1. Home
  2. Login
  3. View Basket
  4. Checkout

French Cheeses

Page:   <<   <  1  2  3   >   >>   View All (31)

Fourme d'Ambert

Fourme d'Ambert

Auvergne

A tall, cylindrical, creamy-white cheese marbled with dark, blue-green veining. The paste is smooth and fairly moist, tasting quite rich and tangy but not too bitter. A fourme is the name given to the mould which shapes the cheese and Ambert is the town around which the cheese is made.
2.60 per 100g

Langres

Langres

Champagne

A strong, spicy, orange-brown cheese shaped like a sunken drum. Its paste is rich and smooth and has a pungent aroma. Champagne can be poured into the hollow allowing the cheese to be savoured as one might enjoy Stilton with port. Also available as a small individual cheese
3.00 per 100g

Mimolette Vieux

Mimolette Vieux

Flanders

Looking like a rusty cannonball this cheese is matured for eighteen months to produce a hard, brittle, bright orange cheese with a very nutty flavour. Also known as Boule de Lille.
4.20 per 100g

Morbier

Morbier

Franche-Comte

Morbier has a layer of ash running through the cheese and it has a pliable texture, a pink-orange rind and a medium-sweet flavour. Excellent for cooking as well as on the cheeseboard.
2.90 per 100g

Munster

Munster

Eastern Vosges, Alsace

An ancient cheese first made by monks in the 7th century. The paste is buttery-yellow, very rich and creamy and the rind is an orange-red colour. The flavour is spicy and tangy and it has a lively aroma.
3.40 per 100g

Ossau Iraty

Ossau Iraty

Pyrenees

Generations of the Pardou family have produced this AOC cheese in Montplaisir. It is matured in a stone tunnel which they have built into the mountainside.
3.60 per 100g

Pardou Chevre De Montagne

Pardou Chevre De Montagne

France

From the same dairy as our best selling Ossau Iraty, this is a full flavoured hard goat’s cheese.
4.40 per 100g

Pave D'Affinois

Pave D'Affinois

France

A pasteurised cow's milk cheese from the Rhone Alps region of France. The cheese is produced in a gentle way with soft curds, resulting in a creamy texture rich in protein and minerals.
6.00

Pont l'Evque

Pont l'Evêque

Normandy

The oldest of the Normandy cheeses. It is square-shaped, has a red-brown rind, smooth straw-coloured paste, savoury flavour and a rustic aroma. Can become pungent with age.
3.50 per 100g

Raclette

Raclette

Jura

Traditionally, this cheese is placed in front of a fire and the surface of the melted cheese is scraped onto hot baked potatoes, which are then eaten with pickles. A real winter warmer and excellent for parties. See our Raclette grills and accessories in the Cheese Accessories and Gifts section.
2.20 per 100g

Reblochon

Reblochon

Savoie

A small mountain cheese with a supple, creamy paste and a firm, pinkish-brown washed-rind patched with white mould. The flavour is mild and fruity.
3.50 per 100g

Roquefort Vieux Berger

Roquefort Vieux Berger

Les Causses

Roquefort is one of the most famous of all cheeses. It has a creamy, white paste with green-blue veining and a full flavour characteristic of a ewe's milk cheese. Vieux Berger is one of the last hand-made Roqueforts.
4.40 per 100g

Page:   <<   <  1  2  3   >   >>   View All (31)

TB!A,FT!GF,SX_ID!7,SX_IN!1,S_1_66189_0!,S_1_66190_0!,S_1_66191_0!,S_1_66199_0!,SO!1_3_4_0,FILTERPAGE!Teddington_Cheese_French_13.html,Action!Search