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

French Cheeses

Page:   <<   <  1  2  3  4   >   >>   View All (44)

Comt Extra Vieux

Comté Extra Vieux

This Comté Extra Vieux is thirty two months old and has a sweet nutty flavour and creamy texture. Originally made in isolated hillside farm communities which were a long distance from the markets, therefore it was only possible to sell their cheese a few times each year.
2.80 per 100g

Delice de Bourgogne

Delice de Bourgogne

Champagne

A firm, triple-cream cheese with a rich flavour. Excellent when served warm.
2.40 per 100g

Epoisses, Whole Cheese 800g

Epoisses, Whole Cheese 800g

Bourgogne, Lyonnais

Washing in the local Marc produces a bright-orange, sticky rind, a pungent flavour and lively aroma. Creamy and almost liquid when mature.
30.40

Epoisses, Individual 250g cheese

Epoisses, Individual 250g cheese

Bourgogne, Lyonnais

Washing in the local Marc produces a bright-orange, sticky rind, a pungent flavour and lively aroma. Creamy and almost liquid when mature. Individual 250g cheese.
10.00

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.
2.20 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
2.40 per 100g

Livarot

Livarot

Livarot, Normandy

Very similar to Pont l'Evêque and from a nearby town, it has a bright orange rind and is round in shape. Wrapped with bands of sedge leaves, it is often referred to as a the Colonel. £2.40 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.
3.80 per 100g

Mont d'Or (Vacherin)

Mont d'Or (Vacherin)

This cheese is shaped in cloth-lined moulds, then encircled with a strip of spruce bark and washed in brine for three weeks. The spruce imparts a resinous flavour to the pale interior which becomes almost liquid as it matures. Two sizes available - 500g & 800g. Only available October to February.!!

Mont des Cats

Mont des Cats

Flanders, France

Made by Trappist Monks since 1845, the cheeses are still carefully matured in the caves of the Mont des Cats Abbey. The creamy flavour makes Mont des Cats fabulous on a baguette.
2.70 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.
2.30 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.
2.80 per 100g

Page:   <<   <  1  2  3  4   >   >>   View All (44)

TB!A,FT!GF,SX_ID!7,SX_IN!1,S_1_66188_0!,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