Produced by la Fromagerie Rouzaire in Tournan in the region of Ile-de-France, Jean Grogne is a luscious triple cream cheese that melts in the mouth. It has been produced for roughly 30 years. Milk from the region is mixed with crème fraîche and the handmade technique requires a very gentle ladling method to retain the soft rich buttery texture.
It was first created by Robin Condon and later moved to Sharpham's when Robin decided to focus on blue cheeses.
The curd is carefully packed into moulds to achieve its unique rustic shape and then...
It features a soft, creamy texture and a washed rind with a distinctive orange-yellow hue. Reblochon is celebrated for its rich, nutty flavour with a hint of earthiness and a buttery, slightly...
The taste is nutty, and melts in the mouth, to release flavours of a salty lemon and some 'spiciness'. The texture is creamy, smooth and quite runny at room temperature.
Each wheel is washed in...
If you prefer to cook with your cheeses and not eat traditionally with crackers and chutney, we would recommend using this smoked barrel on top of a lasagne or shepherd's pie.
Sage Derby Cheese is England’s oldest and most famous cheese originally made only for special occasions such as Harvest and Christmas.
Traditional Sage Derby has an open texture with a smooth,...
Produced by la Fromagerie Rouzaire in Tournan in the region of Ile-de-France, Jean Grogne is a luscious triple cream cheese that melts in the mouth. It has been produced for roughly 30 years. Milk from the region is mixed with crème fraîche and the handmade technique requires a very gentle ladling method to retain the soft rich buttery texture.
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