Margot Fromages – Affineurs de Fromages Depuis 1886

Cheese Makers
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29 Sep 2017

Recently appointed the national importer and distributor, Blue Cow are excited to announce the arrival of Margot Fromages.

Cheese affineurs since 1886, Margot Fromages is proud of its experience and longevity of success.

Five generations of affineurs have respectfully passed down the traditions which have resulted in a long- established reputation for being an affineur of high quality and excellence.

Excellent milk producers, master cheesemongers alongside the rich and varied terrior are the magic formula to produce high quality cheese.

Their cheese is aged in cellars built into mountain caves thus giving a unique flavour. This contributes to their trademark of quality.

The range includes:

Gruyere AOP in two speciality types Gruyere AOP Mountains & Gruyere AOP Cave Aged

gruyeremeuleGruyere AOP Mountains – produced with cow’s milk coming from pasturage located at an altitude of more than 1000 meters. At this altitude more than 120 varieties of plants are growing and give the milk more Omega 3 enzymes. Gruyere AOP Mountains is aged in caves for a minimum of 10 months, the consistency of the cheese is smooth and creamy.

Gruyere AOP Cave Aged – produced with cow’s milk. Approximately 400 litres of milk are necessary to produce a wheel of cheese of 35kg. During the aging process, the wheels of Gruyere are turned and grated with salt water. This cheese does not have holes, unlike its French cousin. However natural splits can occur.

Gruyere matches perfectly with White Burgundy, Chardonnay or Pinot Noir.

 

 

Tete de Moine 800g AOP – this cow’s milk cheese was originally made by monks at the Bellelay Abbaye more than 8 centuries ago. It’s served using a scraping tool called a ‘Girolle’ to form rosettes. This gives the cheese a fruity and strong flavour.

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Tete de Moine matches well with Burgundy or Rhône styles.

Tilsit Green – this cheese is produced in eastern Switzerland in an area between Thurgau, the canton of Saint-Gall and the Zurich Oberland. Its name comes from a small town named Tilsit. It’s made of pasteurised cow’s milk. It has a mild and unique flavour.

Tilsit matches well with aromatic white wines.

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Raclette – is made with pasteurised cow’s milk. It’s an uncooked pressed cheese. It’s curds once split is not heated but brewed extensively to strengthen its grain. The cheese is then aged for at least 3 months. When melted, raclette is characterised by its unique taste; the taste is more intense when melted close to a wood fire.

Raclette matches well with Riesling.

Images for Gruyere, Tete de moine and Tilsit courtesy from http://www.margotfromages.ch.