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Get your free copy19 April 2023, 07:14 AM
- Laurence Lindars, manager at Mons Cheesemongers, lists five cheeses that have been his favourites over the past year
Vacherin Mont d’Or
Produced from mid-August to mid-March, however, Sancey Richard creates a longer maturing cheese which hits the shelves later than other producers and tastes much better as a result.
Mistralou
Another seasonal cheese: a lactic-set, hand-ladled cheese, with a feather-soft texture, Mistralou is the Masto’s own invention and incorporates the local tradition for chestnut leaf wrapping.
St James
From Martin Gott and partner Nicole, a washed rind cheese for which Martin makes his own starter cultures. It is rich and succulent with a mouth-coating creaminess and a meaty, savoury flavour.
Tommette de la Croix Lucas
The first cheese on our counter to be made at Laiterie de la Cote Roannaise, Mons’ own facility for making cheese and yoghurts that was developed by Herve Mons in 2016.
Parmigiano Reggiano
Time and again we are so impressed by the consistency of cheeses selected by maturer Giorgio Cravero. He works with a handful of farms from the traditionally designated Emilia Romagna region, that pay particular attention to maintaining the succulence of their cheese by careful handling of the curd. This enables them to meet the specific texture and flavour profile Giorgio defends and desires ‘soft and sweet’.
