Free deliveries on orders over £40 | Check out our available delivery area in our FAQ

Shopping Cart

0

Your shopping bag is empty

Go to the shop

All

filter

Artisan cheese box subscription

£40.00

All you need for your perfect French artisan cheese board.A selection of 5 seasonal cheeses delivered to your door every month.Choose the subscription period : 1, 3, 6 or 12 months. Approx. 900gr.

Beaufort d'alpage

£13.78

The Beaufort Chalet d'Alpage is the best part of the summer production starting at the beginning of June and lasting till the end of October, when the Tarentaise and Abondance cows graze on the alpine meadows filled with abundant wildflowers and grasses and give a rich and flavoursome milk. It takes 500 litres of milk to make one wheel of...

Beillevaire homemade selection

£35.00

All you need in one box. Perfect for Christmas.  Beillevaire products selection (photo non contractual): 1 unpasteurised salted butter - 125g 1 honey - 30g 1 sea salt crackers - 95g 1 pont d'Yeu (goat's milk) 1 Machecoulais (cow's milk) 1/2 Tomme brûlée (ewe's milk) Producer : Fromagerie de Machecoul (Beillevaire) Origin: Loire-AtlantiqueMilk : variousAllergens: milk & various depending on the selection

Bleu d'auvergne

£9.48

Bleu d’Auvergne is a relatively recent creation. It was developed in the mid-1850s by Antoine Roussel , a young farmer from Auvergne, who took over the family farm after his father’s death. Bleu d’Auvergne was awarded PDO status in 1975. The cheese is matured for minimum 4 weeks, by which time it develops a thin light brown rind. It has...

Bleu des Causses

£9.66

Closely related to the Roquefort, Bleu des Causses is also matured in the cool and humid caves of the Causses plateau. Unlike its illustrious cousin (made from ewe’s milk and matured only the in caves of Roquefort-sur-Soulzon), it is made from cow’s milk. The pale ivory paste is dotted with blue veins throughout. Bleu des Causses has a firm but...

Brillat-Savarin

£20.69

Created as an homage to the eponymous gastronome, the Brillat-Savarin aims to please! A triple-cream cheese with an irresistible luscious, melting-in-the-mouth texture. Its flavours are quite delicate. The cheese is made of triple cream and matured for only a couple of weeks, so that the delicate milky and creamy flavours stand out. But as it matures, it becomes more savoury,...

Brun de noix

£18.40

The Brun de Noix is produced in our dairy in Machecoul, in the countryside, to the south of the Loire River. It is made from raw milk, brushed regularly with a walnut liqueur and kept in a moist cave for up to 2 months. Taking its striking colour from the walnut, it has a pretty shape that enchants the eye...

Buche du Marais Poitevin

£19.30

Our goat's log is made from pasteurised goat's milk. It has a thin, slightly creased, natural rind. The cheese beneath, the colour of ivory, is firm and smooth. Its flavours are delicate and savoury, with hints of citrus. Approx. 1kg Producer : Fromagerie de Fontenille (Beillevaire)Origin: Poitou-CharenteMilk : pasteurised goat's milkAllergens : milk

Cabri d'ici

£7.56

Originally from Poitou, it is now made in our own dairy from the milk of pasture-grazed goats. Matured up to 4 weeks, it has a soft and meltingly soft texture and a thin blue grey rind. Its flavours are fresh and tangy. Fresher and lighter than a Loire Valley cheese (like Selles sur Cher), it is a very smooth and...

Camembert

£6.08

The most famous French cheese! Its flowery crust is white duvet. The paste is ivory to light yellow in colour, revealing local flavours, a powerful bouquet accompanied by a small salty tip when it is ripened. Magic! Approx. 250g Producer : Fromagerie du PlessisOrigin: NormandieMilk : unpasteurised cow's milkAllergens : milk

Camembert de Normandie Bonchoix

£8.98

The Camembert de Normandie is made in a workshop located in Gavray, Normandie. It is the collaborative work of know-how and passion of the cheesemaker Pierre Marty, his team and Beillevaire. Gavray is one of the last two artisan and independent Camembert de Normandie PDO makers. It is an honour to be part of the restrictive club of cheese makers...

Cantal entre deux

£6.96

The Cantal is a pasteurised cow's milk cheese, the wheel is about 35kg. The rind is brown, natural and very rustic. This cheese is regularly brushed in cellar. It is matured between 60 to 120 days. The texture is slightly crumbly and buttery. The colour is a pale yellow and sprinkled of white heus. The taste is slightly earthy, milky,...

Chabichou du Poitou

£8.73

The famous Chabichou du Poitou (PDO since 1990) is made in our workshop in Fontenille (Deux-Sèvres) in Poitou. Our famous Chabichou du Poitou, which has earned critics’ acclaim as well as several awards granted by the General Agricultural Competition in Paris, is the perfect embodiment of this exceptional range. It is a traditional cheese made from unpasteurised goat milk. Having...

Chablis

£12.08

Chablis is a cheese made in Côte-d'Or. It has an orange rind, smooth, slightly wrinkled. Its pale, creamy yellow paste is melting in the mouth. Its pronounced scent exudes rich aromas thanks to the care given with successive washes at Chablis. Excellent with a spoon!   Producer: Fromagerie BerthautOrigin: BourgogneMilk : pasteurised cow's milkAllergens : milk

Chèvre aux 7 fleurs

£16.34

This vey nice and beautiful cheese is recognizable thanks to his beautiful rind. It issprinkled by mallow flowers, cornflower flowers, flowers of marigolds, safflower flowers, strawberry leaves, flowers of rose, blue trigonel. 450g Producer : Fromagerie du Vivarais (Beillevaire)Origin: ArdècheMilk : thermised goat's milkAllergens : milk

Comté 12/24/30 months

£10.11

The Comté is an artisan cheese that has a PDO designation since 1952. It takes about 450 litres of milk to make just one wheel of Comté. Farmers let their cattle graze on mountain pastures in summer, and feed them with hay in winter. It is the art of affinage though that makes the Comté a truly great cheese. When...

Crottin de pays

£3.16

The Crottin de Pays is a goat cheese made from thermised milk in our Fontenille workshop. The texture is both crumbly and melting in the mouth. The cheese has a fresh and delicate "goaty" taste. It can either be enjoyed with a slice of fresh bread and butter or cooked.Approx. 90g Producer : Fromagerie de Fontenille (Beillevaire)Origin: Poitou-CharentesMilk : thermised goat's milkAllergens...

Emmental Rapé

£3.66

Emmental de Savoie grated in Machecoul workshop. Producer : Fruitière de Saint-OffengeOrigin: Haute SavoieMilk : pasteurised cow's milkAllergens : milk

Epoisses

£13.07

Epoisses is the gem of Burgundy, a region famed for its fantastic wines and brilliant cuisine. The Epoisses was first made by the monks of the Cîteaux Abbey, who later shared the technique with the local farmers. After a decline in the early 20th century, it became popular again in the 1950s and has been greatly enjoyed and sought-after ever...

Fleur d'Espelette

£29.49

  Unpasteurized ewe’s milk cheese, pressed and uncooked cheese. The rind is grey. The paste is buttery and coloured by the Espelette peppers, an amazing little village from the Basque country (South West of France).Its taste is fruity with a very delicate touch of pepper. Its blend is well balancer and the chilli pepper does not take the lead on...

1 2 3