More About Cheesemonger

Our Cheesemonger collection is Epicerie Corner's specialist cheese counter: regional and farmhouse French cheeses, PDO classics, rarer specialities and larger cuts such as Brie de Meaux, quarter wheels of Abondance and Ossau-Iraty, and half loaves of Roquefort. It brings the selection of a French fromagerie to UK homes, restaurants and cheese lovers, delivered nationwide.

What Is a French Fromager?

In France, the fromager or cheesemonger is a specialist who selects cheeses from producers, often ripens them further in a cellar (the work of the affineur), and advises customers on what is ready to eat. A good fromagerie stocks well-known cheeses alongside small regional and farmhouse ones that are rarely seen in supermarkets, and cuts large wheels to order. This collection follows that spirit, with cheeses chosen for their character and origin, including several from Maison du Fromage and farm producers.

What's on Our Cheesemonger Counter

Large Formats and Wheels

For restaurants, parties or serious cheese lovers: Brie de Meaux PDO in a whole wheel, Brie de Nangis 1kg, a quarter wheel of Abondance PDO, a quarter wheel of Ossau-Iraty PDO, a half loaf of Roquefort PDO, Comté PDO 12 months in 800g, Tomme de Savoie 1.5kg and Tomme de Yenne.

Normandy and the North

From Normandy come Pont-l'Évêque, Livarot and heart-shaped Neufchâtel PDO, and Cados, a Camembert-style cheese with Calvados. From the north, Maroilles PDO, Fauquet Vieux Lille, the Boulette d'Avesnes with paprika, Fruité du Cap Gris-Nez from the Opal Coast and Mont des Cats cheeses from the Trappist abbey tradition of French Flanders.

Burgundy, Champagne and the East

Époisses PDO from Berthaut, Chaource PDO, Munster PDO, Brillat-Savarin PGI (including an aged 500g version), the fern-wrapped Fougerus from Rouzaire, Edel de Cléron from the Jura and Mini Mont d'Or.

Mountains and Central France

Farmhouse Reblochon, Morbier PDO, Saint-Nectaire PDO, the Auvergne Gaperon flavoured with garlic and pepper, Saint-Marcellin and Saint-Félicien from the Vercors, and Abbaye de Belval.

Goat's Cheeses and Specialities

P'tit Sainte-Maure ashed, a goat oval from the Pilat, Cabri with Espelette pepper, Chavroux, golden goat's cheeses from L'Atelier de la Sèvre, Héritage with summer truffle, Pavé d'Affinois and the Poitou Tourteau fromager, a cheesecake with a black top.

Ordering Cheese for an Event

For a party, a wedding or a restaurant service, plan around 80 to 100g of cheese per person if it is served as a course after a meal, and 150 to 200g per person if cheese is the main dish, as at a wine and cheese evening. Large formats such as a whole Brie de Meaux, a half Roquefort or a quarter wheel of Abondance make an impressive centrepiece and are more economical per kilo than small portions. Cut them just before serving, and place a separate knife with each cheese. Add bread baskets, bowls of grapes, nuts and a couple of jams, and label the cheeses so guests know what they are tasting. For melting cheeses for a winter party, see Raclette Cheese.

How to Choose from the Cheesemonger

• Build contrast: combine a soft bloomy cheese, a washed-rind cheese, a hard mountain cheese, a blue and a goat's cheese.
• Think regional: a Normandy board (Camembert, Pont-l'Évêque, Livarot, Neufchâtel) or a mountain board (Comté, Abondance, Reblochon, Morbier).
• Large formats: whole Brie de Meaux and quarter wheels are ideal for events, restaurants or long-keeping hard cheeses.
• Raw milk: many traditional cheeses are made with lait cru, not recommended for pregnant women, young children or people with weakened immunity.

Serving Specialist Cheeses

Let cheeses come to room temperature for about an hour before serving. Cut each one according to its shape so everyone gets a share of rind and centre: wedges for rounds, slices across logs. Serve with fresh baguette, walnut bread, grapes, figs and a fig or cherry jam for blue and hard cheeses. Store cheeses wrapped in waxed paper in the vegetable drawer of the fridge, keep strong washed-rind cheeses in a sealed box, and re-wrap large cuts in fresh paper after each use. For everyday cheeses, browse our main Cheese collection or Camemberts and Bries.

Cheesemonger FAQs

What is an affineur?

An affineur is a cheese ripener: a specialist who ages cheeses in controlled cellars, turning, brushing or washing them until they reach the right texture and flavour. Many celebrated French cheeses owe their character to this ripening stage.

How should I store a large wheel or quarter wheel?

Wrap the cut faces in waxed or cheese paper, not cling film, and keep the cheese in the coolest part of the fridge or a cool cellar. Hard cheeses like Abondance and Ossau-Iraty keep longer than soft cheeses. Scrape the cut surface lightly before serving if it has dried.

What is Ossau-Iraty?

Ossau-Iraty is a PDO ewe's milk cheese from the French Basque Country and Béarn, in the western Pyrenees. It has a firm, supple texture and a nutty, slightly sweet flavour, and is traditionally served with black cherry jam.

What is Pont-l'Évêque?

Pont-l'Évêque is one of Normandy's oldest cheeses, a square, washed-rind cow's milk cheese protected by a PDO. It has a supple, creamy paste and a savoury, slightly nutty flavour that is gentler than its aroma.

What is a tourteau fromager?

The tourteau fromager is a speciality from the Poitou, a cake made with fresh goat's cheese and baked until its top turns black. Despite its look, it is not burnt inside: the crust protects a soft, light, slightly sweet centre.