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.

GARROTXA PRIMIGEN

Europe , Goat , Hard , Spain

From £12.50

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

Europe , Goat , Hard , 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.

GOLDEN CROSS

Cheese , Goat , Goat's cheese , Picnic , Uk

£13.85

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

Cheese , Goat , Goat's cheese , 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.

GORGONZOLA NATURALE

Blue , Blue cheese , Cheese , Cow , Italy

From £12.00

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.

Blue , Blue cheese , Cheese , Cow , 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.

GOUDA - 7 MONTH

Cheese , Cow , Europe , Hard , Holland , Netherlands

From £7.25

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.

Cheese , Cow , Europe , Hard , Holland , Netherlands

More About Dutch Cheese

Protecting land from flooding has always been a priority in the Netherlands. Reclaimed marshy areas demonstrate how the land can be managed and adapted for dairy farming and agriculture and cheese plays a huge part in the country's economy. Gouda accounts for about 50 percent of the cheese production in the Netherlands and is done on a huge commercial scale, however we work with smaller producers who ensure the hands-on production and slow ageing of the cheese. Most notable is the 4 YEAR GOUDA BOERENKAAS, an extra mature version of the 2 YEAR BOERENKAAS. We import directly from small farms, allowing optimal control over quality, which we feel is the highest among goudas. While the Netherlands does not produce a vast array of styles like France or Italy, somehow the cheeses through their shapes and flavours give you an instant snapshot of the places, the people and their cuisines.

GOUDA BOERENKAAS 2 YEAR

Cow , Holland

From £11.40

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.

Cow , Holland

Sold out

GOUDA CUMIN

Cow , Holland

£0.00

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.

Cow , Holland

GRACEBURN FETA IN OIL

Cheese , Cow , Soft , Soft cheese , Uk

£9.50

GRACEBURN FETA IN OIL

GRACEBURN 250g Jar
Blackwoods Cheese Company, Chiddingstone, Kent
Pasteurised Cow’s Milk. Vegetarian 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.

Cheese , Cow , Soft , Soft cheese , Uk

More About United Kingdom

GRATIN BLU/VACCA BLU

Blue , Blue cheese , Cheese , Cow , Italy

From £7.75

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.

Blue , Blue cheese , Cheese , Cow , Italy

More About Italian Cheese

Sold out

GRATIN BLU/VACCA BLU

Cow , Italy

£0.00

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.

Cow , Italy

More About Italian Cheese

GRUYÈRE D’ALPAGE

Cheese , Hard , Switzerland

From £17.40

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.

Cheese , 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.

GUBBEEN

Cheese , Cow , Ireland , Washed , Washed rind cheese

From £17.15

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.

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.

HAFOD

Cheese , Cow , Hard , Organic , Uk

From £12.60

HAFOD

LAMPETER, UNPASTEURISED, TRADITIONAL RENNET. ORGANIC PRODUCTION

Hafod is an organic farm made cheese using milk from an Ayshire breed grazing on meadow pasture for most of the year. The management of the herd is carefully structured from the seeding of the grasses to include nutrient rich wild plants giving the milk its superb flavour and value-added properties that form the structure of the cheese.

The methods of milking and using natural starters together with the slow process from start to finish gives the golden hued cheese its rich character with a distinct subtle earthy quality and melting end taste. A perfect table cheese to enjoy with a variety of other styles.

Cheese , Cow , Hard , Organic , Uk

More About United Kingdom

HARBOURNE BLUE

Goat , Uk

From £14.25

HARBOURNE BLUE

TOTNES, PASTEURISED, VEGETARIAN RENNET

Made by Ben Harris on the Ticklemore farm – which produces several other of our cheeses – the milk for this blue comes from a farm at Buckfast, on the edge of Dartmoor. Because the goats are allowed to roam free and half the herd is kidded annually, the variability of flavours is vast – wheel-to-wheel as well as season-to-season. From firm, crumbly and aggressive with a slight grain to mellow and moist with a sweet nutty fruitiness, the strength of this cheese lies in its continual defiance of expectation.

Goat , Uk

More About United Kingdom

HAUT BARRY

Cheese , France , Sheep

From £12.00

HAUT BARRY

Larzac, Unpasteurised Ewe Milk

The lovely natural rind that has been brushed, allowing the natural moulds – gorgeously coloured from bluish-grey to white to yolk-yellow – to evolve on the rind. The texture is semi-hard with tiny, wide-spaced eyelet holes through the cheese. The taste has a gently earthy sweetness, quite sophisticated, redolent of the milk, with a fresh hazelnut bite. A delicious end of meal cheese.

Allergens: contains EGG

Cheese , France , Sheep

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.

HIGHMOOR

Cow , Uk

£17.60

HIGHMOOR

Nettlebed Creamery, Oxfordshire, Pasteurised Cow’s Milk, Traditional Rennet

Organic Cow’s milk from family farm. This brine-washed rind cheese is in the style of a Normandy Pave d’Auge, with a similar cellar aroma on the rind and a savoury farmy flavour profile, with warm marmite notes. The milk is from Merrimoles Farm’s organic 3-way cross herd (Montbeliarde, Swedish Poll and Friesian Holstein).A perfect cheese for Rhone red wine, or indeed a fine ale or dry Cider or Poire from the region.

Cow , Uk

More About United Kingdom

HUALDO MANCHEGO DOP

Cheese , Europe , Hard , Sheep , Spain

From £14.50

HUALDO MANCHEGO DOP

TOLEDO, UNPASTEURISED EWE’S MILK, TRADITIONAL RENNET

A classic cheese where we choose 7 month aged versions, some of which we hold back to mature longer. The slow process of making the cheese allows the rind development to bring out the qualities of the milk, giving the cheeses their unique flavour profile, from fruit, sweet, savoury and nutty. It’s a cheese that keeps on giving.

Cheese , Europe , Hard , Sheep , Spain

More About Spanish 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