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.

TALEGGIO DI VAL BREMBANA

Cheese , Cow , Italy , Washed , Washed rind cheese

From £8.60

TALEGGIO DI VAL BREMBANA

Bergamo, Pasteurised Cow's Milk, Traditional Rennet

A Taleggio from the hills surrounding Bergamo. The texture is creamy, with a rich, melting quality that is not too salty, but has a lovely sappy floral flavour. In aged versions the rind develops a slight grit and the pate becomes almost runny, with a satisfying fresh-baked-bread depth – marrying well with firm, juicy cherries from Vignola near Modena, which have a tart, slightly sharp taste.

Cheese , Cow , Italy , Washed , Washed rind cheese

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.

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TAUPINIERE

France , Goat

£0.00

TAUPINIERE

POITOU-CHARENTES, UNPASTEURISED, TRADITIONAL RENNET

Dome-shaped (the name translates to 'molehill') and sprinkled light with charcoal ash. This is a natural rinded cheese with a melting, creamy texture and a subtle taste. Rich, smooth and velvety on the palate, with undertones of lemon and fresh nuts.

France , Goat

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.

TEMPLEGALL

All cheese , Cheese , Cow , Ireland

From £11.95

TEMPLEGALL

County Cork. Unpasteurised Cow's Milk.

Jean-Baptiste Enjelvin and the team at Heggarty’s have been producing this Alpine style cheese since 2016, with the closest comparison being a traditional Gruyere or Comte.

Sweet, nutty flavours mingled with fruit giving a delicate richness to the cheese, which pairs beautifully with white wines. ALLERGEN: protein Lysozyme. EGG is part of the rind.

All cheese , Cheese , Cow , Ireland

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.

TICKLEMORE

Cheese , Hard , Uk

From £15.65

TICKLEMORE

Devon, Unpasteurised Goat's Milk

Originally made by Robin Congdon at the Ticklemore farm – where three of our blue cheeses come from – production was taken over in the early noughties by Debbie Mumford at the nearby Sharpham Dairy. The natural white blooms on the rind form during the maturing process after the cheese has formed in an oval basket. The flaky pate has tiny eyelet holes scattered throughout and the taste is fresh, light and gentle, with a predominant undertone of almonds pervading.

Cheese , Hard , 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.

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TOMME D'AYDIUS

France , Goat

£0.00

TOMME D'AYDIUS

BEARN, UNPASTEURISED, TRADITIONAL RENNET

A relatively new cheese from the Val d’Aspe close to the snow-line of the Bearn mountains that straddle the frontier to Spain. A wild and rocky terrain allows the animals to graze freely, enjoying the pastures and the flora of the region. The smooth semi-hard cheese has a lovely pale rosy hue to the brine-rubbed rind and tastes sweetly earthy and nutty with delicious tones of wildflowers and herbs. The best season is between March and November, although the cheese is available throughout the year at varying ages of maturity.

France , Goat

More About French Cheese

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TOMME FLEURETTE

Cow , Switzerland

£0.00

TOMME FLEURETTE

Wadtlander Alpen, Unpasteurised Cow’s Milk, Traditional Rennet

The cheesemaker Michel Beroud is something of an icon in the Swiss cheesemaking world. He has shown that it’s not just Gruyère that is made in Switzerland, as his little cheese is such a success. From the Canton du Vaud in Western Switzerland this tender little morsel has a thin bloomy rind clinging onto the almost melting pâté. Made from Unpasteurised milk, the centre of the cheese is almost oozing milk & is best enjoyed on the young side.

Sold as unit, approx. 170 grams

Cow , 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.

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TORTA DEL CASAR

Sheep , Spain

£0.00

TORTA DEL CASAR

EXTREMADURA, PASTEURISED, VEGETABLE RENNET

An organic ewe’s milk cheese using Cardoon flowers (a wild thistle) as a coagulant. A delicate natural washed rind, peachy in colour from the light olive oil rub, the interior pate is soft and melting with a strong spicy aroma from the thistle. Made from the milk of the Merino and Entrefina breeds, the taste is salty and slightly bitter in a herbal bosky style – sweet and sour – to be enjoyed with a glass of dry, red wine with plenty of structure.

Sheep , 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.

TRIPLE CREME

Cheese , Cow , France , Soft , Soft cheese

From £12.00

TRIPLE CREME

Cousance-les Triconville, Pasteurised Cow Milk

Triple Creme is a pasteurised cow’s milk cheese, with a soft paste and bloomy rind, referred to as a triple cream as it is enriched with fresh cream. Produced by La Fromagerie Donge based in the Meuse department in the East of France. Its flavour is mellow when young, intensifying as it matures, with rich hazelnut and mushroom notes, enforced with the taste of fresh cream.

500g

Cheese , Cow , France , Soft , Soft cheese

More About French Cheese

TUNWORTH

Cheese , Cow , Soft , Soft cheese , Uk

£12.65

TUNWORTH

Hampshire, Pasteurised Cow’s Milk, Vegetarian Rennet

Julie Cheyney and Stacey Hedges originally went into business together using milk from a neighbouring farm. Julie has now left Stacey to make Tunworth with a new cheesemaker Charlotte Spruce, as Julie is making her own cheese, St. Jude. Whilst the almost melting edges cling to the fudgy centre with the rind giving a non-invasive taste or aroma, this is a great leap forward for British cheesemaking, taking on French styles of cheesemaking but with a distinctly English edge. Light earthy brassica vegetal notes come through. Perhaps not as nutty or earthy as a Camembert, it is nevertheless a delightful addition to the cheeseboard. Best enjoyed at around 5-6 weeks of maturation.

Approx 250g

Cheese , Cow , Soft , Soft cheese , Uk

More About United Kingdom

UMBRIA DE LOS CHARCOS

Cheese , Europe , Goat , Goat's cheese , Hard , Spain

From £16.70

UMBRIA DE LOS CHARCOS

CASTILLA-LA-MANCHA, UNPASTEURISED GOAT'S MILK

The Jara region is noted for its goat dairies, and this farm’s Malaga breed are situated in the Montes de Toledo, Buenasbodas. The goats are grazed daily giving the milk its character. This pressed cheese with a smooth, thin mottled rind is aged over 6 months. The lactic aroma encompasses flavours of yeast & earthy wild flora, with a buttery & light acidity to the finish. As it ages, flavours become nuttier with gentle spice notes.

Cheese , Europe , Goat , Goat's cheese , Hard , Spain

More About Spanish Cheese

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VACHERIN FRIBOURGEOIS

Cow , Switzerland

£0.00

VACHERIN FRIBOURGEOIS

FRIBOURG, UNPASTEURISED, TRADITIONAL RENNET

Made high up in the Canton of Fribourg, where the cattle graze on open mountain pastures studded with flora, which can be tasted in the lively, nutty flavours of the cheese. A lightly washed rind which has a ripple-wave effect; the rind has a small, random, pitted texture giving a refined, long-lasting taste. Late summer cheeses have a really full-bodied taste, whilst the early season winter cheeses have a sharper, cleaner edge. Enjoy with dry, fruity Alpine wines.

Cow , Switzerland

More About Swiss Cheese

VACHERIN MONT D'OR

Cooking with cheese , Cow , France , Washed , Washed rind cheese

£19.95

VACHERIN MONT D'OR

VACHERIN MONT-D’OR - 400g

Thermised Cow’s Milk. Traditional rennet

L’Auberson, Vallée de Joux,

Canton Vaud, Switzerland

AVAILABLE FOR DELIVERY FOR SATURDAY 18 OCTOBER ONWARDS

A Concors International de Lyon gold wining Swiss Vacherin Mont-d’Or made in the Jura mountains west of Bern by Vincent Tyrode. He achieves a perfect pale salmon pink and speckled white rind on every cheese. These have a luxurious smooth creamy texture with saline, crème fraiche, vinous, nut, mushroom and bacon flavours. Smoky and woody resinous flavours come forward as you eat towards the spruce bark around the outside. These can be enjoyed lightly baked but the most perfectly ripe wheels reserve their greatest subtlety and complexity for when they are eaten at room temperature.

Cooking with cheese , Cow , France , Washed , Washed rind cheese

More About French Cheese

VALENÇAY

France , Goat

£12.85

VALENÇAY

INDRE/BERRY, UNPASTEURISED, TRADITIONAL RENNET

A creamy, ash-coated truncated pyramid with a startling white pate. The texture is light and moussey and saltier than other Loire Valley goat’s cheeses. Young cheeses are delicate, and possess a floral, borderline citric taste, though after maturing the rind becomes drier and the taste levels out to a denser, more complex finish.

France , Goat

More About French Cheese

WATERLOO

Cheese , Cow , Soft , Soft cheese , Uk

From £8.45

WATERLOO

Village Maid Cheese, Berkshire, Thermised Cow’s Milk, Vegetarian Rennet

Semi-soft natural grey/white moulded wrinkled crust made with Guernsey milk using vegetable rennet. The cheese has a rather French farmhouse style with a creamy rich pâté, yet still slightly firm & flaky in the centre. Rich & buttery taste with a gentle earthy aroma.

Cheese , Cow , Soft , Soft cheese , Uk

More About United Kingdom

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WESTCOMBE CHEDDAR

Cow , Uk

£0.00

WESTCOMBE CHEDDAR

SOMERSET, UNPASTEURISED, TRADITIONAL RENNET

Aged fourteen months, this cheddar has a lovely dense crumble with a sweet pepper spice tang. Tom Calver has tweaked his traditional recipe to give a much bigger flavour profile to the cheeses as well as allowing the cattle to graze right up to the end of November on grass. A lovely summer cheddar, it partners well with both full-bodied red dry red wines and beers.

Cow , Uk

More About United Kingdom

WIGMORE

Cheese , Sheep , Soft , Soft cheese , Uk

From £10.70

WIGMORE

Village Maid Cheese, Berkshire, Thermised Ewe’s Milk, Vegetarian Rennet

A sheep’s milk cheese using vegetable rennet, & with natural wrinkled grey/white moulds scattered between bloomy moulds on the crust. The sappy fruity rich flavour is quite sharp & crumbly when young, but with maturing the edges begin to melt making it a velvety rich mellow tasting cheese.

Cheese , Sheep , Soft , Soft cheese , Uk

More About United Kingdom

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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