Cheese library
BLEU D'AUVERGNE
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.
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.
BLEU DE GEX
BLEU DE GEX
Haut Jura, Unpasteurised Cow’s Milk, Traditional Rennet
Sharp natural threads of blue veins work their way through the creamy slightly crumbly pâté. The crust is rather dry & rough textured when young, becoming a little moist as the cheese matures. Partners the lovely alpine style Gruyère cheeses well, & can be added to fondue with great success. The best time for this cheese to be enjoyed is between March-July.
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.
BLEU DE QUEYRAS
BLEU DE QUEYRAS
Fromagerie de Chateau Queyras, Haute-Alpes, Thermised Cow’s Milk, Traditional Rennet
The local cheeses from the Haute Alpes are mostly hard ewe and goat with a few softer styles. However the blue is really delicious with a light, floral nuttiness that is gentle and soft when young; becoming spicier with maturing. The large crepe dish Matefaim is a very old traditional recipe often seen in the high mountain areas and in Haute Alpes they crumble over the Blue 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.
BLEU DE TERMIGNON
BLEU DE TERMIGNON
HAUTE-SAVOIE, UNPASTEURISED, TRADITIONAL RENNET
Made in the high mountain pastures – 2000m or more above sea level – during the summer months and ripened in maturing caves in the mountainsides. The blue is introduced naturally after the freshly made cheeses have been kept in a room at a certain temperature to encourage the growth of moulds. It is then taken to the cool cellar for several months before being released for sale. A very rare cheese to be enjoyed with Chignin Bergeron white wine or perhaps a chilled Jurançon.
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.
BLEU DES CAUSSES
BLEU DES CAUSSES
ROUERGUE, PASTEURISED, TRADITIONAL RENNET
A stylish blue cheese, gutsy and aromatic in the style of Roquefort. Crumbly-creamy, with well-defined blue moulds partnering full-bodied wines admirably. Lovely when used in cooking – especially when mashed with a good quality butter, making a delicious topping for melting over steaks – or adding to creamy dressings for salads. The sweet wines of Bergerac are a great partner, but we also like to match rich reds with spice and fruit coming forward. If you are preparing a cheese board with southwest French cheeses then this is the style of blue you should reach for.
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.
BLU '61
BLU '61
TREVISO, PASTEURISED, TRADITIONAL RENNET
Created in 2011 by Campo Casearia's owner Antonio as a gift to his wife, Giuseppina. Topped with cranberries, the excitement of this blue cheese really comes from the union of the spicy moulds and the Raboso Passito wine – with its hints of Marasca Cherries – in which it has been macerated. The dessert wine gives a huge depth of fruit and alcohol to this rich cheese. At its younger stages (three months of age) the cheese is gorgeously creamy on the palate, and as it matures the blue veins strengthen, adding a distinct spiciness to the sweeter, placid flavours.
More About Italian Cheese
BLU DI PECORA
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
BONDE DE GATINE
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.
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.
BOUCANIER FUMÉ
BOUCANIER FUMÉ
ALPES HAUTE PROVENCE, UNPASTEURISED, TRADITIONAL RENNET
A lovely nugget of goat's cheese with a fruity/smoky hit of Beech wood on the rind. The cheeses are placed in a smoking room to be infused with the flavour of the wood, and are perfect to accompany charcuterie, or dark rye bread. Wine choices should be red and fruity or, more adventurously, a beer.
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.
BRIE AUX TRUFFES
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.
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.
BRIE DE MEAUX
BRIE DE MEAUX
ÍLE DE FRANCE, UNPASTEURISED 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.
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.
BURRATA
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.
More About Italian Cheese
CABECOU DE ROCAMADOUR
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
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.
CABRALES
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.
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.
CAMEMBERT AU CALVADOS
CAMEMBERT AU CALVADOS
NORMANDY, UNPASTEURISED, TRADITIONAL RENNET
A traditional farmhouse-made cheese which is produced in several steps; it is first aged as a standard Camembert, the rind is then carefully removed and the cheese is dipped in a Calvados and Cider mixture, and finally it is covered in a fine biscuit crumb. The taste is deliciously fruity, with an apple brandy sweetness that commands the remarkable arc of flavour.
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.
CAMEMBERT AUX TRUFFES
CAMEMBERT AUX TRUFFES
Unpasteurised Cow Milk, Normandy
A Camembert with a filling of mascarpone and chopped black truffles. This is a rich and decadent combination. The truffles bring out the earthy, brassica notes of the cheese, while the Camembert rounds the flavour of the truffle into a massively aromatic depth. Made in-house by our cheesemongers, it is ideal for parties of 4 - 6 guests.
400g
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.
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
