Key
Un-PasteurisedPasteurised OrganicSuitable for Vegetarians
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Most of our French cheeses come to us direct from the farms on a weekly basis:

BRIE DE MEAUX
The ‘King of Bries’ made traditionally  in the Ile de France.  Rich and full flavoured, the classic Brie cheese.
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CAMEMBERT
Another classic French cheese, this time from Normandy.  A richly flavoured, soft cheese. 
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REBLOCHON
A creamy, mild but fruity, rind-washed cheese from the Haute-Savoie.
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VIGNOTTE
Hugely popular, this is a triple cream cheese, with a bloomy-rind, light texture and fresh, creamy flavour. 

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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. 
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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. 
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RACLETTE
Firm, buttery cheese with a pronounced flavour, famous for pouring over potatoes.
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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).

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