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French Cheeses

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St Felicien

St Felicien

Bourgogne, Lyonnais

The crust, texture and flavour of the St Felicien are soft due to the method of production, using soft curd, or caille doux. Superb with a chilled Sancere or Pouilly Fume (both of which we stock).
4.80

St Marcellin

St Marcellin

Dauphine Region

This small cheese is mild, acidic, and salty. As it matures from a fresh to a dry, ripe cheese, the flavour develops. It is at its best when the paste clings to the knife.
3.00

Tomme de Marc

Tomme de Marc

Savoie, France

Made since ancient times, this cheese is marinated for at least a month in the residue of the grape pressing, the marc, which imparts a distinct flavour and perfume.
2.40 per 100g

Tomme de Savoie

Tomme de Savoie

Savoie, France

Tomme is the generic term for a deep disc-shaped cheese. The locals dunk this cheese in their soup, as well as serving it for breakfast. The cheese is firm but supple, mild in flavour with a hint of walnuts.
2.30 per 100g

Trami d'Alsace

Trami d'Alsace

Alsace

Trami d'Alsace is related to Munster. The cheese is washed several times in Marc de Gewertztraminer as it matures. It has a soft, creamy texture, a full, spicy flavour and lively aroma.

7.00

Ubel Fiuritu

Ubel Fiuritu

Corsica, France

Made in Corsica from ewe’s milk this soft cheese has a tangy flavour and is robust when ripe. 350g.
9.00

Valenay Cindre

Valençay Cindre

Berry

A truncated-pyramid shape with a blue-grey surface covered with wood ash. Ripened for abourt a month, the paste is smooth and white with a delicate goaty flavour.
8.00

Vieux Lille

Vieux Lille

Flanders

Also known as Gris de Lille, this cheese is extremely strong and pungent. It is a type of Maroilles cheese but is matured for twice as long and is regularly washed with brine or beer.
2.40 per 100g

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