THE SUMMER LAUNCH After Long Winter Months Making the Most of Root Vegetables and Brassicas, Chefs Are Full of the Joys of Spring Once Again
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THE SUMMER LAUNCH After long winter months making the most of root vegetables and brassicas, chefs are full of the joys of spring once again. The blast 1. of colour and flavour that new season produce brings to the kitchen 2. is reflected in our new ranges, from wild garlic pesto and rhubarb purée to spiced salami and beetroot cured salmon. We’ve also curated a stunning new range of artisan French cheeses, plus exotic Valrhona fruit couvertures that will get your taste-buds singing like the headline stage at Glastonbury. It’s official: summer is coming. 3. 4. 5. 1. Bleu d’auvergne FC001, 2. Roche Montagne FC637, 3. Gaperon au Torchon FC989, 4. Langres Petit FC225, 5. Saint Marcellin FC723 BEILLEVAIRE Beillevaire’s commitment to artisan cheesemaking is grounded in its history and informs its 1. present. Pascal Beillevaire, who set up the business in the Loire-Atlantique region in 1980, was a former dairy farmer and today the company is still dedicated to working closely with 2. farmhouse cheesemakers. It is also a producer in its own right, making raw milk fromage at its Machecoul headquarters, as well as dairies in Normandy, Poitou-Charentes and the Ardèche, plus maturing caves in the Jura Massif and the Pyrenees. It has grown from humble beginnings, but Beillevaire has stayed true to its roots. 3. NEW PRODUCER had hanging from the ceiling to cure in mould. The paste beneath is smooth 4. 5. front of the kitchen fire, the richer you and gooey, ranging in texture from BEAUFORT D’ÉTÉ 1.5KG were meant to be. Made with partially double cream to clotted cream, while — skimmed milk, the ball-shaped cheeses the flavour is long and complex. Hay and A mighty mountain cheese from the have a hard dry rind and an elastic paste, leather lead to an earthy animal finish. Haute-Savoie, our Beaufort balances which packs a flavour punch from the FC723 power and grace, thanks to a flavour that addition of garlic and ground pepper. is both intensely savoury and fruity with FC989 PONT L’EVEQUE PAYS a large helping of hazelnut notes. FC984 D’AUGE 400G LANGRES PETIT 180G — 6. BLEU D’AUVERGNE — There’s a wonderful peachy colour and FOURNISSEUR 1.25KG With its billowing white and orange rind, pillowy softness to the rind of this raw — Langres looks a little like a fluffy cloud at cow’s milk cheese from Normandy. The Made in the centre of France, Bleu sunset. There’s plenty of weight behind supple interior is sweet with notes of d’Auvergne is an approachable cow’s the airy appearance, however, with a stone fruits and brioche. FC994 milk blue with a mild buttery flavour pungent tang from the washed rind and 8. seasoned with a delicate peppery spice. plenty of spice and mineral notes from BRIE A LA TRUFFE 1KG 7. FC001 the smooth paste just beneath. FC225 — Brie, but not as you know it. Beillevaire 9. COMTÉ 24 MONTH 1.5KG MORBIER BICHONNE 1KG has added a thin layer of black truffle — — mixed with mascarpone to mushroomy Taste the terroir of France’s Made in the same mountainous region Donge Brie-de-Meaux to create mountainous Jura Massif in this aged of France as Comté, Morbier has a something altogether richer and more 10. Comté, which has a supple texture pungent terracotta washed rind that decadent. FC985 and intense flavour, combining toffee is tacky to the touch and adds real sweetness, almonds and complex notes piquancy to the taste. It’s balanced by BRILLAT SAVARIN A LA 11. of apricot and pineapple. FC987 the soft, bouncy interior, which is rich TRUFFE 500G with notes of butter and hay. FC992 — BRIN D’AMOUR AUX Brillat Savarin is a soft ‘triple cream’ HERBES 500G ROCHE MONTAGNE 600G cheese named after a famous French — — gourmand from the 18th Century. He A herb-covered ewe’s milk cheese, An easy going cow’s milk blue from would no doubt have approved of the 12. which immediately takes you to the Puy-de-Dôme in central France, addition of a thin layer of truffle, which Corsica’s aromatic scrubland where the Roche Montagne has a striking white gives the velvety cheese a rich, earthy sheep graze. Thyme, rosemary, juniper and black ash-covered rind and supple flavour. FC430 leaf and dried chillies fleck the ivory interior with a texture like set custard. coloured cheese, which has a bulging The flavour is mild and malty with gentle CAMEMBERT CALVADOS texture and all-embracing herby flavour. spicing from the green and blue pockets 250G FE040 of mould. FC637 — GAPERON AU TORCHON SAINT MARCELLIN 80G Normandy’s two most famous exports 400G come together in perfect harmony. — — 1. Roche Montagne FC637, 2. Langres Petit FC225, 3. Caramelised Apple Set Fruit Conserve CP183 Camembert is immersed in calvados 4. Comté 24 Month FC987, 5. Brin d’amour aux Herbes FE040, 6. Morbier Bichonne FC992, According to legend, this cow’s milk As pretty as it is delicious, St Marcellin sits in a flower-shaped wooden tray then rolled in breadcrumbs to create a 7. Gooseberry & Nettle Relish CP229 8. Gaperon au Torchon FC989, 9. Roquefort Artisan cheese from the Auvergne, used to be wonderful boozy, creamy cheese. FC120 Vernieres FE005, 10. Saint Marcellin FC723, 11. Pear Set Fruit Conserve 12. Beaufort d’été FC984 an indicator of wealth. The more you and has a wrinkly rind dusted with white PIERRE SAJOUS BEILLEVAIRE CONT. Master curer Pierre Sajous has been at Cont. pg 45 MIMOLETTE 600G the cutting edge of French charcuterie NEW PRODUCER — for more than 30 years, creating world CLOCHETTE DE One of France’s most eye-catching class products at his workshop in the FONTENILLE 160G cheeses, Mimolette (also known as Hautes-Pyrénées. Instrumental in — Boule de Lille after the city where it was first matured) has a canonball shape, reviving the fortunes of the region’s rare Made at Beillevaire’s Fontenille dairy in bright orange interior and craggy rind. breed Noir de Bigorre pig variety, which the Loire Valley, Clochette (‘little bell’ in French) is a dainty, soft goat’s cheese, Aged for 18 months, the flavour is sweet had been close to extinction, Sajous which has a delicate herbaceous flavour. and nutty. FC991 also works with other varieties to create FG273 MUNSTER MONTAGNE a range of classic and innovative hams, ÉPOISSES FERMIER 250G CLAUDEPIERRE 180G sausages and pâté. — — Burgundy’s most famous cheese, This sticky, pungent cheese is made by NEW PRODUCER Époisses is washed in ‘marc’ brandy, the Claudepierre family high up in the Vosges mountains. The washed rind has JAMBON DU PAYS 6KG made with grape skins from the nearby a strong, aroma, but this is balanced by — vineyards, to achieve a sticky, apricot 2. a mild, buttery interior. FC993 1. A slice of Pierre Sajous’ jambon du rind, which has a powerful bouquet and meaty, spicy flavour. FC191 pays is a beautiful thing. The maroon- ROQUEFORT ARTISAN coloured meat shimmers with natural oils FOURME D’AMBERT LAQUE VERNIÈRES 1.4KG and has a compact texture streaked with — creamy fat. The flavour is just as good. 2KG — Vernières Frères is an independent Sweet, perfumed and intensely savoury. One of France’s oldest cheeses, Fourme family business that has been making CA656 d’Ambert has a light-grey natural Roquefort since 1890. The company still matures the raw LE DÉLICE DE GAVES 250G rind and a creamy interior accented sheep’s milk blue in the limestone — by pockets of blue-green mould. The caves of the Combalou mountain This unusual cured meat is made a bit texture is supple and the flavour is gentle in Roquefort-sur-Soulzon, where it like saucisson, but has a flatter, squarer with dairy and fruity, plus a delicate salty develops an open texture with pockets shape. Air dried for four to five weeks, finish. FC041 of green, blue mould. The flavour is it sports an impressive mottled coat complex with sweet, salty and spicy and has a chewy texture. The flavour is LIVAROT ARTISAN 500G — notes. FE005 gamey with musky white pepper notes. Nicknamed ‘The Colonel’ because CA657 TOMME DE SAVOIE 1.7KG its raffia straps are reminiscent of — ROSETTE 1KG a colonel’s stripes, Livarot rivals There are numerous types of tomme — Camembert as one of Normandy’s 3. cheese, but Tomme de Savoie from the A pure pork saucisson, dry aged for up greatest cheeses. It has a pungent mountainous Savoy region of France, is to eight weeks with a natural sweetness washed rind, while the paste is sweet and arguably the most famous. The supple and aromas of hazelnuts. CA658 creamy. FC725 cheese is made with unpasteruised milk VIEUX LILLE 200G from Abondance, Montbeliarde and Dell’ami (MAROILLES) Tarentaise cows and has a grey, natural rind. The flavour is sweet, nutty and LUQUES OLIVES 2.5KG — — A close cousin of Maroilles, Vieux- earthy. FC667 This bright green olive is firm and meaty Lille is famous for its strong smell and REBLOCHON FERMIER in texture. A gently flavoured buttery salty flavour, which come from the 500G olive with a hint of almond, perfect with cheese being soaked in brine for several — 5. Champagne. DA177 months . The thin rind is powerful and pungent, but the supple paste beneath is A washed rind cheese made in the same Alpine region of Eastern France 4. surprisingly sweet with lingering savoury notes. FC990 as Tomme de Savoie, Reblochon has an aromatic exterior, while the paste is ivory in colour with an elastic texture. The 1. Luques Olives DA177, 2 & 3.