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Comté 12/24/30 months
£10.11
The Comté is an artisan cheese that has a PDO designation since 1952. It takes about 450 litres of milk to make just one wheel of Comté. Farmers let their cattle graze on mountain pastures in summer, and feed them with hay in winter. It is the art of affinage though that makes the Comté a truly great cheese. When...
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
Raclette de Savoie
£14.92
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...
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...
Saint-Nectaire Paille de Seigle
£14.34
The village Saint-Nectaire, in the Parc Régional des Volcans D’Auvergne, gives its name to one of Auvergne’s most popular cheeses. The rich green mountains of this old volcanic land are the perfect place for cheese-making. The Montbeliarde cattle are taken to the high pastures (1200m) over the summer and are fed with locally produced hay and fodder over the winter....
Tomme aux 7 fleurs
£11.35
The Tomme aux 7 fleurs is a thermised cow's milk cheese. This artisan cheese is made in our dairy in Ardèche (Eastern France) and then matured for 4 to 6 weeks by Beaude affineur. Its rind is covered with 7 different flower petals: mallow fowers, marigold flowers, blueberry flowers, safflowers flowers, rose blossoms, strawberry leaves and trigonella, which give the...
Tomme de Montagne
£8.80
The Tomme de Montagne is made in Désaignes, in the Monts d'Ardèche Regional Natural Park, from mountain milk collected from farms located no further than 20-km from the cheese dairy. It is then matured for 2 months in our maturation cellar in Savoie. It has a soft straw yellow paste, dotted with a multitude of holes like the Tomme de...
Camembert de Normandie Bonchoix
£8.98
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...
Camembert with truffle
£15.33
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....
Saint-Félicien
£9.48
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...
Brillat-Savarin
£20.69
Created as an homage to the eponymous gastronome, the Brillat-Savarin aims to please! A triple-cream cheese with an irresistible luscious, melting-in-the-mouth texture. Its flavours are quite delicate. The cheese is made of triple cream and matured for only a couple of weeks, so that the delicate milky and creamy flavours stand out. But as it matures, it becomes more savoury,...
Rocher Nantais
£10.26
The Rocher Nantais has a fine orangy, skated yellow crust such a leather. Its yellow dough cremates is soft. In mouth, it exhales a discreet flavor of fresh milk. Producer: Fromagerie BeillevaireOrigin: Pays de la Loire - Loire-AtlantiqueMilk : unpasteurised cow's milkAllergens : milk
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.....
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...
Montrachet
£11.52
The Montrachet is a farmhouse cheese from the Burgundy region. The production is unique and the cheese is named after the area where it is made. The cheese is wrapped in a chestnut tree leaf and has a grey rind with blue hues. It is a soft cheese with a firm texture. Its rich and powerful nutty taste makes it...
Chabichou du Poitou
£8.73
The famous Chabichou du Poitou (PDO since 1990) is made in our workshop in Fontenille (Deux-Sèvres) in Poitou. Our famous Chabichou du Poitou, which has earned critics’ acclaim as well as several awards granted by the General Agricultural Competition in Paris, is the perfect embodiment of this exceptional range. It is a traditional cheese made from unpasteurised goat milk. Having...
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...
Sainte-Maure de Touraine
£12.02
Being granted PDO in 1990, Sainte-Maure de Touraine is one of the most famous goat’s cheeses in France. Its origins go back to the Middle-Ages, after goats were introduced by the Moors. It is made in the eponymous village of Sainte-Maure, in the Loire Valley, and is easily recognised by its small log-like shape and the traditional ryegrass straw running...
Cabri d'ici
£7.56
Originally from Poitou, it is now made in our own dairy from the milk of pasture-grazed goats. Matured up to 4 weeks, it has a soft and meltingly soft texture and a thin blue grey rind. Its flavours are fresh and tangy. Fresher and lighter than a Loire Valley cheese (like Selles sur Cher), it is a very smooth and...
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...