Britain's leading cheesemonger for over 200 years, sourcing and maturing exceptional cheeses.
Four of the greatest cheeses offered by a country famous for its fine cheese making tradition.
Not for export
A fabulous French cheese collection featuring a variety of different textures of cheese made using different types of milk.
This collection fits perfectly in one of our stylish small gift boxes, why not add one to your order for a complete gift experience?
Comte PDO Unpasteurised Cows' Milk, Traditional. Alongside Beaufort, this cheese is the richest and most popular hard cheese in France. It is traditionally produced in the mountains of Jura where farmers bring their milk down to local cooperatives managed by villagers. It takes 530 litres of milk, equivalent to the daily production of 30 cows, to make one Comte cheese weighing 45kg. The surface of the rind has a moist, cool ochre coloured rind that is regularly wiped with brine and the cheese inside is firm and supple and melts in the mouth to leave a sweet taste with a subtle nutty tang.
Selles Sur Cher PDO Unpasteurised Goats' Milk, Traditional. Selles Sur Cher has been made for centuries by farmers for their families consumption. The recipe has been passed from generation to generation as a useful way of using their goats' milk. Produced in an area south of Blois in the Loire Valley, Selles Sur Cher is a small disc of cheese with a very fine coating of ash on which grows a fine blue/white mould. The interior of the cheese is fine textured, succulent and velvety. The smell is of walnuts. The lingering flavour is also nutty, slightly sour and salty with a hint of sweetness.
Roquefort PDO Unpasteurised Sheeps' Milk, Traditional. Perhaps the most famous of French blue cheeses, made from the raw milk of Lacaune sheep and matured in the Cambalou caves below the village of Roquefort - sur - Soulzon. The cheese can be made in many regions of Southern France but if it is not matured in the Cambalou caves it is not covered by its AOC protection and is not truly Roquefort. A good Roquefort will have a clean, powerful flavour balanced with strong salt and a distinct sweetness imparted from the sheeps' milk.
Camembert de Normandie PDO Unpasteurised Cows' Milk, Traditional. Camembert became famous when it was presented to Napoleon III during the World Fair of 1855 but it was thanks to the engineer Ridel, who in 1888 created its now familiar cylindrical wooden box that Camembert was able to travel without problem. The fame of the cheese kept growing and its success encouraging numerous imitations, most of which were not of such high quality. A good Camembert should have a rippled rind with a good coating of white downy mould with some reddish pigmentation in places. The interior should be supple throughout with a creamy white colour and the smell should be earthy and cellary. The taste will fill the mouth and is often quite intense and fruity
Selles sur Cher is named after the region where it was first commercialised - the Loir-et-Cher. The area of production of the cheese now comprises of a group of regions south of the Loire River where the climate is mild. These are:...
Comte is made in the Jura Mountains on the French side of the Swiss / French border. It is from the Gruyere family and is fairly similar to Gruyere itself, although lighter in character with more complexity and finesse. It is made using...
Roquefort is the most famous of French blue cheeses and is named after the small village of Roquefort which lies between the Auvergne and Languedoc in the Aveyron region of France. A series of earthquakes and landslides in the Combalou...
Camembert was created in 1791 in Normandy. Some sources claim it was invented by Marie Harel who was a farming woman in Camembert, Orne, who helped a fugitive priest who was escaping the "Terror". In return for refuge, he taught her...