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Cheese

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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...

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...

Valencay

£9.60

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...

Montrachet

£9.30

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...

Cabri d'ici

£6.10

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...

Sainte-Maure de Touraine

£9.70

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...

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

Feta Limnou

£5.10

The Feta Limnou is produced on the volcanic island of Lemnos. The vegetation and microclimate of the island, influenced by marine breezes, produce a milk both rich in fats and powerful in flavours. This Feta is a fresh cheese made from pasteurised sheep and goat’s milk. Its paste is crumbly and its taste balances between the subtle notes of the...

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