Cheese library
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
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
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
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
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
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
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
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.
More About United Kingdom
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
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
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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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.
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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
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.
More About United Kingdom
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
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
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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.
More About Swiss 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

