Cheese library
EDMUND TEW
EDMUND TEW
EDENBRDIGE, KENT, UNPASTEURISED, TRADITIONAL RENNET
This is a soft rich textured cheese made with organic milk from Montbeliarde, Swiss Red & Holstein breeds. The light brine washing on the natural wrinkled rind gives a real sense of the farm to the aroma & the flavours are buttery & earthy. As the aromas are already quite deep we do not need to wash the rind further & the cheese is perfect with Cider & Ales, and Champagne.
EL BUEN PASTOR
EL BUEN PASTOR
CASTILLA-LA-MANCHA, UNPASTEURISED SHEEP'S MILK
This is a signature cheese for La Fromagerie. The whole story, from the father/son family tradition as Shepherds and cheesemakers, to the land they farm, the number of sheep in their flock, and finally the seasons that spell out the taste of the cheeses. This is what artisan cheese making is all about. The flock graze on both wild and farmed pasture with the famed holm oak trees bounty of acorns being their winter feed.
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.
ELRICK LOG
ELRICK LOG
Walston Braehead Farm, Lanark, Scotland
Unpasteurised Goat’s Milk, Vegetarian Rennet
Named after the nearby village of Esrickle, this is a traditional recipe hand ladled lactic goats milk ash coated log, with natural yeast moulds on the thin delicate rind. The milk is slowly acidified overnight giving a wonderful creaminess, that is both rich and herbaceous with a salty tang to the end taste. Selina Errington has developed this cheese along the lines of the French Charente Poitou styles with their thin rinds breaking down to become soft around the edge and fudgy in the centre.
Paris very well with Chateau Le Roc House Red Wine and Pinot Noir Cuvee du Fou wines.
EMMENTAL DE SAVOIE
EMMENTAL DE SAVOIE
Savoie, Thermised cow’s milk, Traditional rennet
Refreshing alpine high mountain cheese which ages well. A good all-round cheese with a fruity taste, suitable for snacks, or cooking purposes. An essential component for Savoyarde Fondue.
Allergens: contains EGG
Pairs well with Anne Sophie Roussette and Pinot Noir Cuvee du Fou wines.
More About French Cheese - Buy Artisan French Cheese Online
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.
FLEUR DE MAQUIS
FLEUR DE MAQUIS
Torra Vescovato, Corsica, Pasteurised Ewe’s Milk, Traditional Rennet
A fresh cheese with a solid consistency, completely covered with aromatic herbs such as rosemary, thyme, fresh sweet chillies. Classic, handmade, with a melt-in-the-mouth texture and a sweet nutty taste which becomes even more aromatic when allowed to mature – spurring edible blue moulding over the herbs – and the edges begin to melt.
Sold by the unit, approx. 300g
Pairs well with Valdition House Red Wine.
More About French Cheese - Buy Artisan French Cheese Online
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.
FONTINA
FONTINA
Aosta, Unpasteurised Cow's Milk
Produced in the Italian Alps since the 12th century, this is a classic farmhouse-made cheese, full-flavoured, from unpasteurised milk. Its texture is semi-hard in the Gruyere-style – good for fondues and cooking, but equally at home as part of a cheeseboard selection. Flavours are nutty and woody, with an almost mushroomy quality with a little age.
Pairs well with Barolo Riserva ai Fondatori and Dolcetto D'Alba
More About Italian Cheese
FORMAI DU MUT
FORMAI DU MUT
LOMBARDY, UNPASTEURISED COW, TRADITIONAL RENNET
A versatile cheese, taking its name from the word for "mountain" in the local Bergamascan dialect. It has a thinner, paler rind when young giving the cheese a more malleable texture. However with more brine rubbings during the ageing process, the smooth rind becomes darker and very hard and the cheese becomes a delicious fruity and fragrant morsel. It can be used for gratins, stews, fonduta and works well on a cheeseboard.
Pairs beautifully with Barolo Riserva ai Fondatori 2016,
More About Italian Cheese
FOURME D'AMBERT
FOURME D'AMBERT
AUVERGNE, PASTEURISED, TRADITIONAL RENNET
Known as the 'connoisseur’s blue cheese.' Capsule-shaped, patched with grey/white moulds on a natural thin rind. The interior is cream-coloured with smooth even marbling which never dominates the flavour. The texture is rich and mellow with a nutty subtle flavour, making it a perfect partner for fine wines as the taste is not overly aggressive.
More About French Cheese - Buy Artisan French Cheese Online
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.
FRIBOURG D'ESTIVE
FRIBOURG D'ESTIVE
FRIBOURG, UNPASTEURISED, TRADITIONAL RENNET
A classic Swiss Gruyère with a fruity grainy texture – tasting stronger and nuttier than the French equivalent. We select our cheeses from Jean Marie Dunand's Fromagerie in Le Crêt sur Semsales, which is not far from the village of Gruyère. This cheese is aged at least two years, not far from where the farm is situated, and is ideally used as a table cheese. The depth of flavour is gorgeous, with stabs of butterscotch and toasted nuts emerging through the creamy pate. Crystals of tyrosine (the amino acid that forms as salty crystals in cooked-pressed cheeses) will be well-dispersed throughout, and add a satisfying and much-sought-after crunch in the mouth.
More About Swiss Cheese
GOLDEN CROSS
GOLDEN CROSS
East Sussex, Unpasteurised Goat's Milk, Vegetarian Rennet
Kevin and Alison Blunt produce a dense, fudgy goat's cheese in the style of the French Sainte-Maure de Touraine. The flavours are lighter and less acidic than the French version, nevertheless this is a very enjoyable cheese. At peak ripeness – once the blooms on the rind have several times been tamped and regrown – the flavours become intensely nutty, reaching notes almost reminiscent of peanut butter.
250g
GORGONZOLA DOLCE
GORGONZOLA DOLCE
300g, Lombardy, Pasteurised Cow Milk
Creamy and lusciously silky, produced from curds collected from a single milking. Quite unlike the more-ubiquitous soapy version (Dolcelatte), this cheese has an oozing pate into which the blue veins gently bloom, introducing a sweet nutty taste. The main distinguishing characteristic in Gorgonzolas is their mould; whilst many blues use penicillium roqueforti, Gorgonzola utilizes the subtler penicillium glaucum, which balances the more minerally hits with sweeter, nuttier notes. Produced industrially around Novara in Piedmont, the best versions of this cheese come from small specialist producers close to Torino, as well as parts of Lombardy (Valle Padana), where we source our cheeses.
More About Italian Cheese
GORGONZOLA NATURALE
GORGONZOLA NATURALE
Piacenza, Lombardy, Pasteurised Cow’s Milk, Traditional Rennet
Two layered traditional curd, using both the morning & evening milk which is ladled in layers into the cheese mould. The cheeses are brined in a salt & water solution & left for a week or two before being pierced at the top, sides & bottom of the cheese to allow the blue bacteria mould to evenly distribute into well spread blue/green veins. The taste is rich, fruity & sappy with earthy aromas.
More About Italian Cheese
GOUDA BOERENKAAS 2 YEAR
GOUDA BOERENKAAS 2 YEAR
HOLLAND, UNPASTEURISED, TRADITIONAL RENNET
This farmhouse-made special selection cheese only uses milk from small-name dairies, and is matured to give a floral fruitiness to the texture. It is only produced during the summer season, when the cows graze on the open pastures of peat meadows or polders of the Green Hart region between Amsterdam, Rotterdam and Utrecht.
GRATIN BLU/VACCA BLU
GRATIN BLU/VACCA BLU
Piedmont, Pasteurised Cow's Milk
Vacca Blu (also known as Gratin Blue) is a compact blue with a dense buttery texture and well-spread penicillium roqueforti moulds giving a metallic bite to the sweetness. Aged on pine shelves for the last weeks of maturation, a woody, juniper undertone sometimes pervades. Very different in style to Gorgonzola, it is perfect with the northern Italian cheeses, especially crumblier ones like Castelrosso and Castelmagno. Fine medium-bodied red wines suit this cheese quite well.
More About Italian Cheese
GRUYÈRE D’ALPAGE
GRUYÈRE D’ALPAGE
Fribourg, Unpasteurised Cow’s Milk, Traditional Rennet
The high mountain cheeses are made between June & September, by small independent cheesemakers using very traditional methods & equipment in their mountain chalets. The flavours are savoury & almost toasty, from the Unpasteurised milk being heated in large copper vats over open wood fires which are located literally next door to the barn where the animals are housed. About 2 cheeses are made from the milk of 50 cows.
More About Swiss Cheese
GUBBEEN
GUBBEEN
County Cork, Pasteurised Cow's Milk, Traditional Rennet
The micro climate of this region produces some fine examples of washed rind cheeses, & this one is no exception. Giana Ferguson’s cheese is made with pasteurised cow’s milk now using vegetable rennet, but still has the supple springy texture, with the wrinkled washed rind quite firm to the touch. The taste is not quite as intense as it used to be but nevertheless has a pleasant savoury herby flavour that is gentle on the palate.
More About Irish 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
