| Brie de Meaux |
| This is the all-time classic soft French cheese, superb with crusty bread or perhaps an Adamson oatcake. Our Brie comes from the Donge family farm in Triconville. More... |
| Camembert Reaux |
| The classic French Camembert from one of the very best producers. AOC certified and Mellis assured. Difficult to go wrong with this one, try with some Normandy cider. More... |
| Coeur Neufchâtel |
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| Comte |
| Comte comes from the Gruyere family of cheeses but is a higher grade and thus has a richer flavour which is both nutty and creamy. More... |
| Crottin Chavignol Fermier |
| This Crottin is from one of the few fermier or farmhouse producers within the AOC boundaries, strong and firm with a full nutty flavour. More... |
| Epoisses Berthaut |
| This famous French cheese comes in a small round but packs a powerful punch. Soft and creamy with a full, tangy flavour - bake it whole in the oven for a special treat to share. More... |
| Livarot Graind Affineur |
| Thoroughly French with its distinctive, full, almost spicy flavour. The taste is long and complex but utterly rewarding. Sold as a small round in a light wooden box. More... |
| Mimolette |
| A remarkable- looking cheese with a rich, nutty almost caramel flavour and a bright orange colour. Matured for 2 years this is great as shavings in a salad. More... |
| Morbier |
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| Ossau Iraty |
| A delicious ewe's milk cheese, semi soft, from the Basque region of the French Pyrenees. Delicate, fruity with a sweet edge. More... |
| Pyrenees Chevre |
| A fudgy-textured, full-flavoured goat's cheese from Fromagerie Lescun in the French Pyrenees. Excellent melted on toast. More... |
| Raclette |
| Lovely French cheese ideal for melting - perhaps onto some hot potatoes with mini gherkins, or just onto crusty bread. A milder creamy flavour but still tangy and tasty, great in a fondue too. More... |
| Reblochon Chaudron |
| Simple but delicious cheese from a co-operative in Thones, France. The flavour is wonderfully nutty and the texture is supple under its soft brown rind. More... |
| Roquefort |
| The classic French blue cheese. Fantastic melted in a sauce and poured liberally over vegetable dishes. Also great with a sweet quince paste and oatckes. Strong with a wonderful piquant flavour. More... |
| Selles Sur Cher |
| A superb goat's milk cheese from the Berry region of France. It is strong and creamy with a wonderful aftertaste, and is lightly dusted with salted charcoal. More... |
| St Felicien Cremier Ceramic |
| This is a lovely soft, runny cheese from the Rhone-Alpes region of France. Fantastic when heated in the oven and then served on crusty bread, perhaps with a Sancere wine or a Pouilly Fume. More... |
| St. Marcellin |
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| Tomme de Savoie |
| Made from skimmed milk thus the fat content is less, this is a semi-soft cow's milk cheese from the Savoie region of the French Alps. A milder flavour but with a very satisfying taste nonetheless. More... |
| Vacherin Mont D'or |
| The vacherin Mont D'or has a claim to being the world's best cheese. It is a winter brie that when ripe has a magnificent flavour. This is a French cow's milk cheese from the mountainous Jura region. More... |
| Valency De Fermier |
| A truncated pyramid shape gives the Valencay a distinctive look, the flavour is full, creamy and with a hint of classic goatiness. Superb when baked. More... |
