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 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.
BRIE
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.
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.
BRIGHTWELL ASH
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.
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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.
CABRIOLAIT
CABRIOLAIT
EAST FLANDERS, BELGIUM
UNPASTEURISED GOAT'S MILK, TRADITIONAL RENNET
Whilst washed rind cheeses usually take on a gamey taste, this cheese is much gentler with a lovely sweetness redolent of milky almonds. There is a nutty clean aroma with toasty notes of buttery brioche and if you are looking for another style to add to your goat’s cheese selection, then this is it. Wonderful with blond beers, Chardonnay whites, Rhone and Gamay reds.
More About Belgian Cheese
CACIOTTA ETRUSCA
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
CAMEMBERT AUX TRUFFES
CAMEMBERT AUX TRUFFES
Thermised 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.
250g
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 CONSTELLATION
CAMEMBERT CONSTELLATION
NORMANDY, THERMISED, 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.
250g
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
