Abondance 
Born in the 12th century, this exceptional ivory-yellow cheese has a strong, earthy, nutty scent.
Beaufort
Beaufort is one of the most emblematic cheese of the Savoie region.
Bethmale
This medieval cheese is one of the most well known and rare cheese from the Pyrenees.
Bleu d’Auvergne
A strong, well-rounded cheese with an incredibly creamy with blue veinings.
Bleu Saint Flour
A strong blue cheese, creamy and easy to spread that holds it’s shape when melted.
Brie (Pasteurised)
Creamy but not runny this cow’s milk cheese is produced in the heart of the Auvergne region.
Brie de Meaux
It is often said Brie de Meaux is the king of cheese and the ultimate dessert cheese.
Cantal
A large, slightly tangy cheese created by farmers to get them through the harsh Auvergne winters.
Comté
The cheese that has it all - the biggest, most consumed and all time French favourite.
Coulommiers
Deliciously soft, raw milk cheese with a bloomy rind similar to Brie.
Duo Royal Thermised Brie
Made from Brie de Caractère, to which is added a mix of deliciously creamy summer truffles.
Emmental
Easily recognisable thanks to the big irregular holes that appear in the cheese during ripening.
Filled Brie (Pasteurised)
Delicious brie made extra scrumptious with the addition of double cream and 3 flavour fillings.
Fourme d’Ambert
One of the oldest French cheeses and the preferred blue for those with a delicate palate.
Gruyère
Unapologetically French and originating from the prairies of Savoie and Franche Comté regions.
Mont Brie Bleu
The fusion of two great french cheeses, the softness of brie and the character of bleu.
Morbier
Invented over two centuries ago this cheese has a line of black ash running through its centre.
Munster
The origin of delicious Munster traces back to high altitudes in France’s Vosges mountains.
Ossau Iraty
120 days of ripening at the foot of the Pyrenees gives this cheese deliciously fruity aromas.
Raclette
A winter day favourite, Raclette is usually melted onto potatoes, bread, pickles and meats.
Roquefort
Perfect for cheeseboards, this strong emblematic blue cheese is made from ewe’s milk.
Tomme de Savoie
The oldest of all the cheeses made in Savoie, giving this cheese it’s unique rustic qualities.
Tomme des Pyrénées
Covered in a black or golden rind, it was originally made in summer farms at high altitude.
