La Fromagerie

La Fromagerie

30 Highbury Park
London, N5 2AA

(020) 7359 7440

@lafromagerien5 www.lafromagerie.co.uk

From humble beginings, La Fromagerie is now recognised as one of the best cheese shops in England. Our cheese room is cooled and humidified, with cheeses sitting on straw mats on... (more)

Products

Brillat Savarin (550g)

£13.50 each
From La Fromagerie

£13.50

Recommended by La Fromagerie!

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. (70% fat)

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Triple cream cheese lightly covered with a bloomy rind. More details…
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Saint Marcellin (90g each)

£5.40 each
From La Fromagerie

£5.40

Recommended by La Fromagerie!

Isere/Dauphine, Unpasteurised Cow's Milk, Traditional Rennet.

A classic small medallion shaped cheese, with scattered white and blue bloomy moulds. Pate slightly firmer and less lactic when young becoming more oozing and melting with ripening. A lovely gentle rounded tasting cheese, especially when served with a southern Rhone wine.

Baked St. Marcellin
Serves 1-2

Brush the top of the cheese lightly with a white wine, and sit the ceramic dish the cheese is sold in on a baking sheet. Place on the middle shelf of a pre-heated oven 180 C / 200F for about 10 mins. Serve with toasted Poilane and a green salad using a variety of leaves like rocket and chicory, dressed in a walnut or hazelnut oil, a squeeze of lemon juice and toasted hazelnuts roughly crushed.

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Recommended by La Fromagerie!

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Isere/Dauphine, Unpasteurised Cow's Milk, Traditional Rennet. More details…
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Gorgonzola Dolce (250g)

Avg. 250g, at £28.70/kg
From La Fromagerie

£7.18

Recommended by La Fromagerie!

Really creamy and silky, one layer curd using milk from only a single milking per batch.  Quite unlike the usual soapy version.  A very melting pate and the blue veins gently bleeding into the curd, inducing a sweet nutty taste.  Largely made around Novara in Piedmonte, but also small specialist producers close to Torino as well as parts of Lombardia where we, in fact, source our cheeses in the Valle Padana.   

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Recommended by La Fromagerie!

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Really creamy and silky, one layer curd using milk from only a single milking per batch. More details…
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Fourme d'Ambert, 250g

Avg. 250g, at £26.80/kg
From La Fromagerie

£6.70

Recommended by La Fromagerie!

Auvergne, Unpasteurised Cow’s Milk, Traditional Rennet.

Known as the “connoisseur’s blue cheese”.  Capsule shaped cheese patched grey/white moulds on a natural thin crust.  The interior is creamy coloured with a smooth even marbling which doesn’t dominate the flavour.  The texture is rich and mellow with a nutty subtle flavour making it a perfect partner for fine wines as the taste is not overly aggressive.

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Auvergne, Unpasteurised Cow’s Milk, Traditional Rennet. More details…
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Whole Coulommiers aux truffes (600g)

£40.00 each
From La Fromagerie

£40.00

Recommended by La Fromagerie!

A whole Coulommiers with a sandwich filling of mascarpone and chopped black Perigord truffles. This is a rich and decadent combination and makes a perfect centrepiece for your Christmas table.

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A whole Coulommiers with a sandwich filling of mascarpone and chopped black Perigord truffles. More details…
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Baby Vacherin Mont d'Or (550g)

£14.00 each
From La Fromagerie

£14.00

Recommended by La Fromagerie!

Haut-Doubs, Unpasteurised Cow's Milk, Traditional Rennet.

The season for the traditionally hand made cheeses (as opposed to the year round factory made ones) is short; they start to trickle in at the beginning of October until the end of March. The product is superb with a meltingly rich verging on clotted cream taste. The billowy crust is washed pinky peach with an earthy sappy aroma. The bark around the cheese helps to achieve its texture and perfume. 

Rub the cheese with white wine or brandy and bake whole in its box (bake from room temperature, at 200C, for 25 mins). Serve with bread, sliced ham and cornichons.

Pairs well with Chignin La Marechale.

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Rub with white wine or brandy and bake whole in its box. Serve with bread, sliced ham and cornichons.

More details…
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Rove des Garrigues (each)

£3.85 each
From La Fromagerie

£3.85

Recommended by La Fromagerie!

A fresh, rindless goat's cheese from Provence in South West France. This is a wild and beautiful arid area, with scrubby grasslands of wild thyme, gorse and dense woodlands of chestnut trees. The goats – of the rare Rove breed, which produces dense, fudgy curds – are allowed to roam, and therefore eat plenty of herbs and chestnuts, imbuing the milk with its definitive herbal bosky flavour.

The early spring cheeses are fresh and tangy and lemony, as the season progresses the flavours become more full, growing almost peppery.

Traditional rennet; Pasteurised.

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Recommended by La Fromagerie!

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A fresh, rindless goat's cheese from Provence in South West France with a herbal bosky flavour - the early spring cheeses are fresh and tangy and lemony, growing almost peppery as the season progresses.

More details…
  • Pasteurised
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Raclette Comtoise (300g)

Avg. 300g, at £28.12/kg
From La Fromagerie

£8.44

Recommended by La Fromagerie!

Savoie, Unpasteurised Cow's Milk, Traditional Rennet.

Semi hard washed rind cheese used for melting and scraping. We wash the cheese in a white Savoie wine before maturing.

A semi-hard rind rubbed cheese, and makes a wonderful winter party meal served with baked or boiled potatoes in their skins, small gherkins, small sweet onions marinated in wine or balsamic vinegar, charcuterie and salad. A light but sharp Savoie wine such as Chignin Marechale from Rene Quenard's estate is the best accompaniment. The cheese has a fruity dense taste.  We recommend 150g per person as the minimum portion.

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Savoie, Unpasteurised Cow's Milk, Traditional Rennet. More details…
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Epoisses (250g each)

£11.45 each
From La Fromagerie

£11.45

Recommended by La Fromagerie!

Burgundy, Unpasteurised Cow's Milk, Traditional Rennet.

Soft cheese with a brine and Marc washed deep apricot coloured wrinkled rind. Camembert shaped, with a juicy rich flavour. Tasting rather strong and wonderfully aromatic with an almost melting quality and slightly flaky consistency. A rare treat. (Approx weight 250g. 45% fat)

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Burgundy, Unpasteurised Cow's Milk, Traditional Rennet. More details…
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Robiola Delle Langhe

Avg. 300g, at £36.75/kg
From La Fromagerie

£11.03

Recommended by La Fromagerie!

Made in the Cuneo province, these are deliciously soft and melting cheeses with tender natural bloomy rinds, made with cow, goat and sheep's milk mixed together. The creamy soft paté tastes sweet and nutty almost like fresh cobnuts and is best eaten fresh or with a little maturing will taste more earthy and rich.

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Recommended by La Fromagerie!

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Made in the Cuneo province, these are deliciously soft and melting cheeses with tender natural bloomy rinds, made with cow, goat and sheep's milk mixed together. More details…
  • Pasteurised
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Fr