Moelleux du Revard

This is a soft-ripened, puck-shaped cheese from the French Alps. The paste is oozy and mushroomy, with a savoury, nutty kick and a hint of forest floor. Under the bloomy rind, the texture turns luscious and spreadable, leaving a gentle, earthy heat on the tongue.

Named after Mont Revard in Savoie, this cheese is a modern tribute to old alpine traditions. Local farmers craft it from raw cow’s milk, aged briefly to keep the centre molten. It’s a lesser-known cousin to Reblochon, shaped for spooning rather than slicing.

Best baked in its box with garlic and white wine, then scooped with boiled potatoes or crusty bread. Pair with a crisp white like Roussette de Savoie. Also great melted onto roasted mushrooms or stirred into polenta for a decadent, gooey finish.