - SWEET ARAGON NO PASTEURISED MOULD RIND MILD CANARY ISLANDS YES RAW NATURAL RIND PRONOUNCED CATALONIA NO RAW WASHED RIND PRONOUNCED NAVARRA YES RAW NATURAL RIND STRONG ASTURIAS NO PASTEURISED WITHOUT RIND VERY STRONG Musty rind with mushroomy taste 040# RULO DE MADRID The quality of the milk is beyond comparison N PERSO 15.80 ER PVP P 045# Queso BODEGA Named after a great winery 048# Queso MAHON-MENORCA Savoury with a slightly spicy flavour and hint of sweetness 056# TORTA EL CASAR The creamy texture and sharp flavour owing to vegetal curds 059# Queso CABRALES Musty blue cheese developed in natural caves COUNTRY 017# Queso ARZUA ULLOA A classic from Galicia 019# Queso DE MADRID DE CABRA Goat’s milk from a breed native of the Guadarrama Mountains 023# QUESUCO MONTES DE TOLEDO Nice clean aromas with an acidic tang, and a slight hint of salt 034# Queso UFF Washed with local beer. Heightened flavour of goat’s milk 046# Queso GRAZALEMA The rind is based with Iberian pork 061# Queso DE VALDEÓN Bluecheese matured in banana leaves COUNTRY 011# AFUEGA’L PITU MADURADO Literally translates as “the drowning of the cock” 014# CABRIOLA Intense flavour of goat’s milk 026# MAJORERO PERSON 15.80 R PVP PE Typical of the Canarian island of Fuerteventura 033# Queso PUIGPEDRÓS The soaking of the rind brings out the beefy flavour 052# Queso RONCAL DE PASTOR Classic cured cheese with hints of both sweet and spicy flavours 058# LA PERAL AZUL Handmade blue cheese from the parish of San Jorge ANIMAL REGION ·All Cheese Boards are priced per person · INTENSITY 3 3 4 4 4 5 ANIMAL INTENSITY 2 2 2 3 4 5 ANIMAL INTENSITY 1 2 3 3 4 5 PVP P ER 15.8 PERSO N 0 MENU CHEESES To Taste... FRENCH SELECTION OF CHEESE COUNTRY 062# BRILLAT SAVARIN Named in honour of the famous gourmet 078# LINGOT DES CAUSSES The big brother of Roucanador 091# OSSAU IRATY (ESTIVES) Used as a mode of exchange in the Middle Ages 089# LIVAROT PERSON 16.90 PVP PER Known as “The Coronal” surrounded by reeds 083# ABONDANCE One of the favourites of Louie XVI 095# FOURME D AMBERT FERMIER Blue cheese made from volcanic pastures COUNTRY 073# VALANCAY Covered with charcoal ashes to enhance flavour 075# MORBIER P.D.O. MILK RIND ILE DE FRANCE NO RAW MOULD RIND FRESH - SWEET MIDI PYREENES NO RAW MOULD RIND PRONOUNCED AQUITANIA YES RAW NATURAL RIND STRONG NORMANDY YES RAW WASHED RIND STRONG SAVOIE YES RAW NATURAL RIND STRONG AUVERGNE YES RAW MOULD RIND VERY STRONG REGION P.D.O. MILK RIND BERRY TOURAINE YES RAW RIND WITH ASHES 1 PRONUOUNCED 6.90 500 litres of milk are required to produce a single piece 094# PONT L EVEQUE The first French cheese to have a Protected Designation of Origin COUNTRY 068# LAGUIOLE AFFINAGE In former times, well known on the pilgrimage to Santiago 077# CAZELLE DE ST AFRIQUE “Cazelle” is the name of the shepherd’s stone construction y “Afrique” is the region where the cheese is produced 079# CROTTIN DE CHAVIGNOL Dates back to the Ottoman occupation PERSON 16.90 R PVP PE 092# MUNSTER Owes its name to the latin“Monasterium” 095# ARDI GASNA Refined in natural caves, known as “Fluerines” 4 4 4 5 ANIMAL INTENSITY 2 MILD 3 RAW SAVOIE YES RAW WASHED RIND PRONOUNCED FRANCHECOMT YES RAW NATURAL RIND STRONG NORMANDY YES RAW WASHED RIND STRONG MIDI PYREENES YES RAW WITHOUT RIND VERY STRONG REGION P.D.O. MILK RIND MIDI PYREENES NO RAW NATURAL RIND MILD MIDI PYREENES NO RAW MOULD RIND PRONOUNCED BERRY TOURAINE YES RAW MOULD RIND PRONOUNCED ALSACE YES RAW NATURAL RIND STRONG AQUITANIA NO RAW NATURAL RIND STRONG MIDI PYREENES YES RAW WITHOUT RIND VERY STRONG Basque name meaning “sheep cheese” 097# BLEU DES CAUSSES 3 YES Possibly one of the oldest cheeses in France 099# ROQUEFORT SELECTION 1 NATURAL RIND Renowned for its production from the second milking (reblocher) 089# COMTE INTENSITY FRANCHECOMT Made popular by its famous central black line of vegetal mildew 082# REBLOCHON FERMIER ANIMAL REGION ·All Cheese Boards are priced per person · 3 4 4 5 ANIMAL INTENSITY 2 3 3 4 4 5 PVP PE R PERSON MENU CHEESES To Taste... INTERNATIONAL SELECTION OF CHEESE COUNTRY 002# POMODORO P.D.O. MILK RIND HAINAUT NO PASTEURISED WITHOUT RIND FRESH - SWEET CASTILLA Y LEON NO RAW NATURAL RIND MILD CHAMPAGNE ARDENNE YES RAW WASHED RIND MILD BERRY TOURAINE YES RAW ADDED RIND MILD FETHARD NO PASTEURISED MOULD RIND VERY STRONG PIAMONTE NO RAW MOULD RIND MILD REGION P.D.O. MILK RIND HAINAUT NO PASTEURISED WASH RIND STRONG CANTABRIA YES RAW NATURAL RIND VERY STRONG POITOU CHARENTES YES RAW MOULD RIND MILD Refined with tomato and basil 018# Queso DE ARRIBES-ECOLÓGICO Elaborated with organic milk PERSON 16.90 PVP PER 069# LANGRES Rind washed with liquor of Marc of Burgundy 072# STE MAURE DE TOURAINE To verify its authenticity, it is pierced with a straw 107# CASHEL BLUE Smooth blue cheese with faint hints of vanilla 111# ROBIOLA DI LANGA TRIS FOGLIA Creamy balanced cheese with musty lactic hints COUNTRY 006# COCHON NEZ Wash rind enhances the beefy flavour 062# Queso PICÓN BEJES-TRESVISO Spicy flavours balanced with metallic hints 066# CHABICHOU The origin of the name is taken from the Arabic “goat” 114# TALEGGIO The essential ingredient is the micro flower in the rind 143# TILSITER DE LOS ALPES Produced in the area of Lake Constanza and requires 45 litres of milk to create its form 126# FIORE SARDO AHUMADO Produced over an open fire, giving smoky hues COUNTRY 007# HERVE DU VIEUX MOULIN BERGAMO BRECIA COMO CREMOSA YES TILSITER Rind treated with natural vegetal charcoal 090# EPOISSES Rind treated with flore, herbs and truffles PERSON 16.90 R PVP PE 119# PECORINO DI PIENZA STAGIO Rind is rubbed with a mixture of olive oil, tomato and clay 149# THURBLAU DE THURGOVIE Swiss blue cheese in the style of the English Stilton 1 2 2 2 5 2 ANIMAL INTENSITY 4 5 2 3 RAW PRONOUNCED YES RAW NATURAL RIND PRONOUNCED SARDINIA NO RAW NATURAL SMOKED RIND REGION P.D.O. MILK RIND HERVE YES RAW WASHED RIND STRONG CATALONIA NO PASTEURISED ADDED RIND FRESH - SWEET BORGOÑA YES RAW WASHED RIND STRONG PIAMONTE NO UNCOOKED ADDED RIND FRESH - SWEET TOSCANA UBRÍA LACIO (CENTRAL) NO RAW NATURAL RIND PRONOUNCED CENTRAL NO RAW NATURAL RIND VERY STRONG Beefy taste combined with brandy (Marc) 110# FRESCO CABRA FLORES - TRUFA INTENSITY WASHED RIND One of the most refined of Belgian cheese 012# CREMA ACIDA - CUADRADO ANIMAL REGION ·All Cheese Boards are priced per person · 3 5 VERY STRONG ANIMAL INTENSITY 4 1 4 1 3 5 PVP PE R 16.90 PERSON MENU CHEESES To Taste... italian selection of cheese COUNTRY 108# BURRATA DI CORATO N PERSO 15.80 ER PVP P P.D.O. MILK RIND PUGLIA NO PASTEURISED WITHOUT RIND FRESH - SWEET CUNEO NO RAW WITHOUT RIND PRONOUNCED PARMA REGGIO EMILIA NORTE ITALIA NO RAW NATURAL RIND STRONG TOSCANA UBRÍA LACIO (CENTRAL) YES RAW NATURAL RIND STRONG SARDINIA YES RAW SMOKED NATURAL RIND VERY STRONG PIAMONTE YES PASTEURISED NATURAL RIND Madre from”Filata” paste, with added cream 115# TUMA DI LANGA AL TARTUFO From the cradle of the black truffle, el Cuneo-Piamonte 117# PARMIGIANO REGGIANO This cheese holds a very special place in the culinary history of Italy 122# PECORINO TOSCANO The rind is smeared with olive oil 126# FIORE SARDO AHUMADO Smoked over an open fire 127# GORGONZOLA Probably the first blue cheese, both sweet and spicy flavours ANIMAL REGION ·All Cheese Boards are priced per person · INTENSITY 1 3 4 4 5 5 VERY STRONG MENU CHEESES To Taste... CHEESES COUNTRY 001# DELICE D ETE Cream Cheese filled with raspberries 002# POMODORO This Cheese has been refined with tomatoes and albahaca 003# BRILLAT TRUFFE Lactic Cheese of black truffle, made with a misture of 3 kinds of cream 004# TARTUFETTE Wonderfully refined with white truffle 005# CHIMAY BIERE Created by Cistercian monks 006# COCHON NEZ The washed rind of this cheese enhances a beefy flavour 007# HERVE DU VIEUX MOULIN One of the best known Belgian Cheeses 008# PETIT BONSECOURS Soaked in traditional Belgian beer 009# FOURME AU SAUTERNES Cheese with a lasting taste of Sauternes wine, and with suggestions of vainilla 010# STILTON - AL OPORTO The famous English Cheese wich is soaked in Port 011# AFUEGA’L PITU MADURADO The literal translation means ‘the drowning of the cock’ 012# CREMA ACIDA - CUADRADO The rind is prepared with charcoal 013# QUESO DELICIA JERSEY Made from the milk of Jersey cows brought especially from the UK 014# ESTRELL Intense flavour of goatsmilk 015# CARREU CURCUMA There is a slight presence of curry in the ingredients of this Cheese ANIMAL REGION P.D.O. MILK RIND HAINAUT NO PASTEURISED WITHOUT RIND FRESH - SWEET HAINAUT NO PASTEURISED WITHOUT RIND MILD HAINAUT NO PASTEURISED NATURAL RIND PRONOUNCED HAINAUT NO PASTEURISED NATURAL RIND PRONOUNCED AUBERGE DE POTEAUPR NO PASTEURISED WASHED RIND STRONG HAINAUT NO PASTEURISED WASHED RIND STRONG HERVE YES RAW WASHED RIND STRONG HAINAUT NO PASTEURISED WITHOUT RIND STRONG HAINAUT NO PASTEURISED WASHED RIND VERY STRONG DERBYSHIRE LEICESTERSHIRE NOTTIGHAMSHIRE NO PASTEURISED WASHED RIND VERY STRONG ASTURIAS YES RAW NATURAL RIND FRESH - SWEET CATALONIA NO PASTEURISED ADDED RIND FRESH - SWEET CANARY ISLANDS NO RAW NATURAL RIND MILD ARAGÓN NO PASTEURISED WASHED RIND MILD CATALONIA NO PASTEURISED ADDED RIND MILD INTENSITY 1 2 3 3 4 4 4 4 5 5 1 1 2 2 2 MENU CHEESEs To Taste... CHEESEs COUNTRY 016# QUEIXO SAN SIMON DACOSTA This Cheese has been smoked with birchwood 017# Queso ARZUA ULLOA A classic Cheese from Galicia. Semi soft 018# Queso DE ARRIBES-ECOLÓGICO This Cheese has been produced with organic milk 019# Queso DE MADRID DE CABRA Produced with the milk of a breed of goat native to the mountains of Guadarrama 020# Queso DE MURCIA AL VINO This Cheese has been soaked in red wine from Jumilla 021# Queso DIVIRIN A Cheese with light herbal overtures, but also a slight beefy taste and leaves a lasting mushroomy flavour 022# Queso PASIEGO A Cheese made with “bifidus” yogurt, and butter and cream flavours 023# QUESUCO-MONTES DE TOLEDO Nice clean aromas with an acidic tang, and a touch of salt in the flavour 024# QUESUCOS DEL LIEBANA Smoked with the wood of local juniper trees 025# MAJORERO This Cheese is tipical of the Canarian island P.D.O. MILK RIND GALICIA YES PASTEURISED NATURAL RIND MILD GALICIA YES PASTEURISED NATURAL RIND MILD CASTILLA Y LEÓN NO RAW NATURAL RIND MILD MADRID NO PASTEURISED MOULD RIND MILD MURCIA YES PASTEURISED WASHED RIND MILD CANTABRIA NO PASTEURISED RIND WITH ASHES MILD CANTABRIA NO PASTEURISED WITHOUT RIND MILD CASTILLA LA MANCHA NO RAW MOULD RIND MILD CANTABRIA YES PASTEURISED NATURAL RIND MILD CANARY ISLANDS YES RAW NATURAL RIND PRONOUNCED CANARY ISLANDS NO RAW NATURAL RIND PRONOUNCED CANARY ISLANDS NO RAW NATURAL RIND PRONOUNCED GALICIA YES PASTEURISED NATURAL RIND PRONOUNCED ARAGÓN NO RAW NATURAL RIND PRONOUNCED CATALONIA NO RAW WASHED RIND PRONOUNCED of Fuerteventura 026# QUESO VULCANO Its black rind and its name evoke the volcanic regions of the islands 027# QUESO PAÑUELO DE UGA Its flavour reminds us of butter, with a certain fruty aroma of cooked vegetables 028# Queso NABIZA A smooth flavoured Cheese with aromas of butter 029# Queso DE BENASQUE From the Benasque Valley. It has a savoury and yeaty texture 030# Queso FERMIÓ An environmentalist transforms a little cheese on cheese large format ANIMAL REGION INTENSITY 2 2 2 2 2 2 2 2 2 3 3 3 3 3 3 MENU CHEESES To Taste... CHEESEs ANIMAL REGION P.D.O. MILK RIND ARAGÓN NO RAW NATURAL RIND PRONOUNCED CATALONIA NO RAW MOULD RIND PRONOUNCED CATALONIA NO RAW NATURAL RIND PRONOUNCED CATALONIA NO RAW MOULD RIND PRONOUNCED CATALONIA NO RAW WASHED RIND PRONOUNCED CATALONIA NO RAW WASHED RIND PRONOUNCED CATALONIA NO PASTEURISED MOULD RIND PRONOUNCED CATALONIA NO RAW MOULD RIND Popularly known as “mule’s leg”, because of its particular shape EXTREMADURA NO RAW WASHED RIND PRONUONCED 040# Queso MADURADO DE MADRID CASTILLA Y LEÓN NO RAW NATURAL RIND PRONOUNCED MADRID NO RAW MOULD RIND STRONG ANDALUCÍA NO RAW NATURAL RIND STRONG CATALONIA NO RAW NATURAL RIND STRONG 044# Queso CASIN ASTURIAS NO RAW NATURAL RIND STRONG 045# Queso BODEGA CANARY ISLANDS NO RAW NATURAL RIND STRONG COUNTRY 031# Queso ROS D’EROLES Original formatge de escorça rentada fet per Salvador Maura 032# Queso PLA INTENSITY 3 3 Brie style with an intense touch of goat 033# Queso PETITOT Musty rind combined with the intense taste of goatmilk 034# Queso PUIGPEDROS Soaked in the local beer of the region. It has a heightened flavour of goatsmilk 035# Queso UFF The soaking of the rind brings out a beefy flavour in the Cheese 036# TORREC Goat’s milk with a sweet, creamy taste 037# GARROTXA In Catalonia, known also as Pell Florida (flower skin) because of its appearance 038# TORTA DE BARROS Cheese makers with blue blood 039# PATA DE MULO The livestock which produces the milk of this Cheese is nationally acclaimed 041# RULO DE MADRID The quality of the milk of this Cheese is almost beyond comparison 042# GEO The milk quality is almost unmatched 043# Queso ALTEJO One of the first Spanish Cheeses with “pastas cocidas” A handmade Cheese developed using the “rabilar” method This Cheese has been named after a great winery 3 3 3 3 3 3 PRONOUNCED 3 3 4 4 4 4 4 MENU CHEESEs To Taste... CHEESES COUNTRY 046# Queso GRAZALEMA The rind of the Cheese is basted with iberican pork 047# Queso IBORES A Cheese produced with wonderfully aromatic milk 048# Queso MAHÓN-MENORCA A savory Cheese with a slighty spicey flavour, and a sugestion of sweetness 049# Queso MANCHEGO A Cheese which conjures sweet memories of toffee and hazelnuts 050# Queso PASTOR IDIAZABAL AHUMADO A pastoral Cheese, smoked with beechwood, alder or blackthorn 051# Queso ALEGRANZA Contains fruity hints of dried nuts, a light acerbic flavour. Not savoury 052# Queso RONCAL DE PASTOR Classic cured cheese with sugestions of both sweet and spicey flavours 053# Queso TRONCHON The first reference of this Cheese was in the book “Don Quijote” full of flavour even then! 054# Queso ZAMORANO There is a phrase from Zamora in reference to this Cheese from Zamora: “Grapes and Cheese together taste like kisses” 055# SERRAT CURADO OVEJA The Cheese takes its name “Serrat” from the word “cerrada” meaning “closed”, because of its cured texture 056# Queso MONTES DE ALCALÁ Ecological from the Sierra Cadiz 057# TORTA EL CASAR The creamy texture and sharp flavour are thanks to the vegetal curds of the Cheese 058# TUPI Taking its name from the clay vessels of Catalunya, this Cheese is washed with anis 059# LA PERAL AZUL Handmade bluecheese from the parish of San Jorge 060# Queso CABRALES Musty bluecheese developed in natural caves ANIMAL REGION P.D.O. MILK RIND ANDALUCÍA NO PASTEURISED ADDED RIND STRONG EXTREMADURA YES RAW NATURAL RIND STRONG BALEARIC ISLANDS YES RAW NATURAL RIND STRONG CASTILLA LA MANCHA YES RAW NATURAL RIND STRONG BASQUE COUNTRY YES RAW NATURAL RIND STRONG CANARY ISLANDS NO RAW NATURAL RIND STRONG NAVARRA YES RAW NATURAL RIND STRONG COMUNIDAD VALENCIANA NO RAW NATURAL RIND STRONG CASTILLA Y LEÓN YES RAW NATURAL RIND STRONG CATALONIA NO RAW NATURAL RIND STRONG ANDALUCIA YES RAW NATURAL RIND STRONG EXTREMADURA NO RAW NATURAL RIND STRONG CATALONIA NO PASTEURISED WITHOUT RIND VERY STRONG ASTURIAS YES RAW WITHOUT RIND VERY STRONG ASTURIAS YES RAW WITHOUT RIND VERY STRONG INTENSITY 4 4 4 4 4 4 4 4 4 4 4 4 5 5 5 MENU CHEESEs To Taste... CHEESEs ANIMAL REGION P.D.O. MILK RIND 061# GAMONEO ASTURIAS YES RAW NATURAL RIND VERY STRONG 062# Queso DE VALDEÓN CASTILLA Y LEÓN YES PASTEURISED MOULD RIND VERY STRONG RAW NATURAL RIND VERY STRONG RAW MOULD RIND MILD COUNTRY Smoked with wood from ash, beech and heather, and also other kinds of firewood This bluecheese has been matured in banana leaves 063# Queso PICÓN BEJES-TRESVISO CANTABRIA YES Spicey flavours balanced with metalic hints 064# BRILLAT SAVARIN Named in honour of the famous gourmet 065# ST. FELICIEN AFFINE LYONN This Cheese first appeared in the 20th century, from a farmer from Leon INTENSITY 5 5 5 1 ILE DE FRANCE NO RHONE ALPES NO RAW WITHOUT RIND YES RAW MOULD RIND MILD RAW MOULD RIND MILD FRESH - SWEET 2 2 066# CAMEMBERT NORMANDIA NORMANDIA 067# CHABICHOU POITOU CHARENTES YES 068# FROMAGE CATHARE LANGUEDOC ROUSSILLON NO RAW RIND WITH ASHES MILD 069# LAGUIOLE AFFINAGE MIDI PYREENES NO RAW NATURAL RIND MILD 070# LANGRES CHAMPAGNE ARDENNE YES RAW WASHED RIND MILD BERRY TOURAINE YES RAW MOULD RIND MILD RHONE ALPES YES RAW WITHOUT RIND MILD 073# STE MAURE DE TOURAINE BERRY TOURAINE YES RAW ADDED RIND MILD 074# VALANCAY BERRY TOURAINE YES RAW RIND WITH ASHES MILD ILE DE FRANCE YES RAW MOULD RIND PRONOUNCED This Cheese is formed and moulded by hand with a big spoon The origin of the name is taken from the Arabic “Chebli” (goat) A Cheese powdered with charcoal ashes to enhance its flavour In former times this Cheese was well known on the pilgramage to Santiago Rind washed with liquor of Marc of Burgundy 071# POULIGNY ST PIERRE Also known as “the Eifel Tower” because of its piramid shape 072# ST MARCELLIN AFFINÉ LYONESSE A smooth fresh lemony flavour with an aroma of dried fruit In order to verify its authenticity, this Cheese is pierced with a straw This Cheese is covered with charcoal ashes to inhance its flavour 075# BRIE DE MEAUX A Cheese which has been appreciated since the middle ages. An excellent, creamy texture 2 2 2 2 2 2 2 2 3 MENU CHEESEs To Taste... CHEESEs ANIMAL REGION P.D.O. MILK RIND FRANCHECOMT YES RAW NATURAL RIND PRONOUNCED SAVOIE IGP RAW NATURAL RIND PRONOUNCED 078# CAZELLE DE ST AFRIQUE MIDI PYREENES NO RAW MOULD RIND PRONOUNCED 079# LINGOT DES CAUSSES MIDI PYREENES NO RAW MOULD RIND PRONOUNCED BERRY TOURAINE YES RAW MOULD RIND PRONOUNCED AUVERGNE NO RAW NATURAL RIND PRONOUNCED NORMANDY NO RAW NATURAL RIND PRONOUNCED SAVOIE YES RAW WASHED RIND PRONOUNCED AUVERGNE YES RAW NATURAL RIND PRONOUNCED CORCEGA NO RAW ADDED RIND PRONOUNCED SAVOIE YES RAW NATURAL RIND STRONG PROVENZA YES RAW NATURAL RIND STRONG RHONE ALPES YES RAW NATURAL RIND STRONG CORSICA NO RAW WASHED RIND STRONG FRANCHE COMT YES RAW NATURAL RIND STRONG COUNTRY 076# MORBIER Made popular by its famous central black line of vegetal mildew 077# TOMME DE SAVOIE Its roots can be found in the history of the Dutchy of Saboya “Cazelle” is the name of the shepards’ stone construction and “Afrique” is the region where the Cheese is produced The older brother of Rocamadour 080# CROTTIN DE CHAVIGNOL This Cheese dates back to the Ottoman occupation 081# LAVORT This Cheese resembles a volcanic crater 082# MIMOLETTE AFFINAGE The Cheese makers and anatto to give it its original orange colour 083# REBLOCHON FERMIER Famous for its production of Cheese from the second milking (Reblocher) 084# ST NECTAIRE FERMIER A fruity flavour, with milk from excellent pastures... 085# FROMAGE DU MAQUIS The rind is prepared with aromatic herbs, of rosemary and juniper, together with husks of cayenne peppers 086# ABONDANCE One of the favourite Cheeses of the King Louis XIV of France 087# BANON CHEVRE FEUILLE Submerged in “Aguardiente”(“burning water”) and wrapped in chesnut leaves 088# BEAUFORT ALPAGE The pastures of the mountains give this Cheese its delicious flavour 089# BREBIS FOUGERE The rind of the Cheese has been treated and decorated with bracken 090# COMTE 500 litres of milk are required to produced a single piece of this Cheese INTENSITY 3 3 3 3 3 3 3 3 3 3 4 4 4 4 4 MENU CHEESEs To Taste... CHEESEs COUNTRY 091# EPOISSES Combines a beefy flavour with a touch of Brandy 092# LIVAROT Cheese also known as “The Colonel” surrounded by reeds 093# MUNSTER Owes its name to the Latin “Monasterium” 094# OSSAU IRATY (ESTIVES) This Cheese was used as currency to barter with in the Middle Ages 095# PONT L EVEQUE Possibly one of the oldest Cheese in France 096# ARDI GASNA The name of this Cheese means “Sheep Cheese” in Basque 097# MAROILLES FERMIER In the year 962,The monks of the Abby of Maroilles, a village near the Belgium border, created this marvel 098# BLEU DES CAUSSES This Cheese is refined in natural caves, known as “Fluerines” 099# FOURME D AMBERT FERMIER A bluecheese made from the volcanic pastures 100# ROQUEFORT SELECTION The first Cheese in France to have a denomination of origin 101# EDAM Very versatile. Can be eaten in any number of ways... 102# GOUDA FERMIER CON TRUFAS The classic Dutch Cheese with marked hints of truffle 103# MAASDAM Very flexible with very large holes 104# GOUDA FERMIER 5 AÑOS This has a firm texture with thyoxine cristalines. It has a toffe flavour 105# ARDRAHAN Viscose rinds. Combination of sweet and savory flavours. Meaty taste ANIMAL REGION P.D.O. MILK RIND BURGUNDY YES RAW WASHED RIND NORMANDY YES RAW WASHED RIND STRONG STRONG INTENSITY 4 STRONG 4 4 ALSACE YES RAW WASHED RIND AQUITANIA YES RAW NATURAL RIND STRONG NORMANDY YES RAW WASHED RIND STRONG AQUITANIA NO RAW NATURAL RIND STRONG MIDI PYREENES YES RAW WASHED RIND STRONG NORD PAS DE CALAIS YES RAW NATURAL RIND VERY STRONG AUVERGNE YES RAW MOULD RIND VERY STRONG MIDI PYREENES YES RAW WITHOUT RIND VERY STRONG EDAM YES RAW RIND WITH WAX PRONOUNCED GOUDA YES RAW RIND WITH WAX PRONOUNCED GOUDA YES RAW NATURAL RIND STRONG GOUDA YES RAW RIND WITH WAX VERY STRONG KANTURK NO PASTEURISED WASHED RIND STRONG 4 4 4 4 5 5 5 3 3 4 5 4 MENU CHEESEs To Taste... CHEESEs COUNTRY 106# COOLEA Smooth fruity flavoured Cheese. A mature and spicey taste os caramel 107# GUBBEEN A farm Cheese, smooth and creamy texture with small holes 108# CASHEL BLUE Bluecheese with delicate hints of vainilla 109# BURRATA DI CORATO REGION MACROOM Specially renowned for the technique of threading the paste of the Cheese 111# FRESCO CABRA FLORES - TRUFA The rind has been treated with flowers, truffles and herbs 112# ROBIOLA DI LANGA TRIS FOGLIA Creamy balanced cheese with musty, lactic touches 113# VERA PAGLIETTINA Musty rind, with milk and mushroom flavours 114# PIACENTINU DI ENNA Seasoned with saphron and black pepper 115# TALEGGIO An essential ingredient of this Cheese in the microfower in the rind 116# TUMA DI LANGA AL TARTUFO From the cradle of the black truffle, in the Cuneo -Piamonte 117# QUADER DI BUFALA Creamy and washed with brine 118# FONTINA Cooked paste, produced twice a day 119# PARMIGIANO REGGIANO This Cheese holds a very special place in the culinary history of Italy 120# PARMIGIANO REGGIANO VACHE ROSE Made from raw milk produced by the breed of cattle “Rosca”, which is historically linked to the region of Parmigiano MILK RIND NO RAW NATURAL RIND PASTEURISED WASHED RIND STRONG MOULD RIND VERY STRONG INTENSITY 4 STRONG 4 SKULL NO FETHARD NO PASTEURISED PUGLIA NO PASTEURISED WITHOUT RIND FRESH - SWEET CASERTA SALERNO YES PASTEURISED WITHOUT RIND FRESH - SWEET PIAMONTE NO UNCOOKED ADDED RIND FRESH - SWEET PIAMONTE NO RAW MOULD RIND MILD CUNEO TURIN NO RAW ADDED RIND MILD SICILY YES RAW NATURAL RIND PRONOUNCED BERGAMO BRECIA COMO CREMOSA YES RAW WASHED RIND PRONOUNCED CUNEO NO RAW WITHOUT RIND PRONOUNCED LOMBARDIA YES PASTEURISED WASHED RIND PARMA REGGIO EMILIA NORTE ITALIA YES RAW NATURAL RIND STRONG PARMA REGGIO EMILIA NORTE ITALIA YES RAW NATURAL RIND STRONG TOSCANA UBRÍA LACIO (CENTRO) NO RAW NATURAL RIND STRONG Made from “fillata” paste, with added cream 110# MOZZARELLA DI BUFFALA ANIMAL P.D.O. 5 1 1 1 2 2 3 3 3 3 PRONOUNCED 4 4 4 MENU CHEESEs To Taste... CHEESEs ANIMAL REGION P.D.O. MILK RIND The rind is rubbed with a mixture of olive oil, tomato and clay TOSCANA UBRÍA LACIO (CENTRAL) NO RAW NATURAL RIND STRONG Dates back to the first century BERGAMO NO RAW NATURAL RIND STRONG 123# BLUE DI BUFALLA AOSTA ºVALLEY SI PASTEURISED MOULD RIND SICILY YES RAW NATURAL RIND STRONG TOSCANA UBRÍA LACIO (CENTRAL) YES RAW NATURAL RIND STRONG RASUGA YES RAW NATURAL RIND STRONG PIAMONTE NO RAW NATURAL RIND STRONG CUNEO NO RAW NATURAL RIND VERY STRONG SARDINIA NO RAW SMOKED NATURAL RIND VERY STRONG PIAMONTE YES PASTEURISED NATURAL RIND VERY STRONG SERRA DA ESTRELA NO RAW WASHED RIND STRONG SERRA DA ESTRELA NO RAW ADDED RIND VERY STRONG COVENTRY NO RAW NATURAL RIND PRONOUNCED GOOSNARGH NO RAW NATURAL RIND PRONOUNCED RISELEY, BERKSHIRE NO RAW NATURAL RIND PRONOUNCED COUNTRY 121# PECORINO DI PIENZA STAGIO 122# OSSOLANO DI CRODO RISERVA Intense, sweet, and buffalo milk flavor 124# PECORINO SICILIANO PEPATO The texture is firm and dry. A savory flavour with added black pepper 125# PECORINO TOSCANO The rind is rubbed with olive oil, vegetal rennet 126# RAGUSANO A Cheese with subtle vegetal and meaty hints, tangy 127# TRIFULIN Matured in cave, with black truffle 128# ERBORINATO DI CAPRA An exceptional blue Cheese from Italian Cuneo 129# FIORE SARDO AHUMADO Produced over an open fire, giving it a wonderful smokey hint 130# GORGONZOLA Probably the first bluecheese. Sweet and spicey flavours 131# SERRA DA ESTRELA Creamy Cheese with vegetal rennet 132# QUEIJO “VELHO” Intense flavour of ewe’s milk and slight vegetable taste, thanks to the curdling 133# BERKSWELL Its uneven rind reminds us of the mould which is used to produce the “Florero” 134# LANCASHIRE-KIRKHAM’S Produced from the curds of three days. Buttery touches 135# SPENWOOD A very developed nutty flavour.When ripened, it is more spicy INTENSITY 4 4 4 STRONG 4 4 4 4 5 5 5 4 5 3 3 3 MENU CHEESEs To Taste... CHEESEs COUNTRY 136# HAWES WENSLEYDALE Traditionally eaten with fruit cake or apple cake 137# CHEDDAR DE GRANJA Developed according to the traditional “cheddering” process 138# STINKING BISHOP Very pungent.Washed with Perry sider REGION P.D.O. HAWESNORTH YORKSHIRE NO NORTH CADBURY SOMERSET YES DYMOCK GLOUCESTERSHIRE MILK RIND PASTEURISED NATURAL RIND ANIMAL INTENSITY 3 PRONOUNCED RAW NATURAL RIND NO PASTEURISED WASHED RIND STRONG 4 STRONG 4 4 139# CHESHIRE - APPLEBY WHITCHURCH SHROPSHIRE NO RAW NATURAL RIND STRONG 140# HARBOURNE BLUE WHITCHURCH SHROPSHIRE NO PASTEURISED NATURAL RIND MUY FUERTE YES PASTEURISED NATURAL RIND MILD NO RAW ADDED RIND PRONOUNCED NO RAW WASHED RIND PRONOUNCED From the county of Cheshire, in the north west of England, it is the oldest known cheese in the country Soft texture of blue veins. Hints of dried fruit 141# STILTON The star of English bluecheese. Smooth and surprising! 142# THURGAUER WEINKÄSE Intense fragances which leave a smooth lactic aftertaste 143# BERGFICHTE KASE-FÖRSTE A balanced combination of meaty and fruity flavours DERBYSHIRE LEICESTERSHIRE NOTTIGHAMSHIRE CANTON GRAUBÜNDEN CANTON DE LUCERNE SCHWYZ UNTERWALD ZOUG- CENTRO 5 2 3 3 4 144# STANSER RÖTELI REBLO LUZERN NO RAW WASHED RIND STRONG 145# TILSITER DE LOS ALPES TILSITER YES RAW NATURAL RIND PRONOUNCED CANTONES APPENZELL INERRHODEN AUSERRHODEN YES RAW WASHED RIND STRONG BERN YES RAW NATURAL RIND STRONG “CANTON DE LOS GRAUBÜNDEN” YES RAW NATURAL RIND STRONG STANS NO RAW WASHED RIND STRONG JURA MOUNTAINS YES RAW WASHED RIND STRONG Creamy texture with a natural musty rind. Buttery flavours Produced in the area of Lake Constanza, it requires 45 litres of milk to create its form 146# APPENZELLER EXTRA-TOGGENBURG Washed in spices used in white wine, this Cheese has an elastic texture 147# EMMENTAL GROTTE The traditional Swiss Cheese. Fruity tastes and big holes 148# GREYERZER ALP L.ETIVAZ Made with milk from the high mountain pastures. Ideal for Foundes 149# STANSER CHUEFLADE-KUHFLADEN Musty rinds and meaty overtures.This Cheese oozes with flavour 150# TETE DE MOINE Dating from the thirteenth century. Known as “the monk’s head” 3 4 4 4 4 4 MENU CHEESEs To Taste... CHEESEs COUNTRY 151# THURBLAU DE THURGOVIE Swiss blue Cheese in the style of the English Cheese Stilton 152# SBRINZ A flowery aroma, against a spicy, savoury background ANIMAL REGION P.D.O. MILK RIND CENTRAL NO RAW NATURAL RIND VERY STRONG CANTON DE LUCERNE SCHWYZ UNTERWALD ZOUG- CENTRO YES RAW NATURAL RIND VERY STRONG INTENSITY 5 5
