Cheese library
LOU LARZAC
LOU LARZAC
AVEYRON, THERMISED, TRADITIONAL RENNET
In the style of other sheep's milk cheese of the region: creamy, with a slightly running pate, and a supple, bloomy rind. Delicate, smooth and earthy when young, with the rind should just barely hold the cheese intact. With age it becomes firmer and more complex and takes on a much gamier flavour. At certain times throughout the year a faint smokiness can pervade. Perfect with the Grand Chemin or Vieux Parc wines of the region.
More About French Cheese
The story of La Fromagerie begins with a wheel of Beaufort Chalet D’Alpage; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
LYBURN'S WINCHESTER
LYBURN'S WINCHESTER
HAMPSHIRE, PASTEURISED, VEGETARIAN RENNET
A farmhouse cheese made in the heart of the New Forest at Lyburn Farm. Taken from a herd of 160 pedigree cattle, the milk is transported only about 200 meters from the cows to the dairy where cheesemaking begins. The Smales family vowed in the beginning not to make a cheddar, but when popular demand called for a hard cheese, they came up with Winchester – a cross between a strong cheddar and a sweet classic gouda. Aged about nine months when we receive it, the taste is full and nutty with fine crystals and a slight gaminess that deepens the complexity. While still creamy on the palate, the pate is quite close-textured and firm. A lovely pairing cheese, as the balance between sweetness and earthiness allows for a wide range of styles of wine or beer.
MAHÓN TIERNO 'LLUMENA'
MAHÓN TIERNO 'LLUMENA'
MENORCA, PASTEURISED, TRADITIONAL RENNET
The cheese has a distinctive quality due to the salty humidity on the island. Traditionally stored and aged in underground caves, the farmers have, over centuries, become masterful at changing the humidity and temperatures so that the cheeses reach an ideal state. Rubbed in oil and paprika during the aging process, the interior pate takes on a tangy edge to the flavour, with a rounder, nuttier aroma. We like to pair our mature Mahón with walnuts, as the full, slightly bitter taste of the nut is balanced beautifully by the saltier notes of the cheese.
More About Spanish Cheese
Spain produces a diverse range of cheese throughout the country; in the northern and western coastal regions, cows predominate, while the mountainous areas and Canary Islands concentrate on goats and sheep farming. Spain was slower to develop a modern approach to agriculture, but following Civil and World Wars, a more open attitude to farming and cheesemaking became possible after 1975. The biggest rainfalls happen twice a year and the summers are exceedingly hot causing droughts - these extremes are reflected in the styles and flavours of the cheeses in tune with their terrain.
MARGALET
MARGALET
Rouergue, Pasteurised Ewe Milk
A soft, supple cheese in the style of Camembert. Delicate and mild, the white blooms on the rind round out the gentle arc of the flavour. Eaten fresh the taste is lactic and grassy, but with a little maturing depths of fruit and gamey sweetness emerge.
150g
More About French Cheese
The story of La Fromagerie begins with a wheel of Beaufort Chalet D’Alpage; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
MIGNON MAROILLES
MIGNON MAROILLES
PAS-DE-CALAIS, PASTEURISED, TRADITIONAL RENNET
A smaller version of the classic Maroilles, but with a smoother, thinner brine-washed rind. The soft butter texture is supple and chewy and tastes mellow and nutty, with an earthy farmyard style. The pungent aroma from the washed rind does not overpower the flavours, although if the cheese is too aged it can become rather strident, crossing the border into an overpowering medicinal quality (which some folks, it requires mentioning, do enjoy).
More About French Cheese
The story of La Fromagerie begins with a wheel of Beaufort Chalet D’Alpage; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
MIMOLETTE EXTRA VIEILLE
MIMOLETTE EXTRA VIEILLE
Flandres, Pasteurised Cow's Milk
The French version of a classic Dutch cheese. Aged 24+ months, this hard brittle cheese has a bright orange coloured pâté & a dry, grey-brown pitted crust. Very aged cheeses have the appearance of a cannonball. The full rounded flavour of the cheese lends itself to quality dry red wines.
More About French Cheese
The story of La Fromagerie begins with a wheel of Beaufort Chalet D’Alpage; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
MONTGOMERY'S CHEDDAR
MONTGOMERY'S CHEDDAR
North Cadbury, Somerset, Unpasteurised cow’s milk, Traditional rennet
Jamie Montgomery makes a superb unpasteurised farmhouse cheddar using Traditional Rennet, with immense skill, & the crumbly textured cheese melts in the mouth. The lovely grassy aromas offset the fruity mellow rich taste that lingers gently on the tongue. A very sophisticated traditional classic cheese.
MORBIER
MORBIER
Franche-Comté/Haut Doubs, Unpasteurised Cow’s Milk, Traditional Rennet
Semi-hard smooth textured cheese with pale gold/beige washed brushed crust. The pale ivory pâté has a layer of blue/black edible ash & vegetable extract across its centre to separate the morning & evening milks used in the layers. Mild with a fresh milky nutty flavour when young, becoming richer & more pronounced with age.
More About French Cheese
The story of La Fromagerie begins with a wheel of Beaufort Chalet D’Alpage; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
MOTHAIS Á LA FEUILLE
MOTHAIS Á LA FEUILLE
POITOU-CHARENTES, UNPASTEURISED GOAT'S MILK, TRADITIONAL RENNET
A thick white disc covered in a protective sycamore or vine leaf. Farmhouse made since the 19th century, the rind is wrinkled with a slight bloom, due to the high humidity in which it is initially matured. The pate is creamy and rich with a light aromatic earthy perfume. Upon further maturation the rind becomes drier and dots with blue and white moulds, and the taste, once subtle and lemony, becomes complex and more emphatic.
More About French Cheese
The story of La Fromagerie begins with a wheel of Beaufort Chalet D’Alpage; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
MRS. KIRKHAM'S LANCASHIRE
MRS. KIRKHAM'S LANCASHIRE
Goosnargh, Lancashire, Unpasteurised Cow’s Milk, Traditional Rennet
Using morning & evening curd for a traditional two layer cheese & the cloth is kept slightly moist with a brine rub. The cheese can be eaten fresh & crumbly with a tangy lactic aroma & taste, or alternatively, after a few months maturing the cheese becomes denser & fuller bodied with rich mineral & earthy flavours & crème fraïche tanginess.
NAPOLEON
NAPOLEON
Montréjeau, Hautes-Pyrénées, Pasteurised Ewe’s Milk, Traditional Rennet
The name is derived from the mountain facing the farm, as the top of the mountain has an uncanny resemblance to Napoleon’s profile. Only a small amount of cheese is made and matured by Dominique Bouchait, who gives them a certain style that is quite unique. In the style of other Pyrénées ewe's milk tommes (such as Ossau) but with a softer texture and a lovely nutty tang. Perfect with wines of the region, but also to be enjoyed with a fine Burgundy as the flavours would definitely enhance a full-bodied drier red.
More About French Cheese
The story of La Fromagerie begins with a wheel of Beaufort Chalet D’Alpage; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
NIDELKÄSE
NIDELKÄSE
TOGGENBURG, UNPASTEURISED, TRADITIONAL RENNET
A gorgeous organic wheel from the hills outside of Toggenburg. Family-made using exclusively summer milk from sixteen surrounding dairies, the cheesemakers add just a small amount of cream in its making to ensure its flawless pate and rich texture. Aged four to six months, during which time the rind is lovingly washed to create an even and consistent interior, the result is masterful. The pate has unmistakable aromas of toasty cocoa, with the flavour arc including complex hazelnut and sweet summer pasture. It finishes with a delicate spiciness that resounds long after the initial taste. A rather more-ish example of Swiss Alpine cheesemaking.
More About Swiss Cheese
Switzerland’s high mountains and craggy cliff faces create a temperate climate which lends itself to cheesemaking. Pure, mineral-rich mountain water feeds the soils, and cheeses like Emmental Suisse are produced high up in the hills during the summer months. The privatisation of much communal grazing land has driven away many cheesemakers to other countries, but there are family co-operatives in which the right to use an Alp has been handed down over many generations. All the Alps are 'geyser', meaning that only a certain number of animals are allowed to graze in order to protect the land.
OLD GROENDAL
OLD GROENDAL
Roeselare, Pasteurised Cow’s Milk, Vegetarian Rennet
Made by the Groendal company, this cheese is traditionally called Brokkeloud Roeselare, but they decided to make an easier name for the general market! Using pasteurised milk from a single farm, which has been making cheese for more than 2 generations, each wheel is matured for at least 18 months before sale. The flavours are full bodied with and mature with a little sharp caramel edge, and the texture is dense with a lovely crystalization with some creaminess breaking down. A perfect cheese for beer!
Allergens: contains EGG
Click here for more information on allergens in our cheeses.
More About Belgian Cheese
Despite its small size Belgium makes more than 300 different varieties of cheese, but most of these are made in very small quantities and are rarely exported out of the country. At La Fromagerie we work with a handful of small producers to provide a growing selection of Belgian cheeses. From Old Groendal to the national treasure Herve, to a lovely creamy Kato, learn about the cheesemaking traditions of this wonderful country.
OSSAU
OSSAU
PYRÉNÉES, UNPASTEURISED EWE’S MILK, TRADITIONAL RENNET
Handmade mountain cheese made by a small isolated community. Semi-hard cheese with a brine rubbed crust. A firm yet supple cheese, in that the hard crust holds within a cheese which crumbles & breaks down on impact & with a complexity of tastes that tingle on the tongue. With a little age the pâté becomes flakier & the taste more pronounced & nutty.
More About French Cheese
The story of La Fromagerie begins with a wheel of Beaufort Chalet D’Alpage; 27 years later and with over 100 French cheeses in our library, France is still an excellent place to start exploring cheese. In France, more so than possibly anywhere else, the variety of terroir - that magical combination of local terrain, altitude, soil and climate - accounts for the great diversity of the cheese. From the caves of Combalou to the Mountains of Savoie, learn about the connection between place and product as you explore our selection of cheese from this fantastic country.
PARMIGIANO REGGIANO
PARMIGIANO REGGIANO
Reggio Emilia
Unpasteurised cow's milk
Traditional Rennet
The long slow ageing process helps the cheese develop & disperse its goodness. Made with unpasteurised skimmed milk from accredited dairies within the allotted region, the crust is brine washed, then rubbed with olive oil & slowly matured under strict supervision. Only cheeses with the Consorzio markings are the true Parmigiano, & we hand pick ours from the premier quality section that are aged over 36 months.
Download Alessandro's recipe for Westcombe Ricotta Gnudis with Parmigiano Reggiano
More About Italian Cheese
Cheese production in Italy dates back as early as 2800 BC, and the country is still home to a variety of time-honoured traditions in the cheesemaking process. Italy has over four hundred distinct cheeses, and thirty-one DOP (Protected Designation of Origin) areas. Spanning from the foothills of the Alps in Piemonte to the alluvial soil of Etna in Sicily, we have over 50 Italian cheeses in our library.
PECORINO AMBRATO
PECORINO AMBRATO
CENTRAL SARDINIA, PASTEURISED, TRADITIONAL RENNET
A clean and well-balanced Pecorino from the heart of Sardinia. During maturation the cheese is rubbed in brine and then oiled, giving the rind a rich amber hue. The sheep graze on open hillside pastures with fresh foraged feed only, making each wheel different than the next, and seasonality at the forefront. The three-month-aged versions are sweetly earthy and nutty, not quite as sharp as other traditional Sardinian pecorinos, perfect as part of a cheese board partnered with fruity, dry red wines.
More About Italian Cheese
Cheese production in Italy dates back as early as 2800 BC, and the country is still home to a variety of time-honoured traditions in the cheesemaking process. Italy has over four hundred distinct cheeses, and thirty-one DOP (Protected Designation of Origin) areas. Spanning from the foothills of the Alps in Piemonte to the alluvial soil of Etna in Sicily, we have over 50 Italian cheeses in our library.
stock and availability
The cheese library showcases many artisan cheeses stocked in our cheeserooms throughout the year. Some of these cheeses may be unavailable online but available to purchase from your local LA FROMAGERIE. Please contact marylebone@lafromagerie.live for information on stock and availability
