150 g

Milk: Pasteurised goat  
Origin: Deux-Sèvres, France  
Style: Soft-ripened  

Dusted with fine vegetable ash, this romantic, heart-shaped treasure embodies French chèvre artistry. Laurent Mons selects these 150g beauties at the ideal moment - when the paste beneath the ash-dusted rind shows perfect textural contrast: creamy edges gradually firming toward a dense, chalky centre.

What most don't realise: the ash isn't decorative - it neutralises surface acidity, encouraging proper rind development while adding subtle mineral notes. Fresh and citrusy when young, it develops remarkable complexity over time: lemon zest mellows into roasted hazelnuts, while grassy notes evolve into hay sweetness. The texture transforms from firm to flowing at room temperature. Magnificent with Sancerre.

180 g

Milk: Pasteurised cow  
Origin: Champagne, France  
Style: Washed-rind  

Langres' signature sunken top forms because it's never flipped during maturation - a unique tradition creating the perfect well for marc de Champagne. Laurent Mons ages these wheels in his caves until they achieve perfect ripeness: sticky orange rind from repeated brine washing, creamy paste threatening to collapse.

What most miss: the flavour transforms dramatically from cold to room temperature. Initially mild, it explodes into bacon fat richness, forest floor earthiness, and fermented fruit notes when properly tempered. The texture becomes spoonable beneath that wrinkled, sunset-coloured rind. Intimidating aromatics—think farmyard after rain—give way to surprisingly delicate, savoury complexity. Phenomenal with Champagne or Burgundy.

150 g

Milk: Pasteurised goat  
Origin: Deux-Sèvres, France  
Style: Soft-ripened  

"Délice" means delight, and this enriched chèvre from Deux-Sèvres earns its name through pure indulgence. Laurent Mons selects these 150g rounds when they've achieved optimal ripeness - the white bloomy rind barely restraining an almost liquid interior that combines triple-cream richness with bright goat character.

What sets it apart: cream addition during production creates unprecedented lusciousness while maintaining goat milk's characteristic tang. Initial tastes reveal cultured butter and lemon curd, evolving through crème fraîche into roasted almonds. The texture is extraordinary - firm rind giving way to flowing, spoonable paste. Temperature crucial: serve at room temperature for full impact. Pairs beautifully with Champagne or Vouvray.

Style: Hard, aged 18-24 months
Origin: Jura, France (Marcel Petit, Fort Saint-Antoine)
Milk Type: Raw Cow

Marcel Petit's flagship selection, aged in the legendary Fort Saint-Antoine cellars where humidity and temperature create optimal conditions for profound flavour development. This isn't standard Comté -it's hand-selected from 35 artisanal producers across the Jura specifically for export markets. The extended aging develops crystalline texture with intense brown butter and roasted hazelnut notes, plus that distinctive alpine earthiness that separates serious Comté from supermarket versions. Each wheel varies seasonally based on what the Montbéliarde and Simmental cows graze on—summer wheels show floral complexity while winter batches lean more savoury and concentrated.

Pairs brilliantly with aged Burgundy or Jura Chardonnay, handles bold reds surprisingly well. On the plate, it's exceptional melted into gratins, shaved over salads, or simply paired with walnuts and honey. This is Comté at its most sophisticated—the benchmark that serious cheese lovers measure others against.