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A high mountain cheese with a creamy rich texture, and a melting fruity flavour with hints of hazelnut.

Soft French gourmet cheese, with a melting pate, strong and sharp in flavour, yet rich and buttery on the finish.

This delicious little French cheese is wrapped in chestnut leaves soaked in wine or eau-de-vie and tied with raffia. Moist, nutty and reminiscent of white wine, but with age the rind softens until the cheese runs out revealing layers of character.

A rich strong tasting cheese with a velvety texture. Moist nutty flavour with a beautiful melting quality.

Triple cream cheese lightly covered with a bloomy rind. Rich and silky, eaten fresh, when there is a lactic tang to the taste, becoming more dense, closer textured and nuttier in flavour with a little maturing.

World famous, our Camembert has a soft subtle texture and bloomy white rind tinged with rust to show through (denotes matured on straw) and has a fruity aroma and rich earthy flavour.

A traditional farmhouse made cheese, which is dipped in a Calvados and Cider mixture. The cheese is then covered in a fine biscuit crumb, giving the taste a delicious fruity apple brandy sweetness.

One of france's oldest cheeses, the excellence of Cantal was noted almost 2000 years ago. The cheese has a milky aroma and a lovely nutty flavour with an attractive lingering bite to it. The fresh paste is pale yellow in colour, close textured and smooth...

Fresh tasting, soft traditional cheese with a lovely aromatic rind, and becoming sweeter and crumblier as it matures and dries out.

A mild, sweet and nutty French mountain cheese. The texture is firm, but flexible, with the beginnings of salt crystals running throughout the pale yellow pate.

A velvety white crust housing a mellow rich cheese with a fresh, light nutty texture and flavour. Beautiful soft cheese.

Crumbly textured cheese with a rich smooth taste. Lovely when just a hint of moulds start showing, but also delicious when the blue/grey velvety moulds cover the cheese after maturing.

Soft cheese with a washed deep apricot coloured rind. Juicy, rich flavour tasting rather strong and wonderfully aromatic with a nice melting quality.

Connoisseur’s blue cheese with patched with grey/white moulds on a natural thin crust. The texture is rich and mellow with a subtle nutty flavour making it a perfect partner for wines.

A soft, creamy, bright orange cheese, which is small in stature but big in character. Very creamy with a pretty pale yellow colour and a sweet aroma of lemons. Rich, moist, spicy cheese which should be almost melting.

Semi-soft cheese with a golden orange washed rind, bound in strips of raffia. Supple, springy texture scattered with small holes. Strong aroma with a more subtle taste that is slightly salty with a lemony tang. 250g

French version of the popular Dutch cheese. The rind is fairly smooth in the young cheese but, as it ages, it becomes thick and deeply pitted. The taste of the mature cheese is strong and tangy with citrus fruits and roasted nuts. Our cheeses are aged to 24+ months.

Smooth textured cheese with pale goldy/beige washed brushed rind. The creamy pate has a layer of edible ash and vegetable extract across its centre to separate the morning and evening milks used in the layers. Mild and refreshing when young becoming richer and more pronounced with age.

Orange washed rind housing a smooth, soft, but not runny cheese, with an aroma that is not too strong . It becomes almost creamy in texture as it matures. Marries well with a good quality beer and some wholesome brown bread.

Neufchatel is a soft, slightly crumbly, mould-ripened cheese made in the region of Normandy. One of the oldest cheeses in France...

Soft, supple textured cheese with a washed rigid rind and delicate white bloom, which is a pretty pinky-beige colour. The yellow paste is supple with a few small holes. The aroma from the rind is strong but not overpowering. The flavor is relatively mild and sweet, with grassy herbaceous tones and shortbread cookies.

Elegant pyramid shape and reddish-orange rind. A dense and crumbly textured cheese, tastes delicately fruity with an earthy nuttiness.

Our very fine farmhouse Raclette from a small producer in Savoie is very special indeed. This is is a semi-hard washed rind cheese used for melting or scraping. The texture of Raclette is very smooth and it seems to melt in the mouth even without being heated. The cheese has a fruity dense taste.

Semi-soft cheese wish washed and rubbed pinky gold rind. The paste is smooth and ivory coloured, with a supple texture and rich hazelnut taste.

Smooth, intensely creamy pate with blue-green veining well spread and marbled. Lovely tangy flavour, more melting and richer than the usual Roquefort. In 1925, it was the first cheese to receive AOC designation.

Log shaped crumbly textured cheese with a straw running through the middle. Spreadable paste with a full, slightly “goaty” flavour which strengthens with age. Natural white rind or dusted with charcoal ash.

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

This cheese has a light mineral and nutty flavour running through with a soft herbal tang at the end. The sheep that make this cheese graze on abundant “Maquis” bushes which are very fragrant. A soft, supple, creamy though strong flavor.

U Bel Fiuritu cheese has a rustic, sticky orange-ish rind, with the odd spot of mould which is the result of being repeatedly washed in brine as it matures. Its aroma is pungent and has more than its fair share of the ‘barnyard’. The flavour is a strong, with a pleasant balance of sweetness and sharpness, with some hints of crème fraîche and toffee. The paste becomes softer and more pliable as it matures, although the centre stays somewhat firm. The name, in Corsican dialect, means “the small, beautiful flower”.

Superb, meltingly rich verging on clotted cream taste. The billowy crust is washed pinky peach with an earthy sappy aroma. Soft, wonderfully aromatic and velvety cheese.

Creamy ash coated truncated pyramid with a dazzling white pate. A light moussey texture and slightly salty taste. The flavour is mild but with a lemony tang on the finish.