Cheese should be stored in the refrigerator in the two sheets of wax paper we have provided. The vegetable drawer is ideal – the fridge is more humid in the low, closed container. For harder cheeses – such as Cheddar, Gruyère, or Parmesan – unwrap it from the wax and place it in a tupperware container with a couple cubes of sugar. The sugar helps to regulate the moisture, and can extend the cheese's life up to two months.
HOMEMADE VIN D'ORANGE
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Allergens & Ingredients
frequently asked questions
how do i store my cheese?
I AM A VEGETARIAN; WHAT CHEESES ARE SUITABLE FOR ME?
Cheeses with vegetarian rennet. Rennet is an enzyme present in all but a few cheeses. It acts as the coagulant that separates curds from whey, and is vital in the production of most cheese. Vegetarian rennet cheeses fall into two camps: those made with rennet extracted in a lab from bacterial or fungal sources (visit the Vegetarian Society's website for more information), and those made with a natural coagulant derived from the flowers of the Cardoon plant – a wild thistle. On our site these two varieties will be delineated by 'vegetarian' for the former, and 'vegetable' for the latter. A large number of British and Irish cheeses are vegetarian. France, Italy, Switzerland, Austria and Germany, as a general rule, use traditional rennet exclusively. Portuguese and Spanish ewe's milk cheeses are the only vegetable rennet cheeses we offer.
I AM PREGNANT; WHAT CHEESES ARE SUITABLE FOR ME?
There does not seem to be a conclusive answer to this question. Some pregnant people only eat pasteurised cheese, others do not alter or mitigate their cheese diet whatsoever, still others go purely by the recommendation of their doctors or the NHS website. We however recommend only hard cheeses – aged nine months or more – produced without moulds growing either in the pate (i.e. no blue cheeses) or on the pate (i.e. bloomy or washed rind cheeses). Most of the bacteria that are dangerous to pregnant women are carried in contaminated water. And even pasteurised cheeses can carry bacteria such as Listeria (for instance, 99% of all reported cases of Listeriain Epoisses have come from pasteurised versions of the cheese). It is for this reason that we feel consistency – hardness or softness of the pate – should in some ways overshadow the state of pasteurisation, and to strictly avoid soft cheeses as a rule. Exception: if you are cooking the cheese (e.g. Raclette) it should not matter whether or not it is pasteurised. Pasteurisation occurs at 72ºC, so if you heat any cheese beyond that temperature, you are, in effect, pasteurising the cheese yourself
I'M LACTOSE INTOLERANT; WHAT CHEESES CAN I EAT?
Lactose is a sugar that is found only in milk. It is water soluble, and over 90% is lost in the whey. The remaining lactose provides food for the bacteria that produce fermentation. During fermentation, lactose is converted into lactic acid, which is essential for the preservation of the curd. When all the sugars have been broken down into lactic acid, there is nothing left for unwanted bacteria to feed upon, and the remaining curd stabilises. When we consume milk, our small intestines break lactose down into other sugars by the action of an enzyme called lactase. Most mammals stop producing this enzyme when they are weaned, but humans can continue to produce lactase throughout their lives. Lactose intolerance occurs when people stop producing the lactase enzyme. Lactose intolerant people cannot drinkanimal milk in any quantity without experiencing health issues. Generally they can tolerate small quantities of ordinary full-cream milk better than modern low fat milks, which are often boosted with skim milk powder, containing extra lactose. Contrary to popular belief, cooked pressed cheeses contain little-to-no lactose, as most of it is drained off with the whey. People with lactose intolerance should avoid Ricotta, which is made from whey, as well as fresh cheeses where the whey is only partially drained (Mozzarella and Feta). Cheddars aged over six months will be fine.Aged hard cheeses like Parmigiano-Reggiano is a perfect cheese for the lactose intolerant as its age is two-years plus. Aged cheeses like Comté d'Estive or other hard cheeses aged at least six months (one-year plus is even better) are fine. Finally, everything to do with intolerance to cheese has a beginning, and in many cases it is the starter – the yoghurt mixture that starts the curdling process. The sort of starter used can affect the wayyou react. Finding cheeses that have had a starter made from the previous day's milk – as opposed to a manufactured one – are much better, as it is a more natural path for the cheesemaking to follow. A farmhouse-made cheese has a much slower and less invasive production process, with less salt used as an additive and preservative. This is yet another reason we champion the small producer with careful monitored processes; not only do the cheeses taste better, they are also better for your health
I'M HOSTING A DINNER PARTY; HOW MUCH CHEESE SHOULD I BUY?
Obviously a number of factors determine the amount of cheese you shouldpurchase – are you eating only cheese? Will the cheeses be served after multiple courses? Is everyone eating cheese? – however for a cheese board comprised of five cheeses we usually recommend between thirty and fifty grams per cheese per person. To the non-cheesemonger this is obviously a vague number, however one of the cheesemongers in the room will be able to show you what it looks like and how to divide it. If you are after just one cheese, the weight goes up to between 100 and 200 grams per person. The golden number for Raclette and fondue is between 200 and 300 grams per person.However like most things cheese related, these are all approximate numbers, and it is perhaps best to discuss in situ with your cheesemonger.We in The Cheese Room like the phrase 'little and often.' It is not in our best interest to sell you too much, as the leftover cheese will fade in quality, and we would rather you eat everything in its best condition. Domestic fridges tend to dehydrate, and cool cellars – where cheese is best stored – are less and less common. In the event that you have leftover cheese, please do not hesitate to contact us and inquire on ideas. We spend a good portion of our days discussing cooking amongst ourselves, and we are delighted to make suggestions. If you bought or are planning to buy cheese online, feel free to drop as an email at online@lafromagerie.co.uk to enquire about portions or leftover cheese ideas.
SHOULD I EVER FREEZE MY CHEESE?
No. However if you are left with a great deal of a hard cheese (such as Parmigiano-Reggiano or Gruyère) and wish to save it for cooking, first grate the cheese and then place it in a sealed plastic bag before freezing.
CAN I EAT THE RIND?
Ask. But usually the answer is yes. Obviously we do not recommend gnawing the rind of a Gouda, but most rinds are edible. Even the hard ones. Especially the goat ones. It becomes tricky (and this iswhy you should ask ) with cheeses like the Lincolnshire Poacher Double Barrel, which has been coated in a material called 'plasticote,' inconspicuously sealing the cheese in the Dutch style. More than anything it is a personal choice. Many of us in The Cheese Room nibble on a bit of the rind to understand the subtler flavours of the pate. One can often taste hints of the cellars and maturing rooms in which the cheeses have been aged.
Shipping & Returns
ORDERING CHEESE ONLINE
CANCELLATION
If you would like to cancel your order, please email contact us as soon as possible. If your order has already been dispatched we won’t be able to provide a refund.
PAYMENT
We accept payment by VISA, Mastercard and American Express.
ONLINE CHEESE DELIVERY
NATIONWIDE DELIVERY
We deliver orders anywhere in the UK using DPD. For most addresses we use a next-day overnight service, however delivery may take up to 3 days for certain remote areas. You can choose a preferred delivery date at checkout and we will do our best to honour it, but we can’t guarantee it because we use a third-party courier. We usually accept orders for next-day delivery until 12pm the day before, but may extend this lead time over busy periods. In the vast majority of cases, deliveries are made on time, but if you need your order to arrive for a certain date, it is advisable to request delivery for an extra day ahead. DPD deliver between Tuesday and Friday excluding bank holidays. Delivery to certain locations costs more that the standard £6.50 rate. The rate will be automatically calculated at checkout based on postcode. Orders over £100 qualify for free £6.50 standard delivery. Where delivery is more expensive than our standard rate, £6.50 will be deducted from the total delivery cost and you will be charged for the remaining amount. We pack our orders with ice packs and insulating box filler to ensure your cheese arrives in good condition. The packs are designed to stay cool for 72 hours. As our DPD deliveries are in transit overnight, we have tested our packaging methods to ensure that your order will arrive in optimum condition.
IN STORE COLLECTION
If you place an order for free in-store collection, you will receive an email when your order is ready to pick up. Please bear in mind that orders are prepared at our warehouse and then sent to the shop, so we don’t offer same-day collections.
DELIVERY OF NON-PERISHABLE ITEMS
Vouchers, books, homewares and some non-perishable items may be sent via Royal Mail if not purchased in conjunction with any perishable items. Please note we do not have physical tickets for events, so we do not send tickets in the post.
DELIVERY INSTRUCTIONS
Due to the perishable nature of most of our products, drivers have been instructed to leave orders in a safe place as opposed to re-attempting delivery the next day. For this reason, we kindly ask you to indicate your preferred ‘safe place’ at checkout. This is a place where our couriers can leave orders if no one is home to receive the delivery. Safe places include the front porch, shed or outbuilding. You can also choose to have your order delivered to a neighbour. We recommend downloading the DPD app or following the link in your notification to track your delivery and modify your safe place option if needed. We are not liable for theft, damage or loss of your order after it has been delivered. Kindly note we are also not responsible for issues arising from any changes you might make to your delivery address or date through DPD. We strongly advise you against postponing arrival date through the DPD app. This is because DPD may destroy perishable parcels if they are not delivered on the correct date, even if it was the customers themselves who had requested re-delivery. We have no control over this decision and we will not get a refund if DPD destroy your parcel after you have asked them to delay delivery.
DISPATCH TIME
We aim to dispatch orders on either the day they are received (if order is placed by 12pm) or on the next working day. This is subject to certain conditions eg. stock levels, and can’t be guaranteed.
Returns
RETURN POLICY
We do not accept returns for perishable goods. If there is a problem with your order, please contact us at online@lafromagerie.co.uk as soon as possible, including a picture or description of any issues. Subject to the above, kindly note that substitutions within orders do not apply (see substitutions section above).We can only accept returns for non-perishable goods that are in saleable condition. The cost of postage is the buyer's responsibility; we urge you to get proof of postage in all cases. We will reimburse you the cost of the item upon its arrival to our shop.Please note that for event tickets purchased online we cannot process refunds after the purchase of a ticket, although you may transfer your ticket to another person if you are unable to attend. If you would like to transfer your ticket, please email online@lafromagerie.co.uk
Allergens & Ingredients
frequently asked questions
how do i store my cheese?
Cheese should be stored in the refrigerator in the two sheets of wax paper we have provided. The vegetable drawer is ideal – the fridge is more humid in the low, closed container. For harder cheeses – such as Cheddar, Gruyère, or Parmesan – unwrap it from the wax and place it in a tupperware container with a couple cubes of sugar. The sugar helps to regulate the moisture, and can extend the cheese's life up to two months.
I AM A VEGETARIAN; WHAT CHEESES ARE SUITABLE FOR ME?
Cheeses with vegetarian rennet. Rennet is an enzyme present in all but a few cheeses. It acts as the coagulant that separates curds from whey, and is vital in the production of most cheese. Vegetarian rennet cheeses fall into two camps: those made with rennet extracted in a lab from bacterial or fungal sources (visit the Vegetarian Society's website for more information), and those made with a natural coagulant derived from the flowers of the Cardoon plant – a wild thistle. On our site these two varieties will be delineated by 'vegetarian' for the former, and 'vegetable' for the latter. A large number of British and Irish cheeses are vegetarian. France, Italy, Switzerland, Austria and Germany, as a general rule, use traditional rennet exclusively. Portuguese and Spanish ewe's milk cheeses are the only vegetable rennet cheeses we offer.
I AM PREGNANT; WHAT CHEESES ARE SUITABLE FOR ME?
There does not seem to be a conclusive answer to this question. Some pregnant people only eat pasteurised cheese, others do not alter or mitigate their cheese diet whatsoever, still others go purely by the recommendation of their doctors or the NHS website. We however recommend only hard cheeses – aged nine months or more – produced without moulds growing either in the pate (i.e. no blue cheeses) or on the pate (i.e. bloomy or washed rind cheeses). Most of the bacteria that are dangerous to pregnant women are carried in contaminated water. And even pasteurised cheeses can carry bacteria such as Listeria (for instance, 99% of all reported cases of Listeriain Epoisses have come from pasteurised versions of the cheese). It is for this reason that we feel consistency – hardness or softness of the pate – should in some ways overshadow the state of pasteurisation, and to strictly avoid soft cheeses as a rule. Exception: if you are cooking the cheese (e.g. Raclette) it should not matter whether or not it is pasteurised. Pasteurisation occurs at 72ºC, so if you heat any cheese beyond that temperature, you are, in effect, pasteurising the cheese yourself
I'M LACTOSE INTOLERANT; WHAT CHEESES CAN I EAT?
Lactose is a sugar that is found only in milk. It is water soluble, and over 90% is lost in the whey. The remaining lactose provides food for the bacteria that produce fermentation. During fermentation, lactose is converted into lactic acid, which is essential for the preservation of the curd. When all the sugars have been broken down into lactic acid, there is nothing left for unwanted bacteria to feed upon, and the remaining curd stabilises. When we consume milk, our small intestines break lactose down into other sugars by the action of an enzyme called lactase. Most mammals stop producing this enzyme when they are weaned, but humans can continue to produce lactase throughout their lives. Lactose intolerance occurs when people stop producing the lactase enzyme. Lactose intolerant people cannot drinkanimal milk in any quantity without experiencing health issues. Generally they can tolerate small quantities of ordinary full-cream milk better than modern low fat milks, which are often boosted with skim milk powder, containing extra lactose. Contrary to popular belief, cooked pressed cheeses contain little-to-no lactose, as most of it is drained off with the whey. People with lactose intolerance should avoid Ricotta, which is made from whey, as well as fresh cheeses where the whey is only partially drained (Mozzarella and Feta). Cheddars aged over six months will be fine.Aged hard cheeses like Parmigiano-Reggiano is a perfect cheese for the lactose intolerant as its age is two-years plus. Aged cheeses like Comté d'Estive or other hard cheeses aged at least six months (one-year plus is even better) are fine. Finally, everything to do with intolerance to cheese has a beginning, and in many cases it is the starter – the yoghurt mixture that starts the curdling process. The sort of starter used can affect the wayyou react. Finding cheeses that have had a starter made from the previous day's milk – as opposed to a manufactured one – are much better, as it is a more natural path for the cheesemaking to follow. A farmhouse-made cheese has a much slower and less invasive production process, with less salt used as an additive and preservative. This is yet another reason we champion the small producer with careful monitored processes; not only do the cheeses taste better, they are also better for your health
I'M HOSTING A DINNER PARTY; HOW MUCH CHEESE SHOULD I BUY?
Obviously a number of factors determine the amount of cheese you shouldpurchase – are you eating only cheese? Will the cheeses be served after multiple courses? Is everyone eating cheese? – however for a cheese board comprised of five cheeses we usually recommend between thirty and fifty grams per cheese per person. To the non-cheesemonger this is obviously a vague number, however one of the cheesemongers in the room will be able to show you what it looks like and how to divide it. If you are after just one cheese, the weight goes up to between 100 and 200 grams per person. The golden number for Raclette and fondue is between 200 and 300 grams per person.However like most things cheese related, these are all approximate numbers, and it is perhaps best to discuss in situ with your cheesemonger.We in The Cheese Room like the phrase 'little and often.' It is not in our best interest to sell you too much, as the leftover cheese will fade in quality, and we would rather you eat everything in its best condition. Domestic fridges tend to dehydrate, and cool cellars – where cheese is best stored – are less and less common. In the event that you have leftover cheese, please do not hesitate to contact us and inquire on ideas. We spend a good portion of our days discussing cooking amongst ourselves, and we are delighted to make suggestions. If you bought or are planning to buy cheese online, feel free to drop as an email at online@lafromagerie.co.uk to enquire about portions or leftover cheese ideas.
SHOULD I EVER FREEZE MY CHEESE?
No. However if you are left with a great deal of a hard cheese (such as Parmigiano-Reggiano or Gruyère) and wish to save it for cooking, first grate the cheese and then place it in a sealed plastic bag before freezing.
CAN I EAT THE RIND?
Ask. But usually the answer is yes. Obviously we do not recommend gnawing the rind of a Gouda, but most rinds are edible. Even the hard ones. Especially the goat ones. It becomes tricky (and this iswhy you should ask ) with cheeses like the Lincolnshire Poacher Double Barrel, which has been coated in a material called 'plasticote,' inconspicuously sealing the cheese in the Dutch style. More than anything it is a personal choice. Many of us in The Cheese Room nibble on a bit of the rind to understand the subtler flavours of the pate. One can often taste hints of the cellars and maturing rooms in which the cheeses have been aged.
Shipping & Returns
ORDERING CHEESE ONLINE
CANCELLATION
If you would like to cancel your order, please email contact us as soon as possible. If your order has already been dispatched we won’t be able to provide a refund.
PAYMENT
We accept payment by VISA, Mastercard and American Express.
ONLINE CHEESE DELIVERY
NATIONWIDE DELIVERY
We deliver orders anywhere in the UK using DPD. For most addresses we use a next-day overnight service, however delivery may take up to 3 days for certain remote areas. You can choose a preferred delivery date at checkout and we will do our best to honour it, but we can’t guarantee it because we use a third-party courier. We usually accept orders for next-day delivery until 12pm the day before, but may extend this lead time over busy periods. In the vast majority of cases, deliveries are made on time, but if you need your order to arrive for a certain date, it is advisable to request delivery for an extra day ahead. DPD deliver between Tuesday and Friday excluding bank holidays. Delivery to certain locations costs more that the standard £6.50 rate. The rate will be automatically calculated at checkout based on postcode. Orders over £100 qualify for free £6.50 standard delivery. Where delivery is more expensive than our standard rate, £6.50 will be deducted from the total delivery cost and you will be charged for the remaining amount. We pack our orders with ice packs and insulating box filler to ensure your cheese arrives in good condition. The packs are designed to stay cool for 72 hours. As our DPD deliveries are in transit overnight, we have tested our packaging methods to ensure that your order will arrive in optimum condition.
IN STORE COLLECTION
If you place an order for free in-store collection, you will receive an email when your order is ready to pick up. Please bear in mind that orders are prepared at our warehouse and then sent to the shop, so we don’t offer same-day collections.
DELIVERY OF NON-PERISHABLE ITEMS
Vouchers, books, homewares and some non-perishable items may be sent via Royal Mail if not purchased in conjunction with any perishable items. Please note we do not have physical tickets for events, so we do not send tickets in the post.
DELIVERY INSTRUCTIONS
Due to the perishable nature of most of our products, drivers have been instructed to leave orders in a safe place as opposed to re-attempting delivery the next day. For this reason, we kindly ask you to indicate your preferred ‘safe place’ at checkout. This is a place where our couriers can leave orders if no one is home to receive the delivery. Safe places include the front porch, shed or outbuilding. You can also choose to have your order delivered to a neighbour. We recommend downloading the DPD app or following the link in your notification to track your delivery and modify your safe place option if needed. We are not liable for theft, damage or loss of your order after it has been delivered. Kindly note we are also not responsible for issues arising from any changes you might make to your delivery address or date through DPD. We strongly advise you against postponing arrival date through the DPD app. This is because DPD may destroy perishable parcels if they are not delivered on the correct date, even if it was the customers themselves who had requested re-delivery. We have no control over this decision and we will not get a refund if DPD destroy your parcel after you have asked them to delay delivery.
DISPATCH TIME
We aim to dispatch orders on either the day they are received (if order is placed by 12pm) or on the next working day. This is subject to certain conditions eg. stock levels, and can’t be guaranteed.
Returns
RETURN POLICY
We do not accept returns for perishable goods. If there is a problem with your order, please contact us at online@lafromagerie.co.uk as soon as possible, including a picture or description of any issues. Subject to the above, kindly note that substitutions within orders do not apply (see substitutions section above).We can only accept returns for non-perishable goods that are in saleable condition. The cost of postage is the buyer's responsibility; we urge you to get proof of postage in all cases. We will reimburse you the cost of the item upon its arrival to our shop.Please note that for event tickets purchased online we cannot process refunds after the purchase of a ticket, although you may transfer your ticket to another person if you are unable to attend. If you would like to transfer your ticket, please email online@lafromagerie.co.uk