News, Recipes & Stories

PRODUCE SPOTLIGHT: FIORONI FIGS

PRODUCE NOTES Fioroni figs are the first Italian figs of the season, from Puglia where they are highly prized for their signal of the beginning of ...

SEASONAL PRODUCE HIGHLIGHT: BORAGE

Borage is an edible weed with purple blue blossoms that are a lovely garnish to savoury and sweet dishes alike. The flowers can be used fresh (tr...

FABRIZIO RESSIA AT LA FROMAGERIE

We are delighted to welcome Fabrizo Ressia of Azienda Agricola Ressia to visit us in-store at LA FROMAGERIE MARYLEBONE on the weekend of 19-20 May....

INNES CHEESE VISIT

Earlier this Spring a team of our cheesemongers visited Highfields Farms in Thorpe estate, Staffordshire. Stella Bennet started Innes Cheese on t...

RECIPE: CHABICHOU WITH ASPARAGUS & WATERCRESS SALAD

Chabichou is a soft, fresh tasting goat cheese from Poitou-Charentes. The texture is smooth yet quite close-textured. Produced traditionally with a...

Artisan Cheese Awards

'We thank you, Lord, for all this cheese...' Saying grace may not be the typical start of a work day, but giving thanks does seem appropriate wh...

CELEBRATE WITH CHEESE

For over 25 years we’ve been creating Celebration Cheese Cakes for parties, events & wedding venues all over the UK. Whether for an intimat...

SEASONAL PRODUCE HIGHLIGHT: WHITE ASPARAGUS

PRODUCE NOTES White asparagus is essentially the same plant as the green variety, although it is kept covered with soil during the growing process ...

WOMEN CHEESEMAKERS IN A MODERN WORLD

This piece was written back in 2022 about some of the wonderful women cheesemakers that La Fromagerie is fortunate to work with. You can also read...

FEN FARM DAIRY VISIT: THE REVIVAL OF SUFFOLK CHEESE

Recently a group of La Fromagerie cheesemongers visited Fen Farm Dairy in the Waveney River Valley that marks the border between Norfolk and Suffol...

WILD GARLIC

PRODUCE SEASONAL HIGHLIGHT : WILD GARLIC Wild garlic is a spring favourite. Its punchy flavour and aroma are a welcome jolt to the system f...

20 APRIL: RAW MILK CHEESE DAY

Before pasteurisation came into practice in the late 19th / early 20th century, all milk and by default all cheese was ‘raw’. Pasteurisation is the...