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French Cheeses

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Beaufort, Extra Vieux

Beaufort, Extra Vieux

Savoie

This huge mountain cheese is matured for eighteen months to produce a fruity, hazelnut flavour and a smooth, creamy, buttery paste. It is similar to a Swiss Gruyère. A whole cheese weighs up to 60kg and has a distinctive concave edge.
3.60 per 100g

Bleu d'Auvergne

Bleu d'Auvergne

Auvergne

Created by an Augergnian peasant farmer after seeing the famous Roquefort commanding high prices at the markets. A creamy full-flavoured blue.
2.10 per 100g

Bleu des Causses

Bleu des Causses

Rouergue, Les Causses

More assertive than Bleu d'Auvergne since it is blued with Penicillium roquefortii rather than Penicillium glaucum . It is a cow's milk version of Roquefort, matured in the caves of Les Causses.


2.50 per 100g

Brie de Meaux Donge

Brie de Meaux Donge

Ile de France

A fabulous, full-flavoured Brie with a plump, smooth paste.
2.40 per 100g

Cabri

Cabri

Touraine

A fat, truncated cone with a moist, ivory paste and a full, goaty flavour. The rind changes from a creamy-white to a blue-grey with orange streaks with age.
6.00

Camembert

Camembert

Normandy

One of the most famous of all cheeses but relatively young by French standards - a mere 285 years old. The rind is creamy-white and the paste is plump and pale-golden with a full flavour.
5.80

Camembert au Calvados

Camembert au Calvados

Normandy

A peeled Camembert coated in breadcrumbs and marinated in the local Calvados (apple brandy).
9.00

Chabichou du Poitou

Chabichou du Poitou

Poitou

An ancient Poitevin cheese shaped like a small, flattened cone, Chabichou is emphatically goaty in flavour and aroma. The name comes from the local dialect word for 'goat' derived from the Arabic 'chebli'.
6.00

Chanteraine Poivre

Chanteraine Poivre

Ile-de-France

A Chanteraine coated with peppercorns. The heat of the pepper is balanced by the smoothness of the cheese.


2.80 per 100g

Chaource

Chaource

Champagne

Chaource has a delicate, nutty flavour and a creamy texture which melts in the mouth like snow. It has a white, fluffy coat.
2.50 per 100g

Chevre Premier De Moulis

Chevre Premier De Moulis

Pyrenees, France

Produced in the Pyrenees in France, this is a hard delicate goat’s cheese, aged for around 6 - 9 months.
3.40 per 100g
Amount required:

Crottin de Chavignol

Crottin de Chavignol

Poitou

A smooth, firm, ivory texture with a full, goaty flavour. As the cheese matures it forms a blue-grey mould and the flavours intensify.
3.50

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