Third generation cheese maker Matthieu Megard uses organic milk to make his fine range of cheeses. Longing for the traditional cheeses of the French Alps where he grew up, Matthieu set out to make cheeses that reflected the local Victorian terroir whilst capturing the essence of some of France’s most loved cheeses. This small, round cow’s milk has a rippled rind of geotrichum mould which slowly breaks down the interior as it matures. When young, Marcel is chalky and firm with a gentle lactic acidity. When mature, the cheese is soft and gooey, with a buttery finish.