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Fourme d'ambert
£6.17
One of France’s oldest cheeses dating from as far back as the Roman times, the Fourme is also one of the most popular. Having a PDO designation since 1970s, it is a creamy and delicate blue cheese that will please connoisseurs and beginners alike. The Fourme d'Ambert is made from pasteurised milk and is the most delicate of the blue...
Lingot Cendré
£17.43
One of our homemade cheeses made from raw goat’s milk collected on a local farm, where the goats graze on rich, green fields. The cheese is made in our workshop in Machecoul. Our Lingot is prettily shaped into a large bar, meaning that it does not dry out too quickly. Covered in a thin, natural rind over charcoals ashes, it...
Livarot
£21.58
Livarot is the oldest of the Norman cheeses. It has a shiny, sandy, orange-red crust, surrounded by strips of reeds. The pale yellow paste, pierced with small holes, reveals a clear scent, a powerful bouquet that remains in the mouth for a long time. The colonel has character! Producer: Serge LECHEVALIER (La Houssaye)Origin: Basse NormandieMilk : unpasteurised cow's milkAllergens :...
Long cendré
£9.41
Long Cendré is a goat’s log made from unpasteurised milk following a traditional recipe from Poitou-Charentes. Dusted in charcoal ash to neutralise acidity, it develops a thin ashy, slightly wrinkled natural rind. It has a firm and homogenous ivory-coloured paste with a soft, almost velvety texture and delicate flavours with hints of fresh hay and citrus. Approx. 240gProducer : Fromagerie...
Machecoulais
£6.26
Being a Pascal Beillevaire's creation, the Machecoulais was born in 1998 and named after our hometown (Machecoul). It is a fresh cow’s milk cheese with a pleasant milky flavour. It is allowed to mature for 4 to 6 weeks and develop a creamy, velvety rind. Its texture is close to that of a goat’s cheese, fine and firm in the...
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.....
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...
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...
Pont l'évêque
£15.11
One of Normandie’s oldest cheeses, it is another monastic invention dating back to the Middle-Ages, but it was named like this in the 17th century after a village not far from Deauville, where it was produced. Made from raw milk, it is matured for 6 to 7 weeks in a cellar and is washed regularly to keep the cheese supple...
Pouligny Saint Pierre
£11.95
An AOP since 1976, the Pouligny comes from a region of France that is famous for its fantastic goat’s cheeses like the Selles sur Cher, the Valençay or the Crottin de Chavignol. The shape of the Pouligny clearly resembles that of the Valençay, but its texture is quite different: it has a lighter grain and is creamier, especially on the...
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...
Reblochon fermier
£17.73
In Haute-Savoie, in the heart of the French Alps, the Montbeliard, Abondance and Tarentaise cattle graze by the chalets. Being granted PDO protection in 1952, it is the only area where the Reblochon can be produced. Between June and October, the animals are kept outdoors on the green pastures, where generous amounts of rain and snow over the winter keep...
Roche Montagne
£17.66
Made in the Puy-de-Dôme, the Roche Montagne is a cheese with the crust is ashed at the end of refining. Its dough is similar to that of a Reblochon, supple and smooth with a light persillage. It is a blue cheese which has a delicate taste. Producer : Société Laitière de LaqueuilleOrigin: Puy-de-DômeMilk : pasteurised cow's milkAllergens : milk 570g
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...
Sable du Boulonnais
£17.54
The Sablé du Boulonnais is made on the Northern Coast of France, between Boulogne-sur-Mer and the Cap Gris Nez. It is made on the Vert Farm, from raw milk - still warm - collected from farms nearby, in Wierre Effroy. During maturation, it is regularly brushed with wheat beer. It is covered in breadcrumbs at the end of maturation, keeping...
Saint Simeon
£8.82
Saint Simeon, is a soft and creamy blooming rind cheese. It is a triple cream cheese with a buttery texture. It is made in Seine-et-Marne in our workshop of Bries-De-Saint-Remy, where we also make the Brie de Meaux. Producer : Atelier des Bries-De-Saint-Remy (Beillevaire)Origin: Seine-et-MarneMilk : unpasteurised cow's milkAllergens : milk 200g