Haute Fromagerie Les Medailles Selection 155g

Our Haute Fromagerie cheese selection includes a variety of cheeses in 155 g format, ideal for sharing with family and guests. All the cheeses in this selection are made with pasteurised milk. This format is equally great for catering and hotels.

Fourme d’Ambert

Fourme d’Ambert is a creamy blue cheese with an earthy flavour, made with cows’ milk. Great on a cheese board or when cooking. This smooth blue cheese is easy to eat and ideal for cheese lovers who may shy away from stronger blue cheeses.

Maroilles

Maroilles is a famous cheese from the north of France. Famed for its pungency and its strong taste, it’s a much sought-after delicacy. Delicious as it is, or in Maroilles pie, a popular dish in the North of France.

Crottin de chèvre

Crottin is a type of goat's cheese produced in the West of France. This soft ripened, slightly crumbly cheese is great by itself or in salads. You can oven-warm it first for a hot-and-cold salad.

Saint Nectaire

Saint Nectaire is produced in the Auvergne region in France. Its paste is pressed, which gives it a relatively firm texture for a ripened cheese. It has delicious hints of hazelnut and tastes great either on its own, or in pies and gratins. All the cheeses in this selection are made with pasteurised milk.

Haute Fromagerie Les Medailles Selection 400g

Our Haute Fromagerie cheese selection includes a variety of cheeses in 400 g format, ideal for sharing with family and guests. All the cheeses in this selection are made with pasteurised milk. This format is equally great for catering and hotels.

Goat Crottin

“Crottin de Chèvre” is a typical French cheese from the village of Chavignol. This slightly dry goat cheese has a unique flavour, and is used in many recipes, either cold, warmed up, or even deep-fried.

Saint Nectaire

Saint Nectaire is a traditional French mountain cheese. It is matured on straw rye which gives it distinctive hints of hazelnut.

Maroilles

Maroilles is a town in the north of France, famous for its strong cheeses with their pungent aromas. The taste of this soft ripened cheese is boosted by brine during its maturation. People who like strong cheese will love it straight out of the box, on a slice of bread, while others will find it nice to eat cooked, for example in a pie.

Bleu d’Auvergne

Auvergne is a region famed for its blue cheese, which gave birth to the appellation “Bleu d’Auvergne”. This title groups some of the best cows’ milk blue cheeses of France.

Tomme de Brebis

Tomme de Brebis is a mountain hard cheese, made with pasteurised ewe’s milk. Great on its own or in salads. If you are looking for the perfect amount of cheese for an occasion or a gathering, please contact us. Tell us the number of guests expected and we’ll help you choose the right number of cheeses from our selection.

Haute Fromagerie Apéritif Selection 140g

Our Haute Fromagerie cheese selection includes a variety of European cheeses in 140 g format, a tailored selection of cheeses that will be the perfect accompaniment with drinks. Great for entertaining family and friends!

Cantal PDO

A herbal and fruity hard cheese. PDO: Protected Designation of Origin.

Belgian Abbey Cheese

A strong and tangy hard cheese, with nutty but sweet notes throughout.

Fourme de Montbrison PDO

A mild and rustic blue cheese, this creamy cow’s milk cheese has an orange rind with subtle blue veins. PDO: Protected Designation of Origin.

Goat's Gouda

This smooth and rounded hard cheese is made from Goat’s milk. It has subtle caramel and fruity hints as it ages.

Epoisses Berthaut

Epoisses is a strong cheese that is bathed in a spirit called “Marc de Bourgogne”. It is a cheese with a pungent aroma. We strongly recommend trying this cheese if you are new to powerful flavours.

Époisses, a pungent and delicious cheese

Époisses is a soft ripened cows’ milk cheese with a rind washed in both brine and Marc de Bourgogne. Washed cheeses tend to be stronger than the norm, but Époisses is washed a total of 9 times during its 5 weeks of maturation. This allows its flavour to develop slowly resulting in a melting texture and meaty notes.

How to eat Époisses

For your first tasting of Époisses, you may want to pair it with a simple slice of crusty bread, to totally appreciate its tantalizing taste. Époisses comes in a wooden box, so you can bake it in the oven. Hot Époisses makes for a delicious dip, either as it is, or with some herbs and nuts. Connoisseurs may like Époisses with wholemeal bread, nuts, and/or some honey. To fully enjoy its luscious texture, we recommend taking Époisses out of the fridge 15 to 30 minutes before serving and placing it under a cheese cover.

Saint André Triple Crème

Saint André is a creamy cows' milk cheese, made with the best creams of Normandy, picked by expert cheese makers. Luxuriously buttery, it is a delightful cheese as it comes. It can bring texture to your salads or be eaten with sweet accompaniment for dessert.

Saint André, buttery, rich, triple crème

Appellations such as double crème (double cream) and triple crème (triple cream) are bestowed upon cheeses according to the amount of butterfat in the dry matter. Saint André easily meets the requirement to take its place among the smooth, heavenly triple crème cheeses. Saint Andre is a refined cheese that will satisfy a gourmet palate, a treat like no other.

What to pair Saint André with?

Saint André is a unique cheese and makes for unique pairings. Its buttery texture goes well in your salads and sauces but will overpower most of the white wines that cheese lovers often pair with their selections. It is better appreciated with a light beer and crackers, the salt and acidity complementing the rich and creamy taste. Raspberries and pears are also a good fit if you’re looking for a fruity pairing.

Roquefort Papillon Revelation

Roquefort is a legendary blue cheese made in the caves of the Aveyron region. Roquefort Revelation is an elegant, balanced Roquefort with a slight buttery taste.

About Roquefort

Roquefort was the first Protected Designation of Origin (PDO), granted in 1925. It’s a ewe’s milk cheese blued using penicillium roqueforti spores. Roquefort is a delicious breakthrough in the world of cheese. The process of bluing with penicillium roqueforti has been widely copied, giving rise to numerous blue cheeses, but true Roquefort can only be made in the caves of Combalou, in Aveyron.

Roquefort Revelation

Roquefort Revelation is one of the four Roqueforts made by Papillon cheesemakers, who have specialised in Roquefort and ewe’s milk cheeses since 1906. Among their Roqueforts, Roquefort Revelation maintains a balanced, buttery taste, without the elegant flavour of ewe’s milk being overpowered by the penicillium. As opposed to the traditional crumbly texture of Roquefort, Roquefort Revelation is on the creamier side with a melt in your mouth smooth texture. We recommend pairing this Roquefort with smooth fruity wines, or directly with slices of pear or other fruits.