Cheese library
CASHEL BLUE
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.
A great wine pairing for this cheese would be Quenard's Anne-Sophie Roussette
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CATHARE
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.
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
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.
Chabichou will pair very well with Muscadet Le Fief Seigneur or Chateau Le Roc White White.
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.
CHALLERHOCKER
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.
Challerhocker would pair beautifully with Dugois Savagnin Sous Voile or with Quenard's Anne-Sophie Roussette.
More About Swiss Cheese
CHAROLAIS
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.
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.
CHEVROTIN DES ARAVIS
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.
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.
CLAVA
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.
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COLSTON BASSETT STILTON
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.
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COMTÉ D'ESTIVE
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.
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
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.
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.
CORNISH YARG
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.
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CORRA LINN
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.
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COTE HILL BLUE
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.
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CROTTIN DE CHAVIGNOL
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.
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.
DEVON BLUE
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.
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DORSTONE
DORSTONE
Herefordshire, Pasteurised Goat’s Milk, Traditional Rennet
An ash-coated drum with a lovely light, fudgy texture & fresh cobnut flavours. A perfect cheese to start a cheese tasting and also as a lunchtime cheese with crusty bread and salad. A light beer or Muscadet white wine will be good, or indeed a Gamay red.
Pairs very well with Chateau Le Roc White Wine and Chablis Vieilles Vignes.
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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
