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.
£2.60 per 100g

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
£2.80 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.
£4.20 per 100g

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. 500g. Only available October to February.!!

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.
£2.90 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.
£3.40 per 100g

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.
£3.60 per 100g

France

From the same dairy as our best selling Ossau Iraty, this is a full flavoured hard goat’s cheese.
£4.40 per 100g

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.

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.
£3.50 per 100g

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.
£2.20 per 100g

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.
£3.50 per 100g