‘LA FROMAGERIE began thirty years ago & has been supplying farmhouse cheese to restaurants & shops since 1991. From humble beginnings in a garden shed, our wholesale business now operates from specially designed cheese rooms devoted to caring for our artisanal cheeses. We support raw milk production & respect for the animals & the land. We source directly from small artisan cheesemakers from around the world.
The wholesale business is run by a dedicated team of cheesemongers, who are not only knowledgeable about cheese & the care needed to bring it to its optimum point of taste, but also have the skills required to ensure each customer is given a bespoke cheese offering suited to their requirements; working with sommeliers, the front of house & chefs, we ensure that quality, training & price points are met.
From the start the constant has been our close working relationships with cheesemakers, our respect for tradition, seasonality & creating a perfect cheeseboard for our customer.’
PATRICIA MICHELSON | Founder & Director
Cheese care
We have four ripening rooms – for hard & semi-hard, white bloomy & goat, fresh and, finally, blue. Italian cheeses are rubbed in olive oil to ensure they don't dry out. White bloomy (geotrichum & candidum) moulds on cheeses such as Brillat Savarin or Brie need careful monitoring on a daily basis. Our team works methodically to ensure every cheese reaches its peak of taste & texture.
WHOLESALE
LA FROMAGERIE is proud to supply some of the most reputable chefs and restaurants in the UK. We have a passionate, knowledgeable team who offer a bespoke service to all our wholesale customers. Do get in touch with our team to see how we could work with you.
