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Hello AbondanceTo make this cheese, raw milk is poured into a copper cauldron, which is heated to warm the milk. Rennet is added to coagulate the milk and, once the curds are formed, they are cut and re-heated to a higher temperature before being cut again by hand. Then, using cheesecloth, curds are strained and placed into molds, which form the iconic wide wheels with concave sides. …

Pâté du dimanche au foie gras or Sunday pâté with foie grasThe history of Lucien Georgelin pâtés begins 40 years ago, when LucienGeorgelin himself prepared his pâtés in the winter after making his jams in the summer. Discover our delicious range of traditional pâtés prepared as in the old days on the farms. The Sunday pâté is one of our flagship products, it is made from high quality in …

Sable de WissantThis interesting looking cheese is created from cow's milk and produced in the heart of Boulonnais, north-west France. Sable de Wissant has a supple, creamy paste and the rind has been brushed with wissant white beer. It is rolled in breadcrumbs, which captures the aromas of the beer and releases them each time you eat it. As sensational cheese to pair with beer or samp …

Cahill's Original Irish Whiskey Cheddar Don't be fooled into thinking this is a new aged cheddar for the modern whiskey trend - this interesting creation has been manfactured by Cahill's since 1982. Whiskey cheddar was originally created for festive periods such as Harvest or Christmas, but is now (thankfully) available all year round! A classic cheddar with a beautiful creamy textu …