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Cheese

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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...

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...

Emmental Rapé

£2.95

Emmental de Savoie grated in Machecoul workshop. Weight: 150g Producer : Fruitière de Saint-OffengeOrigin: SavoieMilk : pasteurised and unpasteurised cow's milkAllergens : milk

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...