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Beaufort d'alpage

£11.13

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...

Fromage Blanc

£3.75

The fromage blanc is made from 7% fat whole milk, using a traditional method It is matured for 24 hours and then drained in cloth bags. The curd is delicately smoothed to get this creamy texture. The fromage blanc has a great satin colour and melts in the mouth! It is the perfect ingredient for your savoury or sweet recipe.Weight:...

Raclette de Savoie

£15.67

Produced in La Savoyarde, nestled in the Savoie Mountains, our Raclette is made from the unpasteurised 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 itself...

Crottin de pays

£2.55

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...

Crème brûlée

£3.40

Traditional French Crème Brûlée made from whole milk. Another delight you cannot miss !Weight: 125g Producer : Fromagerie de Machecoul (Beillevaire)Origin: Loire-AtlantiqueMilk : pasteurised cow's milkAllergens : milk, eggs

Morbier bichonné

£7.09

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...

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....

Pont d'Yeu

£6.90

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...

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