MorbierA delightfully soft and flavourful cow's milk cheese from the Jura Mountains in France. The distinctive line of ash through the middle of each wheel is a nod to traditional farmhouse cheesemaking. In the 19th century, farmers would produce each wheel of Morbier using curds from both the morning and evening milkings. Between those milkings, a thin layer of ash would be spread over the first half wheel to protect the curds until curds from the next

Regardless of frequency

It's simplicity is a refreshing diversion from some of Revel's funkier offerings

and a gentle funky note

Long live the prince

when their cows have been released from their barns into fresh green fields for grazing

Valençay is a striking unpasteurised goat-milk cheese

This rare breed traces its lineage back to the first settlers of Quebec in the early 1600s

the penicillium roqueforti is grown on loaves of bread and the cheese is aged in on oak shelves in naturally ventilated caves

Melt-in-your-mouth prosciutto from Italy

The result is a cheese rooted in seasonality

and then baked in a wood-fired oven

The result is a delicious