Cheese library
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.
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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
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
GALETTE DES TEMPLIERS
GALETTE DES TEMPLIERS
ALPES-HAUTE-PROVENCE, UNPASTEURISED, TRADITIONAL RENNET
Shaped like an octagonal shield with the impression of the Cathar cross. This gorgeously fudgy, rich-tasting cheese is lightly washed in Marc (strong alcohol) and olive oil, and then dusted in paprika. A perfect accompaniment to the southern Rhone wines, as well as a dry Rosé.
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.
GARROTXA PRIMIGEN
GARROTXA PRIMIGEN
Borredá, Catalonia, Pasteurised Goat’s Milk ,Traditional Rennet
A community of farmers using goat’s milk make this semi-hard cheese with a natural thin crust rubbed with a little oil to give its lovely grey/black & white moulds. The texture is close & crumbly with a moist sweetness & light goaty flavour. Because the animals are allowed to roam they munch away on forage including rosemary & thyme which can be detected in the taste of the cheese.
CONTAINS: EGG
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.
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
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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 - 7 MONTH
GOUDA - 7 MONTH
Holland, Unpasteurised Cow’s Milk, Traditional Rennet
Farmhouse cheese quite unlike the usual mass produced cheeses seen commercially. The one year aged cheese has a lovely mellow, mild taste & is lovely when used as a breakfast cheese, or for snacks as well as part of a classic cheeseboard selection.
More About Dutch 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.
GOUDA CUMIN
GOUDA CUMIN
HOLLAND, UNPASTEURISED, TRADITIONAL RENNET
A farmhouse cheese in the traditional style – washing the curds, pressing, and coating with wax – with the addition of cumin for a pungent spicy flavour. The cumin lends a wonderful savoury character to the cheese, and we mature them over 7 months to allow the full integration of the spice's flavour.
GRACEBURN FETA IN OIL
GRACEBURN FETA IN OIL
GRACEBURN 250g Jar
Blackwoods Cheese Company, Chiddingstone, Kent
Unpasteurised Cow’s Milk. Traditional Rennet.
Graceburn is based on a Persian Feta recipe that cheesemaker Dave learnt in Australia. Best described as a marinated soft cow’s cheese, Persian Feta is much creamier than traditional Greek feta and comes steeped in a blend of extra virgin olive and rapeseed oils rather than brine. Garlic, thyme, bay and pepper are added to the oil.
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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
GRATIN BLU/VACCA BLU
GRATIN BLU/VACCA BLU
PIEDMONT, PASTEURISED, TRADITIONAL RENNET
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
