Cheese library
PETIT JABRON
PETIT JABRON
HAUTE PROVENCE, UNPASTEURISED, TRADITIONAL RENNET
A small fresh medallion with a thin natural rind. Available from around end of April to end of October, this smooth velvety cheese typifies summer in the south of France. Made using primarily lactic coagulation, the result is a pate almost spreadable when young, maturing with a slightly runny quality below the rind. A perfect style to enjoy with a dry Provencal Rose or a lightly chilled Southern Rhone red.
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.
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.
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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.
More About Italian Cheese
PROVOLONE DEL MONACO
PROVOLONE DEL MONACO
300g, Naples, Unpasteurised Cow Milk
This cheese has been made on the Sorrento coastal peninsula since the 8th Century and is still made using the original traditional recipe. The curd is cut into fine grains using a traditional Sassa wooden tool and then this is spun and twisted until the paste is moulded into its required shape of a pear or cylinder. It is then dried and hung in a wine cellar for 4-18 months with periodic brine washings. The characteristic flavours and aromas of the region can be tasted in the cheese when it is ready for eating. In the most aged versions – which we prefer – the sharp tang of the curd is balanced by a sweet, almost bread-like undertone, creating a complexity that begs to be savoured.
More About Italian Cheese
PUIG PEDROS
PUIG PEDROS
CERDANYA, CATANLUNYA, UNPASTEURISED COW'S MILK
The beautiful region close to the French Pyrenees has similar characteristics, with mountains, climate and good grazing. This is a washed rind, semi-soft cheese with a familiar barnyard, musty and wild mushroom aroma and sticky rind. Within is a rich, mellow earthy tasting cheese with a creamy, nutty finish.
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.
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
RACLETTE COMTOISE
RACLETTE COMTOISE
FRANCHE-COMTÉ, UNPASTEURISED, TRADITIONAL RENNET
Semi-hard washed rind cheese used for melting and scraping. We wash the cheese in a white Savoie wine while maturing. A cross between the Gruyere-type Comté and Reblochon that makes a wonderful winter party meal, served with baked or boiled potatoes in their skins, small gherkins, small sweet onions (marinated in wine or balsamic vinegar), charcuterie and salad. The cheese, which is relatively simple – by design – has a fruity dense taste.
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.
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
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 DI ROCCAVERANO
ROBIOLA DI ROCCAVERANO
Piedmont, Unpasteurised goat’s milk, Traditional Rennet
Sold as unit, approx. 300 grams
Small production of a very artisanal and old recipe. Cheese and milk from their own Camosciata Alpine herd grazing freely on pastures surrounding the farm. Sweet & nutty with a creamy richness of the milk when young, becoming more fruity & goaty with a little ripening.
More About Italian Cheese
ROLLRIGHT
ROLLRIGHT
Oxfordshire, Pasteurised Cow's Milk
David Jowett is part of the new wave of young cheesemakers producing what will become classic regional cheeses of the future. This washed rind has a tender pink/apricot rind with a gentle gamey aroma. The rich buttery cheese has the nutty boskiness of styles like Reblochon or a mild Munster. The farm has a mixed selection of cattle but a large proportion are Swiss Brown — an ancient breed from the Swiss Alps whose milk is ideally suited for cheesemaking.
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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
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.
ROQUEFORT PAPILLON
ROQUEFORT PAPILLON
Rouergue, Unpasteurised Ewe’s Milk,Traditional Rennet
Smooth, intensely creamy pâté with blue-green veining well spread & marbled. Pronounced tangy flavour, more melting & richer than the usual Roquefort. Organic production.
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.
ROQUEFORT PAPILLON BIOLOGIQUE
ROQUEFORT PAPILLON BIOLOGIQUE
ROUERGUE, UNPASTEURISED, TRADITIONAL RENNET
Smooth, intensely creamy pate with blue-green veining, well-spread and marbled. A pronounced, tangy flavour – with a long persistent arc of stony mineral and sea salt – more melting and richer than the usual Roquefort. Organic production.
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.
ROQUEFORT PAPILLON GOLD
ROQUEFORT PAPILLON GOLD
ROUERGUE, UNPASTEURISED, TRADITIONAL RENNET
This Roquefort is balanced and elegant with the refined and complex sweet and earthy taste of sheep's milk specially selected for its quality, matured for nine months – three times the usual period of affinage. The cheese is characterised by its creamy white, buttery curd, scattered with large blue 'craters.' Its texture is melting, silky on the palate, fine and smooth. Perfect for red wines, or a classic pairing of Sauterne.
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.
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
