Cheese library
ABBAYE DE CITEAUX
ABBAYE DE CITEAUX
BURGUNDY, THERMISED, TRADITIONAL RENNET
A very small production monastic cheese still made within the walls of the Citeaux Abbey. The majority of the three hundred cheeses made every Monday and Tuesday are sold in the abbey shop. Like all monastery cheeses the rind is brine-washed, giving a pungent aroma and an ivory pate rich and smooth with fresh hazelnut earthiness. Made with milk from the Montbeliarde breed – perfect for this style of cheesemaking – the result is a deeply satisfying and quite moreish cheese, perfect on a cheese board.
More About French Cheese
The story of LA FROMAGERIE begins with a wheel of BEAUFORT CHALET D'ALPAGE; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. Some French cheeses are only sold locally, and many have their own distinctive characteristics; for instance, some are wrapped in leaves, while others are thickly coated in herbs, or washed in brine or alcohol. The names of many cheeses tie them to and can indicate the village or particular hill or mountain where they are made. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
ABBAYE DE TAMIE
ABBAYE DE TAMIE
SAVOIE, UNPASTEURISED, TRADITIONAL RENNET
A monastery-made mountain cheese, similar to a Reblochon, but thicker, with the same rich creamy flavour, but less nutty and more robust and earthy in taste. The monks use methane extracted from the cheese's whey to heat the Abbey.
More About French Cheese
The story of LA FROMAGERIE begins with a wheel of BEAUFORT CHALET D'ALPAGE; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. Some French cheeses are only sold locally, and many have their own distinctive characteristics; for instance, some are wrapped in leaves, while others are thickly coated in herbs, or washed in brine or alcohol. The names of many cheeses tie them to and can indicate the village or particular hill or mountain where they are made. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
ABBAYE DE TROISVAUX
ABBAYE DE TROISVAUX
HAUT-ARTOIS, PASTEURISED, TRADITIONAL RENNET
A handmade cheese from the nuns at the Abbey, who work alongside the Trappiste monks at the neighbouring monastery at Mont des Cats. The dark red-brown rind has been washed in local beer and the tender supple texture of the cheese is neither overwhelming nor bitter. The taste is peanutty and savoury and delightful as a lunchtime snack with crusty bread. With a little maturing the cheese becomes more earthy with the hoppy beer notes coming forward. Beer is the best partner, although a dry, not overly tannic, red wine would work as well.
More About French Cheese
The story of LA FROMAGERIE begins with a wheel of BEAUFORT CHALET D'ALPAGE; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. Some French cheeses are only sold locally, and many have their own distinctive characteristics; for instance, some are wrapped in leaves, while others are thickly coated in herbs, or washed in brine or alcohol. The names of many cheeses tie them to and can indicate the village or particular hill or mountain where they are made. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
ABONDANCE FERMIER
ABONDANCE FERMIER
SAVOIE, UNPASTEURISED, TRADITIONAL RENNET
High mountain cheese with a creamy rich texture and a melting fruity flavour. The smooth hard rind has a lovely russet colour from the light brine washing it receives during maturation. Eaten young, the hazelnut sweetness comes through, but with more aged cheeses – around 7 - 9 months – there is a slight bitterness, and a sort of palate-tingling sensation, which is a good foil for the richness. The Montbeliarde, Abondance and Tarine breeds produce the milk for this cheese.
More About French Cheese
The story of LA FROMAGERIE begins with a wheel of BEAUFORT CHALET D'ALPAGE; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. Some French cheeses are only sold locally, and many have their own distinctive characteristics; for instance, some are wrapped in leaves, while others are thickly coated in herbs, or washed in brine or alcohol. The names of many cheeses tie them to and can indicate the village or particular hill or mountain where they are made. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
ADELEGGER URBERGER
ADELEGGER URBERGER
BADEN WÜRTTEMBERG/ ALLGÄU, THERMISED, TRADITIONAL RENNET
A small-production, certified-organic cheese which we age for an extra few months after its arrival. The extra ageing gives the cheese a slight tingle on the palate. The long maturing process means that the thermised milk has time to develop its flavours and dissipate any bacteria lurking after the heat treatment, which is just shy of pasteurisation, temperature-wise. The benefits of rubbing the rind in wine and brine are integral, giving the pate full-bodied flavours – from charred beef to brown butter to mocha to Brazil nuts.
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ALP BERGKAESE
ALP BERGKAESE
SENNALPE LOCH, UNPASTEURISED, TRADITIONAL RENNET
The Lingenauer family's dairy is at high altitude and not accessible by car; they supply milk to the Fuchs, a family of cheesemakers situated nearby. Once we buy the cheeses they are immediately set aside for another nine to thirteen months of affinage in our cellars. We solely buy cheeses made from summer milk pastures, which are absolutely superb. The buttery, salty and beefy flavours have hard, almost caramel edges. Younger cheeses have a hint of pineapple, which is indicative of the cattle feeding on untouched pastures.
More About Austrian Cheese
ASIAGO
ASIAGO
Venezia
Pasteurised Cow’s Milk
Traditional Rennet
The only Asiago with a DOP certification, it is rather like a younger, springier version of Emmental. The cheese has scattered holes through a pale creamy pate and a lovely light nutty, milky aroma. The taste is fresh and milky as well – rather like fresh cobnuts, and is a perfect foil for stronger tasting cheeses or served with crusty plain bread with a simple side salad.
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AZEITAO
AZEITAO
SETUBAL, UNPASTEURISED, VEGETABLE RENNET
Coagulated with flowers from the Cardoon Thistle — which grows in the hills surrounding the dairies — this gives a distinct herbaceous flavour to the rich flowing curds, finishing with a wild, sharply sweet earthiness. Made by hand, the wheels are bathed in brine, then rubbed to give a smooth, almost waxy feel to the finished rind. Full-bodied dry red wines are an ideal match.
More About Portuguese Cheese
BANON
BANON
PROVENCE, UNPASTEURISED, TRADITIONAL RENNET
A plump cheese dipped in Eau de Vie and then wrapped in chestnut leaves. With age the flavour becomes more pronounced and stronger. As it matures the rind turns from white to creamy gold, eventually developing scattered patches of blue. The pate is melting and rich.
More About French Cheese
The story of LA FROMAGERIE begins with a wheel of BEAUFORT CHALET D'ALPAGE; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. Some French cheeses are only sold locally, and many have their own distinctive characteristics; for instance, some are wrapped in leaves, while others are thickly coated in herbs, or washed in brine or alcohol. The names of many cheeses tie them to and can indicate the village or particular hill or mountain where they are made. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
BARON BIGOD
BARON BIGOD
BUNGAY, SUFFOLK, UNPASTEURISED, TRADITIONAL RENNET
Jonny Crickmore has come into the world of cheesemaking with the desire to make his family dairy farm more diverse. He has invested in a herd of alpine Montbeliarde cows from France, created pastures that have the right grazing conditions, and dedicated himself and his cheesemaking unit towards making what is, in our opinion, a very fine Brie. It takes the skill of an affineur to bring everything together – for the rind to have the right blooms, for the pate to be rich and not over-runny or -chalky, and for a combination of flavours to balance as you taste. This is a tricky test for a cheesemaker and we feel Jonny Crickmore has succeeded in developing the style he wanted for his cheese.
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BEAUFORT CHALET D'ALPAGE
BEAUFORT CHALET D'ALPAGE
Savoie, Unpasteurised Cow Milk
The raison d'être of La Fromagerie. A classic high mountain cheese from small traditional producers selecting cheeses from the summer milk forms, made and matured at high altitudes in mountain chalets. The pate is a creamy, pale gold colour, smooth in texture, but as it ages cracks appear, ripening the cheese. The flavours are lovely – with an almost sweet almond nuttiness, the taste is never abrasive on the tongue, even with aged cheeses. The high mountain cheeses benefit from cattle grazing on supremely clean, unpolluted summer pastures studded with aromatic flowers and alpine flora, ultimately producing fragrant and elegant cheeses.
More About French Cheese
The story of LA FROMAGERIE begins with a wheel of BEAUFORT CHALET D'ALPAGE; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. Some French cheeses are only sold locally, and many have their own distinctive characteristics; for instance, some are wrapped in leaves, while others are thickly coated in herbs, or washed in brine or alcohol. The names of many cheeses tie them to and can indicate the village or particular hill or mountain where they are made. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
BEAUVALE
BEAUVALE
Nottinghamshire, Pasteurised
Matured for seven weeks, during which time it is turned and looked after in the cellars at Cropwell Bishop, the result is a well-balanced and supple blue, threaded with delicate blue moulds. Once we receive the cheeses we continue affinage in our own cellars, encouraging further breakdown of proteins and eventually deepening the flavours into savoury, almost meaty tones. A lovely way to finish a British cheese board without going directly for a Stilton.
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BEENLEIGH BLUE
BEENLEIGH BLUE
Devon, Pasteurised Cow Milk
While this cheese is produced year-round it is distinctly seasonal (it is in peak shape August - January), due to the changing pasture conditions for the sheep. Initially intended as Britain's answer to Roquefort, this blue – in a roundabout and ultimately accidental way – perfectly showcases the concept of terroir. The pate, which is solid, rich, and slightly crumbling, has a soft tanginess, bordering on yoghurt and fresh nuts, that balances well with the pale blue veining.
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BERGFICHTE
BERGFICHTE
TOGGENBURG, Thermised Cow’s Milk, Traditional Rennet
From the traditional Tilsiteer cheesemaking region, this cheesemaker, Willi Schmidt decided to work with the farmers in the area to create a new cheese. Rather like the Vacherin using a bark collar to hold the cheese together, the flavours are nutty & fruity with a rich almost clotted cream texture. A lovely ‘breakaway’ cheese.
half a unit, approx. 400 grams,
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BESACE
BESACE
SAVOIE, UNPASTEURISED, TRADITIONAL RENNET
Dome-shaped from placing the fresh curds in fine muslin and tying the ends together (resembling a small pochette or purse). A wonderful fresh tangy flowery taste and crumbly texture. The clean floral notes give this cheese a light gentle taste when young, almost frothy, becoming drier and mellow with maturing. Perfect with a chilled Chignin.
Due to seasonality we may not always have this cheese in stock.
More About French Cheese
The story of LA FROMAGERIE begins with a wheel of BEAUFORT CHALET D'ALPAGE; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. Some French cheeses are only sold locally, and many have their own distinctive characteristics; for instance, some are wrapped in leaves, while others are thickly coated in herbs, or washed in brine or alcohol. The names of many cheeses tie them to and can indicate the village or particular hill or mountain where they are made. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
BIX
BIX
OXFORDSHIRE, PASTEURISED, TRADITIONAL RENNET
Produced at Nettlebed Creamery by Rose Grimond. Made from certified organic milk taken from a herd of crossed Montbeliarde, Swedish Red & Holstein Friesians. A triple cream based on northern French cheeses like Brillat Savarin or Chaource, the pate is dense and rich with a mouthfeel not unlike butter. The flavours open with hints of yoghurt & grassy sweetness, deepening into toasty notes. The aromas are quite earthy. Light blooming moulds over the rind lend a hint of white mushroom, rounding out the edges of cream. Delicious with champagne.