Caprini Tartufo (Goat) 120g • Fior di Langa (Goat, Ewe & Cow) 300g • Castelrosso (Cow) 300g
Langhe Arneis, Neviglie, Piedmont • Barbera d'Alba Ressia, Piedmont
LA FROMAGERIE Cheese Biscuits • LA FROMAGERIE Bag • Piedmont Hazelnuts • Gift Wrap
Please read our FAQs before ordering. If you require a list of allergens, please email firstname.lastname@example.org.
Throughout the year our kitchen brings down from the shop floor the loveliest seasonal ingredients and makes jams, marmalades & chutneys to last us through the colder months. Made in small batches, the ingredients change frequently throughout the year to ensure the freshest produce goes into our chutneys. Gorgeous alongside a cheese board but perhaps best on a simple sandwich with a slice of farmhouse cheddar!
Le Piantagioni is an extraordinary enterprise combining the artistry of the finest Italian roast facilities with their company-owned plantations in exotic tropical locations. Beans are grown under the supervision of their Italian owners then imported to Italy for the final sorting and roasting in their facilities in Livorno, Tuscany.
Soft with a fuller body, low acidity and a persistent finish. The aroma is complex and characterised by notes of cocoa, spice & malt. A combination of Arabica coffee from San Luis in Salvador & Robusta coffee from Raigode in India. This is our House Coffee for making outstanding breakfast cups and after-meal mochas and espressos.
This is a 'hunter'-style salame, made with wild boar and cured for sixty to ninety days. Its strong flavour – with seasonings of whole peppercorns & garlic – leaves a delicately gamey aftertaste in the mouth.
ADD PATRICIA'S BOOK
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.
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.