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French Cheeses

Show First 12 Product(s)

Beaufort, Extra Vieux

Beaufort, Extra Vieux

Savoie

This huge mountain cheese is matured for eighteen months to produce a fruity, hazelnut flavour and a smooth, creamy, buttery paste. It is similar to a Swiss Gruyère. A whole cheese weighs up to 60kg and has a distinctive concave edge.
3.60 per 100g

Bleu d'Auvergne

Bleu d'Auvergne

Auvergne

Created by an Augergnian peasant farmer after seeing the famous Roquefort commanding high prices at the markets. A creamy full-flavoured blue.
2.10 per 100g

Bleu des Causses

Bleu des Causses

Rouergue, Les Causses

More assertive than Bleu d'Auvergne since it is blued with Penicillium roquefortii rather than Penicillium glaucum . It is a cow's milk version of Roquefort, matured in the caves of Les Causses.


2.50 per 100g

Brie de Meaux Donge

Brie de Meaux Donge

Ile de France

A fabulous, full-flavoured Brie with a plump, smooth paste.
2.40 per 100g

Cabri

Cabri

Touraine

A fat, truncated cone with a moist, ivory paste and a full, goaty flavour. The rind changes from a creamy-white to a blue-grey with orange streaks with age.
6.00

Camembert

Camembert

Normandy

One of the most famous of all cheeses but relatively young by French standards - a mere 285 years old. The rind is creamy-white and the paste is plump and pale-golden with a full flavour.
5.80

Camembert au Calvados

Camembert au Calvados

Normandy

A peeled Camembert coated in breadcrumbs and marinated in the local Calvados (apple brandy).
9.00

Chabichou du Poitou

Chabichou du Poitou

Poitou

An ancient Poitevin cheese shaped like a small, flattened cone, Chabichou is emphatically goaty in flavour and aroma. The name comes from the local dialect word for 'goat' derived from the Arabic 'chebli'.
6.00

Chanteraine Poivre

Chanteraine Poivre

Ile-de-France

A Chanteraine coated with peppercorns. The heat of the pepper is balanced by the smoothness of the cheese.


2.80 per 100g

Chaource

Chaource

Champagne

Chaource has a delicate, nutty flavour and a creamy texture which melts in the mouth like snow. It has a white, fluffy coat.
2.50 per 100g

Chevre Premier De Moulis

Chevre Premier De Moulis

Pyrenees, France

Produced in the Pyrenees in France, this is a hard delicate goat’s cheese, aged for around 6 - 9 months.
3.40 per 100g
Amount required:

Crottin de Chavignol

Crottin de Chavignol

Poitou

A smooth, firm, ivory texture with a full, goaty flavour. As the cheese matures it forms a blue-grey mould and the flavours intensify.
3.50

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

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.
3.20 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.
3.20 per 100g
Amount required:

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.
4.50

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.
2.70 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.
2.00 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.
2.70 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.
3.80 per 100g

Rond Luisigana

Rond Luisigana

France

From the Georgalet family who make our chabichou this goat’s cheese has a firm texture and a delicate goaty flavour.
2.80 per 100g
Amount required:

Saint Nectaire

Saint Nectaire

Auvergne

Saint nectaire is traditionally matured on rye straw in vaulted cellars in the Dore Mountains. The taste has a hint of the volcanic soil of the Auvergne.
2.70 per 100g

Sainte Maure de Touraine

Sainte Maure de Touraine

Touraine

A log-shaped soft, creamy cheese with a full, goaty flavour. The rind is blue-grey and a distinctive feature is the straw running through the centre.
9.00

Selles-sur-Cher

Selles-sur-Cher

Western Sologne (Centre)

The lush terrain from which Selles-sur-Cher originates results in a very fine textured cheese, with a nutty, slightly sweet flavour. The tate of goats milk is well defined without being overpowering.
6.00

Soumaintrain

Soumaintrain

Champagne/Burgundy borders

When young, the rind is washed with brine which encourages the development of a creamy paste and a full flavour and aroma. It then develops a white, bloomy coat.
3.00 per 100g

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

Show First 12 Product(s)

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