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Saint-Félicien
£9.48
Created at the beginning of the 20th century by a farmer who wanted to use his leftover milk and cream, the Saint-Félicien is now a clear proof of excellence of the French gastronomy in Isere, in the French Alps, along with the Saint-Marcellin. The Saint-Félicien is made from raw cow’s milk, left to drain for a week and then left...
Saint-Héray
£8.32
In 1906, pastor Eynard started to make goat's milk bloomy rind cheese in la Mothe-Saint-Héray village (Deux-Sèvres). The Saint-Heray is a "chèvre-boite" with a creamy texture and tangy notes.It is an original addition to a cheeseboard!Approx. 180gProducer : Fromagerie de la Mothe-Saint-Héray (Beillevaire)Origin: Deux-SèvresMilk : thermised goat's milkAllergens : milk
Saint-Marcellin
£5.00
Like its larger counterpart, the Saint-Félicien, the Saint-Marcellin is a young, creamy cow’s milk cheese from Dauphiné region. Matured for 4 to 5 weeks, it has delicate milky flavours. Our Saint Marcellin is a farmhouse production: the cattle graze on the farm and are fed with locally produced fodder in winter, giving the milk rich, buttery and vegetal flavours. Beneath...
Saint-Nectaire Paille de Seigle
£14.34
The village Saint-Nectaire, in the Parc Régional des Volcans D’Auvergne, gives its name to one of Auvergne’s most popular cheeses. The rich green mountains of this old volcanic land are the perfect place for cheese-making. The Montbeliarde cattle are taken to the high pastures (1200m) over the summer and are fed with locally produced hay and fodder over the winter....
Sainte-Maure de Touraine
£12.02
Being granted PDO in 1990, Sainte-Maure de Touraine is one of the most famous goat’s cheeses in France. Its origins go back to the Middle-Ages, after goats were introduced by the Moors. It is made in the eponymous village of Sainte-Maure, in the Loire Valley, and is easily recognised by its small log-like shape and the traditional ryegrass straw running...
Tête de Moine
£51.02
One of the few cheeses that can be served as a rosette through the use of a chanterelle. These fine shavings used to subtly reveal the fine and complex flavors of the Tête de Moine. We find floral notes, legacies of the rich pastures where cows graze the Bernese Jura. Producer: EmmiOrigin: SuisseMilk : unpasteurised cow's milkAllergens : milk
Tomme aux 7 fleurs
£11.35
The Tomme aux 7 fleurs is a thermised cow's milk cheese. This artisan cheese is made in our dairy in Ardèche (Eastern France) and then matured for 4 to 6 weeks by Beaude affineur. Its rind is covered with 7 different flower petals: mallow fowers, marigold flowers, blueberry flowers, safflowers flowers, rose blossoms, strawberry leaves and trigonella, which give the...
Tomme brulée
£15.00
Tomme brûlée is born at the foot of Mount Baigura in the heart of the Basque Country. After the milk is collected from sheep (only local breeds such as Basco Béarnaise, Manech red head and black head), it is curdled and develops mould. With time and care, the crust becomes firmer and the paste gains finesse and flavor. This is...
Tomme de Montagne
£8.80
The Tomme de Montagne is made in Désaignes, in the Monts d'Ardèche Regional Natural Park, from mountain milk collected from farms located no further than 20-km from the cheese dairy. It is then matured for 2 months in our maturation cellar in Savoie. It has a soft straw yellow paste, dotted with a multitude of holes like the Tomme de...
Valencay
£11.89
A PDO cheese since 1998, the Valençay comes from the eponymous village in Indre, a region famous for its goat cheeses. Moulded by hand, it is the shape of a truncated pyramid, looking particularly striking. Matured for at least 11 days, it has a thin and firm texture that becomes creamier around the edges which may be slightly crumbly. Like...
Venaco
£20.50
Creamy, tasty while having character, the Venaco perpetuates the ancestral know-how of the Corsican shepherds. Producer: A FilettaOrigin: CorseMilk : pasteurised ewe's milkAllergens : milk