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Reblochon Fermier Aged Pacard- 250g


Produced in Haute-Savoie and in Val d’Arly in Savoie from Abondance, Tarine and Montbéliarde moutain cow race, the Reblochon is a creamy cheese, whith a yellow-orange rind covered with a thin “froth” which is a guaranty of a great maturation process.When sliced, it reveals a creamy, soft, ivory-colored paste. Reblochon is a classic ingredient in one of the Alps’ famous dish, the Tartiflette. Artisanal methods and incomparable aging savoir faire are the main reasons why each Paccard cheese are high quality gastronomic products.

Portion of 250g or 500g.
Best before: 1 week after the delivery

Organic Cheddar – 200g



Portion of 150g

Eat by date: 10 days  after the delivery

Montbriac – 250g


Manufactured in dairies of Haute-Loire, the Montbriac is made from cow’s milk. This cheese is easily recognizable with its ashy dough and its slightly blue-veined ivory color pâte.  The cheese got a light perfume, smooth and delicate. One primarily finds it in local dairies.

Taste it at the end of a meal with a crusty baguette !


Price is per portion fo 150g

Goat Milk Tomme With Truffle – 200g


The Tomme du Berry made with raw cow’s milk with a delicate truffle flavour is produced in the Center of France. The distinctive raw milk Tomme is a perfect base for the aromatic addition of truffles. It will bring an amazing fragrance and elegant addition to a cheeseboard


Price is per 200g

Sheep Raclette Fermiere – 200g


Portion of 200g not sliced Best before: 1 week after the delivery

Langres Fermier – 200g


Langres is a little beauty: quite small and unassuming but packing a punch of complex flavours. Rich and supple with a melt in the mouth texture; a beautifully complex cheese with a dip in the top to add your champagne.

Piece of 200g

Best before: 1 week after the delivery

Munster Gerome Fermier – 200g


Made on both sides of the Vosges mountains, and formerly named “Munster” on the Alsace side and “Gerome” on the Lorraine side, they were united in 1978 under AOC denomination (protected name status). The origin of this cheese can be traced back to the Middle Ages. The milk for production of Munster Gerome comes from the Vosgiennes cows, a breed that was imported from Scandanavia in the 18th century and is known for the high protein content of their milk.


Piece of 150g

Best before: 1 week after the delivery

Raclette with Pepper – 200g


This raclette made with raw milk is very tasty and a bit spicy thanks to the pepper.

Portion of 200g

Best before: 1 week after the delivery

Raclette with Mustard – 200g


A spicy raclette thanks to the mustard à l’ancienne.

Portion of 200g

Best before: 1 week after the delivery

Gouda Old Amsterdam 18 months – 200g


The beloved and award-winning buttery orange cheese from The Netherlands should always have a place in any cheeseboard. Family-owned and operated Old Amsterdam makes their Gouda from the milk of Fresian Holstein cows, and using their particular culture. Old Amsterdam Gouda is creamy, buttery, with intense savory and sweet notes that are just incredible on the palate. It’s matured for 18 months and develops a firm and crumbly texture that turns grainier as it ages.

Origin: Netherland

Slice of 200g
Best before: 1 week after the delivery

Tomme à Lulu – 100g


The Tomme à Lulu is an atypical cheese covered with a basilic base preparation. The association gives a creamy cheese,  meltingly soft and strong at the same time.

Portion of 100g

Best before: 1 week after the delivery

Le Trèfle Fermier – 150g


Piece of 280g

Best before: 1 week after the delivery

Blue Stilton – 200g


This is one of the best British cheeses, worthy of a sonnet. It is a quintessential English cheese, suitable not only for celebrations, but also to perk up everyday dishes. It is the only British cheese to have a Certification Trade Mark and an EU Protected Name.

The Stilton cheese can only be produced in the three counties of Derbyshire, Nottinghamshire and Leicestershire. The cheese is made from locally produced cow’s pasteurised milk. It is made in a cylindrical shape and allowed to form its own coat or crust. The distinctive feature of this cheese is magical blue veins radiating from the centre of the cheese.

Traditionally, this cheese has been paired with sherry and port wine. It is also a good choice to go with walnuts, crackers, biscuits and bread.

Price is per portion of 200g

Best before: 1 week after the delivery

Rouelle – 250g


This cheese which looks something like a frosted doughnut appears as a disk with a central hole. It is made in the area of Tarn. This cheese made from raw goat’s milk must have a flexible consistency. Its natural rind is coated with charcoal powder and covered with gray moulds. Inside one finds a homogeneous white pâte, so tender, with a pleasant savour of hazelnut and a beautiful acidity to the palate. Propose the Rouelle at the end of the meal, with a set of other goats.

Piece of 250g

Best before: 1 week after the delivery

Cheese Platters


Order an cheese assortment with dried fruits, black cherry jam and pate de fruits. This mix comes with stickers to know the type of cheese.

80 to 120g per person, minimum 4 to 6 people

Eat by date: 4 days  after the delivery

Pecorino Fiore Sardo – 200g


Pecorino is the name given to all Italian cheeses made from sheep’s milk. It covers a wide variety of cheeses produced around the country, but specifically, it refers to 5 main varieties of Pecorino, all of which enjoy PDO protection. Discover this version from Sardinia aged during 3 to 6 months. It is a dry cheese, lightly spicy, with smoked touch and has a nice typical smell of sheep from the region.

Price is per 200g


Brie with Walnuts and Hazelnuts – 200g


A cripsy cheese for a mix of textures and flavours.

Slice of 150g

Best before: 6 days  after the delivery

Basque Tomette with Espelette pepper – 170 g


A traditional cheese, it is the embodiment of the land where it is produced, with its concentrated and strong flavors, mixed with fruity notes.
Made in the heart of the Pyrénées Atlantique, the Tomette Brebis is infused wih Espelette pepper powder, which comes from the Basque country. The cheese has a reddish color rind, and it is also the color of the aroma.

It is produced near Espelette, a small Basque village famous for its pepper.
It is only natural that the producer added Espelette pepper to this cheese,and he also added red pepper.

Slice of about 170g (1/4 of whole cheese)

Eat by date: 10 days  after the delivery

Mothais sur feuille cendré- 180g


Mothais a la Feuille is a French goat’s cheese originating in the Poitou-Charentes region of western France. It is named after the town of Mothe-Saint-Héray where the cheese has been made and sold since the 19th century. In 2002, the cheese was awarded an AOC designation to protect the quality standards.

Fresh goat’s milk is used to prepare the cheese which is then matured in room with unusually high humidity. During the maturity period, it is covered in a protective chestnut, sycamore or plane leaf coating.

Mothais a la Feuille has a soft, runny texture that becomes dense as it ages. The unique combination of earthy, lemony and mold flavours of the leaf become intense as the cheese matures. On the surface, the rind of the cheese is delicate and wrinkled with blue and green mold underneath the leaf shell. It has been injected with a strain of Geotrichum that allows the cheese to breathe and develop the typical goat milk flavour. Mothais a la Feuille pairs  well with Champagne or a single-malt whisky.

This one is ash coated.

Piece of 180g

Best before: 1 week after the delivery

Organic Normandy Camembert Fermier – Piece of 250g


Although much imitated everywhere, production of Camembert originated in Normandy, France, invented in 1791 by Marie Harel. The name “Camembert de Normandie” is protected under AOC rules that were grantd in 1983, meaning that cheeses bearing this name have to be made according to specific guidelines. Discover this organic version.

Origin: France; Basse Normandy

Piece of 250g

Best before: 1 week after the delivery

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