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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

Mothais sur feuille – 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.

Piece of 180g

Best before: 1 week after the delivery

Le Basilou – 200g


Discover this fresh goat cheese with basil flavour. It is made in the Perche Ornais

Piece of 200g

Best before: 3 days 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

Cantal “Entre-deux” – 250g


Cantal is the oldest cheese from Auvergne. Pliny the Elder even mentioned it in his writings! “Cantal” or “Fourme de Cantal” enjoys a registered designation of origin (AOC) since 1956 and a protected designation of origin (AOP) 1996.
This large, dry-rind cheese is exclusively made with whole cow’s milk. Its paste is uncooked and has the specificity of being pressed twice. The curds are crushed between the two pressings and salted in the mass, giving this cheese a grainy, crumbly texture.The maturation of Cantal requires at least thirty days for a “Cantal jeune” and can be continued for over eight months for a “Cantal vieux”. For intermediary maturation periods, the Cantal is referred to as “entre-deux” (with a minimum of ninety day’s maturation).The rind of Cantal bears a rectangular label, of a green color for the Cantal made with raw milk and of a brown color for the Cantal made with pasteurized milk.

Slice of 250g

Best before: 1 week after the delivery

Lingot du Berger – 150g


In the world of French cheese, you will find dozen and dozen of lingot (usually lingot of something…) mainly produced with goat milk, the name comes from the shape of the cheese : ingot or lingot. In that case, Lingot du berger literally : the Shepherd’s Lingot, comes from la Ferme Linol in the South West of France near Brive la Gaillarde. A small farm dedicated to goat cheeses.  You can taste this cheese, fresh, half dry or dry and the more it get matured, the more goaty flavored the taste of the cheese becomes. A typical goat cheese with an original bittersweet taste.


Pouligny-Saint-Pierre – 250g


Traditional, creamery, unpasteurised, natural-rind cheese made from goat’s milk. It has a shape of pyramid with soft, wrinkled, ivory-coloured, natural rind. When this dries out, the wrinkles deepen and gray, white and blue moulds gather. It is named after the eponymous village. The rind is soft and ivory-coloured when the cheese is young. As it ages and dries, the rind becomes reddish-orange, providing a magnificent contrast to the firm, pure white, slightly grainy interior. Tasting reveals a complexity of flavours, including herbaceous plants and white wine and a texture that is both creamy and nutty.

Price is per piece of about 250g

Best before: 1 week after the delivery

Raclette with Arbois wine – 200g


Washing and maturation with local white wine from Arbois, confers this cheese a pleasing aroma and marked flavour.

Portion of 200g

Best before: 1 week after the delivery

Organic Aged Gouda demi vieux – 200g


Enjoy this 6 months aged organic Gouda.


Best before: 1 week after the delivery

Price is per 200g


Corsican A Filetta – 190 g


A filetta means fern in Corsican. This artisanal cheese decorated with a sprig of fern comes from Isolaccio, who’s at 45km south of the town of Bastia.  The Filetta Corse has a faint  smell of cellar and fern  leaves.

Slice of about 190g (1/2 cheese)

Best before: 1 week after the delivery

Morbier 120 days – 200g


Morbier (meaning “small market-town”) is produced in the village of Morez in the Jura mountains. It’s creation dates from the 19th century. It’s origin was for the personal consumption of the Comte cheese makers.Each night soot was sprinkled on the fresh curd that remained at the bottom of the barrel, which prevented a rind from forming and kept the insects away. The next day, left over pieces of cheese were put on top to make the Morbier.His taste is savoury and fruity. During the maturing period, the cheese develops a natural fine rind. The pale yellow pate is supple and soft when touched, dry and sticky at the same time.

This is a special selection which has matured for at least 120 days in his original cellar.

Portion of 200g


Best before: 1 week after the delivery

Abondance Fermier “Reserve 180 days” -200g


Tomme d’Abondance or Abondance is a medium-sized mountain cheese from the Haute Savoie region of France in the Rhone-Alps. For centuries, this deep golden cheese has been made in mountain chalets, near the border between France and Switzerland. It is made exclusively from unpasteurised milk produced by the Abondance breed of cattle. Since 1990, the cheese has been enjoying the prestigious AOC designation. The handcrafted, wheel-shaped cheese, is made using traditional methods only in the geographical area specified by AOC/PDO label.

It has a strong smell and an intensely fruity, buttery and hazelnut flavour, with balance of acidity and sweetness, followed by a lingering aftertaste. Unearth an aroma of nutty vegetation as you slice the cheese. However, remember the crust including the grey layer beneath, should be removed before eating. Firm but supple and slightly grainy, the texture of the ivory-yellow pâté is creamy and velvety. Its rind is smooth with an amber colour showing canvas marks. The affinage takes at least 100 days (this one for 180 days! )  so all the subtle aromas are realized.

Abondance can be eaten straight off, or added to salads or melted in Berthoud.

Slice of 150g


Best before: 1 week after the delivery

Tome Fraiche De L’Aubrac – 500g


The Tome fraîche or Tomme fraîche is a hard pressed curd, slightly fermented and unsalted based on cow’s milk, traditionally produced in the region of Aubrac and Cantal in Haute-Auvergne (Massif central). Usually cooked in a fondue form. Traditionally used in aligot, truffade and patranque. Its milky taste, its slight acidity and its melting properties have extended its use to the making of gratins, vegetable pies, pizzas, etc…

Best before: 1 week after the delivery


Riccotta- 250g


An Italian white cow’s milk cheese, Ricotta is smoother than cottage cheese but is still slightly grainy, with a mildly sweet taste. Add creamy texture to lasagna or enjoy mixed with cocoa powder and sugar for an easy, delicate dessert. Ambrosi has been exporting authentic cheeses since 1942.

Sweet, slightly acid whey cheese, obtained from whole milk whey, coming from natural acidification process, pasteurized during packaging

Origin: Italy


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 au foin (hay) from Savoie – 200g


A cheese to share with friends, Savoir raclette is produced by farmers from 5 cities in the Chambotte alps moutains. Discover this version with hay which gives it a typical taste.


Portion of 200g

Best before: 1 week after the delivery

Bleu des Causses – 200g


Bleu des Causses is a French blue cheese made from milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979. Traditionally, the cheese was made from a mixture of sheep’s milk mixed either with cow’s or goat’s milk. But according to French cheese laws, the cheese came to be made exclusively from cow’s milk. Bleu des Causses has a high-fat content of 45% and is matured for at least seventy days. However, the cheese can also be matured for up to six months in Gorges du Tarn’s natural limestone caves to develop a full and fine flavour. The cheese is similar to Blue d’Auvergne in many ways, despite Bleu des Causses having a noticeably firmer, creamier texture and spicy flavours. Bleu des Causses produced in winter and summer slightly differ in texture and flavour. Cheeses made in winter are light in colour than their summer equals. The winter produce also tends to be slightly drier. A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce brings out their unique grassy and clover flavours.

Portion of 150g

Best before: 1 week after the delivery

Bleu d’Auvergne Fermier – 200g


Since the XIX century, the Bleu d’Auvergne cheese is produced in the Volcanic Auvergne region of south-central France. It is sometimes attributed as cow’s milk version of Roquefort, although it is much creamier and buttery. It was awarded AOC  status in 1975.

Portion of 150g

Eat by date: 7 days  after the delivery

Chaource AOP – 300g


Piece of 300g

Eat by date: 7 days  after the delivery

Beaufort Summer 2020 – 300g


This remarkable cheese was already known in the time of the Romans. It takes about 500 liters (130 gallons) of milk to make a Beaufort of 40 – 45 kg. The cheese is made from the milk given by the mahogany-coloured Beaufort cows, called the Tarines or Tarentaises. This ancient mountain breed originally came from the Indo-Asian continent. There are three varieties of Beaufort:Beaufort d’été (or summer Beaufort),Beaufort d’alpage (made in chalets in the Alps on high pastures),Beaufort d’hiver (winter Beaufort)

Slice of 300g.

Best before: 1 week after the delivery


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