Spicy, peppery and pungent Boulette d’Avesnes is a cone shaped cheese with a paprika rind and soft, herby inside bursting with tarragon and parsley. Spicy, peppery and pungent Boulette d’Avesnes is a cone shaped cheese with a paprika rind and soft, herby inside bursting with tarragon and parsley. You have to hang on to your […]
A deliciously decadent soft cheese laced with black truffles. Creamy, mushroom with that distinctive Brie tang offset by earth pungent truffle – it’s a match made in gourmet heaven all wrapped up in a lovely velvet white crust. Made to traditional methods by the famous French cheese expert Robert Rouzaire, this is a cheese to […]
Brie de Meaux
You’ve never really tasted brie until you’ve tried real Farmhouse Brie de Meaux, one of only two bries officially certified by the French government. Made with unpasteurised milk, it’s soft and creamy when mature with a and velvety rind. Brie de Meaux is salted with dry coarse salt and ripened in cellars on straw mats […]
This little goats’ cheese is made from unpasteurised milk. Smooth, white, mild and nutty, it has a grey salted charcoal rind. It looks like a pyramid with the top cut off and there is of course a story behind that. Apparently Napoleon took exception to the original pyramid shape because it reminded him of defeat […]
Tomme Des Pyrenees Plain
Cheese doesn’t have to be strong to have bags of flavour. Tomme des Pyrenees is definitely at the mild end of the scale, but nevertheless is well worth sinking your teeth into if you like a good hit of taste in your cheese. It’s salty, earthy and buttery, with just a touch of yoghurt sourness. […]
Tomme Des Pyrenees Pepper
A mild and buttery, slightly salty, slight sour cheese livened up with a bite of crunchy peppercorns. Wax wrapped with a softish, elastic texture that melts very well; either in your mouth or in any number of dishes where you fancy a change from cheddar – like cheese on toast, jacket potato or macaroni cheese.
Tomme de Savoie
Things that taste good aren’t usually kind to your waistline, but Tomme de Savoie is made from skimmed cow’s milk. It’s a semi soft mild cheese with a gentle slightly salty, slightly earthy, nutty taste and you can sometimes get a flavour of grass if the cheese was made in summer. The rind can be […]
Milky, nutty, grassy and earthy, St Nectaire was a favourite of the sun king Louis XIV. Made from unpasteurised milk from cows that graze on the fertile volcanic pastures of the Auvergne, it’s a real mouthful of flavour. A semi soft cheese with a white, yellow and orange rind that smells of straw and mushroom, […]
Selles sur Cher
A lovely little goats’ cheese from the Loire Valley that looks like a pebble. Selles sur Cher has a grey/ blue charcoal and salt coating painted on to attract mould. It’s mild and chalky, salty and tart with a hazelnut after taste. Only a small circle of producers make Selles sur Cher and they don’t […]
St Agur is a rich buttery blue cheese made with cows’ milk and double cream. Definitely on the mild side of the blues, but with a nice touch of spice and salt.
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 […]