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Munster fermier

£11.01

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.....

Bleu d'auvergne

£7.65

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

£7.80

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...

Coeur de Neufchatel

£7.55

The Coeur de Neufchatel is from the village of Neufchatel-en-Bray. Legend says that in the 14th century, during the Hundred Years’ War, women would present this heart-shaped cheese as a gift to their lovers... It is a soft, and slightly crumbly cheese, usually compared to Camembert, with a coarser and firmer texture beneath a thicker bloomy rind, which develops during...