New & Notable...

Whilst we continue to struggle with French imports, now is a great time to highlight a few of the new/notable cheeses we are working with on this side of the channel.
Templegall - We are down to the last few wheels of our most recent allocation of Templegall from JB Enjelvin and the team at Heggarty’s .
This Irish, alpine style cheese has become a staple in our core range and the May 2024 batch (15 months) is currently tasting exceptional.

Redlap - A new raw milk, washed rind, tomme from Stone Tree Dairy. Helen and Martin Boyd tend to a small herd of goats down in Dartmouth, now using their milk to create a unique range of raw milk cheeses. Redlap slots itself into a unique category for us, being a firm goat’s milk tomme that sees benefit from regular washing. It likens itself to a Tomme D’Aydius from the Pyrenees, which is as great a compliment as one can give! Flavours are rich and toasty, with an almost marmite like quality. Curious to see how these cheeses develop as we approach fall/winter.

Stonebeck - The first batches of Stonebeck Wensleydale, from the Hattan family in Nidderdale, have arrived. With a commitment to seasonal production, May-September, when the cow’s have access to a diverse, sprawling landscape, Sally’s cheeses have always been exceptional. The herd is comprised of Northern Dairy Shorthorn’s, a rare breed that almost went extinct in the 1980s. Through a strategic breeding program, the Hattan’s have been able to revive and maintain this historically significant animal. The resulting cheese, in its youth, is bright and lactic, with ample amounts of depth. A strong start to the season.

Copy by Jakob, LA FROMAGERIE Wholesale Cheesemonger