{"title":"French Cheese","description":"\u003cp\u003eFrance remains the deepest cheese country in the world, and this is the largest part of our continental counter.\u003c\/p\u003e\n\u003cp\u003eBrie de Meaux and Delice de Bourgogne from the north, Comté and Alpine wheels from Savoie, ash-coated goat's cheeses from the Loire, Roquefort from the south, and washed rinds with the kind of pungency that makes people nervous and then converts them.\u003c\/p\u003e\n\u003cp\u003eMuch of this comes through affineurs we have bought from for decades, which matters — ageing is where a good cheese becomes a great one.\u003c\/p\u003e\n\u003cp\u003eSee also \u003ca href=\"\/collections\/soft\"\u003esoft cheese\u003c\/a\u003e, \u003ca href=\"\/collections\/hard\"\u003ehard cheese\u003c\/a\u003e and \u003ca href=\"\/collections\/french-wine\"\u003eFrench wine\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"bleu-dauvergne","title":"Bleu D'Auvergne","description":"\u003cp\u003eBleu d'Auvergne is a blue-veined cow’s milk cheese from Central and Southern France. Perhaps uniquely amongst the French AOC cheeses, the development of Bleu d'Auvergne may be traced back to a single individual, Monsieur Antoine Roussel. Roussel was a cheesemaker from the small town of Laqueuille, west of Clermont-Ferrand. Upon his father’s death Antoine, as the eldest son, was forced to take over the day-to-day running of the family farm. The Roussels made a simple fourme-type cheese, the sale of which supplemented the meagre income they derived from farming. One day Antoine noticed that some of the cheeses had developed a natural blue veining. He was struck by how dramatically the blue mould improved the flavour of his product and decided that he would endeavour to encourage the growth of the mould in his cheese. After much fruitless experimentation with various aspects of production, he noticed that the rye loaves he kept near his cheeses were also turning blue. He hit upon the idea of using the mould on the rye loaves as a means of getting the blue moulds from the atmosphere into his cheese. By 1854 Roussel had a run-away success on his hands. As demand increased the price of Roussel’s cheese soared, and the family simply couldn't produce enough. Neighbors were quick to get in on the act and production soon spread throughout the region. Roussel’s cheese received the ultimate accolade in 1973 when Bleu d'Auvergne was awarded the AOC\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g (Serves 2-4)","offer_id":57674138714447,"sku":"ONL21","price":6.6,"currency_code":"EUR","in_stock":true},{"title":"600g (Serves 8-12)","offer_id":57674138747215,"sku":"ONL23","price":19.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Bleu-Auvergne.jpg?v=1780667634"},{"product_id":"brie-de-meaux","title":"Brie De Meaux","description":"\u003cp\u003eThe soft mould rind cheese is made with raw cow’s milk and takes its name from the area of Meaux some 50km from Paris. Brie has become a word, much like Camembert and Cheddar, to describe a style of cheese that can vary hugely in quality. There are some very good fermier (made by the farmer) bries made in France with raw milk. These tend to have a different, more pungent flavour. Great Brie de Meaux is full of flavour and aroma but is very balanced and restrained. It is made in a large, cylindrical disk approximately 35–40 cm across and 5 cm high. This gives the cheese a high surface area, which it needs if the bloom on the exterior is to break down the interior curd. It is this process that transforms the texture of the paste from chalky to supple. The candidum rind gives off a typical raw mushroom aroma and, when ripe, there is a slight sharpness. The flavour is steamed salty vegetables and cream. \n\u003cbr\u003eMost bloomy-rind cheeses are shaped as flat disks allowing the rind work its way to the middle more quickly. If the cheeses were any thicker, it would take too long for this to happen, by which time the cheese closest to the rind would have matured past its best and be quite unpleasant.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674146545999,"sku":"P\/W25","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/brie-de-meaux.jpg?v=1780667468"},{"product_id":"brie-mariotte-60","title":"Brie Mariotte 60%","description":"\u003cp\u003eMade from biodynamically farmed vineyards, Barbarossa is produced with minimal intervention and a focus on working in harmony with the vines. It is a blend of native and international red grape varieties, fermented spontaneously with indigenous yeasts in cement tanks. The wine is then aged for at least six months in steel, bottled unfiltered with only a small addition of sulphur, preserving its raw and expressive character. For Marco Barbarossa is a wine of pure passion, best enjoyed with good friends alongside grilled red meats or rich, aged cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674146840911,"sku":"P\/W20","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Brie-mariotte.jpg?v=1780667399"},{"product_id":"brillat-savarin","title":"Brillat Savarin","description":"\u003cp\u003eBrillat-Savarin is probably the most famous and the original extra cream added, bloomy-rind cheese. It was created by a French cheesemaker in the nineteenth century and was originally called Délice des Gourmets. It was renamed Brillat-Savarin by Henri Androuët in the 1930s as a homage to eighteenth-century French gastronome Jean Anthelme Brillat-Savarin. Although these cheeses have a bloomy rind, the high fat content slows down the action of the rind. Together with a typically thicker shape to the cheese, the rind of extra creams rarely breaks down the structure of the cheese. If a long ripening is allowed, the cheeses develop an unpleasant sharp flavour, as opposed to the more subtle, sweet, butter flavour of younger extra cream cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674149036367,"sku":"BRI9","price":21.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Brillat.jpg?v=1780667317"},{"product_id":"camembert-graindorge","title":"Camembert Graindorge","description":"\u003cp\u003eThis traditional surface ripened cheese is handmade to the authentic Camembert recipe in Normandy, France. The unique Normandes milk of the La Manche region and the natural ripening process of the surface moulds ensure the distinctive flavour and aroma development of real Camembert.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674151952719,"sku":"CAM5","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Petit-Camembert.jpg?v=1780667247"},{"product_id":"camembert-rustique","title":"Camembert Rustique","description":"\u003cp\u003eDating back to 18th century Normandy France, Camembert is a soft, mould ripened cheese typically found in small rounds. Often compared to brie, Camembert is frequently on the stronger side comparatively in aroma and taste but often softer and easier to melt.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674153918799,"sku":"P\/W3","price":4.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Camemmbert-rustique.jpg?v=1780666575"},{"product_id":"camembert-rustique-1kg","title":"Camembert Rustique 1kg","description":"\u003ch4\u003eA very soft camembert with a creamy texture and notes of butter, onion, and cooked cauliflower. This French classic is a treat for all lovers of soft cheese.\u003c\/h4\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"1kg","offer_id":57674154246479,"sku":"ONL73","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Camemmbert-rustique.jpg?v=1780666575"},{"product_id":"mini-goat-christmas-tree","title":"Mini Goat Christmas Tree","description":"\u003cp\u003eThe story goes that the tradition of putting ash on goats’ cheeses originated when cheesemakers sprinkled wood ash from their fires on the surface of the newly made cheeses to protect them from flies. It was another happy accident of the materials to hand being perfectly suited to a purpose. Charcoal is alkaline and it absorbs moisture. When it’s put on a fresh cheese, it dries the rind and lowers the acidity, making it attractive for the growth of delicate moulds and yeasts like Penicillium candidum and Geotrichum candidum. Both these fungi help ripen the cheese. The subtle fur of naturally occurring fungi on the black charcoal gives that distinctive, lovely, soft, grey rind we see on ashed goats’ cheeses. The pure white paste is smooth and mild with a fondant texture. The flavour is tart and salty with a rich hazelnut aroma. Locals eat the rind, which gives the cheese a much sharper, more pronounced flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"75g","offer_id":57674161914191,"sku":"CHE3","price":4.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/ChristmasTree_2025_50kb.webp?v=1778595486"},{"product_id":"chauve-snowman","title":"Chauve Snowman","description":"\u003cp\u003eThe story goes that the tradition of putting ash on goats’ cheeses originated when cheesemakers sprinkled wood ash from their fires on the surface of the newly made cheeses to protect them from flies. It was another happy accident of the materials to hand being perfectly suited to a purpose. Charcoal is alkaline and it absorbs moisture. When it’s put on a fresh cheese, it dries the rind and lowers the acidity, making it attractive for the growth of delicate moulds and yeasts like Penicillium candidum and Geotrichum candidum. Both these fungi help ripen the cheese. The subtle fur of naturally occurring fungi on the black charcoal gives that distinctive, lovely, soft, grey rind we see on ashed goats’ cheeses. The pure white paste is smooth and mild with a fondant texture. The flavour is tart and salty with a rich hazelnut aroma. Locals eat the rind, which gives the cheese a much sharper, more pronounced flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674161979727,"sku":"CHE5","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Snowman_2025_50kb.webp?v=1778595485"},{"product_id":"coeur-aux-fleurs","title":"Coeur Aux Fleurs","description":"\u003cp\u003eCoeur Aux Fleurs is a soft-ripened French cow’s milk cheese distinguished by its heart-shaped format and decorative coating of dried flowers and herbs. Produced in the Loire Valley tradition of fresh goat cheeses, it combines delicate lactic freshness with an aromatic floral exterior that contributes both cheeseboard appeal and botanical character.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674164437327,"sku":"COE4","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Coeur.jpg?v=1778595528"},{"product_id":"coeur-de-berry","title":"Coeur De Berry","description":"\u003cp\u003eSoft, creamy goat’s cheese covered in vegetable ash for a distinctive dark rind which contrasts beautifully with the bone-white interior. Produced very near the village of ‘Saint Valentin’ south of the Loire River, which benefits from a mild microclimate. For obvious reasons, the village promotes itself as the ‘Village of Love’, inspiring the cheese makers to develop this heart shaped cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674164797775,"sku":"COE2","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Coeur-da-Berry.jpg?v=1778595530"},{"product_id":"comte-elegance-10-month","title":"Comté Elegance 10 Month","description":"\u003cp\u003eAll our Comté is matured by the famous Affineur Marcel Petite in the Jura Mountains of France. The Comté Elegance is a hard cheese and has a mellow flavour and slightly pliable texture due to the higher moisture content. 10-month Comté is one of those cheeses that works almost everywhere because it melts well but still has enough character to stand up on its own. You can eat it simply on a cheese board with apples, or pears where its nutty sweetness really comes through. It also slices beautifully for sandwiches or croque-monsieur, adding depth without overpowering other ingredients. In cooking, it’s excellent grated into gratins, quiches, or potato bakes because it melts smoothly and gives a rich, savoury backbone. It also works well folded into pasta dishes or melted into a simple sauce with a splash of white wine or cream for something quick but flavourful.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674164961615,"sku":"P\/W26","price":6.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Comte-le-fort.jpg?v=1780665915"},{"product_id":"comte-symphonie-16-4-month","title":"Comté Symphonie 16- 24 month","description":"\u003cp\u003eAll our Comté is matured by the famous Affineur Marcel Petite in the Jura Mountains of France. The production of Comté dates back almost a thousand years and is based around the plateaus of the high Alpine Jura mountains and the rich grazing pastures they provide. The landscape is home to a unique blend of grasses and flora for the Montbeliarde cows to graze upon producing outstanding milk for cheesemaking. Comte wheels are usually around 40 kg each and their size greatly contributes to their ability to age well in the large caves traditionally used by cheesemakers hundreds of years ago, but still in use today at Marcel Petite Le Forte Saint Antoine. \n\u003cbr\u003eThe protection by the French State of Comté cheese has had multi-layered benefits for the farmers, cheese producers and affineurs in the production zone as well as for French agriculture and culture and the wider cheesemaking world. The regulations have not only protected high-quality cheese but have guaranteed a sustainable income for over 2,500 family farms stipulating that Comté farms only farm traditional breeds of cattle on ample free grazing and without the use of GMO feed has protected the landscape and environment of the Jura region.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674164994383,"sku":"P\/W6","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/comte-24-mth.jpg?v=1780665831"},{"product_id":"cream-cheese-fromage-blanc-isigny","title":"Cream Cheese Fromage Blanc Isigny","description":"\u003cp\u003eFromage blanc is a very mild tangy, soft, spreadable cheese made with soured milk. Cream cheese is simply fresh cheese which has a reasonably high fat and moisture content, has not been allowed to develop any sort of rind and has very little added salt. Soft cheese was often stored in sealed ceramic pots in the millennia before refrigeration but the lack of salt, along with the high fat and high moisture content, means it has little use as a means of preserving milk nutrients for any length of time. Many different variations of cream cheese exist in different cultures, including quark, cottage cheese, queso fresco, fromage frais and fromage blanc.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674170859855,"sku":"CRE17","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Fromage-Blanc.jpg?v=1780665626"},{"product_id":"creme-fraiche-disigny","title":"Crème Fraîche D'Isigny","description":"\u003cp\u003eCrème fraiche is a fabulous way to add richness and depth to many recipes. Made with heavy cream, the bacterial starter cultures used to form this extra soft fresh cheese provide a defining light tang. While very similar to sour cream, a true crème fraiche has a fantastic texture and flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200ml","offer_id":57674170925391,"sku":"CRE1","price":3.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Creme-Fraiche.jpg?v=1780665545"},{"product_id":"cremeux-de-bourgogne","title":"Cremeux De Bourgogne","description":"\u003cp\u003eCrémeux de Bourgogne is a classic mould-rind double crème cheese. Surrounded by a white bloom rind smelling faintly of mushrooms, the interior of this sumptuous, 72% butterfat cheese is a soft white paste that tastes like a heavenly mixture of butter and stiffly whipped cream.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674171089231,"sku":"CRE18","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cremeux-de-bourgogne.jpg?v=1780665480"},{"product_id":"crottin-de-chavignol","title":"Crottin De Chavignol","description":"\u003cp\u003eCrottin de Chavignol is a unique goat cheese that can be eaten and enjoyed throughout its stages of maturity. At a couple of weeks old, the crottin hasn't developed a complexity of flavour and the rind is a faint fuzz of white mould. A couple of weeks later the cheese is covered in a downy white Penicillium rind and a speckle of blue mould has appeared on it. Inside, the paste remains white but the flavour has become more robust and complex. By two months the downy rind is covered in blue mould. As the cheese ages it dries further and the mould dies off, leaving a bluey-black rind. The paste protected by this hard exterior remains white and firm but the flavour is deeper, still sweet but a little sharp.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"60g","offer_id":57674171253071,"sku":"CRO2","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Crottin.jpg?v=1780665445"},{"product_id":"delice-de-bourgogne","title":"Delice De Bourgogne","description":"\u003cp\u003eDélice de Bourgogne or Crémeux de Bourgogne is a classic mould-ripened triple cream cheese.  Surrounded by a white pillowy rind, which smells faintly of mushrooms, the interior of this sumptuous, 72% butterfat cheese is a soft white paste that tastes like a heavenly mixture of butter and stiffly whipped cream. A true indulgence.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"160g","offer_id":57674171941199,"sku":"P\/W7","price":5.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Delice.jpg?v=1780665338"},{"product_id":"easter-bunny-goats-cheese","title":"Easter Bunny Goats Cheese","description":"\u003cp\u003eOur Easter Bunny cheese is made on a family farm in the Midi-Pyrénées region . For generations, this farm has passionately raised a herd of 500 Alpine goats on 80 hectares . The raw milk produced is transformed into cheeses with a unique flavor. Thanks to artisanal know-how passed down and perfected over time, each cheese is made with respect for tradition. Original in its shape and surprising in its taste, this cheese will surely make a small impression on your Easter platter . Not only is this cheese visually appealing, but it is also very attractive in taste. When young, its aromas develop tangy touches and goaty notes. As it matures, it develops a more rustic flavor, but one that remains well-balanced on the palate.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"80g","offer_id":57674174562639,"sku":"LAP1","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Goat-Bunny-Cheese-Easter_webp.webp?v=1778595615"},{"product_id":"emmental-de-savoie","title":"Emmental De Savoie","description":"\u003cp\u003eEmmental is famous for the large holes that are spread throughout this great cheese, and they are there by design. One of the starter cultures used in Emmental is Propionibacterium freudenreichii. When this bacteria consumes lactose during maturing, it produces CO2 as well as other compounds that contribute to the distinctive sweet nutty flavour of this cheese. This has the added effect of inflating the wheel, much like yeast in a bread dough.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674175349071,"sku":"P\/W8","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Emmental.jpg?v=1780664802"},{"product_id":"epoisses-marc-de-bourgogne","title":"Epoisses Marc de Bourgogne","description":"\u003cp\u003eDespite this cheese’s bold aroma, the paste inside it quite mild. The B. linen rind of this cheese is bright orange and grows thickly over the moist paste beneath, encouraged by regular washing with water and Marc de Bourgogne, a kind of brandy made from the pomace left over when grapes are pressed to make wine. The cheese is hand washed regularly over its maturation time and must meet the 4 week requirement to be considered Epoisses. The high-moisture paste and the thick, active rind mean that the paste quickly turns from chalky to spilling semi-liquid. Whether you enjoy your Epoisses chalky in the centre or nearly liquid, we love it in all its forms!\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674175414607,"sku":"EPO3","price":16.5,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674175447375,"sku":"EPO1","price":49.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Epoisses-1.jpg?v=1780664741"},{"product_id":"flocon-de-savoie","title":"Flocon de Savoie","description":"\u003cp\u003eChabert cheese dairies use rich and creamy milk from the mountainous region of Savoie, France. The milk used to produce Flocon de Savoie comes from the local breeds in the surrounding farms near the dairy. Before leaving the farms, the milk is scrupulously checked and again analysed before being poured into the tanks before its transformation into this lovely little delicate cheese. The Flocon de Savoie is matured in a cellar to reveal a delicate pattern on its rind. To fully develop its flavour during this period and promote even texture, the Flocon is turned by hand every 2 days.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674182852943,"sku":"FLO1","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Flocon.jpg?v=1780657070"},{"product_id":"fourme-dambert-aoc","title":"Fourme d'Ambert AOC","description":"\u003cp\u003eFourme d'Ambert is a tall cylindrical blue cow’s-milk cheese. The dull yellow-grey rind encloses a loosely-textured ivory paste containing large crevices lined with bluish green penicillium roqueforti. Despite the abundant distribution of blue throughout the cheese, the flavour is surprisingly mild.  Whilst the aroma is immediately redolent of the cellar, the flavour is fruity, creamy with a rounded blue notes and a cow-y finish. Fourme d'Ambert is amongst the most ancient cheeses in France and can trace its origins back at least as far back as the eleventh century. Some sources indicate that the cheese existed in the mountains of Forez even prior to the formation of the Roman Empire.Like Munster and Munster Geromé, Fourme d'Ambert shared its AOC with a very similar cheese from a neighbouring region, Fourme de Montbrison. The AOC Fourme d'Ambert\/ Fourme de Montbrison was granted in 1972, making this one of the older AOC cheeses in France. A decree in 2002 separated Fourme d'Ambert and Fourme de Montbrison into two separate appellations. Fourme d'Ambert takes its name from a combination of the latin word forma, meaning shape or form, and the town of Ambert, which is the main town in the Livradois. Much Fourme d'Ambert is fairing uninteresting stuff and only really suited for the kitchen. Morin’s Fourme d'Ambert is a revelation by comparison. As with nearly all blue cheeses Fourme d'Ambert has a great affinity with apples, walnuts and raisins. Wine pairings range from sweet whites like Coteaux-du-Layon to rosés and fruity reds.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"290g","offer_id":57674182918479,"sku":"ONL25","price":9.86,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Fourme-d-ambert.jpg?v=1780657086"},{"product_id":"goat-log-sliced","title":"Goat Log Sliced","description":"\u003cp\u003eBuche de Lucay goat logs are made with salted curds which are moulded into log forms and then coated with Penicillium Candidum. The logs are left to ripen and develop a velvety rind thanks to that active Penicillium. The resulting cheese leaves a crumbly centre with a ripened outer layer encased in a pillowy edible rind.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674183508303,"sku":"P\/W27","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/sliced-goat-log.jpg?v=1780656846"},{"product_id":"isigny-mimolette-cubes","title":"Isigny Mimolette Cubes","description":"\u003cp\u003eIsigny Mimolette is a hard, natural-rind cow’s milk cheese produced in Northern France, celebrated for its vivid orange paste and distinctive rugged exterior. Its name comes from the old French expression mi-mou, mi-mol — meaning “half-soft, half-hard” — a nod to the cheese’s unique texture as it matures. Often referred to as Boule de Lille, after the city of Lille where many renowned affineurs are based, Mimolette has long been associated with the careful ageing traditions of French Flanders.\n\u003cbr\u003eDuring maturation, the cheese develops its characteristic cratered rind through the work of microscopic cheese mites, which slowly burrow into the surface over many months. The result is a striking appearance reminiscent of an aged cannonball, while the slow ageing process contributes concentrated notes of toasted nuts, caramel and gentle fruitiness in the paste.\n\u003cbr\u003eMimolette dates back to the seventeenth century, when Jean-Baptiste Colbert, finance minister to Louis XIV, restricted imports of foreign goods into France. Deprived of the Dutch cheeses they had grown fond of, cheesemakers in Flanders responded by creating their own version — a uniquely French cheese that has since become one of the region’s most iconic specialties.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"130g","offer_id":57674186359119,"sku":"MIM2","price":4.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mimolette-cubes.png?v=1780499517"},{"product_id":"isigny-mimolette-vac-pack","title":"Isigny Mimolette Vac Pack","description":"\u003cp\u003eIsigny Mimolette is a hard, natural-rind cow’s milk cheese produced in Northern France, celebrated for its vivid orange paste and distinctive rugged exterior. Its name comes from the old French expression mi-mou, mi-mol — meaning “half-soft, half-hard” — a nod to the cheese’s unique texture as it matures. Often referred to as Boule de Lille, after the city of Lille where many renowned affineurs are based, Mimolette has long been associated with the careful ageing traditions of French Flanders.\n\u003cbr\u003eDuring maturation, the cheese develops its characteristic cratered rind through the work of microscopic cheese mites, which slowly burrow into the surface over many months. The result is a striking appearance reminiscent of an aged cannonball, while the slow ageing process contributes concentrated notes of toasted nuts, caramel and gentle fruitiness in the paste.\n\u003cbr\u003eMimolette dates back to the seventeenth century, when Jean-Baptiste Colbert, finance minister to Louis XIV, restricted imports of foreign goods into France. Deprived of the Dutch cheeses they had grown fond of, cheesemakers in Flanders responded by creating their own version — a uniquely French cheese that has since become one of the region’s most iconic specialties.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674186391887,"sku":"MIM1","price":4.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mimolette.jpg?v=1780499364"},{"product_id":"isigny-raw-milk-camembert","title":"Isigny Raw Milk Camembert","description":"\u003cp\u003eThe extraordinary quality of the milk at Isigny Ste Mere allows the cooperative to make a Camembert that never fails to take on a beautiful colour as it ripens, giving off a heady perfume. While flavourful this is a good medium strength camembert that is not too strong.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674187211087,"sku":"CAM13","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Camembert-D_Isigny.jpg?v=1780499177"},{"product_id":"isigny-sainte-mere-aerosol-cream-with-madagascan-vanilla","title":"Isigny Sainte-Mère Aerosol Cream With Madagascan Vanilla","description":"\u003cp\u003eIsigny whipped cream is made from high-quality cow’s milk collected in the Normandy region, which is gently separated to obtain rich double cream with a high butterfat content. The cream is then lightly pasteurised and whipped using controlled mechanical agitation to incorporate air, creating a smooth, stable texture that reflects its naturally rich dairy base.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250ml","offer_id":57674187440463,"sku":"CRE2","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cream-Isigny.png?v=1780488980"},{"product_id":"isigny-sainte-mere-sel-de-guerande-butter-salted","title":"Isigny Sainte-Mère Sel de Guerande Butter Salted","description":"\u003cp\u003eIsigny salted butter is made by churning high-quality cream from Normandy cows until the fat separates into butter and buttermilk. The butter is then worked and lightly salted with fine sea salt before being shaped and packaged, preserving its rich, creamy character and enhancing its flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674187735375,"sku":"BUT14","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Iisgny-butter.png?v=1780409060"},{"product_id":"langres","title":"Langres","description":"\u003cp\u003eUnfortunately, only one farmhouse or fermier producer is still making the cheese, though there a quite a few very good larger-scale producers. Although the rind is washed to encourage the growth of a light covering of B. linens, the colourant annatto is also added to give the impression of a stronger rind. A gentle candidum bloom grows over the washed rind later in maturation. Most cheeses are turned frequently during maturation to avoid the danger of the cheese collapsing in on itself. By contrast, Langres is purposely left unturned during its affinage, which takes place on oat straw. This allows the formation of the ‘fountain’ or dip on the topside of the cheese. Some people like to pour a drop of Champagne or Marc de Bourgogne into this natural indentation before sampling the cheese. The aroma can be quite pungent but the flavour is very gentle. The paste remains quite firm, though creamy and moist.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674195665231,"sku":"LAN1","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Langres.jpg?v=1780062769"},{"product_id":"mini-french-goat-log-with-truffle","title":"Mini French Goat Log with Truffle","description":"\u003cp\u003eMade by Pierre Jacquin \u0026amp; Sons in the Loire Valley France. A classic goat log enhanced with garlic and herbs.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"100g","offer_id":57674201104719,"sku":"GOA13","price":4.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/truffle-goat-log.jpg?v=1780062320"},{"product_id":"mini-goat-log","title":"Mini Goat Log","description":"\u003cp\u003eMade by Pierre Jaquin \u0026amp; Sons in the Loire Valley France. This is a classic style of fresh goat cheese from France.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674201137487,"sku":"GOA3","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/goat-log.jpg?v=1780062146"},{"product_id":"mini-goat-log-with-flowers","title":"Mini Goat Log with Flowers","description":"\u003cp\u003eMade by Pierre Jacquin \u0026amp; Sons in the Loire Valley France. A classic, mild goat log cheese decorated with a floral rind. A pretty addition to any cheese board or salad.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"100g","offer_id":57674201203023,"sku":"GOA11","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Goat-log-with-flowers.jpg?v=1780062122"},{"product_id":"mont-dor","title":"Mont d'Or","description":"\u003cp\u003eA luscious, creamy cheese from the Jura region of France. This cheese is only available from about October until April as only winter milk is used to produce it. It comes in a 500 g round, wrapped in spruce bark and in a wooden box.\n\u003cbr\u003eIt’s best enjoyed warm and melty—perfect for dipping or spreading, perfect for the cozy nights in or showstoppers at a dinner party.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674201727311,"sku":"MON3","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mont_d_or.png?v=1780061991"},{"product_id":"morbier-marcel-petite","title":"Morbier Marcel Petite","description":"\u003cp\u003eMorbier is a raw, semi-soft cow’s milk cheese from Franche-Comté in Eastern France. Morbier takes its name from the commune of the same name. Morbier is a natural rind cheese with a moist, beige \/orange colour on the exterior and an ivory to pale yellow paste within. Production is limited to areas of the Jura mountains, within the départements of Doubs, Jura and L’Ain. All milk used must come from Montbeliarde cows which are fed exclusively on grass and hay. The trademark line of ash through the centre of the paste instantly differentiates Morbier from Raclette, a cheese similar in size, shape and style. Traditionally Morbier was made over a 24-hr period, using both morning and evening milk. The first lot of curds would be cut, drained and left to rest in the mould, awaiting the addition of the curds from the next milking. In order to prevent the growth of bacteria and mould on the exposed surface of the drained curds- and therefore avoid the incorporation of undesirable substances into the interior of the finished cheese - a layer of inert vegetable ash was scattered over this exposed surface. Once they had been cut and drained the new curds could then simply be added on top of the ash.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674203267407,"sku":"ONL64","price":6.6,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674203300175,"sku":"ONL66","price":49.5,"currency_code":"EUR","in_stock":true},{"title":"6kg (Full Wheel)","offer_id":57674203234639,"sku":"ONL62","price":198.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Morbier.jpg?v=1780061048"},{"product_id":"coeur-de-neufchatel-aop","title":"Coeur De Neufchatel AOP","description":"\u003cp\u003eOne of France’s oldest cheeses, production of this heart-shaped fromage is believed to date back to the 6th Century. Similar in style to Camembert, but saltier and sharper.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674205069647,"sku":"NEU1","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Neufchatel-2.jpg?v=1781691512"},{"product_id":"ossau-iratey","title":"Ossau Iratey","description":"\u003cp\u003eKnown as the grandfather of Basque cheeses, some say that Ossau Iraty was one of the first intentionally made cheeses in Europe, possibly dating back to 3,000 BC! While the exact date is debatable, many agree that the recipe and technique hasn't changed in centuries, which proves that the cheesemakers are clearly doing something right! Hailing from the Basque region of France, this cheese is named for the two picturesque regions in the Southwestern Pyrenees Mountains – Ossau located in the valley of the Bearn and Iraty in the beech forests of the Pays Basque. Both known for their stunning beauty, the Ossau Valley and Iraty Forest are popular destinations for outdoor and nature enthusiasts during all four seasons.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g (Serves 2-4)","offer_id":57674210115919,"sku":"ONL24","price":9.6,"currency_code":"EUR","in_stock":true},{"title":"600g (Serves 8-12)","offer_id":57674210148687,"sku":"ONL26","price":28.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Ossau-Iraty.jpg?v=1780059996"},{"product_id":"paysan-breton-sea-salt-cream-cheese","title":"Paysan Breton Sea Salt Cream Cheese","description":"\u003cp\u003eFrench whipped cream cheese seasoned with a hint of sea salt from the Guérande estuary in France.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674210738511,"sku":"PAY1","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cream-Cheese-Payson.png?v=1781274062"},{"product_id":"petit-reblochon","title":"Petit Reblochon","description":"\u003cp\u003eThis wonderful cheese has its origins in a form of tax evasion. Knowing that village-dwelling tax collectors were unlikely to be fully acquainted with agricultural practice, canny mountain farmers, who had to pay tax on all milk produced, would only partially milk their cows, leaving the rest of the milk in the beast. Satisfied that he had seen the animals milked before his very eyes, the taxman would move on to the next farm, where the trick would be repeated again. Once the coast was clear, a milking would take place. This second milking produced a thicker, richer milk that would then be used to make the small soft cheese eventually known as Reblochon – taking its name from the French verb reblocher, to pinch a cow’s udder again. Nowadays, The rind of this little disc shaped cheese is velvety pink. The Brevibacterium linens are veiled in a gentle bloom of candidum moulds. The paste is soft and almost liquid when ripe. The aroma will be familiar to anyone who has ever milked a happy, clean cow in a stone shed. The smell of this cheese evokes that place. The flavour is delicate with a sweet, rich creaminess and light nuttiness.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"230g","offer_id":57674210804047,"sku":"REB1","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Reblochon.jpg?v=1780059730"},{"product_id":"pont-levque","title":"Pont-l'Évêque","description":"\u003cp\u003eThe cheese takes its name from the little town of Pont l'Évêque, between Deauville and Lisieux. Pont l'Évêque comes in two basic styles; the first (carried by Sheridans) is brushed regularly during ripening to produce a whitish pink rind with a slightly beige hue. This rind produces a soft long-lasting cheese. The second style involves the frequent washing of the rind with salt water during affinage. This produces a firmer, stronger tasting cheese with a more orange coloured rind. Pont l'Évêque is said to be the oldest Norman style of cheese still in production. The flavour is characterised by a certain nutty sweetness finish and faint smokiness.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"360g","offer_id":57674212344143,"sku":"PON2","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/pont-leveque.jpg?v=1780059672"},{"product_id":"pouligny-saint-pierre","title":"Pouligny Saint Pierre","description":"\u003cp\u003eThis traditional French cheese is named after the eponymous village and goes by the nickname ‘Eiffel Tower’ in reference to its form. A good Pouligny St Pierre is perfect when the exterior mould it is developing blue-grey patches and comes with dense, lightly crumbly paste. The flavour can range from mild saltiness to sweet goat milk depending on ripeness and season. During production, the cheese is only lightly cut once the curds are formed and then ladled into pyramidal moulds. Once removed from forms the cheese is allowed to form its geotrichum rind by adding the culture directly to the milk, or spraying onto the exterior.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674213851471,"sku":"POU1","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/pouligney.jpg?v=1780059618"},{"product_id":"raclette-savoie","title":"Raclette Savoie","description":"\u003cp\u003eHigh in the Alps, raclette cheese and its gastronomic endeavours were born of practicality. In traditional Alpine cheesemaking, raclette cheese production ties closely to the grazing season. During the summer months, cows graze in high mountain pastures on herb-rich grasses that produce rich flavourful milk, perfect for making the best Raclette cheeses. Traditionally production of Raclette cheese usually starts around September before being aged for 3 to 6 months depending on the producer’s preference.\n\u003cbr\u003eIn terms of raclette as a meal, the name is derived from the French racler, to scrape, which is exactly how it was first enjoyed: a wheel of cheese warmed by the fire, softening its surface before being scraped onto bread or boiled potatoes.\n\u003cbr\u003eFor centuries, raclette was the food of herdsmen, tending cattle through Alpine pastures. Milk and cheese was available, fuel was scarce, and meals needed to be resourceful, nutritious and warming. At the time there was little ceremony beyond what the land provided, potatoes, preserved vegetables, and if you were lucky, a glass of local wine. Over the years, raclette became part of the social fabric of Alpine life, adopted into après ski culture, and featured at large gatherings like weddings. What was once a shepherd’s supper became a communal ritual, an convivial food centrepiece to gather round.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"480g","offer_id":57674216997199,"sku":"ONL31","price":14.88,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674216964431,"sku":"ONL32","price":27.9,"currency_code":"EUR","in_stock":true},{"title":"2.6kg (Half Wheel)","offer_id":57674216931663,"sku":"ONL58","price":80.6,"currency_code":"EUR","in_stock":true},{"title":"5.2kg (Full Wheel)","offer_id":57674216898895,"sku":"ONL75","price":161.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Raclette.jpg?v=1780059381"},{"product_id":"raclette-savoie-sliced","title":"Raclette Savoie Sliced","description":"\u003cp\u003eHigh in the Alps, raclette cheese and its gastronomic endeavours were born of practicality. In traditional Alpine cheesemaking, raclette cheese production ties closely to the grazing season. During the summer months, cows graze in high mountain pastures on herb-rich grasses that produce rich flavourful milk, perfect for making the best Raclette cheeses. Traditionally production of Raclette cheese usually starts around September before being aged for 3 to 6 months depending on the producer’s preference.\n\u003cbr\u003eIn terms of raclette as a meal, the name is derived from the French racler, to scrape, which is exactly how it was first enjoyed: a wheel of cheese warmed by the fire, softening its surface before being scraped onto bread or boiled potatoes.\n\u003cbr\u003eFor centuries, raclette was the food of herdsmen, tending cattle through Alpine pastures. Milk and cheese was available, fuel was scarce, and meals needed to be resourceful, nutritious and warming. At the time there was little ceremony beyond what the land provided, potatoes, preserved vegetables, and if you were lucky, a glass of local wine. Over the years, raclette became part of the social fabric of Alpine life, adopted into après ski culture, and featured at large gatherings like weddings. What was once a shepherd’s supper became a communal ritual, an convivial food centrepiece to gather round.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"350g","offer_id":57674217095503,"sku":"SLI7","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Raclette.jpg?v=1780059381"},{"product_id":"roquefort-gabriel-coulet","title":"Roquefort Gabriel Coulet","description":"\u003cp\u003eRoquefort, probably the world’s best known blue cheese, is made using raw ewe’s milk. All Roquefort is legally required to spend two weeks in the ‘fleurines’ or caves of Mont Combalou in Roquefort-sur-Soulzon in the area of production. This is the natural dwelling place of the Penicillium Roqueforti moulds, from which most strains of blue cheese moulds have been bred. The most famous legend of Roquefort origin tells of a shepherd sheltering from a violent storm in the now famous caves. Soaked to the skin and with his tummy rumbling, the shepard discovered an old curd sandwich left there months before. The rye bread had disintegrated into a mouldy dust, which had spread through the sheep’s milk curd. The reluctant (but sufficiently hungry) shepherd ate the mouldy curd anyway and was surprised by how delicious it was. And so Roquefort was created.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674218078543,"sku":"P\/W15","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Roquefort.jpg?v=1780059323"},{"product_id":"roquefort-mini","title":"Roquefort Mini","description":"\u003cp\u003eRoquefort, probably the world’s best known blue cheese, is made using raw ewe’s milk. All Roquefort is legally required to spend two weeks in the ‘fleurines’ or caves of Mont Combalou in Roquefort-sur-Soulzon in the area of production. This is the natural dwelling place of the Penicillium Roqueforti moulds, from which most strains of blue cheese moulds have been bred. The most famous legend of Roquefort’s origin tells of a shepherd sheltering from a violent storm in the now famous caves. Soaked to the skin and with his tummy rumbling, the shepard discovered an old curd sandwich left there months before. The rye bread had disintegrated into a mouldy dust, which had spread through the sheep’s milk curd. The reluctant (but sufficiently hungry) shepherd ate the mouldy curd anyway and was surprised by how delicious it was. And so Roquefort was created.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"100g","offer_id":57674218111311,"sku":"ROQ2","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Roquefort.webp?v=1778596197"},{"product_id":"roves-des-garrigues","title":"Roves des Garrigues","description":"\u003cp\u003eRoves des Garrigues takes its name from the brown, long-horned Rove goats used to produce the milk for this cheese, and the Garrigue, or scrub on which they graze. Roves are bred for both their milk and their meat, making them a popular choice in this sparse landscape. Roves des Garrigues is made at Saint-Hippolyte-du-Fort by the Fromagerie Cigaloise, although two or three fermier versions are also available in the area. Summer curd is frozen and used to produce cheeses during the winter months; they are never quite as good as the summer cheeses but still a treat. The cheese has a definite flavour of lemon and thyme, which is testament to the flora of the Garrigue on which the animals graze.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"70g","offer_id":57674218996047,"sku":"ROV1","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Roves-des-garrigues.jpg?v=1780059203"},{"product_id":"saint-nectaire","title":"Saint-Nectaire","description":"\u003cp\u003eAs with most French AOC cheeses, Saint-Nectaire may be made from raw, thermalised or pasteurised cows’ milk on farms (fermier), by co-opératives or in larger factories. We sell Saint-Nectaire Fermier aged in Aurillac by affineur Xavier Morin. An affineur (from the French verb affiner to fine tune or mature) is a professional who takes cheese from the producer before it is ripe, ripens the cheese and markets it. The surface of Saint-Nectaire is characterised by a furry grey mould, which grows on the beige, natural rind beneath. The cheeses first develop their pinkish rind of B. linens but then the affineur allows and encourages moulds to grow over this layer of cultures. Each affineur has a different style and develops a different balance of mould and cultures on their cheese. The paste is quite dense without any holes and is smooth and elastic. The aroma of Saint-Nectaire Fermier is quite distinct and one of the most pleasing of any cheese. Although there is a dominant smell of damp mould, there is simultaneous freshness. The best way to describe it is the aroma of moss-covered stones at the edge of a mountain stream. The flavour has a gentle pungency and sweetness, along with hints of cooked vegetables and nuts.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674221027663,"sku":"ONL11","price":12.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Saint-Nectaire.jpg?v=1780054160"},{"product_id":"selles-sur-cher","title":"Selles-sur-Cher","description":"\u003cp\u003eSelles-sur-Cher is a puck-shaped goat’s cheese made in a strictly delimited area within the departments of Loir-et-Cher and Indres-et-Loire in Western France. The cheese takes its name from the village of Selles-sur-Cher, which itself is named after the local river, the Cher. The AOC was awarded in 1986. Locals eat the rind, which gives the cheese a much sharper, more pronounced flavour. We love this classic Loire goat’s cheese with a Touraine Sauvignon or even a white Burgundy for a bit of contrast.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674221846863,"sku":"SEL3","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/selle.jpg?v=1780053670"},{"product_id":"sheridans-baking-camembert","title":"Sheridans Baking Camembert","description":"\u003cp\u003eOur Baking Camembert by produced by Isigny in Normandy using unpasteurised cow’s milk, which is gently cultured, coagulated with traditional rennet, and ladled into moulds to preserve its soft, creamy curd structure. It is then lightly salted and aged briefly to develop a bloomy rind while keeping the interior rich, mild, and designed specifically for baking applications rather than long maturation. It sits within classic French-style soft cheese making but is crafted in a format intended for cooking, where heat transforms its texture into an ultra melty, spoonable centre. It is typically baked whole until molten and served as a warm centrepiece with crusty bread and a bit of charcuterie.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674222797135,"sku":"SHE1","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Sheridans-baking-camembert.jpg?v=1780053639"},{"product_id":"st-agur","title":"St Agur","description":"\u003cp\u003eSaint Agur has a funky hexagonal shape and is ripened for 60 days developing its tangy flavour and its green\/blue hue on the rind. The blue cheese kick is tempered by the extremely buttery quality of the paste, coming from the addition of cream making St. Agur a double cream cheese. Because of its creaminess, it works great as a cheeseboard cheese but also for recipes and dips with fresh bread or vegetables.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674232725839,"sku":"ONL57","price":12.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/St-agur.jpg?v=1780053301"}],"url":"https:\/\/sheridanscheesemongers.com\/collections\/french-cheese.oembed?page=2","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}