THE LA FROMAGERIE BOX

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THE LA FROMAGERIE BOX

450.00

FRANCE & ITALY

CHEESE

Selles sur Cher, Loire (goat) 180g • Chaource, Champagne (cow) 200g • Beaufort Chalet d’Alpage, Savoie (cow) 250g • Reblochon, Savoie (cow) 500g • Roquefort Carles, Rouergue (ewe) 250g • Robiola Rochetta, Piedmont (cow, goat & ewe) 300g • Gorgonzola Naturale, Lombardy (cow) 250g • Parmigiano Reggiano, Reggio Emilia, (cow), 250g

WINES

P. Louis Martin NV Brut Champagne for LA FROMAGERIE • Château Le Roc: Rouge, Blanc & Rosé, Haute-Garonne • Chignin La Marechale, Rene Quenard, Savoie • Château Beaulieu, Marmande, near Bordeaux 

ACCOMPANIMENTS

LA FROMAGERIE Cheese Biscuits • LA FROMAGERIE Cheese Mat • LA FROMAGERIE Bag • LA FROMAGERIE Cheese Postcards • Rosewood Cheese Slicer • Pays Basque Linen • Burgundy Cheese Tile • Saucisson Sec • Mixed Olives • Madeleines • LA FROMAGERIE Jam • LA FROMAGERIE Pesto • LA FROMAGERIE Calabrian Organic Extra Virgin Olive Oil • Morelli Pasta • Hazelnut Biscotti • Le Piantagioni San Luis & Raigode Coffee • Gift Wrapping
 

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ADD PATRICIA'S BOOK

 
CHEESE
30.00

BY PATRICIA MICHELSON
Foreword by JAMIE OLIVER

A GLOBAL JOURNEY OF TASTE, TRADITION & TERROIR

HARDCOVER. Nominated for Guild of Food Writer ‘Food Book of the Year 2011’. 

Patricia Michelson opens the door of her award-winning Cheese Room at Marylebone's celebrated La Fromagerie. In these pages Patricia shares her expert knowledge of the mysterious work of 'affinage' and invites you to explore the world of artisan cheese.

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The Cheese Room
14.99

BY PATRICIA MICHELSON

'Discover, eat & cook the world's best cheeses'

Paperback. 214 Pages. Winner of the 2002 Gourmand World Cookbook award for Best Single Subject. Signed by the author.

The ideal book for the lover of cheese. It will show you just how easy it is to make fresh cheese at home; how simple it is to make fondue and fantastic cheeseboards; excite you with descriptions of exotic journeys to track down obscure cheeses; and tantalise you with recipes for all tastes and occasions. It is for anyone who has a desire to experience new sensations – and who wants new ways to love cheese.
 

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