French Cheese Plate
Four of the finest cheeses being produced in France right now. Langres is a cow's milk cheese with a soft central past, creamy in color and slightly crumplythe depression on top is to be filled with wine. Comte St. Antoine is made in small batches using methods of Marcel Petit in the caves of St. Antoines. Aged 14 months, with truly incredible Comteit has big flavor and a long finish. Vache de Chalais is soft-ripened with a fresh, citric cream interior. A thermalized cow's milk cheese that may be encased in molds. Papillon Perail de Brebis, is a soft ripened, pure ewe's milk cheeseslightly acidic, though a lovely addition to any cheese board.