| Key | |||
| Un-Pasteurised | Pasteurised | Organic | Suitable for Vegetarians |
| UP | P | O | V |
Most of our French cheeses come to us direct from the farms on a weekly basis:
BRIE BE MEAUX
The ‘King of Bries’ made traditionally in the Ile de France. Rich and full flavoured, the classic Brie cheese.
UP
CAMEMBERT
Another classic French cheese, this time from Normandy. A richly flavoured, soft cheese.
UP
PONT L’EVEQUE
Again a classic. A rind-washed cheese from Normandy. Soft creamy texture with a developing complexity of flavours.
UP
REBLECHON
A creamy, mild but fruity, rind-washed cheese from the Haute-Savoie.
UP
VIGNOTTE
Hugely popular, this is a triple cream cheese, with a bloomy-rind, light texture and fresh, creamy flavour.
P
MUNSTER
A rind-washed cheese from Alsace. Good strong flavour and pungent aroma.
UP
BLEU D’AUVERGNE
Traditional French blue cheese made in the mountains of Cantal. Fine, creamy texture with a sharp, engaging flavour.
UP
FOURME D’AMBERT
A creamy cheese, with dark, blue-green veining and a tangy taste. It is made in the Auvergne from unpasteurised cows milk.
UP
ROQUEFORT
Famous sheep’s milk, blue cheese, ripened in the humid caves of Colbalou, a collapsed, ancient limestone mountain in southern France. Distinctive aroma, firm and buttery-smooth texture. Strong salty, blue taste, complex sheep flavours.
UP
BEAUFORT
From the high mountains in Eastern France, this is a hard cows milk cheese with a fruity, sweet-nutty flavour.
UP
SAINT AGUR
A soft medium blue cheese from the central Auvergne. Smooth, creamy and delicately sharp.
P
TOMME DE SAVOIR
Mild but, nutty, complex flavours of field mushrooms and wine cellars. Semi-hard, natural rind.
UP
RACLETTE
Firm, buttery cheese with a pronounced flavour, famous for pouring over potatoes.
P
RIBLAIRE CHEVRE
A semi mature, natural rind goats’ cheese log with a good, but fresh goat flavour.
P
VACHERIN
A soft, rind washed cheese made in the Savoie. The undulating golden crust, tinged with pink, shows faint cloth markings. To eat, experts recommend removing the rind and spooning out the insides. Can also be baked. Seasonal (October to February).
UP
MORBIER
A cows’ milk cheese made from morning and evening milk separated by a charcoal line. Faint lactic aroma, with a pronounced fruity flavour.
P