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A last box before the summer break!

Here we are at the end of a nice season, full of delicious flavors and interesting discoveries! The month of May will see us celebrating two cheese makers and a wine maker from Vaud. The Gros de Vaud is a region full of gustatory promises, its sunny hillsides and vast expanses of grass are conducive to the cultivation of quality raw materials.

SELECTED BY L’ATELIER DU FROMAGE :

Our Box for May 2021  

Paprika Piment

This housemade cheese from the Blanc Meyrat SA cheese dairy is a semi-hard cheese matured for 4 months and made from raw milk from the region. The addition of paprika and chili gives it a subtle taste, slightly spicy and pleasant in the mouth.

This cheese can be enjoyed as an aperitif with a traditional beer or a light red wine.

Paprika Piment- La Fromagerie Blanc Meyrat 

Tomme au Bleu

The blue cheese from Blanc Meyrat SA is a refined specialty, smooth and delicate to the palate. It is made from thermised cow’s milk and matured for 2 weeks. This tomme is ideal for those who are reluctant to eat blue cheese. As its taste is subtle, it will be a gentle start!

 

Tomme au Bleu ​- La Fromagerie Blanc Meyrat 

Tomme Lardée

The Tomme Lardée, also from Fromagerie Blanc Meyrat SA is a gourmet specialty, made from thermised cow’s milk and matured for 10-12 days. This tomme is a delight on rösti! First, sautée the tomme for 2 minutes on each side, then in parallel, grill the grated rösti in a pan. Keep the rösti in the pan and carefully place the Tomme Lardée on top. Bake in the oven at 180°C for 8-10 minutes and you’re done! A real delight.

Tomme Lardée – La Fromagerie Blanc Meyrat 

Gilco

Gilco is a hard cheese, made from thermised cow’s milk. It has a strong character, a powerful taste, it is however creamy and has a light taste of hazelnut. It is perfect for an aperitif accompanied by a light red wine, such as Gamay.

 

Gilco – La Fromagerie Conod

Discover the artisanal cheeses of Vaud!

This Box is available to order until 30 April

to receive it on Tuesday, 11 May.

 

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