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.

£3.50 per 100g

Ile de France

A fabulous, full-flavoured Brie with a plump, smooth paste.
£3.50 per 100g

Seine-et-Marne, France

The Brie aux Truffes is a soft cheese speciality of cow's milk. It is sliced vertically down the middle and filled with a mixture of Brillat Savarin and pieces of truffle (2%) and left to ripen for 10 days. At the end of the ripening process, the cheese develops a rich, earthy, and aromatic black truffle flavour, complementing the creamy, slightly mushroomy notes of the Brie..
£5.80 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.

Champagne

Chaource has a delicate, nutty flavour and a creamy texture which melts in the mouth like snow. It has a white, fluffy coat.
£4.20 per 100g

Pyrenees, France

Produced in the Pyrenees in France, this is a hard delicate goat’s cheese, aged for around 6 - 9 months.
£5.20 per 100g

Sweeter and nuttier than Beaufort, this very mature Comte is complex and fruity with a firm, slightly granular bite, and gentle acidity. £4.60 per 100g

Champagne

A firm, triple-cream cheese with a rich flavour. Excellent when served warm.
£3.40 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.

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.
£3.10 per 100g

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.
£4.80 per 100g

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.
£4.00 per 100g