Cheese library

Welcome to our on-line LA FROMAGERIE cheeseroom showcasing our farmhouse & artisanal cheeses. Due to seasonality of cheeses, and working with smaller producers, some of these cheeses are available in our shop only during certain times of the year, so please CONTACT us if you are looking for a particular cheese.

ABBAYE DE CITEAUX

Cheese , Cow , France

From £20.80

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.

Cheese , Cow , France

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.

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ADELEGGER URBERGER

Cow , Germany

£0.00

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.

Cow , Germany

More About German Cheese

From the north to the south, Germany is a cheese country. A third of the production is exported and influences from neighbouring countries have resulted in a diversity of cheese styles that have associations with nearby countries. For instance, LIMBURGER is related to both the Netherlands and the Belgian Herve and BAVARIAN BLUE, the most wonderfully indulgent blue, is similar to Italian Gorgonzola. Monasteries were instrumental in creating the cheese recipes, as well as the beers, and cheeses with a washed rind are typical.

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ALP BERGKAESE

Austria , Cow ,

£0.00

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.

Austria , Cow ,

More About Austrian Cheese

Austria's location amongst the Alps has long influenced their milk and cheese production with the practice of housing the dairy cows in the valleys in winter and then moving them up to higher plains during the spring and summer months. When compared to other Alpine countries, Austria's cheese-producing area is really focussed mainly in Vorarlberg, in the western-most part of the country adjacent to Switzerland. Bregenzerwald, a high mountain area in Vorarlberg and where we source our ALP BERGKAESE, is the most active cheese-producing area in Austria and its three-step-agriculture process has been submitted to UNESCO as a world heritage site.

ASIAGO

Cheese , Cow , Hard , Italy

From £9.20

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.

Asiago would pair very well with Marzemimo Orme from Marco Donati wines in Trentino.

Cheese , Cow , Hard , Italy

More About Italian Cheese

Though cheesemaking in Italy may date back to as early as 2800 BC, the unification of the country didn't occur until the 1860s and the individuality of the regions and the diversity among their cheese is still very strong in Italy today. With over four hundred distinct cheeses and thirty-one DOP (Protected Designation of Origin) zones, Italy is a fine example of the variety of time-honoured traditions in the cheesemaking process. Spanning from the foothills of the Alps in Piemonte to the alluvial soil of Etna in Sicily, we have over 50 Italian cheeses in our library. From MOZZARELLA DI BUFALA to RAGUSANO, from TALEGGIO DI VAL BREMBANA to GORGONZOLA NATURALE, there is much to offer in range of styles as well as textures and flavours.

BANON

Cheese , France , Goat , Goat's cheese

£10.00

BANON

PROVENCE, UNPASTEURISED GOAT MILK, 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.

Cheese , France , Goat , Goat's cheese

More About French Cheese

BARON BIGOD

Cow , Uk

From £13.65

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.

Baron Bigod pairs very well with our Valdition House Label Red Wine.

Cow , Uk

More About United Kingdom

In the 11th century the Norman Conquest had a major impact on life in Britain. It brought far-reaching changes, and it was during this period that the religious order of Jervalux monks came from Normandy and Flandres to Britain, bringing with them a tradition of sheep farming and cheesemaking (they are widely acknowledged as the original makers of Wensleydale cheese). Today there are hundreds of cheeses in the British Isles and we are in the midst of an exciting cheese movement that has not been seen since the Industrial Revolution. Britain may be small in comparison to other countries and continents, and we may not have the extremes in temperature to produce different styles of cheese, but we do have a vast amount of quality that is highly defined, and more and more in recent years, recognised as being worthy of greatness. From the earthy taste and fudgy texture of Innes Dairy's BOSWORTH ASH LOG to the buttery, nutty flavours of Welsh HAFOD, to newer cheeses such as BARON BIGOD and ROLLRIGHT, explore the wealth of cheeses from the British Isles.

BEAUFORT CHALET D'ALPAGE

Cheese , Cow , France , Hard , Raw milk , Unpasteurised milk

From £19.60

BEAUFORT CHALET D'ALPAGE

Savoie, Unpasteurised Cow's 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.

This cheese pairs perfectly with the Anne-Sophie Roussette white wine from Jean-Francois Quenard - also from the Savoie or our Own Label Champagne.

Cheese , Cow , France , Hard , Raw milk , Unpasteurised milk

More About French Cheese

BEAUVALE

Blue , Blue cheese , Cheese , Cow , Uk

From £9.00

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.

We'd suggest pairing Beauvale with port or Valpolicella Jago.

Blue , Blue cheese , Cheese , Cow , Uk

More About United Kingdom

BEENLEIGH BLUE

Blue , Blue cheese , Cheese , Picnic , Sheep , Uk

From £13.90

BEENLEIGH BLUE

Devon, Pasteurised Sheep's 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.

Blue , Blue cheese , Cheese , Picnic , Sheep , Uk

More About United Kingdom

BIX

Cow , Organic , Uk

£9.50

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.

This cheese would be delicious served with our House Champagne or Anne-Sophie Roussette wine from the Savoie.

Cow , Organic , Uk

More About United Kingdom

BLACKMOUNT

Cheese , Goat , Goat's cheese , Uk

£18.55

BLACKMOUNT

Lanarkshire
Unpasteurised Goat’s Milk - 200g

A soft and creamy truncated pyramid goat's cheese that is aged for two to three weeks. Made by Selina Cairns in Lanarkshire.

This cheese would pair well with red wine such as Marzemino Orme.

Cheese , Goat , Goat's cheese , Uk

More About United Kingdom

BLEU D'AUVERGNE

Blue , Blue cheese , Cheese , Cow , France , Picnic

From £8.15

BLEU D'AUVERGNE

Auvergne, Pasteurised Cow's Milk

This is normally viewed as a simple-style cheese, yet with a little love and care (affinage) it becomes a rich, strong tasting cheese with a velvety texture. The moist, nutty flavour and beautiful melting quality of the cheese also makes it a perfect medium for cooking, crumbling over salads and steaks and vegetable dishes or stuffing into poultry. An extremely versatile cheese, notably simpatico on a cheese board.

Blue , Blue cheese , Cheese , Cow , France , Picnic

More About French Cheese

BONDE DE GATINE

Cheese , France , Goat , Goat's cheese

£11.15

BONDE DE GATINE

Poitou-Charentes, Unpasteurised Goat’s Milk, Traditional Rennet

individual unit, approx. 190 grams

A bonde is an old fashioned cork, traditionally used to seal barrels of wine, which accounts for this cheese's unique drum shape and subsequent naming. Ash-coated with a wrinkled rind, the interior pate is deliciously smooth and rich, bursting with a light, fruity, and earthy tang. With proper maturing in humid cellar, the interior breaks down gorgeously under the rind, creating a dual texture that is unmatched by other cheeses of the region.

Cheese , France , Goat , Goat's cheese

More About French Cheese

BRIE

Cheese , Cow , France , Soft , Soft cheese

From £9.25

BRIE

ÍLE DE FRANCE, PASTEURISED COW MILK, TRADITIONAL RENNET

A soft velvety texture with a tender bloomy rind. Mentioned anecdotally in writings dating back to the ninth century, this cheese is an absolute classic. The taste is complex and rounded and soothing, with notes ranging from mushroom to cauliflower to sauteed cabbage and leek. The pate is a rich golden colour, contrasting the bloomy whites and deeper flaxen flourishes on the rind.

PLEASE READ
We are currently unable to source our usual unpasteurised Brie from France due to the current restrictions on bringing in raw milk cow's cheese from France given the recent outbreak of Lumpy Skin Disease in France and Italy.

We would strongly recommend you take this opportunity to try the fabulous British Brie, Baron Bigod, produced in Suffolk. Click here to order Baron Bigod.

Cheese , Cow , France , Soft , Soft cheese

More About French Cheese

BRIGHTWELL ASH

Cheese , Goat , Goat's cheese , Uk

£12.60

BRIGHTWELL ASH

Wales, Unpasteurised Goat’s Milk, Vegetarian Rennet

Made by Fraser Norton and Rachel Yarrow from their own milking herd of pedigree Anglo Nubian goats. The ash coated disc has a fresh and tangy taste with a more crumbly compact texture enhanced by the ash coat. Aged for 21 days at the farm, we like to age it a further week in Cheese Room with controlled temperature and humidity to bring out the more complex flavours to the cheese and encourage the white bloom.

Cheese , Goat , Goat's cheese , Uk

More About United Kingdom

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CABRALES

Cow , Spain

£0.00

CABRALES

ASTURIAS, UNPASTEURISED, TRADITIONAL RENNET

Cabrales is produced only in the village of the same name and three other villages of the Penamellera Alta township, located on the northern edge of the Europa peaks in eastern Asturias. Principally a cow’s milk cheese, in the spring and summer the producers will add sheep and goat's milk, giving those wheels a richer, spicier character. The taste is piquant, metallic, and powerful. It is not for the faint of heart.

Cow , Spain

More About Spanish Cheese

Spain was slow to develop a modern approach to agriculture, and unfortunately the Civil and World Wars intervened up until the 1950s. Following this, changes started to happen, albeit slowly until 1975 when a more open attitude to farming and cheesemaking communities became possible. Hardship may have existed but the farmers and cheesemakers have held onto their cheesemaking traditions to produce such a diverse range of cheese throughout the country. In Spain the biggest rainfalls happen twice a year and the summers are exceedingly hot causing droughts - these extremes are reflected in the styles and flavours of the cheeses in tune with their terrain.

The northern and western coastal regions and valleys have cows grazing with some mixed farming, while the hills and mountain areas concentrate on goats and sheep. The cheeses from the northern regions are of differing textures and styles, while the more dry, arid and mountainous areas of the west and Canary Islands tend toward goat's and ewe's milk cheeses with strong, spicy flavours. From PICOS DE EUROPA from León to Catalonian GARROTXA to MANCHEGO from La Mancha, discover Spain's diverse range of cheese.

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stock and availability

The cheese library showcases many artisan cheeses stocked in our cheeserooms throughout the year. Some of these cheeses may be unavailable online but available to purchase from your local LA FROMAGERIE. Please contact marylebone@lafromagerie.co.uk for information on stock and availability