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French Cheeses

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Ossau Iraty

Ossau Iraty

Pyrenees

Generations of the Pardou family have produced this AOC cheese in Montplaisir. It is matured in a stone tunnel which they have built into the mountainside.
3.20 per 100g

Pardou Chevre De Montagne

Pardou Chevre De Montagne

France

From the same dairy as our best selling Ossau Iraty, this is a full flavoured hard goat’s cheese.
3.20 per 100g
Amount required:

Pave D'Affinois

Pave D'Affinois

France

A pasteurised cow's milk cheese from the Rhone Alps region of France. The cheese is produced in a gentle way with soft curds, resulting in a creamy texture rich in protein and minerals.
4.50

Pont l'Evque

Pont l'Evêque

Normandy

The oldest of the Normandy cheeses. It is square-shaped, has a red-brown rind, smooth straw-coloured paste, savoury flavour and a rustic aroma. Can become pungent with age.
2.70 per 100g

Raclette

Raclette

Jura

Traditionally, this cheese is placed in front of a fire and the surface of the melted cheese is scraped onto hot baked potatoes, which are then eaten with pickles. A real winter warmer and excellent for parties. See our Raclette grills and accessories in the Cheese Accessories and Gifts section.
2.00 per 100g

Reblochon

Reblochon

Savoie

A small mountain cheese with a supple, creamy paste and a firm, pinkish-brown washed-rind patched with white mould. The flavour is mild and fruity.
2.70 per 100g

Roquefort Vieux Berger

Roquefort Vieux Berger

Les Causses

Roquefort is one of the most famous of all cheeses. It has a creamy, white paste with green-blue veining and a full flavour characteristic of a ewe's milk cheese. Vieux Berger is one of the last hand-made Roqueforts.
3.80 per 100g

Rond Luisigana

Rond Luisigana

France

From the Georgalet family who make our chabichou this goat’s cheese has a firm texture and a delicate goaty flavour.
2.80 per 100g
Amount required:

Saint Nectaire

Saint Nectaire

Auvergne

Saint nectaire is traditionally matured on rye straw in vaulted cellars in the Dore Mountains. The taste has a hint of the volcanic soil of the Auvergne.
2.70 per 100g

Sainte Maure de Touraine

Sainte Maure de Touraine

Touraine

A log-shaped soft, creamy cheese with a full, goaty flavour. The rind is blue-grey and a distinctive feature is the straw running through the centre.
9.00

Selles-sur-Cher

Selles-sur-Cher

Western Sologne (Centre)

The lush terrain from which Selles-sur-Cher originates results in a very fine textured cheese, with a nutty, slightly sweet flavour. The tate of goats milk is well defined without being overpowering.
6.00

Soumaintrain

Soumaintrain

Champagne/Burgundy borders

When young, the rind is washed with brine which encourages the development of a creamy paste and a full flavour and aroma. It then develops a white, bloomy coat.
3.00 per 100g

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