Soft and sticky Coloummiers is a cousin of brie. It’s nuttier with a thicker crust, but beautifully rich and mushroomy with a delicate touch of sweet almonds. Made in Ile de France in the heart of brie country, Coloummiers is named after the market town where it was traditionally sold. It’s said to be older […]
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 […]
Authentic earthy, buttery, creamy camembert from Normandy, proudly displaying its AOC badge. Wonderfully smelly, it packs a punch of flavour that’s pure France. Only milk from the finest Normandy herds raised is considered good enough for this cheese. Let it ooze over your cheeseboard so you have to lick it off your fingers. Yum yum […]
Camembert Artisan de Normandie
Camembert de Normandie is similar to Brie de Meaux but tends to be stronger tasting. It has that same lovely rich velvety feel in your mouth and is delicately salty with a mushroomy tang. Camembert de Normandie must be made with unpasteurised milk and has a distinct ammonia smell. It doesn’t keep for long so […]
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 […]
A Provençal goat’s milk cheese made from unpasteurised milk and wrapped in chestnut leaves, Banon has a mild milky taste that develops an earthy nuttiness as the cheese ages and the leaves dry. It looks so pretty it’s almost a shame to eat it until you open the leaves and dive in.
Ami du Chambertin
*** Please note, we have limited stock of Ami du Chambertin and may replace with a very similar cheese called Plaisir au Chablis*** We all know that wine and cheese were made for each other, but Ami du Chambertin was literally made for Gevrey-Chambertin wine (and simply named ‘Friend of Chambertin’). Created by Raymond Gaugry in 1956, it is […]