An aromatic cheese from the region of Champagne. Only turned once to form the crater at its centre, the cheese is washed to create Langres’ characteristic undulating surface and voluptuous...
Mons Roquefort is a rich, creamy, and salty blue cheese made from raw sheep's milk with intense, tangy, and complex flavours. It has a moist, crumbly texture with striking blue veins...
A family-run fromagerie supported by around 30 small local farms whose herds range from 40 to 120 cows only, Gaugry have been well known for the quality of their Epoisses....
The brothers Luc and Jean-Phillipe Donge who supply our usual Brie de Meaux, luckily for us, make very small quantities of pasteurised cheese in their 3rd generation family dairy in Meuse. This...
Made in Helette, in the Basque region of the Pyrenees, Ossau Iraty is said to be one of the first cheese recipes ever made, dating back to around 3,000 years...
Our St Nectaire comes from Mons affineaur. This cheese is made in Auvergne and has a beautiful fresh yet earthy flavour. A mushroomy rind encases a silky soft interior with...
This particular Tomme de Savoie is made by Mons cheesemongers. They use full fat cows milk whereas some producers skim the milk. This give it a thick velvety texture.
A selection of our cheesemongers favourite cheeses and a bottle of wine to compliment. Complete with a From Dorset With Love chutney and Fine Cheese Co crackers.
