It is amazing what happy cows can do!
The famous regional ‘Montbéliardes” cows provide the milk used to make all of our hard and soft cheeses. Cows are fed on fresh grass and roam free, enjoying at least 1 hectare each of pasture in the summer. Their milk is used to make rich, creamy cheeses, which develop beautiful complex characters when ageing.
Artisans use the local breed of pork called ‘Le Franc-Comtois’.
To make the region’s traditional slow-smoked and cured meats, the pigs are raised in the region and fed a natural diet. The meat is slowly smoked in huge 25m tall chimneys called ‘tuyés’, using local pine wood. It is this traditional process which grant our charcuterie its unique flavours.
Wine of the month
Cahors Malbec 2017
£21.60 GBP
Cahors, Château Famaey Oak Aged, Malbec 2017 - ABV: 13% - 75cl (price including VAT)
Château Famaey is first and foremost the story of Luc and Marc, two braves Belgian Childhood friends, who shared the same dream : producing a wine issued from a rich ‘Terroir’ in the magnificent region of Cahors. This dream came true when they became proprietors of this 33 hectares vineyard, situated on the 2nd and 3rd Terraces of the Lot Valley. Then Maarten, son of Luc to whom the father’s passion has been passed on, joined the duo to take on the role of ‘Maître de Chai’. He collaborates with one of the best oenologist of the region, in the constant desire to seek quality and evolution.
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