Your shopping bag is empty
Go to the shopCheese
Vacherin Mont d'or
£17.15
The best of Franche Comté in a distinctive wooden box, the Mont d’Or is a pale, creamy cheese with a meltingly soft texture beneath a golden rind and delicate flavours with pine notes. Produced in the co-operative farms on Mont d’Or, it is made from unpasteurised milk collected exclusively from Montbéliarde and Pie Rouge cattle. The cheese is encircled in...
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...
Beaufort d'alpage
£13.78
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...
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
Tête de Moine
£51.02
One of the few cheeses that can be served as a rosette through the use of a chanterelle. These fine shavings used to subtly reveal the fine and complex flavors of the Tête de Moine. We find floral notes, legacies of the rich pastures where cows graze the Bernese Jura. Producer: EmmiOrigin: SuisseMilk : 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 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...
Reblochon fermier
£17.73
In Haute-Savoie, in the heart of the French Alps, the Montbeliard, Abondance and Tarentaise cattle graze by the chalets. Being granted PDO protection in 1952, it is the only area where the Reblochon can be produced. Between June and October, the animals are kept outdoors on the green pastures, where generous amounts of rain and snow over the winter keep...
Pont l'évêque
£15.11
One of Normandie’s oldest cheeses, it is another monastic invention dating back to the Middle-Ages, but it was named like this in the 17th century after a village not far from Deauville, where it was produced. Made from raw milk, it is matured for 6 to 7 weeks in a cellar and is washed regularly to keep the cheese supple...
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...
Saint-Marcellin
£5.00
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...
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,...
Saint Simeon
£8.82
Saint Simeon, is a soft and creamy blooming rind cheese. It is a triple cream cheese with a buttery texture. It is made in Seine-et-Marne in our workshop of Bries-De-Saint-Remy, where we also make the Brie de Meaux. Producer : Atelier des Bries-De-Saint-Remy (Beillevaire)Origin: Seine-et-MarneMilk : unpasteurised cow's milkAllergens : milk 200g
Brun de noix
£18.40
The Brun de Noix is produced in our dairy in Machecoul, in the countryside, to the south of the Loire River. It is made from raw milk, brushed regularly with a walnut liqueur and kept in a moist cave for up to 2 months. Taking its striking colour from the walnut, it has a pretty shape that enchants the eye...
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
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 :...