Cheese library
ROGUE RIVER BLUE
ROGUE RIVER BLUE
Oregon, Pasteurised Cow's Milk. Organic Production.
Strong, vibrant, complex flavours abound in this richly dense and creamy cheese. When aged, a salty mineral grittiness permeates the blue veins, deepening the taste. Wrapped in Rogue Valley grape leaves that have been macerated in ClearCreek Pear Brandy, your senses are certainly blasted with a huge range of flavours. Not for the faint-hearted, and needs a bold red or sweet dessert wine.
THIS PRODUCT CANNOT BE PURCHASED FOR RESALE
More About American Cheese
ROLLRIGHT
ROLLRIGHT
Oxfordshire, Pasteurised Cow's Milk
David Jowett is part of the new wave of young cheesemakers producing what will become classic regional cheeses of the future. This washed rind has a tender pink/apricot rind with a gentle gamey aroma. The rich buttery cheese has the nutty boskiness of styles like Reblochon or a mild Munster. The farm has a mixed selection of cattle but a large proportion are Swiss Brown — an ancient breed from the Swiss Alps whose milk is ideally suited for cheesemaking.
ROQUEFORT CARLES
ROQUEFORT CARLES
ROUERGUE, UNPASTEURISED, TRADITIONAL RENNET
Small production of a strong artisan-made well-marbled blue cheese. Handmade, the producers extract their own penicillium roqueforti from rye bread baked in-house. Like other Roquefort productions, the milk comes solely from the Lacaune breed – whose yield is notably large compared to other breeds – creating an intense, powerfully flavoured cheese. Perhaps fruitier and better balanced than other Roqueforts, the pate switchbacks beautifully between the creamy curds and grittier blue moulds. A truly individual cheese.
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.
ROQUEFORT PAPILLON
ROQUEFORT PAPILLON
Rouergue, Unpasteurised Ewe’s Milk,Traditional Rennet, Organic Production
Smooth, intensely creamy pâté with blue-green veining well spread & marbled. Pronounced tangy flavour, more melting & richer than the usual Roquefort.
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.
ROUELLE
ROUELLE
Tarn, Unpasteurised Goat’s Milk, Traditional Rennet
A fragile cheese when fresh & young, with a creamy floral tang becoming richer with ripening. In the shape of a wheel (circle with a hole in the middle), the top of the cheese is dusted with charcoal. Best season March to October.
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.
SAINT FÉLICIEN
SAINT FÉLICIEN
LYONNAIS, PASTEURISED, TRADITIONAL RENNET
A soft, tender medallion-shaped cheese with a natural washed gold coat with patches of white and blue bloomy moulds after a little ripening. The inside pate is soft, golden, and lactic, with a fruity, almost blackcurrant acid edge. A lovely end of meal cheese.
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.
SAINT MARCELLIN
SAINT MARCELLIN
Rhône-Alpes, Pasteurised Cow's Milk
A classic small medallion-shaped cheese with scattered white and–after several weeks maturation–blue bloomy moulds. The pate is slightly firmer and less lactic when young, becoming more oozing and melting with ripening. A lovely gentle round tasting cheese, with marked tangy/fruity notes, especially well-paired with a southern Rhone wine.
each, approx. 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.
SAINT TOLA
SAINT TOLA
COUNTY CLARE, UNPASTEURISED, TRADITIONAL RENNET
Made from a herd of 300 goats composed of the breeds Saanen, Toggenburg and British Alpine. The farm is organic, the pastures rich with herbs and stippled with wildflowers throughout. This new version of the cheese is half the size and has a light dusting of charcoal on the surface. The ash and salt blend on the rind reduces the mould growth and allows for a slightly more delicate cheese than the original. This cheese has a close, tight texture with good citric acidity and a floral finish.
More About Irish Cheese
Renowned for its high-quality dairy, pristine grazing lands and clean air, coupled with a temperate climate, Ireland is a natural destination for artisan cheesemaking. In traditional Irish culture, dairy cattle were seen as a measure of wealth and social standing and were used as a form of currency. From the seventeenth century, oppressive English laws effectively killed the Gaelic farm economy, but the early 20th century saw a revival of farmhouse cheesemaking. Small, hand-made production continues to be a defining feature in the diverse range and exceptional quality of Irish cheeses today.
SAINTE-MAURE DE TOURAINE
SAINTE-MAURE DE TOURAINE
Touraine, Indre et Loire, Unpasteurised Goat’s Milk, Traditional Rennet
Log shaped crumbly textured cheese with straw impaled for ease of handling. Fine close textured with a mild but rich flavour. The cheese is coated in an edible ash which draws out the sharpness of the milk & helps create a lovely mineral acidity.
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.
SAKURA BRIQUE
SAKURA BRIQUE
Poitou, Unpasteurised Goat’s Milk, Traditional Rennet
Sold as individual unit.
Sakura showcases sweet, almond notes from the cherry blossom leaf, used prominently in Japanese cuisine, as well as a delicate balance of distinctive flavours from the goat's milk. A truly elegant cheese.
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.
SÃO JORGE
SÃO JORGE
Azores, Unpasteurised Cow's Milk
One of the rare cow's milk cheeses of Portugal, from the beautiful island of São Jorge in the Atlantic archipelago of the Azores. On the island there is constant eighty-percent humidity, a volcanic soil composition, and a temperature between 12º and 25º C that is perfect for agriculture. The cheese has a lovely sharp nuttiness, redolent of cheddar, with a simmering undertone of the farm that extends the depth of flavour, and lends a persistent finish.
More About Portuguese Cheese
Portugal is divided by its major river, the Tagus, creating a clear demarcation of the landscape. The northern terrain is mountainous, with rivers coursing through the valleys, while the south has a rolling landscape of plains and hills; both can be extremely hot. The Atlantic islands of Azores and Madeira have cooler microclimates and they produce fine cheeses as well as the dessert wine; when grazing happens in volcanic areas, the mineral rich soil lends an interesting structure to the milk. From the nuttiness of São Jorge to the spiciness of Evora, the cheeses of Portugal have their own distinct flavours and textures and are worth exploring alongside a glass of the country’s own fortified wine.
SCAMORZA
SCAMORZA
Campania, Pasteurised Cow Milk
A stretched curd cheese, shaped as it is cooked in the traditional gourd. This is a handmade cheese, similar to Mozzarella, with a light fruity milky taste and hung over fresh oak chippings to smoke the rind into beautiful burnt sienna colour. The aroma is intensely smoky and the taste is light and earthy with the sweet oak flavours. Ideal for melting onto a pizza, with the smoke imparting a more aromatic complexity to a dish, or as an afternoon snack on crusty bread with prosciutto.
300g
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.
SELLES SUR CHER
SELLES SUR CHER
LOIRE, UNPASTEURISED, TRADITIONAL RENNET
A small, close-textured disc coated in a dusting of charcoal ash, encouraging grey-blue moulds to form as it matures. The taste is similar to other cheeses of the region (notably the Sainte-Maure de Touraine, which is produced for us by the same cheesemaker), with floral notes that deepen into earthiness. The texture on the palate is silky, almost melting, with a persistent flavour that continues to develop long after the initial 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.
SERRA DA ESTRELA
SERRA DA ESTRELA
BEIRA, UNPASTEURISED, VEGETARIAN RENNET
An artisan-made mountain cheese coagulated with rennet extracted from the Cardoon plant (a wild thistle). This is not such a strange idea as the animals are grazing on pastures studded with wild herbs and flowers. The milk will separate into solid curds after about twenty minutes of exposure to the rennet, enough time for the plant to imbue its flavours – sharp, tangy, floral overtones give a delightful contrast to the smoothness of the curds. The rind is smooth and rubbed in oil before being wrapped in muslin to protect it from cracking, a practice we continue in our maturing rooms. Eaten in its younger stages with a spoon, after removing the upper rind, this mature version, though melting on the palate, can be sliced, and is markedly sharper and zestier.
More About Portuguese Cheese
Portugal is divided by its major river, the Tagus, creating a clear demarcation of the landscape. The northern terrain is mountainous, with rivers coursing through the valleys, while the south has a rolling landscape of plains and hills; both can be extremely hot. The Atlantic islands of Azores and Madeira have cooler microclimates and they produce fine cheeses as well as the dessert wine; when grazing happens in volcanic areas, the mineral rich soil lends an interesting structure to the milk. From the nuttiness of São Jorge to the spiciness of Evora, the cheeses of Portugal have their own distinct flavours and textures and are worth exploring alongside a glass of the country’s own fortified wine.
SINODUN HILL
SINODUN HILL
Wales, Pasteurised Goat’s Milk, Vegetarian Rennet
Made by Fraser Norton & Rachel Yarrow from their own herd of pedigree Anglo Nubian goats & additional milk from another local herd. In the shape of a truncated pyramid with a nutty geotrichum rind. The pate has a mellow tangy flavour, with faint citrus notes. Aged for 21 days at the farm, we like to age it a further week in our fridges, tightening the rind & adding deeper complexity to the flavours.
SMOKED MONTGOMERY'S CHEDDAR
SMOKED MONTGOMERY'S CHEDDAR
North Cadbury, Somerset, Pasteurised Cow Milk
Smoked for six hours at the Brown & Forrest Smokery in one of their oak-smoking rooms, the result is an intensely smoky cheese. The rind takes on a rich sienna hue and the pate – which is inherently a light gold – deepens in tone. Best probably on its own, as the smokiness will overshadow other cheeses on a board, it pairs nicely with dark beers.
300g
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
