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Machecoulais

£5.05

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...

Camembert with truffle

£10.80

Camembert is the most famous French cheese produced in Normandie. Once matured to perfection, with a delicate bloomy rind and a meltingly-soft texture, it is cut in half and a mouth-watering mixture of cream and black truffle is spread on it. The savoury lactic flavours of the Camembert offer a beautiful contrast to the rich long-lasting flavours of the truffle....

Camembert de Normandie Bonchoix

£7.25

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...

Reblochon fermier

£15.53

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...

Saint-Marcellin

£4.05

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-Félicien

£7.65

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...

Pont l'évêque

£12.20

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...

Saint-Héray Camembert de Chèvre

£7.05

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 like a "camembert de chèvre" (goat milk camembert) 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

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