Monroe
There are cheeses made to fill a board. And then there’s Monroe. Bloomy, aged, and quietly luxurious. Woody floral notes waltz with earthy rind sweetness, melting into a silken, creamy centre with a buttery finish worth remembering. Complex in flavour. Effortless in style. Monroe gets discerning connoisseurs leaning in and newcomers realising what they’ve been missing. Monroe doesn’t arrive at the table. It commands it.
"Monroe is one of the most elegant cheeses I’ve enjoyed. I prefer mine at room temperature rather than refrigerator cool. As they say, Beautifully Delicious.” – Emily V
Chef Tips
Plate Monroe at least 30 minutes before serving. A bloomy rinded cheese at room temperature is an entirely different experience. It softens, the aromas open, and the flavour reaches its full complexity. Patience is rewarded
The earthy, sweet rind and buttery, woody complexity pair beautifully with Champagne, aged Chardonnay, and Pinot Noir. Mixed berry or cucumber-infused sparkling water is a refreshing non-alcoholic pairing with Monroe.
Monroe is a centrepiece. Not a supporting player. Serve whole or halved on a board with preserves, fruit syrups, fresh figs and pear, candied nuts, and a scattering of edible flowers if the occasion calls for it.
Monroe with Champagne Poached Pears.
Poach firm pear halves gently in Champagne or sparkling wine with a spoonful of Agave syrup and a sprig of thyme until tender. Allow to cool slightly. Arrange alongside a generously cut wedge of Monroe, scatter with toasted hazelnuts, and finish with a drizzle of the reduced poaching liquid and a few fresh thyme leaves. The kind of first course that makes everything that follows feel like it has something to live up to.
