Hello French Market friends,
We have started amassing our cheese stocks for the long weekend and Easter celebrations. We are always looking for special cheeses f
or our clients and we have some interesting cheeses that arrived this week. The different ripening process of the cheeses gives each one its exceptional flavour and texture.
For the first time we have received a stock of Le Gruyere Vieux (matured) from the Swiss Alps. This is an exceptional example of Le Gruyere cheese that has been ripened over 20 months by one of the most famous Affineurs (cheese cellar master) Jean-Noel Connus. This Gruyere has a thick brown rind and an ivory-coloured centre with fine crystallisation. It has a pronounced and unique flavour.
Another famous mountain cheese that we received is the Beaufort d’Ete AOP from the Franche Comte, one of the most famous French mountain cheeses. This is made with the rich milk drawn in summertime, when the cows graze high up on the alpine pastures which are covered with wildflowers and herbs. This cheese is pressed with a circular frame made of beechwood which creates an unmistakeable concave 
curve in the back of the rind. It has been aged for 12 months and has a rich and fruity taste.
In the Alpine cheese range, we also received stock of mature Emmentaler from Switzerland. Emmentaler has been produced since the Middle Ages in the Berne Canton and is probably the most famous of the Swiss cheeses. This Emmental has a great depth of flavour and can be served in thin slices, melted over various dishes, or served as a fondue.
In the soft cheese range, we received two new washed rind cheeses this week. L’Ami de Chambertin is a small cheese similar to the Epoisses. This cheese is made in Gevrey-Chambertin in Burgundy. It is a soft cheese that is washed with Marc de Bourgogne (the brandy produced in Burgundy) which gives the cheese a dark orange colour and strong distinctive aroma. Presented in individual boxes, it is a smaller version of the famous Epoisses style of cheese.
The second new cheese is Affidelice du Chablis from Burgundy. This soft washed rind cheese is also similar to an Epoisses cheese except this cheese is washed in Chablis so has a slightly different flavour. Note we have limited stock of these 2 soft cheeses. In addition to the above we have received plenty of other cheese so do come in and make your selections.
Our terrines de campagne and duck mousses are all expected in this week as well as Baerii caviar from Madagascar. We can also supply Beluga and Oscietra caviar from Italy on a pre-order basis. Please contact me for more details.
Treat yourselves over the long weekend with fresh oysters from the West coast, served with a glass of beautiful French Champagne available at the French Market. Note we need 48 hours notice (weekdays) for the oysters and can prepare them to be opened for you if you require, price R20 per oyster. 
We have trays of the most beautiful black Persian figs this weekend, they are large and full of flavour. I found a great recipe in one of my favourite recipe books by famous French chef Eric Frechon, for a simple fig dessert, baked with honey, vanilla, cinnamon and rosemary. See recipe below.
Despite all our best laid plans, the challenge of flying our stock 10 thousand miles requires a certain mental resilience to handle the unexpected. Producers don’t always get their stock to Paris in time for our shipment. This time the majority of our stock that should have arrived this week is only half way from Europe currently sitting at Zurich airport and hopefully will arrive before the Easter weekend and get customs clearance in time. Please contact me if you would like to pre-order to ensure you get your special cheeses for Easter so that we can reserve it for you.
Don’t forget to get some home baked French croissants and pain au chocolat for your Easter breakfast.
Regards