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.

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CAPRINO STAGIONATO AL CAPRONE

Goat , Italy

£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.

Goat , 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.

CASHEL BLUE

Blue , Blue cheese , Cheese , Cow , Ireland

From £9.10

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.

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CATHARE

France , Goat

£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.

France , Goat

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.

CHABICHOU

France , Goat , Goat's cheese

£8.15

CHABICHOU

POITOU-CHARENTES, UNPASTEURISED, TRADITIONAL RENNET

A soft, fresh tasting cheese, shaped like a gently tapered cylinder. The texture is smooth yet quite close-textured. Produced traditionally with a lovely aromatic rind. It can be eaten young and fresh, however it reaches its ideal state – sweeter and crumblier – as it matures and dries out.

France , Goat , Goat's cheese

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

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CHEVROTIN DES ARAVIS

France , Goat

£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.

France , Goat

More About French Cheese

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CLAVA

Cow , Uk

£0.00

CLAVA

INVERNESS, PASTEURISED, VEGETARIAN RENNET

The Clark family farm, Connage Highland Dairy, stretches along the shores of the Moray Firth, & the dairy herd comprises of 130 cows, mostly Holstein Friesian with Jersey crosses & Norwegian Reds. The Clava is rich, creamy & vegetal in the Brie style, with a bloomy white rind. The curds are hand-ladled & the ripening process is carefully monitored to ensure the cheese retains its rich melting texture.

Cow , 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.

COEUR DE SAKURA

Cheese , Cow , France , Soft , Soft cheese , Valentines

£8.75

COEUR DE SAKURA

BRITTANY, THERMISED EWE’S MILK, TRADITIONAL RENNET

Approx 180-200g

Fresh ewe's milk cheese with a gentle mousse texture and the unique taste of vanilla and aroma of sweet hay.

Cheese , Cow , France , Soft , Soft cheese , Valentines

More About French Cheese

COEUR POITEVIN

Cheese , Cow , France , Soft , Soft cheese , Valentines

£6.90

COEUR POITEVIN

POITOU-CHARENTES, UNPASTEURISED GOAT’S MILK, TRADITIONAL RENNET

Heart shaped creamy cheese with a natural rind and a leaf motif. Rich and tangy with a fudgy texture.

Cheese , Cow , France , Soft , Soft cheese , Valentines

More About French Cheese

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

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

CORRA LINN

Cheese , Cow , Hard , Uk

From £18.70

CORRA LINN

Carnwath, Lanarkshire, Unpasteurised Ewe's Milk, Animal Rennet 250g

Humphrey Errington's daughter Selina is following in the family footsteps and created this ewe's milk cheese along the lines of Manchego. Named after the highest waterfall in the picturesque Clyde Falls, the unique vegetal flavours come through with a hint of earthy sweetness redolent of wild strawberries. A natural affinity to single malt whisky.

Cheese , Cow , Hard , 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

CROTTIN DE CHAVIGNOL

Cheese , France , Goat

£5.15

CROTTIN DE CHAVIGNOL

SANCERRE, UNPASTEURISED, TRADITIONAL RENNET

A small flattened ball of crumbly-textured cheese with a rich smooth taste. Ideal for grilling when just a hint of moulds appear, but also delicious upon further maturation when the blue-grey velvety moulds cover the cheese. In the French countryside farmers will place mature versions of the cheese alongside vegetables in vinegar in June to be opened in the heart of winter. A very versatile, wine-friendly cheese.

Cheese , France , Goat

More About French Cheese

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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