Cheese library
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
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
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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.
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PECORINO DI FOSSA
PECORINO DI FOSSA
UMBRIA, PASTEURISED, TRADITIONAL RENNET
This great pure sheep’s milk cheese takes about twelve months to fully mature. For five months it is aged in normal cellar conditions. It is then completely covered with a mixture of herbs and spices from the surrounding hills and mountains and buried an Apennine fossa (a hollow) for 90 days. After exhumation it is matured for a further two months in normal cellar conditions to allow the cheese – deformed and softened by the particular climate of the hollow – to reshape. Its flavour, like its smell, is strong, spicy and vegetal, not dissimilar to the aroma of the thicket.
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PECORINO ROMANO
PECORINO ROMANO
SARDINIA, PASTEURISED EWE’S MILK, TRADITIONAL RENNET
Download our head chef's recipes, Alessandro Grano.
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PECORINO SARDO CANESTRATO
PECORINO SARDO CANESTRATO
SARDINIA, THERMISED EWE’S & GOAT’S MILK, TRADITIONAL RENNET
A black crusted cheese which has been oiled & rubbed, with a smoother texture & a sweeter mocha style character to the fruity taste. Works well in sauces, or shaved over pasta or salad, but simply sliced alongside crusty bread & salad it makes a superb & easy lunchtime snack.
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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.
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PECORINO TOSCANO PEPERONCINO
PECORINO TOSCANO PEPERONCINO
TUSCANY, PASTEURISED, TRADITIONAL RENNET
A small truckle of cheese studded with chilli flakes throughout. The taste on first impact is sweet and mellow but as the chilli hits the full hot spicy taste roars to the front. Serve with a salad sprinkled with a hot spicy Tuscan olive oil or grate over pasta.
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PÉLARDON
PÉLARDON
CÉVENNES, UNPASTEURISED, TRADITIONAL RENNET
A thick, medallion-shaped soft cheese with a natural white rind that, with maturing, becomes dotted with blue moulds. A traditional farmhouse cheese with gentle goaty, nutty tastes and a fudgy texture. With proper affinage the pate should melt just below the rind. Best season July and August, with really rich and buttery cheeses appearing in early autumn.
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.
PERAIL
PERAIL
AVEYRON, THERMISED, TRADITIONAL RENNET
A fresh, shallow creamy disc with a natural rind and a rich melting pate. Traditionally produced by makers of Roquefort using the day's excess milk, the flavour is pronounced and delicious, with the familiar sweet earthiness of fresh sheep’s milk. Velvety on the palate, pleasant notes of buttery straw linger on the palate, evidence of its maturation on straw mats.
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.
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.
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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.
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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.
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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
