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.
£3.30 per 100g

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.

Western 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.

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.
£4.00 per 100g

Bourgogne, 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 (both of which we stock).

Dauphine 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.

Savoie, 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.
£3.10 per 100g