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Go to the shopCheese
Livarot
£21.58
Livarot is the oldest of the Norman cheeses. It has a shiny, sandy, orange-red crust, surrounded by strips of reeds. The pale yellow paste, pierced with small holes, reveals a clear scent, a powerful bouquet that remains in the mouth for a long time. The colonel has character! Producer: Serge LECHEVALIER (La Houssaye)Origin: Basse NormandieMilk : unpasteurised cow's milkAllergens :...
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.....
Epoisses
£13.07
Epoisses is the gem of Burgundy, a region famed for its fantastic wines and brilliant cuisine. The Epoisses was first made by the monks of the Cîteaux Abbey, who later shared the technique with the local farmers. After a decline in the early 20th century, it became popular again in the 1950s and has been greatly enjoyed and sought-after ever...
Chablis
£12.08
Chablis is a cheese made in Côte-d'Or. It has an orange rind, smooth, slightly wrinkled. Its pale, creamy yellow paste is melting in the mouth. Its pronounced scent exudes rich aromas thanks to the care given with successive washes at Chablis. Excellent with a spoon! Producer: Fromagerie BerthautOrigin: BourgogneMilk : pasteurised cow's milkAllergens : milk
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...
Crottin de pays
£3.16
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...
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...
Valencay
£11.89
A PDO cheese since 1998, the Valençay comes from the eponymous village in Indre, a region famous for its goat cheeses. Moulded by hand, it is the shape of a truncated pyramid, looking particularly striking. Matured for at least 11 days, it has a thin and firm texture that becomes creamier around the edges which may be slightly crumbly. Like...
Pont d'Yeu
£8.55
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...
Ossau Iraty
£11.05
This famous sheep milk "tomme" owes its name to the Basque Iraty Mountain and the Ossau Valley. Following a traditional recipe, this cheese is made in the Western part of the Pyrenees since the Middle Ages. Shepherds created it as a way to preserve ewe's milk in a nutritious (and delicious) way, and used the "tommes" to barter. Now a...
Tomme brulée
£15.00
Tomme brûlée is born at the foot of Mount Baigura in the heart of the Basque Country. After the milk is collected from sheep (only local breeds such as Basco Béarnaise, Manech red head and black head), it is curdled and develops mould. With time and care, the crust becomes firmer and the paste gains finesse and flavor. This is...
Venaco
£20.50
Creamy, tasty while having character, the Venaco perpetuates the ancestral know-how of the Corsican shepherds. Producer: A FilettaOrigin: CorseMilk : pasteurised ewe's milkAllergens : milk
Roche Montagne
£17.66
Made in the Puy-de-Dôme, the Roche Montagne is a cheese with the crust is ashed at the end of refining. Its dough is similar to that of a Reblochon, supple and smooth with a light persillage. It is a blue cheese which has a delicate taste. Producer : Société Laitière de LaqueuilleOrigin: Puy-de-DômeMilk : pasteurised cow's milkAllergens : milk 570g
Fourme d'ambert
£6.17
One of France’s oldest cheeses dating from as far back as the Roman times, the Fourme is also one of the most popular. Having a PDO designation since 1970s, it is a creamy and delicate blue cheese that will please connoisseurs and beginners alike. The Fourme d'Ambert is made from pasteurised milk and is the most delicate of the blue...
Roquefort d'Artisan Berger
£18.60
Roquefort was the first French cheese to receive the PDO status in 1926. It is made only in Aveyron and matured in the natural Combalou caves in Roquefort. The Roquefort d'Artisan Berger is one of the last hand-made Roquefort cheese in France, where the exceptional quality of Lacaune ewes’ milk is transformed into a complex and powerful cheese. The penicillium...
Bleu des Causses
£9.66
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...