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.

TRIPLE CREME

Cheese , Cow , France , Soft , Soft cheese

From £12.00

TRIPLE CREME

Cousance-les Triconville, Pasteurised Cow Milk

Triple Creme is a pasteurised cow’s milk cheese, with a soft paste and bloomy rind, referred to as a triple cream as it is enriched with fresh cream. Produced by La Fromagerie Donge based in the Meuse department in the East of France. Its flavour is mellow when young, intensifying as it matures, with rich hazelnut and mushroom notes, enforced with the taste of fresh cream.

500g

Cheese , Cow , France , Soft , Soft 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.

TRUFFLE GOUDA

Cheese , Cow , Europe , Hard , Holland , Netherlands

From £12.00

TRUFFLE GOUDA

Holland, Unpasteurised Cow’s Milk, Traditional Rennet

This is a traditionally made farmhouse Gouda with the addition of Italian truffles through the curd. The cheeses are matured for about 4 months to obtain the right level of flavours of cheese & truffle. There is still the salty, chewy taste of the cheese, but the earthy taste of truffles is delicate.

Cheese , Cow , Europe , Hard , Holland , Netherlands

More About Dutch Cheese

Protecting land from flooding has always been a priority in the Netherlands. Reclaimed marshy areas demonstrate how the land can be managed and adapted for dairy farming and agriculture and cheese plays a huge part in the country's economy. Gouda accounts for about 50 percent of the cheese production in the Netherlands and is done on a huge commercial scale, however we work with smaller producers who ensure the hands-on production and slow ageing of the cheese. Most notable is the 4 YEAR GOUDA BOERENKAAS, an extra mature version of the 2 YEAR BOERENKAAS. We import directly from small farms, allowing optimal control over quality, which we feel is the highest among goudas. While the Netherlands does not produce a vast array of styles like France or Italy, somehow the cheeses through their shapes and flavours give you an instant snapshot of the places, the people and their cuisines.

TRUFFLE PERLE

Cheese , Cow , Hard , Switzerland

From £15.30

TRUFFLE PERLE

Toggenburg
Thermised Cow’s Milk
Traditional Rennet

Matured for two months, truffle perle uses truffles from the Northern part of Italy in Piedmont. The intense warm flavours of the truffle create a perfect pairing with the sweet nutty tang of this beautiful young cheese.

Cheese , Cow , Hard , Switzerland

More About Swiss Cheese

Switzerland is a landlocked county surrounded by high mountains, but these craggy cliff faces allow for a temperate climate, which is probably the most satisfactory condition in which to make cheese. Mountains have pure water systems trickling down into the valleys and valuable minerals that feed the soil. This partially explains why cheeses like EMMENTHAL SUISSE are so delicious, especially when they are made high up in the hills during the summer months. From the 13th century onwards, grazing rights and animal rights-of-way have been complex and have led to the eventual privatisation of communal grazing land, driving many cheesemakers to other European plains and oversees to America and Australia. For many generations the right to use an Alp has been handed down within the family and is owned by a single family or two families of an Alp co-operative. All the Alps are 'geyser', meaning that only a certain number of cows or other animals are allowed to graze during the summer in order to protect the land.

TUNWORTH

Cheese , Cow , Soft , Soft cheese , Uk

£13.25

TUNWORTH

Hampshire, Pasteurised Cow’s Milk, Vegetarian Rennet

Julie Cheyney and Stacey Hedges originally went into business together using milk from a neighbouring farm. Julie has now left Stacey to make Tunworth with a new cheesemaker Charlotte Spruce, as Julie is making her own cheese, St. Jude. Whilst the almost melting edges cling to the fudgy centre with the rind giving a non-invasive taste or aroma, this is a great leap forward for British cheesemaking, taking on French styles of cheesemaking but with a distinctly English edge. Light earthy brassica vegetal notes come through. Perhaps not as nutty or earthy as a Camembert, it is nevertheless a delightful addition to the cheeseboard. Best enjoyed at around 5-6 weeks of maturation.

Approx 250g

Cheese , Cow , Soft , Soft cheese , 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.

Sold out

VACHERIN FRIBOURGEOIS

Cow , Switzerland

£0.00

VACHERIN FRIBOURGEOIS

FRIBOURG, UNPASTEURISED, TRADITIONAL RENNET

Made high up in the Canton of Fribourg, where the cattle graze on open mountain pastures studded with flora, which can be tasted in the lively, nutty flavours of the cheese. A lightly washed rind which has a ripple-wave effect; the rind has a small, random, pitted texture giving a refined, long-lasting taste. Late summer cheeses have a really full-bodied taste, whilst the early season winter cheeses have a sharper, cleaner edge. Enjoy with dry, fruity Alpine wines.

Cow , Switzerland

More About Swiss Cheese

VALENÇAY

France , Goat

£13.25

VALENÇAY

INDRE/BERRY, UNPASTEURISED, TRADITIONAL RENNET

A creamy, ash-coated truncated pyramid with a startling white pate. The texture is light and moussey and saltier than other Loire Valley goat’s cheeses. Young cheeses are delicate, and possess a floral, borderline citric taste, though after maturing the rind becomes drier and the taste levels out to a denser, more complex finish.

France , Goat

More About French Cheese

WATERLOO

Cheese , Cow , Soft , Soft cheese , Uk

From £8.50

WATERLOO

Village Maid Cheese, Berkshire, Thermised Cow’s Milk, Vegetarian Rennet

Semi-soft natural grey/white moulded wrinkled crust made with Guernsey milk using vegetable rennet. The cheese has a rather French farmhouse style with a creamy rich pâté, yet still slightly firm & flaky in the centre. Rich & buttery taste with a gentle earthy aroma.

Cheese , Cow , Soft , Soft cheese , Uk

More About United Kingdom

WESTCOMBE CHEDDAR

Cow , Uk

From £7.70

WESTCOMBE CHEDDAR

SOMERSET, UNPASTEURISED COW'S MILK, TRADITIONAL RENNET

Aged fourteen months, this cheddar has a lovely dense crumble with a sweet pepper spice tang. Tom Calver has tweaked his traditional recipe to give a much bigger flavour profile to the cheeses as well as allowing the cattle to graze right up to the end of November on grass. A lovely summer cheddar, it partners well with both full-bodied red dry red wines and beers.

Cow , Uk

More About United Kingdom

WIGMORE

Cheese , Sheep , Soft , Soft cheese , Uk

From £11.45

WIGMORE

Village Maid Cheese, Berkshire, Thermised Ewe’s Milk, Vegetarian Rennet

A sheep’s milk cheese using vegetable rennet, & with natural wrinkled grey/white moulds scattered between bloomy moulds on the crust. The sappy fruity rich flavour is quite sharp & crumbly when young, but with maturing the edges begin to melt making it a velvety rich mellow tasting cheese.

Cheese , Sheep , Soft , Soft cheese , Uk

More About United Kingdom

WINSLADE

Cow , Uk

£12.75

WINSLADE

230g, Hampshire, Pasteurised Cow's Milk

The latest cheese from Hampshire Cheeses' Stacey Hedges & Charlotte Spruce, Winslade has been designed as a meeting point between Vacherin du Haut-Doubs and Camembert. Wrapped in a collar of spruce, the bark imbues the cheese with subtle woody pine notes. Matured with geotrichum moulds – the same found on Camembert – in high humidity, high carbon dioxide fridges, the result is a quiet floral earthiness. Lovely and rich on the palate and low in salt, it's a wonderful addition to a British cheese board.

Cow , Uk

More About United Kingdom

WRÅNGEBÄCKSOST

Cow , Organic , Scandinavia

From £16.95

WRÅNGEBÄCKSOST

ALMNÄS BRUK, VÄTTERN LAKE, HJO, THERMISED, TRADITIONAL RENNET. ORGANIC PRODUCTION

Sweden's oldest brand of cheese – and the recent winner of 'Best Cheese in Sweden' – this cheese has a fascinating history. After a forty-seven-year gap in production, the cheesemakers at Almnäs Bruk enlisted their former dairyman Hans Stiller (now 82 years old) – who had personally stopped making the cheese in 1961 – to restart production. They found the old planks once used to mature the cheeses and were able to resurrect the bacteria stored deeply in the wood, ostensibly erasing the half-century of dormancy. The flavours are rich and fruity and complex, with a unique sourness, while the aroma, due to the maturation on the boards, has a delicate farminess. Great with beer or Jura-style white wines, this cheese is very friendly for pairing.

Cow , Organic , Scandinavia

YARLINGTON

Cheese , Cow , Uk , Washed , Washed rind cheese

£13.75

YARLINGTON

Gloucestershire
Pasteurised Cow’s Milk
Traditional Rennet

A delicate soft washed rind styled cheese, which is brushed in Yarlington Mill Cider.
Textures are soft, supple and bouncy with fruity, vegetal and savoury flavours.

Cheese , Cow , Uk , Washed , Washed rind cheese

More About United Kingdom

YOREDALE

Cheese , Cow , Hard , Uk

From £9.70

YOREDALE

Aysgarth, North Yorkshire, Unpasteurised cow’s milk, Traditional rennet

A traditional farmhouse handmade cheese from a small family farm in Wensleydale. Made slowly to a traditional recipe resulting in a smooth, creamy texture and lovely chewiness too. This cheese showcases the new wave of young cheesemaking in Britain now, and focusses on pasture led feeding, respecting a traditional recipe and surprisingly the only farmhouse cheesemaker in Wensleydale making cheese from milk from their own herd.

Cheese , Cow , Hard , Uk

More About United Kingdom

YR AFR

All cheese , Cheese , Goat , Goat's cheese

£10.60

YR AFR

North Bethseda, Wales, Unpasteurised Goat's Milk

Last year we were introduced to Bradley and Beth Cunningham, who produce Yr Afr (translates to “The Goat”). Hailing originally from Lancashire, the two now call North Bethesda home. They work with a few local herds for their raw goat’s milk. The cheese is unique in that it leans into a bigger, much more rustic profile; similar to some of the French heavyweights. One for those prefer their cheese with a little bit of attitude.

All cheese , Cheese , Goat , Goat's cheese

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