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Go to the shopCheese
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...
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
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
Sable du Boulonnais
£17.54
The Sablé du Boulonnais is made on the Northern Coast of France, between Boulogne-sur-Mer and the Cap Gris Nez. It is made on the Vert Farm, from raw milk - still warm - collected from farms nearby, in Wierre Effroy. During maturation, it is regularly brushed with wheat beer. It is covered in breadcrumbs at the end of maturation, keeping...
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...
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