This cheese, protected by AOC is sticky, moist and crumbly with an even spread of blue veins. Maturing takes at least four weeks from production. The taste is tart with a little saltyness. Excellent in salad dressings and superb on hot, fresh pasta. Made with pasteurised cows milk.

The AOC was granted in 1975 for this cheese which is a mild cow's milk version of Roquefort. It is ripened for 3 to 6 months in caves in the limestone plateau of the Causses. Summer cheeses are more ivory in colour. Winter tend to be whiter and taste stronger. Made with unpasteurised cows milk.

A full bodied and piquant flavoured cheese with a semi-hard texture. The roquefort penicillium develops without the need to pierce the cheese. Matured for 3 months. Made with unpasteurised ewes milk.

One of the better examples of a commercially produced Brie we have come across. Mild, soft and creamy. Made with pasteurised cows milk.

Infinitely better than the factory produced bries.The paste of the cheese should be the colour of straw with as little as possible 'chalkyness' in the centre.The rind is white and as it ages gains a pinkish hue. Much stronger and refined flavour than factory bries. Ripens for 6-8 weeks.AOC. Made with unpasteurised cows milk.

From the same region as Brie de Meaux but far stronger, more robust and saltier. Usually ripens for upto 10 weeks before sale. AOC. Made with unpasteurised cows milk.

Far superior to its commercial rivals.The cheese should be creamy yellow and covered in white mould. When pressed the cheeseshould give slightly. The locals prefer the cheese half ripened.Where the centre is still white and not creamy.Best in class at 2002 World Cheese Awards. Made with unpasteurised cows milk.

Far superior to its commercial rivals.The cheese should be creamy yellow and covered in white mould. When pressed the cheeseshould give slightly. The locals prefer the cheese half ripened.Where the centre is still white and not creamy.Best in class at 2002 World Cheese Awards. Made with unpasteurised cows milk. Sold per cheese in wooden boxes.

A factory produced cheese made in Aquitaine is soft, easy to eat, with practically no smell. Quite mild flavour. Made with pasteurised cows milk.

Soft, supple, slightly chalky texture.Moderately strong and sharp flavour.Factory produced.Great for grilling and salads. Made with pasteurised goats milk.

Also known as Gruyere de Comte, this cheese is one of the most popular in France. It has a melt in the mouth texture and a strong, nutty flavour with a subtle, sweet aftertaste. It is a good all round cheese. Great in a sandwich or as a cooking ingredient. AOC. Made with unpasteurised cows milk.

A favourite of Napoleon, this washed rind cheese has a strong aroma and a soft white paste that melts in the mouth with a milky,salty and metallic twang to the flavour.The rind is washed with water and marc over four weeks with the amount of marc gradually being increased. Made with unpasteurised cows milk.

A very popular French Blue, not dissimilar to a milder Stilton. Semi-Soft and creamy.Only sold in rings. For information ; a 1cm ring is approx 150g. Made with unpasteurised cows milk.

This cheese was originally for personal consumption by the cheesemakers. The rind is natural and is rubbed. The layer of soot was originally used to keep flies away from the curd as it rested overnight awaiting the next milking.Usually matured for 2 months. mild cheese that strenghens rapidly with maturity. Made with unpasteurised cows milk.