Le Tour de France Cheese Box

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Le Tour de France Cheese Box


The Le Tour de France Cheese Box is the perfect way to follow the race with 9 cheeses to enjoy along the way.  Each cheese is 100g.

Le Grand Depart - Belgium
This cube-shaped cheese is washed in Peket, a grain spirit flavoured with Juniper berries from the Liege region in Belgium. The centre of the cheese remains soft and mild while the orange, slightly sticky rind develops a rich, savoury flavour.

Stages 3-4

Langres is a washed cow's milk cheese made in the Champagne-Ardennes region of France and granted AOC status in 1975. Drum-shaped with a depressed, crater-like top (due to not turning the cheese during early affinage) with a soft, pale orange rind, given by a coating of annatto. Washed in Marc du Champagne, the interior pate is rich, moist, and spicy, and should be almost melting below the rind with a fudgy centre. Match with a dry Champagne or a good Burgundy.

Stage 5

A round pale orange-yellow washed rind cheese housing a smooth, soft but not runny pate with an aroma and taste that is neither over-strong, nor sharp nor bitter. The taste is complex – meaty, floral like a Riesling or Gewurtztraminer, and fruity, balancing fantastically with the sticky, chewy texture of the cheese. In true Alsace style, this cheese marries well with a quality beer or gin or white wines of the region. Or go regionally traditional: toast cumin seeds and sprinkle them over the cheese.

Stages 6-7

Hard cow's milk cheese made in the Franche-Comte region of Eastern France, predominantly from the Montbeliard breed of cow, with a small percentage from French Simmental. Made with unpasteurised milk and animal rennet in small dairies called "fruitiers". The cheeses are matured by the fruitiers for 2-4 weeks, before being selected by Marcel Petite to continue ageing in the damp underground cellars of Fort Saint Antoine for 12 months. A complex flavoured cheese; sweet caramelised onion, rich nuttiness, meaty and even fruity. Enjoy with the white wines of the Jura.

Stage 8

Made from the milk of Aubrac and Simmental cattle, Laguiole has a smooth texture and a fruity clean taste, rather like English cheddars (probably the most well-known uncooked pressed cheese). Not too aggressive on the tongue, the flavour is tangy enough for full-flavoured red wines, however it matches best with fruitier, medium-bodied varieties. Probably most famously, Laguiole is a key ingredient in the traditional mashed potato dish Aligot.

Stage 10

Roquefort has a truly extraordinary history. Reputedly "invented" when a shepherd boy who was sheltering in the entrance to one of the Cambalou caves, spied a lovely young girl and left his bread and soft cheese sandwich to pursue her. When he returned some time later the cheese had developed a blue mould, with a strong mineral odour. The shepherd decided to eat it anyway and was amazed at how delicious it was. Roquefort is made using the milk from the local Lacaune sheep and is still matured in the limestone caves of Cambalou where the blue mould Penicillium Roqueforti grows in the cool and damp environment.. Roquefort Carles is made by small dairies who extract their own Penicillium Roqueforti from rye bread baked in-house. The texture is creamy, yet gritty. The flavour is a powerful mix of steely blue minerality and salty tang. Arguably fruitier and better balanced than other Roqueforts. Best paired with sweeter styles of wine, traditionally Sauternes.

Stage 12

Ossau Iraty production is claimed to be the oldest surviving tradition in the world, with records dating back more than 4000 years. AOC controls were introduced in 1980 to protect its future production. Semi-hard in texture, with a brine-rubbed rind. A firm yet supple cheese, in that the hard rind holds within a pate a complexity of tastes that tingle on the palate. With a little age the pate becomes flakier and more brittle, along with the taste, that becomes pronounced and nutty. Sweet fruit, nuts and buttery roasted lamb flavours.

Stage 19-20

Beaufort Chalet D'Alpage is a classic alpine cheese from small traditional producers making cheeses from the summer milk, made and matured at high altitudes in mountain chalets. Made with the milk from Abondance and Tarine cows, it requires 300 litres of milk to produce just one cheese. The high mountain cheeses benefit from cattle grazing on supremely clean, unpolluted summer pastures studded with aromatic flowers and alpine flora, ultimately producing fragrant and elegant cheeses. Creamy, pale gold colour and smooth in texture, the floral sweet almond nuttiness remains refined, even with ageing.


This triple cream white mould was created in the 1930’s by Henri Androuët and named after the renowned 18th Century food writer, Brillat-Savarin who claimed ‘A meal without some cheese is like a beautiful woman with only one eye’. Mild in flavour when young, it will develops rich, complex, earthy flavours as it matures. The white velvety mould encases a luscious, creamy interior. During maturation the rind may develop small patches of orange mould and a peppery flavour emerges. Perfect with Champagne.

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