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.
£4.20 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.
£3.00 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.

£3.20 per 100g

Ile de France

A fabulous, full-flavoured Brie with a plump, smooth paste.
£3.20 per 100g

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).

Champagne

Chaource has a delicate, nutty flavour and a creamy texture which melts in the mouth like snow. It has a white, fluffy coat.
£3.40 per 100g

Pyrenees, France

Produced in the Pyrenees in France, this is a hard delicate goat’s cheese, aged for around 6 - 9 months.
£4.70 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.

Sweeter and nuttier than Beaufort, this very mature Comte is complex and fruity with a firm, slightly granular bite, and gentle acidity. £4.00 per 100g

Champagne

A firm, triple-cream cheese with a rich flavour. Excellent when served warm.
£3.10 per 100g

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.