Cheese library
TUNWORTH
TUNWORTH
Hampshire, Pasteurised Cow’s Milk, Vegetarian Rennet
Julie Cheyney and Stacey Hedges originally went into business together using milk from a neighbouring farm. Julie has now left Stacey to make Tunworth with a new cheesemaker Charlotte Spruce, as Julie is making her own cheese, St. Jude. Whilst the almost melting edges cling to the fudgy centre with the rind giving a non-invasive taste or aroma, this is a great leap forward for British cheesemaking, taking on French styles of cheesemaking but with a distinctly English edge. Light earthy brassica vegetal notes come through. Perhaps not as nutty or earthy as a Camembert, it is nevertheless a delightful addition to the cheeseboard. Best enjoyed at around 5-6 weeks of maturation.
Approx 250g
UBRIACO
UBRIACO
VENETO/TREVISO, PASTEURISED, TRADITIONAL RENNET
With a name translating to 'drunken,' this cheese is firm, semi-skimmed, and comes from the Treviso province, just above Venice. Its rind has been dipped and washed in red or white wine pressings. The result is a wonderfully aromatic interior, close in texture, tasting deeply of juicy red berries and fruit. When we are able to obtain cheeses dipped in the Torcolato white grape must it is most exciting, as these wheels have the most interesting and intense depths of flavour.
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.
VACHERIN FRIBOURGEOIS
VACHERIN FRIBOURGEOIS
FRIBOURG, UNPASTEURISED, TRADITIONAL RENNET
Made high up in the Canton of Fribourg, where the cattle graze on open mountain pastures studded with flora, which can be tasted in the lively, nutty flavours of the cheese. A lightly washed rind which has a ripple-wave effect; the rind has a small, random, pitted texture giving a refined, long-lasting taste. Late summer cheeses have a really full-bodied taste, whilst the early season winter cheeses have a sharper, cleaner edge. Enjoy with dry, fruity Alpine wines.
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.
VACHERIN MONT D'OR
VACHERIN MONT D'OR
A Concors International de Lyon gold wining Swiss Vacherin Mont-d’Or made in the Jura mountains west of Bern by Vincent Tyrode. He achieves a perfect pale salmon pink and speckled white rind on every cheese. These have a luxurious smooth creamy texture with saline, crème fraiche, vinous, nut, mushroom and bacon flavours. Smoky and woody resinous flavours come forward as you eat towards the spruce bark around the outside. These can be enjoyed lightly baked but the most perfectly ripe wheels reserve their greatest subtlety and complexity for when they are eaten at room temperature.
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.
VALENÇAY
VALENÇAY
INDRE/BERRY, UNPASTEURISED, TRADITIONAL RENNET
A creamy, ash-coated truncated pyramid with a startling white pate. The texture is light and moussey and saltier than other Loire Valley goat’s cheeses. Young cheeses are delicate, and possess a floral, borderline citric taste, though after maturing the rind becomes drier and the taste levels out to a denser, more complex finish.
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.
WATERLOO
WATERLOO
Village Maid Cheese, Berkshire, Thermised Cow’s Milk, Vegetarian Rennet
Semi-soft natural grey/white moulded wrinkled crust made with Guernsey milk using vegetable rennet. The cheese has a rather French farmhouse style with a creamy rich pâté, yet still slightly firm & flaky in the centre. Rich & buttery taste with a gentle earthy aroma.
WESTCOMBE CHEDDAR
WESTCOMBE CHEDDAR
SOMERSET, UNPASTEURISED COW'S MILK, TRADITIONAL RENNET
Aged fourteen months, this cheddar has a lovely dense crumble with a sweet pepper spice tang. Tom Calver has tweaked his traditional recipe to give a much bigger flavour profile to the cheeses as well as allowing the cattle to graze right up to the end of November on grass. A lovely summer cheddar, it partners well with both full-bodied red dry red wines and beers.
WIGMORE
WIGMORE
Village Maid Cheese, Berkshire, Thermised Ewe’s Milk, Vegetarian Rennet
A sheep’s milk cheese using vegetable rennet, & with natural wrinkled grey/white moulds scattered between bloomy moulds on the crust. The sappy fruity rich flavour is quite sharp & crumbly when young, but with maturing the edges begin to melt making it a velvety rich mellow tasting cheese.
WINSLADE
WINSLADE
230g, Hampshire, Pasteurised Cow's Milk
The latest cheese from Hampshire Cheeses' Stacey Hedges & Charlotte Spruce, Winslade has been designed as a meeting point between Vacherin du Haut-Doubs and Camembert. Wrapped in a collar of spruce, the bark imbues the cheese with subtle woody pine notes. Matured with geotrichum moulds – the same found on Camembert – in high humidity, high carbon dioxide fridges, the result is a quiet floral earthiness. Lovely and rich on the palate and low in salt, it's a wonderful addition to a British cheese board.
WRÅNGEBÄCKSOST
WRÅNGEBÄCKSOST
ALMNÄS BRUK, VÄTTERN LAKE, HJO, THERMISED, TRADITIONAL RENNET. ORGANIC PRODUCTION
Sweden's oldest brand of cheese – and the recent winner of 'Best Cheese in Sweden' – this cheese has a fascinating history. After a forty-seven-year gap in production, the cheesemakers at Almnäs Bruk enlisted their former dairyman Hans Stiller (now 82 years old) – who had personally stopped making the cheese in 1961 – to restart production. They found the old planks once used to mature the cheeses and were able to resurrect the bacteria stored deeply in the wood, ostensibly erasing the half-century of dormancy. The flavours are rich and fruity and complex, with a unique sourness, while the aroma, due to the maturation on the boards, has a delicate farminess. Great with beer or Jura-style white wines, this cheese is very friendly for pairing.
YARLINGTON
YARLINGTON
Gloucestershire
Pasteurised Cow’s Milk
Traditional Rennet
A delicate soft washed rind styled cheese, which is brushed in Yarlington Mill Cider.
Textures are soft, supple and bouncy with fruity, vegetal and savoury flavours.
YOREDALE
YOREDALE
Aysgarth, North Yorkshire, Unpasteurised cow’s milk, Traditional rennet
A traditional farmhouse handmade cheese from a small family farm in Wensleydale. Made slowly to a traditional recipe resulting in a smooth, creamy texture and lovely chewiness too. This cheese showcases the new wave of young cheesemaking in Britain now, and focusses on pasture led feeding, respecting a traditional recipe and surprisingly the only farmhouse cheesemaker in Wensleydale making cheese from milk from their own herd.
YR AFR
YR AFR
North Bethseda, Wales, Unpasteurised Goat's Milk
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
