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.

COLSTON BASSETT STILTON

Blue , Blue cheese , Cheese , Cow , Picnic , Uk

From £11.70

COLSTON BASSETT STILTON

Nottinghamshire, Pasteurised Cow’s Milk, Traditional Rennet

Deep & richly textured pasteurised cow’s milk blue. Introducing the blue at a slightly later stage in order that the cheese itself can have a little kick-start in maturing before the veins thread their way through imparts a delightful spicy blue tang which is nutty & rich.

Blue , Blue cheese , Cheese , Cow , Picnic , 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.

COMTÉ D'ESTIVE

Cheese , Cow , France , Hard

From £11.75

COMTÉ D'ESTIVE

FRANCHE-COMTÉ, UNPASTEURISED COW’S MILK, TRADITIONAL RENNET

Ivory-coloured pate, with a rich, nutty flavour and a golden brown rind. In the style of a distinct Gruyère, with a hint of caramel sweetness. We select mountain-aged cheeses stored in traditional cellars close to where they are made. The cheeses we choose are from June, July, August and September, and are available in three ages: the classic d'Estive, aged 12 - 24 months; the Reserve, aged 24+ months.

Cheese , Cow , France , Hard

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.

COMTÉ D'ESTIVE 24+ MONTH

Cheese , Cow , France , Hard

From £13.40

COMTÉ D'ESTIVE 24+ MONTH

FRANCHE-COMTÉ, UNPASTEURISED COW’S MILK, TRADITIONAL RENNET

We choose July & August cheeses most of the time & the Suchaux cheeses are aged for an extra year or more in the underground caves of the dairy. The process depends on how long we can keep the maturing going without the flavours becoming traduced or overpowering. The complex flavour profile is a real treat.

Cheese , Cow , France , Hard

More About French Cheese

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CORNISH YARG

Cow , Uk

£0.00

CORNISH YARG

CORNWALL, PASTEURISED, VEGETARIAN RENNET

A crumbly-textured cheese, rather like a Caerphilly, named after its producers (Gray, spelt backwards), covered with nettle leaves. The citrus tangy taste in young cheeses mellows out after maturing, becoming more blended and buttery (and nicer) in texture and flavour. The aroma is gentle and subtle. A lovely territorial cheese.

Cow , Uk

More About United Kingdom

COTE HILL BLUE

Blue , Blue cheese , Cheese , Cow , Uk

From £11.85

COTE HILL BLUE

Lincolnshire, Unpasteurised Cow's Milk

Michael and Mary Davenport have been making cheese since 2005 using milk from their Friesian and Red Poll herd. In the summer the cattle graze on pastures rich in clover and in the winter they are fed with a specific mix of silage and haylage, all of which is grown on the farm. The pate has a rich, creamy quality – rather like Camembert – and due to the cellar-maturation the rind develops natural blooms, imbuing the interior roqueforti moulds with a distinct earthy, mushroomy quality. This is a new style of British blue.

Blue , Blue cheese , Cheese , Cow , Uk

More About United Kingdom

DEVON BLUE

Cow , Uk

From £11.00

DEVON BLUE

TOTNES, PASTEURISED, VEGETARIAN RENNET

Rich and loose-textured and slightly crumbly, this blue is made from Friesian milk collected not far from the dairy. Although the cheese is seasonal – insofar as the flavours vary throughout the year – the differences are less apparent when compared to the dairy's other blues, Beenleigh and Harbourne. The nutty, tangy blue veins bleed gently into the pate, which is rather moist, with a full flinty and earthy aroma and a dense buttery lively taste.

Cow , Uk

More About United Kingdom

DUCKETT'S CAERPHILLY

Cheese , Cow , Uk

From £8.25

DUCKETT'S CAERPHILLY

SOMERSET, UNPASTEURISED, TRADITIONAL RENNET

Fresh, crumbly, mineral rich flavours bring back the traditional style of this cheese which will marry well with blue cheeses and goat's milk cheese both hard and soft. A lovely acidity to refresh the palate and partner cider and wine.

Cheese , Cow , Uk

More About United Kingdom

DURRUS

Cheese , Cow , Ireland , Washed , Washed rind cheese

From £16.50

DURRUS

County Cork, Pasteurised Cow's Milk, Traditional Rennet

A semi-soft washed & brushed pinky beige crust, low in fat from using morning milk only. Rather crumbly & creamy in the centre with the edges mellow & melting. A few tiny eyelets scatter the cheese, & the taste is nutty with a little rustic earthiness from the use of copper Swiss style vats.

Cheese , Cow , Ireland , Washed , Washed rind cheese

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.

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EDMUND TEW

Cow , Uk

£0.00

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.

Cow , Uk

More About United Kingdom

EL BUEN PASTOR

Cheese , Europe , Hard , Sheep , Spain

From £14.60

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.

Cheese , Europe , Hard , Sheep , 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.

ELRICK LOG

Cheese , Goat , Goat's cheese , Uk

£15.85

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.

Cheese , Goat , Goat's cheese , Uk

More About United Kingdom

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EMMENTALER SUISSE

Cow , Switzerland

£0.00

EMMENTALER SUISSE

BERN, UNPASTEURISED, TRADITIONAL RENNET

Aged for eighteen months in the high mountain canton, this Emmenthal has a strong spicy flavour with fewer holes than other versions. Almost a slightly wet, chewy density – it sometimes looks like little tears oozing out of the cheese (this is due to the warmer temperatures in which it is matured, activating bacteria in the marble-sized holes) – with a fine nutty texture. Perfect for eating as a table cheese in its most mature stages, but also ideal to use for fondue.

Cow , 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.

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ETOILE DE GATINE

Cheese , France , Goat

£6.30

ETOILE DE GATINE

POITOU-CHARENTES, UNPASTEURISED GOAT MILK, TRADITIONAL RENNET

Shaped like a perfect star. With a thin natural rind and a lovely fudgy consistency, it is perhaps best eaten young. The interior pate, pure white in colour, is mild and clean with a lactic tang. A perfect pair for dry white wine, champagne or Cremant.

150g

Cheese , France , Goat

More About French Cheese

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EXPLORATEUR

Cow , France

£0.00

EXPLORATEUR

ÍLE DE FRANCE, UNPASTEURISED, TRADITIONAL RENNET

Very rich and creamy, with a soft fudgy texture and a downy white bloom on the rind. The rind's gentle earthy taste balances well with the pate's almost creme-fraiche-like sharpness, and is a good accompaniment to harder, fruity-tasting cheeses. Especially good when partnered with a chilled Champagne.

Cow , France

More About French Cheese

FLEUR DE MAQUIS

Cheese , France , Sheep , Soft , Soft cheese

£13.35

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

Cheese , France , Sheep , Soft , Soft cheese

More About French Cheese

FONTINA

Cheese , Cow , Hard , Italy

From £11.50

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.

Cheese , Cow , Hard , Italy

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.

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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