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

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

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

Ile de France

A fabulous, full-flavoured Brie with a plump, smooth paste.
£2.50 per 100g

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.

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.

Normandy

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

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'.

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

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

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

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.