Didier Tardiveau is an expert in matching wine
and cheese. Whether they are wise or daring, his
suggestions always leave a sumptuous taste into
your mouth.
Mont d'Or
Tomme du Jura
Bleu de Gex
Morbier
Comté
The Mont d'or (quality labelled)
Also called "Vacherin", the Mont d'Or is
the only quality labelled season cheese. Circled by
a spruce bark, it is a brownish yellowish and creamy
cheese.
Learn all about Patrick Slavi, -a Mont d'Or
package manufacturer- on : www.artisansanglier.com
The tomme du Jura (made of milk straight from the
cow)
It is a cheese from the Jura area made of milk straight
from the cow with a brown-red damp, soft crust. This
cheese melts into your mouth and has got a strong character.
The Bleu de Gex (quality labelled)
Also known as the Bleu de Septmoncel, this cheese can
be found all year round although its taste reaches paramount
in Summer.
The Morbier (quality labelled)
Its central blue dash and its soft and delicate texture
make it a very original and recognizable cheese.
