Cheese library
PECORINO ROMANO
PECORINO ROMANO
SARDINIA, PASTEURISED EWE’S MILK, TRADITIONAL RENNET
Download our head chef's recipes, Alessandro Grano.
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 SARDO CANESTRATO
PECORINO SARDO CANESTRATO
SARDINIA, THERMISED EWE’S & GOAT’S MILK, TRADITIONAL RENNET
A black crusted cheese which has been oiled & rubbed, with a smoother texture & a sweeter mocha style character to the fruity taste. Works well in sauces, or shaved over pasta or salad, but simply sliced alongside crusty bread & salad it makes a superb & easy lunchtime snack.
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.
PERALZOLA AZUL
PERALZOLA AZUL
Asturias, Pasteurised Ewe’s Milk, Traditional Rennet
A new cheese from Spain in the Roquefort style, but less aggressive on the palate & with a lovely nutty blue vein to give acidity. Richly creamy this cheese would be perfect with a Sherry like Ximinez or Port, & could perfectly be just the one cheese & one wine plate for an end of meal treat.
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.
PERROCHE
PERROCHE
Neals Yard Creamery, Herefordshire, Pasteurised Goat’s Milk, Traditional Rennet
A very fresh goat cheese with no discernible rind. Light, frothy and lemony; it is perfect for using in recipes from savoury to even a cheesecake. Can be used in slices and marinated with a light olive oil, cider vinegar, lemon zest & thyme.
PEVENSEY BLUE
PEVENSEY BLUE
Sussex, Pasteurised Cow’s Milk, Traditional Rennet
Taking its name from the rich marshlands of the Pevensey levels, this beautiful cheese is modelled on a Gorgonzola Dolce style, designed to showcase its sweetness as it matures and ripens.
Ex Neal’s Yard dairy manager Martin and his wife taught themselves cheese making via online videos and help of NY Dairy to develop this salty, sweet fondant textured cheese.
PIACENTINU ENNESE
PIACENTINU ENNESE
Sicily, Unpasteurised Ewe's Milk
The Casalgismondo Farm is situated in the centre of Sicily – close to the Greek-Roman site of Morgantina and the famous city of Piazza Armerina known for its mosaics. The farm is run on organic principles and Maria Rita d’Amico and her dairymen make very traditional cheeses. This cheese is an ancient recipe from Enna made by adding saffron to the curd. Together with whole black peppercorns the flavours are unique. Saffron has the capacity to bring out the subtlest flavours in partnered dishes, as well as adding that tangy spice inherent in the flowers from which it is harvested.
ALLERGENS: May contain traces of NUTS.
Click here for more information on allergens in our cheeses.
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.
PICODON
PICODON
DRÔME, UNPASTEURISED, TRADITIONAL RENNET
A soft disc with a natural wrinkled rind. Meaning 'spicy' in the Occitan language, the cheese undergoes a remarkable change as it matures; when young the cheese has a plump and unmarred white appearance, but after several weeks of careful maturing it will lose approximately half of its weight, deepen to a golden colour, and develop earthy moulds. The flavours, once light and gentle, will become concentrated and sharp, living up to its Occitan translation. Best season is July and August.
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.
PICOS DE EUROPA
PICOS DE EUROPA
Leon, Pasteurised Cow & Goat’s Milk, Traditional Rennet
Cow’s milk blue cheese with goat’s milk added at times of year when milk is more readily available, & covered in vine leaves. A rich & creamy cheese with well spread blue moulds & a tangy taste similar to Roquefort. Younger cheeses are more crumbly & less intense.
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.
PYRAMIDE BLANCHE
PYRAMIDE BLANCHE
BERRY, UNPASTEURISED, TRADITIONAL RENNET
A close-textured, pyramid-shaped cheese. After a little ripening light blue moulds develop, scattered over the natural rind. When fully matured, darker grey moulds cover the cheese, and the dense and crumbly pate intensifies in flavour, becoming delicately fruity, with an earthy nuttiness.
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.
RACLETTE - SLICED
RACLETTE - SLICED
Franche-Comté, Pasteurised Cow’s Milk, Traditional Rennet
Semi hard washed rind cheese used for melting & scraping. We wash the cheese in a white Savoie wine before maturing. A cross between the Gruyère type Comté & Reblochon, & makes a wonderful winter party meal served with baked or boiled potatoes in their skins, small gherkins, small sweet onions marinated in wine or balsamic vinegar, charcuterie & salad accompaniment.
Your raclette will be pre-sliced by our cheesemongers. Available in two sliced sizes - 200g or 400g.
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.
RACLETTE BERGHOFF
RACLETTE BERGHOFF
TOGGENBURG, UNPASTEURISED, TRADITIONAL RENNET
Semi-hard washed rind cheese with a stronger spicier flavour – and slightly denser texture – than the French version. Used much in the same manner as its French counterpart – melted either under a Raclette lamp or in a cast iron tray and served with crusty bread, cornichons, and boiled vegetables – it is perhaps best paired with a Chateau Ripaille, which has a delightful bright acidity to offset the rich, melting texture.
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.
RACLETTE FUME (BREZAN) - SLICED
RACLETTE FUME (BREZAN) - SLICED
Smoked Raclette, Fromage de Edelmont, Savoie, Pasteurised Cow’s Milk, Traditional Rennet
Less salty than the Traditional Raclette as the cheeses are smoked over Beechwood to impart a sweetness together with a lovely toasty aroma. Perfect for melting over potatoes or onto crusty bread, as well as recipes where easy melting cheese are required.
Your raclette will be pre-sliced by our cheesemongers. Available in two sliced sizes - 200g or 400g.
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.
RACLETTE TRUFFE - SLICED
RACLETTE TRUFFE - SLICED
Les Hauts de Savoie, Savoie, Thermised Cow's Milk, Traditional Rennet
Summer truffles are used to infuse into the curds of this Traditional Raclette giving a strong aroma as well as taste to the cheese. This adds another dimension to a traditional Raclette meal and is great melted over baked potatoes.
Your raclette will be pre-sliced by our cheesemongers. Available in two sliced sizes - 200g or 400g.
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.
REGALIS
REGALIS
Midi-Pyrénées, Thermised Ewe Milk
Dominique Bouchait's daughter worked with us for a while and introduced us to her father's cheeses – first Napoleon, and now this blue, each of which are outstanding and admirably consistent cheeses. The mountain caves of the Midi-Pyrénées straddle the border with Spain, and while this blue is somewhat like Roquefort, the distinction is the wax coating, allowing the sweet milky whey to remain in the cheese, softening the sharp minerality into a richer, sweeter, and floral taste.
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.
ROBIOLA DI ROCCAVERANO
ROBIOLA DI ROCCAVERANO
Piedmont, Unpasteurised Goat’s milk, Traditional Rennet
Sold as unit, approx. 300 grams
Small production of a very artisanal and old recipe. Cheese and milk from their own Camosciata Alpine herd grazing freely on pastures surrounding the farm. Sweet & nutty with a creamy richness of the milk when young, becoming more fruity & goaty with a little ripening.
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.
ROBIOLA IN FOGLIE
ROBIOLA IN FOGLIE
Piedmont, Unpasteurised goat’s milk, Traditional Rennet
Sold as unit, approx. 300 grams
Small, artisan production where the cheeses are wrapped in either fig leaves. Being wrapped in fig leaves gives the cheese a delicious vanilla/almond flavour. A wonderful centrepiece for your cheeseboard.
The Robiola in Foglie would make a lovely match with Gavi di Gavi Meera wine from Roberto Sarotto.
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
