Cheese library
MIGNON MAROILLES
MIGNON MAROILLES
PAS-DE-CALAIS, PASTEURISED, TRADITIONAL RENNET
A smaller version of the classic Maroilles, but with a smoother, thinner brine-washed rind. The soft butter texture is supple and chewy and tastes mellow and nutty, with an earthy farmyard style. The pungent aroma from the washed rind does not overpower the flavours, although if the cheese is too aged it can become rather strident, crossing the border into an overpowering medicinal quality (which some folks, it requires mentioning, do enjoy).
More About French Cheese - Buy Artisan French Cheese Online
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.
MIMOLETTE EXTRA VIEILLE
MIMOLETTE EXTRA VIEILLE
Flandres, Pasteurised Cow's Milk
The French version of a classic Dutch cheese. Aged 24+ months, this hard brittle cheese has a bright orange coloured pâté & a dry, grey-brown pitted crust. Very aged cheeses have the appearance of a cannonball. The full rounded flavour of the cheese lends itself to quality dry red wines.
More About French Cheese - Buy Artisan French Cheese Online
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.
MONTGOMERY'S CHEDDAR
MONTGOMERY'S CHEDDAR
North Cadbury, Somerset, Unpasteurised cow’s milk, Traditional rennet
Jamie Montgomery makes a superb unpasteurised farmhouse cheddar using Traditional Rennet, with immense skill, & the crumbly textured cheese melts in the mouth. The lovely grassy aromas offset the fruity mellow rich taste that lingers gently on the tongue. A very sophisticated traditional classic cheese.
MORBIER
MORBIER
Franche-Comté/Haut Doubs, Unpasteurised Cow’s Milk, Traditional Rennet
Semi-hard smooth textured cheese with pale gold/beige washed brushed crust. The pale ivory pâté has a layer of blue/black edible ash & vegetable extract across its centre to separate the morning & evening milks used in the layers. Mild with a fresh milky nutty flavour when young, becoming richer & more pronounced with age.
More About French Cheese - Buy Artisan French Cheese Online
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.
MOTHAIS Á LA FEUILLE
MOTHAIS Á LA FEUILLE
POITOU-CHARENTES, UNPASTEURISED GOAT'S MILK, TRADITIONAL RENNET
A thick white disc covered in a protective sycamore or vine leaf. Farmhouse made since the 19th century, the rind is wrinkled with a slight bloom, due to the high humidity in which it is initially matured. The pate is creamy and rich with a light aromatic earthy perfume. Upon further maturation the rind becomes drier and dots with blue and white moulds, and the taste, once subtle and lemony, becomes complex and more emphatic.
More About French Cheese - Buy Artisan French Cheese Online
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.
MRS. KIRKHAM'S LANCASHIRE
MRS. KIRKHAM'S LANCASHIRE
Goosnargh, Lancashire, Unpasteurised Cow’s Milk, Traditional Rennet
Using morning & evening curd for a traditional two layer cheese & the cloth is kept slightly moist with a brine rub. The cheese can be eaten fresh & crumbly with a tangy lactic aroma & taste, or alternatively, after a few months maturing the cheese becomes denser & fuller bodied with rich mineral & earthy flavours & crème fraïche tanginess.
NIDELKÄSE
NIDELKÄSE
TOGGENBURG, UNPASTEURISED, TRADITIONAL RENNET
A gorgeous organic wheel from the hills outside of Toggenburg. Family-made using exclusively summer milk from sixteen surrounding dairies, the cheesemakers add just a small amount of cream in its making to ensure its flawless pate and rich texture. Aged four to six months, during which time the rind is lovingly washed to create an even and consistent interior, the result is masterful. The pate has unmistakable aromas of toasty cocoa, with the flavour arc including complex hazelnut and sweet summer pasture. It finishes with a delicate spiciness that resounds long after the initial taste. A rather more-ish example of Swiss Alpine cheesemaking.
More About Swiss Cheese
OLD GROENDAL
OLD GROENDAL
Roeselare, Pasteurised Cow’s Milk, Vegetarian Rennet
Made by the Groendal company, this cheese is traditionally called Brokkeloud Roeselare, but they decided to make an easier name for the general market! Using pasteurised milk from a single farm, which has been making cheese for more than 2 generations, each wheel is matured for at least 18 months before sale. The flavours are full bodied with and mature with a little sharp caramel edge, and the texture is dense with a lovely crystalization with some creaminess breaking down. A perfect cheese for beer!
Allergens: contains EGG
Click here for more information on allergens in our cheeses.
More About Belgian Cheese
OSSAU
OSSAU
PYRÉNÉES, UNPASTEURISED EWE’S MILK, TRADITIONAL RENNET
Handmade mountain cheese made by a small isolated community. Semi-hard cheese with a brine rubbed crust. A firm yet supple cheese, in that the hard crust holds within a cheese which crumbles & breaks down on impact & with a complexity of tastes that tingle on the tongue. With a little age the pâté becomes flakier & the taste more pronounced & nutty.
More About French Cheese - Buy Artisan French Cheese Online
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.
PARMIGIANO REGGIANO
PARMIGIANO REGGIANO
Reggio Emilia
Unpasteurised cow's milk
Traditional Rennet
The long slow ageing process helps the cheese develop & disperse its goodness. Made with unpasteurised skimmed milk from accredited dairies within the allotted region, the crust is brine washed, then rubbed with olive oil & slowly matured under strict supervision. Only cheeses with the Consorzio markings are the true Parmigiano, & we hand pick ours from the premier quality section that are aged over 36 months.
Download Alessandro's recipe for Westcombe Ricotta Gnudis with Parmigiano Reggiano
More About Italian Cheese
PECORINO AMBRATO
PECORINO AMBRATO
CENTRAL SARDINIA, PASTEURISED, TRADITIONAL RENNET
A clean and well-balanced Pecorino from the heart of Sardinia. During maturation the cheese is rubbed in brine and then oiled, giving the rind a rich amber hue. The sheep graze on open hillside pastures with fresh foraged feed only, making each wheel different than the next, and seasonality at the forefront. The three-month-aged versions are sweetly earthy and nutty, not quite as sharp as other traditional Sardinian pecorinos, perfect as part of a cheese board partnered with fruity, dry red wines.
More About Italian Cheese
PECORINO ROMANO
PECORINO ROMANO
SARDINIA, PASTEURISED EWE’S MILK, TRADITIONAL RENNET
Download our head chef's recipes, Alessandro Grano.
More About Italian Cheese
PECORINO SICILIANO
PECORINO SICILIANO
UNPASTEURISED EWE’S MILK, BELICE, SICILY, TRADITIONAL RENNET
Todaro Massimo has made sure this protected ewe’s milk cheese continues its traditions within the region known as one of the 7 wonders of the world. The Semi Stagionato is half-matured to give a lovely savoury, spicy hit of flavours with that familiar zing on the tongue as herds graze on pastures or sweet hay. Good with a robust dry red country style wine & crusty bread.
ALLERGENS: May contain traces of NUTS.
Click here for more information on allergens in our cheeses.
More About Italian Cheese
PERALZOLA AZUL
PERALZOLA AZUL
Asturias, Pasteurised Ewe’s Milk, Traditional Rennet
A new cheese from Spain in the Roquefort style, but less aggressive on the palate & with a lovely nutty blue vein to give acidity. Richly creamy this cheese would be perfect with a Sherry like Ximinez or Port, & could perfectly be just the one cheese & one wine plate for an end of meal treat.
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.
PERROCHE
PERROCHE
Neals Yard Creamery, Herefordshire, Pasteurised Goat’s Milk, Traditional Rennet
A very fresh goat cheese with no discernible rind. Light, frothy and lemony; it is perfect for using in recipes from savoury to even a cheesecake. Can be used in slices and marinated with a light olive oil, cider vinegar, lemon zest & thyme.
PEVENSEY BLUE
PEVENSEY BLUE
Sussex, Pasteurised Cow’s Milk, Traditional Rennet
Taking its name from the rich marshlands of the Pevensey levels, this beautiful cheese is modelled on a Gorgonzola Dolce style, designed to showcase its sweetness as it matures and ripens.
Ex Neal’s Yard dairy manager Martin and his wife taught themselves cheese making via online videos and help of NY Dairy to develop this salty, sweet fondant textured 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
