Cheese library
PIACENTINU ENNESE
PIACENTINU ENNESE
Sicily, Unpasteurised Ewe's Milk
The Casalgismondo Farm is situated in the centre of Sicily – close to the Greek-Roman site of Morgantina and the famous city of Piazza Armerina known for its mosaics. The farm is run on organic principles and Maria Rita d’Amico and her dairymen make very traditional cheeses. This cheese is an ancient recipe from Enna made by adding saffron to the curd. Together with whole black peppercorns the flavours are unique. Saffron has the capacity to bring out the subtlest flavours in partnered dishes, as well as adding that tangy spice inherent in the flowers from which it is harvested.
ALLERGENS: May contain traces of NUTS.
Click here for more information on allergens in our cheeses.
More About Italian Cheese
PICODON
PICODON
DRÔME, UNPASTEURISED, TRADITIONAL RENNET
A soft disc with a natural wrinkled rind. Meaning 'spicy' in the Occitan language, the cheese undergoes a remarkable change as it matures; when young the cheese has a plump and unmarred white appearance, but after several weeks of careful maturing it will lose approximately half of its weight, deepen to a golden colour, and develop earthy moulds. The flavours, once light and gentle, will become concentrated and sharp, living up to its Occitan translation. Best season is July and August.
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.
PICOS DE EUROPA
PICOS DE EUROPA
Leon, Pasteurised Cow & Goat’s Milk, Traditional Rennet
Cow’s milk blue cheese with goat’s milk added at times of year when milk is more readily available, & covered in vine leaves. A rich & creamy cheese with well spread blue moulds & a tangy taste similar to Roquefort. Younger cheeses are more crumbly & less intense.
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.
PYGHTLE
PYGHTLE
Stowmarket, Suffolk, Unpasteurised Ewe’s Milk, Vegetarian Rennet
Emily Tydeman makes this delicate silky textured ewe's milk cheese with an emphasis on its lactic qualities from the milk of Llyn cross breed. There is a lovely fresh grassy sweetness with a melt in the mouth finish. While we love it as a young cheese it ages well to develop the qualities of the lanolin rich earthy milk that brings warm toasty flavours.
PYRAMIDE BLANCHE
PYRAMIDE BLANCHE
BERRY, UNPASTEURISED, TRADITIONAL RENNET
A close-textured, pyramid-shaped cheese. After a little ripening light blue moulds develop, scattered over the natural rind. When fully matured, darker grey moulds cover the cheese, and the dense and crumbly pate intensifies in flavour, becoming delicately fruity, with an earthy nuttiness.
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.
RACLETTE BERGHOFF
RACLETTE BERGHOFF
TOGGENBURG, UNPASTEURISED, TRADITIONAL RENNET
Semi-hard washed rind cheese with a stronger spicier flavour – and slightly denser texture – than the French version. Used much in the same manner as its French counterpart – melted either under a Raclette lamp or in a cast iron tray and served with crusty bread, cornichons, and boiled vegetables – it is perhaps best paired with a Chateau Ripaille, which has a delightful bright acidity to offset the rich, melting texture.
More About Swiss Cheese
RAGUSANO
RAGUSANO
Ragusa, Sicily, Unpasteurised Cow’s Milk, Traditional Rennet
Stretched curd cheese is quite unique with a spicy taste & chewy open texture. Every cheese has the Official Seal impressed into the rind. The cheeses are made from November to May, although January, Feb & March made cheeses are deemed the best when the Iblei Hills surrounding this area are studded with fragrant herbs & flowers & the grass is not so scorched & dry as in summer, & the cooler air is a perfect environment.
More About Italian Cheese
REGALIS
REGALIS
Midi-Pyrénées, Thermised Ewe Milk
Dominique Bouchait's daughter worked with us for a while and introduced us to her father's cheeses – first Napoleon, and now this blue, each of which are outstanding and admirably consistent cheeses. The mountain caves of the Midi-Pyrénées straddle the border with Spain, and while this blue is somewhat like Roquefort, the distinction is the wax coating, allowing the sweet milky whey to remain in the cheese, softening the sharp minerality into a richer, sweeter, and floral taste.
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.
ROBIOLA IN FOGLIE
ROBIOLA IN FOGLIE
Piedmont, Unpasteurised goat’s milk, Traditional Rennet
Sold as unit, approx. 300 grams
Small, artisan production where the cheeses are wrapped in either fig leaves. Being wrapped in fig leaves gives the cheese a delicious vanilla/almond flavour. A wonderful centrepiece for your cheeseboard.
The Robiola in Foglie would make a lovely match with Gavi di Gavi Meera wine from Roberto Sarotto.
More About Italian Cheese
ROQUEFORT CARLES
ROQUEFORT CARLES
ROUERGUE, UNPASTEURISED, TRADITIONAL RENNET
Small production of a strong artisan-made well-marbled blue cheese. Handmade, the producers extract their own penicillium roqueforti from rye bread baked in-house. Like other Roquefort productions, the milk comes solely from the Lacaune breed – whose yield is notably large compared to other breeds – creating an intense, powerfully flavoured cheese. Perhaps fruitier and better balanced than other Roqueforts, the pate switchbacks beautifully between the creamy curds and grittier blue moulds. A truly individual cheese.
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.
ROUELLE
ROUELLE
Tarn, Unpasteurised Goat’s Milk, Traditional Rennet
A fragile cheese when fresh & young, with a creamy floral tang becoming richer with ripening. In the shape of a wheel (circle with a hole in the middle), the top of the cheese is dusted with charcoal. Best season March to October.
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.
SAINT FÉLICIEN
SAINT FÉLICIEN
LYONNAIS, PASTEURISED, TRADITIONAL RENNET
A soft, tender medallion-shaped cheese with a natural washed gold coat with patches of white and blue bloomy moulds after a little ripening. The inside pate is soft, golden, and lactic, with a fruity, almost blackcurrant acid edge. A lovely end of meal cheese.
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.
SAINT MARCELLIN
SAINT MARCELLIN
Rhône-Alpes, Pasteurised Cow's Milk
A classic small medallion-shaped cheese with scattered white and–after several weeks maturation–blue bloomy moulds. The pate is slightly firmer and less lactic when young, becoming more oozing and melting with ripening. A lovely gentle round tasting cheese, with marked tangy/fruity notes, especially well-paired with a southern Rhone wine.
each, approx. 150g
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.
SAINT TOLA
SAINT TOLA
COUNTY CLARE, UNPASTEURISED, TRADITIONAL RENNET
Made from a herd of 300 goats composed of the breeds Saanen, Toggenburg and British Alpine. The farm is organic, the pastures rich with herbs and stippled with wildflowers throughout. This new version of the cheese is half the size and has a light dusting of charcoal on the surface. The ash and salt blend on the rind reduces the mould growth and allows for a slightly more delicate cheese than the original. This cheese has a close, tight texture with good citric acidity and a floral finish.
More About Irish Cheese
SAINTE-MAURE DE TOURAINE
SAINTE-MAURE DE TOURAINE
Touraine, Indre et Loire, Unpasteurised Goat’s Milk, Traditional Rennet
Log shaped crumbly textured cheese with straw impaled for ease of handling. Fine close textured with a mild but rich flavour. The cheese is coated in an edible ash which draws out the sharpness of the milk & helps create a lovely mineral acidity.
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.
SAKURA BRIQUE
SAKURA BRIQUE
Poitou, Unpasteurised Goat’s Milk, Traditional Rennet
Sold as individual unit.
Sakura showcases sweet, almond notes from the cherry blossom leaf, used prominently in Japanese cuisine, as well as a delicate balance of distinctive flavours from the goat's milk. A truly elegant cheese.
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.
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
