More Information | 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. |
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 | Le ClaousouLozere, France This wonderfully rich and complex brebis is produced on a high plateau overlooking the Tarn valley. It is wrapped in spruce which imparts a subtle 'woodiness' to the flavour.
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More Information | 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
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More Information | 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. |
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 | 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. Three sizes available. Only available October to February.!!
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 | 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
Mont des Cats
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More Information | 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. |
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More Information | 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. |
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 | 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. |
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 | Pardou Chevre De MontagneFrance From the same dairy as our best selling Ossau Iraty, this is a full flavoured hard goat’s cheese. |
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 | Pave D'AffinoisFrance 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.
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 | Pont l'Eveque 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. |
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More Information | 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. |
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More Information | 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. |
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 | 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. |
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 | Rond de LusignanFrance From the Georgalet family who make our chabichou this goat’s cheese has a firm texture and a delicate goaty flavour. |
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 | 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. |
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More Information | 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.
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Bigger Picture | Selles-sur-CherWestern 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.
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More Information | 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. |
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 | St FelicienBourgogne, 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 (which we both stock).
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 | St MarcellinDauphine 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.
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 | 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.
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 | Tomme de SavoieSavoie, 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. |
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More Information | 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.
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 | Ubel FiurituCorsica, France Made in Corsica from ewe’s milk this soft cheese has a tangy flavour and is robust when ripe. 350g.
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More Information | 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.
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More Information | 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. |
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