Cheese library

£0.00

BLU DI PECORA

PIEDMONT, PASTEURISED, TRADITIONAL RENNET

The link to France in Piedmont can be seen in some of their products – especially the style of the cheeses. This creamy dense ewe's milk blue with a sharp minerality can be compared to Roquefort. A superb cheese for fine Barolo and Barbaresco wines, as well as Barbera d'Asti.

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.

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

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.

Sold out

BRIE AUX TRUFFES

Cow , France

£0.00

BRIE AUX TRUFFES

ÍLE DE FRANCE, UNPASTEURISED, TRADITIONAL RENNET

A Brie de Meaux with a sandwich filling of crème fraîche, mascarpone, and chopped black truffles. This is a rich and decadent combination and should be eaten freshly made. The truffles bring out the earthy, mushroom-like qualities of the brie, while the brie rounds the flavour of the truffle into a massively aromatic depth. Made in-house every weekend by our cheesemongers, it pairs perfectly with champagne – ideal for dinner parties.

Cow , France

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

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

BURRATA

Cow , Italy

£0.00

BURRATA

BARI/PUGLIA, PASTEURISED, TRADITIONAL RENNET

In the style of Mozzarella but creamier and meltingly rich. The cheese is shredded and mixed with Crème Fraiche and the piled into a 'purse' made by stretching curds. The taste is all at once rich, sweet, juicy, and makes a perfect sauce for pasta or just served simply with lightly dressed tomatoes.

Cow , Italy

More About Italian Cheese

Sold out

CABECOU DE ROCAMADOUR

£0.00

CABECOU DE ROCAMADOUR

QUERCY/LOT, UNPASTEURISED, TRADITIONAL RENNET

Small medallion-sized cheese with a thin natural rind. A velvety melting mouthful with a rich full taste. A perfect pre-meal appetizer. It can be eaten young and soft – ideal for salads or under the grill on toast – or mature, shrunken and firm, with a grey-blue-moulded rind and an intensely nutty flavour. Best season late summer and autumn.

More About French Cheese

Sold out

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.

Sold out

CACIOTTA ETRUSCA

£0.00

CACIOTTA ETRUSCA

TUSCANY, PASTEURISED, TRADITIONAL RENNET

Our youngest pecorino, this is a soft springy-textured cheese with a supple texture and a fresh taste of cobnuts. Melted into a sauce or shaved roughly over pasta and risotto or used as an accompaniment to young spring vegetables, it makes a welcome entrance to the lighter foods of summer eating. Slice it thinly onto piping hot Bruschetta – brushed with a peppery olive oil and topped with salad leaves – for a quick and tasty lunchtime snack.

More About Italian Cheese

Sold out

CAPRETTA TOSCANA

£0.00

CAPRETTA TOSCANA

TUSCANY, UNPASTEURISED, TRADITIONAL RENNET

Unusual given its provenance – Tuscany is traditionally a region for ewe's milk – this is a light, sweetly milky, semi-hard cheese. Moulded in traditional baskets, it is produced year round, and is especially good during the summer months. Not to be aged too long as the gentler flavours inherent in the milk should be showcased and prominent.

More About Italian Cheese

Sold out

CAPRINO STAGIONATO AL CAPRONE

£0.00

CAPRINO STAGIONATO AL CAPRONE

SARDINIA, THERMISED, TRADITIONAL RENNET

The west coast of Sardinia has perfect grazing conditions on the hilly slopes overlooking the sea. Shaped in the regional ‘donkey-back’ form – flat top and bottom with convex sides – with a smooth dark brown rind from olive oil and cinder rubbing, preventing the growth of moulds. The compact texture with little eyelets gives an intense and persistent taste and an aroma of dry grass and earthy farmyard. The finish is spicy and sharp. Great as a table cheese or to be used in cooking – versatile.

More About Italian Cheese

CASHEL BLUE

Blue , Blue cheese , Cheese , Cow , Ireland

From £8.50

CASHEL BLUE

Tipperary, Pasteurised Cow’s Milk, Vegetarian Rennet

Made by Louis & Jane Grubb, the milk comes entirely from their own herd of Friesian cattle. The creamy rich texture is well marbled with nutty blue moulds which, with effective maturing in the coolest part of the cellar with high humidity, they start to gently ooze and melt, giving this cheese a very satisfying and enjoyable taste.

Blue , Blue cheese , Cheese , Cow , Ireland

More About Irish Cheese

Renowned for its high quality dairy, pristine grazing lands and clean air, coupled with a temperate climate, especially in the southern part of the country, Ireland is a natural destination for artisan cheesemaking. In fact, in traditional Irish culture, dairy cattle were seen as a measure of wealth and social standing and were often used as a form of currency. By the seventeenth century, however, oppressive English laws had effectively killed the Gaelic farm economy and with it, the traditional cheesemaking culture. Butter became the means by which small farmers paid rent, and also became sought after in international trade. It wasn't until the early 20th century that cheesemaking re-appeared, with slow growth until the 1970s when a greater number of farmhouse cheesemakers, especially focussed in the southwest part of the country, began experimenting. This style of small, hand-made production continues to be a defining feature in the diverse range and exceptional quality of Irish farmhouse cheeses. We recommend beginning with a few of our favourites: CASHEL BLUE, DURRUS and COOLEA.

Sold out

CATHARE

£0.00

CATHARE

LAURAGAIS, UNPASTEURISED, TRADITIONAL RENNET

Roughly the size of a coffee saucer, with an ash-coated top emblazoned with the cross of the Cathars (a medieval religious group living in and around Carcassonne, and massacred in the Middle Ages). The taste is mild and gently nutty and should be enjoyed as fresh as possible, when the pate is pleasantly balanced between curdy and runny.

More About French Cheese

CHALLERHOCKER

Cheese , Cow , Hard , Switzerland

From £15.60

CHALLERHOCKER

Toggenburg, Thermised Cow’s Milk, Traditional Rennet

The small dairy of Walter Rass just north-east of Zurich is where this cheese is made. The milk is heated to a degree that is higher than for Unpasteurised milk, but even so the textures & flavours of the cheese are still very reflective of the Appenzeller style with its sweet hazelnut aroma & chewy texture, although this cheese has a fully more robust taste.

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.

CHAROLAIS

Cheese , France , Goat , Goat's cheese , Picnic

£16.70

CHAROLAIS

Burgundy, Unpasteurised Goat’s Milk, Traditional Rennet

Sold as unit, approx. 180 grams

Tubby drum shaped cylinder, with a close textured crumbly pâté. The rind is natural & slightly dry with patchy grey, blue & white moulds. The taste is rich & sophisticated with a fine clean flavour.

Cheese , France , Goat , Goat's cheese , Picnic

More About French Cheese

Sold out

CHEVROTIN DES ARAVIS

£0.00

CHEVROTIN DES ARAVIS

SAVOIE, UNPASTEURISED, TRADITIONAL RENNET

A rare goat's milk washed rind from high in the mountains of Savoie. Pale orange in colour, the rind is smooth and looks rather like a smaller, plumper Reblochon. The taste is rich and floral, a great foil to the aroma, which is pleasantly goaty. The pate becomes full-bodied and almost melts with a little age. Best season is autumn to early spring.