A lovely soft rich buttery cheese bursting with cream. Delicate with a nice nuttiness and a hint of mushroom. Saint Felicien is at its best between April and September, but also pretty darn good over the rest of the year.
A creamy cheese from the Dauphine near Lyon, St Marcellin is made from cow’s milk and is a soft cheese usually sold in terracotta pots. The best ones are orange with a lemony taste and nutty aroma and we’ve tracked these down for you. They say St Marcellin should be chewed for a long time […]
Napoleon was partial to a slice of Époisses, a (very) pungent soft cow’s milk cheese from a small village halfway between Dijon and Auxerre. Washed in Marc de Bourgogne brandy during ripening, Époisses has a red orange colour and a powerful rich, salty, creamy meaty flavour.
Perail Lou Perac
A little parcel of soft fragrant sheep’s milk cheese; rich and creamy with sweet caramel and earthy tones. Matured for just 12 days, it has a delicate rind and very soft texture. The sheep graze in the wild in the Grand Causse national park, which gives the milk its complex range of flavours. Serve when […]
A soft ripened mild buttery and creamy sheep’s cheese, with earthy undertones and a gentle sweetness. Best eaten on a summer’s day lunch that goes on and on until the sun goes down.
Neufchâtel Heart Shaped Cheese
Neufchâtel heart shaped cheese is easy to love, with a delicate creamy, salty mushroomy taste and flowery rind. As it ages it becomes stronger and crumbly. One of the great cow’s milk Normandy cheeses, Neufchâtel heart shaped cheese is also kinder to your heart as it has a lower fat content than most soft cheeses. […]
Square and made of cow’s milk, Maroilles is the most famous cheese from northern France. It’s a lovely golden colour, with a rich,oily soft texture and meaty, salty, lemony taste. Its nickname is ‘vieux paunt’ – old stinker – which gives you some idea of the aroma. Another cheese invented by those versatile monks, Maroilles […]
Marglet Papillon is a camembert like cheese made from sheeps’ milk and another of the wonderful butterfly cheeses from the Averyon. It’s earthy and mushroomy with the kind of strong aroma that turns cheese lovers weak at the knees. The texture is chewy, with an edible rind.
Famous Chaource is a round soft cheese from the Champagne-Ardenne region and simply oozes with cream. It is richer than camenbert or brie and has a velvety white rind and very creamy salty nutty taste,that sharpens with age. Chaource ripens for 2-4 weeks and is smooth when young but turns liquid as it matures and […]
Camembert With Calvados Le Cados
Le Cados is unpasteurized – a precious little cheese washed in Calvados and then wrapped in toasted breadcrumbs. A mild, appley, earthy delight of a cheese with a touch of sweetness and the classic camembert tang. The aroma might hit you for six at first but keep your nerve and dive in – you most […]
A pure sheep’s milk cheese from the Roquefort cellars, this tender fresh little pillow of cheese has a delightful creamy salty sourness. Under the white velvet rind is a delicate soft cheese you can spread or spoon.
Brie le Maubert
Le Maubert is a pasteurized Brie – milder and firmer than Brie de Meaux. It’s soft and velvety on the outside, creamy and buttery on the inside and delicious all over. You’ll find Brie le Maubert is also a little kinder on your nose than its stronger cousins, with none of the typical ammonia smell […]