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Meule des Alpes
£5.63
The Alpes wheel is made south of Albertville in Savoie. It has a pressed cooked paste that is both smooth and supple, typical of cheeses from this region. The minimum 6-month maturing period gives it its beautiful colour and fruity flavour. Producer : Atelier de la Savoyarde (Beillevaire)Origin: Rhône-Alpes - SavoieMilk : unpasteurised cow's milkAllergens : milk
Morbier bichonné
£8.78
The history of Morbier is linked to that of the Comté cheese. It is thought that farmers used the leftover curd from the production of Comté, which was not enough for a whole wheel, to make a cheese they would keep for their own consumption. They would cover the top of the curd with ashes to protect it, then add...
Mothais sur feuille
£11.27
Made from raw milk produced by Alpine goats, it is matured for 4 to 7 weeks. The chestnut leaf controls the humidity of the cheese, absorbing the extra moisture if needed and giving it back to the cheese when it becomes too dry. It has a thin white bloomy rind, slightly creased. Blue dots of mould can appear as it...
Munster fermier
£13.64
Two generations of the Claudepierre family have been making cheese for over 20 years on their farm in a natural park in the Vosges Mountains. It is here where Munster Fermier is made from the rich and buttery milk collected from their cattle, which enjoy the wildflower-rich pasture in spring and summer and are fed with local hay in winter.....
Oeufs au lait - 4 units
£10.52
Oeufs au lait are made with good whole raw milk from nearby farms.This dessert melts in your mouth with delicious hints of vanilla. Weight: 125g To avoid wastage, oeufs au lait are sent in their own box, in packs of 4 units. Producer : Fromagerie de Machecoul (Beillevaire)Origin: Loire-AtlantiqueMilk : pasteurised cow's milkAllergens : milk, eggs
Ossau Iraty
£11.05
This famous sheep milk "tomme" owes its name to the Basque Iraty Mountain and the Ossau Valley. Following a traditional recipe, this cheese is made in the Western part of the Pyrenees since the Middle Ages. Shepherds created it as a way to preserve ewe's milk in a nutritious (and delicious) way, and used the "tommes" to barter. Now a...
Pain de figues
£5.50
This home-made fig and almond bread from Spain is a pure, tasty tradition, also known as ‘Pan de Higo’. Made with just 90% dried figs and 10% almonds, this bread can accompany your ewe's milk, Comté and pressed cheeses, or be served as a snack on a dessert buffet with coffee, or diced and served with foie gras or in...
Petit Langres
£9.66
Its shape has everything to astonish: at its summit, a basin called fountain is the result of its ripening process during which Langres knows only two turns. Like L'Epoisse, Langres is draped with a bright orange crust due to regular washing with salt water. At the cut, its white ivory paste has a real suppleness, even a creamy texture that...
Pont d'Yeu
£8.55
Named after the legendary bridge that was never built to link the wild Isle of Yeu to the continent, this is another delicious cheese we make. It is a traditional recipe from Vendée, where the goats graze on lush green pastures. Matured up to 4 weeks, it has a creamy, meltingly soft texture, beneath a thin blue grey rind. Its...
Pyrénées de Brebis
£7.76
This artisanal cheese in the cousin of the Ossau Iraty. This cheese is pressed and uncooked with a tender texture and a pale yellow paste. The flavours are delicatelly fruity, slightly salted with a subtile finish. Producer : Fromagerie du Pays d'AramitsOrigin: PyrénéesMilk : pasteurised ewe's milkAllergens : milk
Raclette de Savoie
£13.84
Produced in La Savoyarde, nestled in the Savoie Mountains, our Raclette is made from the thermised cow’s milk collected from the neighbouring farms. It is matured on spruce for at least 8 weeks. The wood gives the cheese a nuttier flavour, and it helps regulate the moisture of the rind. Although perfectly enjoyable when eaten cold, the Raclette cheese truly reveals...
Rocher Nantais
£10.54
The Rocher Nantais has a fine orangy, skated yellow crust such a leather. Its yellow dough cremates is soft. In mouth, it exhales a discreet flavor of fresh milk. Producer: Fromagerie BeillevaireOrigin: Pays de la Loire - Loire-AtlantiqueMilk : unpasteurised cow's milkAllergens : milk
Roquefort d'Artisan Berger
£18.60
Roquefort was the first French cheese to receive the PDO status in 1926. It is made only in Aveyron and matured in the natural Combalou caves in Roquefort. The Roquefort d'Artisan Berger is one of the last hand-made Roquefort cheese in France, where the exceptional quality of Lacaune ewes’ milk is transformed into a complex and powerful cheese. The penicillium...
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-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...
Semoule au lait - 4 units
£9.12
A sumptuous French dessert made with milk and semolina. Weight: 125g Producer : Fromagerie de Machecoul (Beillevaire)Origin: Loire-AtlantiqueMilk : pasteurised cow's milkAlergens : milk, semolina
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 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...