Mont d’or is a seasonal cow’s milk cheese made between September and April, in the Jura mountains.
The cheese is creamy , slightly salty with complex aromas. It’s wrapped in spruce bark which gives resinous flavour.
Out of season
Mont d’or
Category: Cow cheese
Bleu des Causses
A close cousin to Roquefort, the Bleu des Causses is a is cylindrical cheese with an ivory-yellow creamy pate, very consistent. It is shinny in summer, drier and white in winter. The taste is of summer pastures, soft and savoury. In the winter the taste is more earthy and salty
Fourme d’Ambert
Fourme d’Ambert is one of France’s oldest cheeses (dating from the Roman period). The rind is dry and yellow and wrapped in a grey velvet. Inside, the pate is creamy, moistured, with faint hints of blue mould.
Royal Briard
Mild, creamy and slightly sour, soft cheese with a white mould. It has plenty of flavour when it is well ripened.
Salers
The Cantal is produced in the Auvergne region of France.The form of the cheese is massive and dumpy, with a soft yellow interior. When kneaded, the pâte tends to melt in the hand. The pate is firm and homogeneous, with a thick smooth, dry, greyish/brown rind.
Camembert
out of stock
Camembert comes from only five departments in Normandie. It is produced from raw milk and ladled into cheese vats. A good cheese is “affine” (matured) to the very heart of cheese. Its pate is a clear yellow with a delicate, subtle salty taste.
Brie de Meaux
Since the Middle Ages this cheese was considered the finest cheese in Europe .It is produced near Paris, which has no doubt helped its reputation.In 1980 this cheese was accepted into the AOC family. A bright white rind hides a pale yellow pate creamy,
Saint Félicien
This is a raw milk cheeses that comes from the farms in the Rhone-Alpes area of France. It’s in way the St Marcellin “big brother “.The pate is uncooked and unpressed, the rind has a natural yellow mould. The taste is creamy and soft and will delight am
Saint Marcellin
The cheese has a soft pâte and should be eaten in a creamy state. It has a light, subtle acidic taste and gives off a vegetable and nutty aroma. The wine to go with is a red Chateauneuf du pape
Tomme de Savoie
This typical cheese from the Apls was originally made as a result to the lack of milk used for the Beaufort or others Gruyeres.Tome de Savoie is often made with skim milk after the cream has been used to make butter. This is why Tomes are traditionally lo