42 Station Road, Teddington, Middlesex, TW11 9AA
Telephone: 020 8977 6868 Fax: 020 8977 1141 E-mail: cheese@teddingtoncheese.co.uk

French Cheeses

Beaufort, Extra Vieux

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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

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Bleu d'Auvergne
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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

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Bleu des Causses

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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

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Brie de Meaux Donge

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Brie de Meaux Donge

Ile de France

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

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Cabri

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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

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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

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Camembert au Calvados

Normandy

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

Chabichou du Poitou

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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

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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

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Chaource

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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

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Chevre Premier De Moulis
Made with goat's milkMade with unpasteurised milk

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
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Crottin de Chavignol

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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

Comté Extra Vieux
Made with cow's milkMade with unpasteurised milk

Comté Extra Vieux

This Comté Extra Vieux is thirty two months old and has a sweet nutty flavour and creamy texture. Originally made in isolated hillside farm communities which were a long distance from the markets, therefore it was only possible to sell their cheese a few times each year.
£2.80 per 100g

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Delice de Bourgogne

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Delice de Bourgogne

Champagne

A firm, triple-cream cheese with a rich flavour. Excellent when served warm.
£2.40 per 100g

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Epoisses, Whole Cheese 800g

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Epoisses, Whole Cheese 800g

Bourgogne, Lyonnais

Washing in the local Marc produces a bright-orange, sticky rind, a pungent flavour and lively aroma. Creamy and almost liquid when mature.
£30.40

Epoisses, Individual 250g cheese

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Epoisses, Individual 250g cheese

Bourgogne, Lyonnais

Washing in the local Marc produces a bright-orange, sticky rind, a pungent flavour and lively aroma. Creamy and almost liquid when mature. Individual 250g cheese.
£10.00

Fourme d'Ambert
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Fourme d'Ambert

Auvergne

A tall, cylindrical, creamy-white cheese marbled with dark, blue-green veining. The paste is smooth and fairly moist, tasting quite rich and tangy but not too bitter. A fourme is the name given to the mould which shapes the cheese and Ambert is the town around which the cheese is made.
£2.20 per 100g
Fourme d'Ambert