A strong, spicy, orange-brown cheese shaped like a sunken drum. Its paste is rich and smooth and has a pungent aroma. Champagne can be poured into the hollow allowing the cheese to be savoured as one might enjoy Stilton with port.

Very similar to Pont l'Evêque and from a nearby town, it has a bright orange rind and is round in shape. Wrapped with bands of sedge leaves, it is often referred to as a the Colonel. 

Looking like a rusty cannonball this cheese is matured for eighteen months to produce a hard, brittle, bright orange cheese with a very nutty flavour. Also known as Boule de Lille.

This cheese is shaped in cloth-lined moulds, then encircled with a strip of spruce bark and washed in brine for three weeks. The spruce imparts a resinous flavour to the pale interior which becomes almost liquid as it matures. Three sizes available. Only available October to February.!! 

Made by Trappist Monks since 1845, the cheeses are still carefully matured in the caves of the Mont des Cats Abbey. The creamy flavour makes Mont des Cats fabulous on a baguette.

Morbier has a layer of ash running through the cheese and it has a pliable texture, a pink-orange rind and a medium-sweet flavour. Excellent for cooking as well as on the cheeseboard.

An ancient cheese first made by monks in the 7th century. The paste is buttery-yellow, very rich and creamy and the rind is an orange-red colour. The flavour is spicy and tangy and it has a lively aroma.

A famous, white, bloomy-rinded cheese moulded into a heart shape. The texture is soft and smooth and the cheese has a lactic flavour. It can be matured for longer than the usual three weeks to produce a more pronounced and salty flavour. 

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.

This cheese is an ancestor of Pont L'Eveque. It is thicker and therefore matured for longer than Pont l'Eveque. Supple creamy cheese with a reddish rind. Earthy cellar flavour.

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.

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.

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.

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.

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.

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. 

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. 

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.

The crust, texture and flavour of the St Felicien are soft due to the method of production, using soft curd, or caille doux. Superb with a chilled Sancere or Pouilly Fume (which we both stock). 

This small cheese is mild, acidic, and salty. As it matures from a fresh to a dry, ripe cheese, the flavour develops. It is at its best when the paste clings to the knife.  

Made since ancient times, this cheese is marinated for at least a month in the residue of the grape pressing, the marc, which imparts a distinct flavour and perfume.

Tomme is the generic term for a deep disc-shaped cheese. The locals dunk this cheese in their soup, as well as serving it for breakfast. The cheese is firm but supple, mild in flavour with a hint of walnuts.

Trami d'Alsace is related to Munster. The cheese is washed several times in Marc de Gewertztraminer as it matures. It has a soft, creamy texture, a full, spicy flavour and lively aroma.

A truncated-pyramid shape with a blue-grey surface covered with wood ash. Ripened for abourt a month, the paste is smooth and white with a delicate goaty flavour. 

Also known as Gris de Lille, this cheese is extremely strong and pungent. It is a type of Maroilles cheese but is matured for twice as long and is regularly washed with brine or beer.