On the counter

Mont d'Or

Sancey Richard
Metabief, Franche Comte
Soft, Rind Washed
Cow’s Milk
Traditional Rennet

Sancey Richard are one of the smallest makers of Mont d’Or in France, and their attention to detail is second to none. While many Mont d’Or makers no longer wash their cheeses, Sancey Richard’s are given a regular wash in brine, giving their rinds a distinct pink colour, and making them a truly washed rind cheese. Similarly, the cheeses are wrapped in stout spruce bands, which lend a distinct pine-y resinous flavour to the paste. The result is a cheese of real character, the rich sweet paste given a refreshing twang from the spruce.

Like all Mont d’Ors, these cheeses are strictly seasonal. They’re on our counters from October to March, so make the most of them while they’re here.

Baron Bigod

Jonny & Dulcie Crickmore
Bungay, Suffolk
Raw Cow’s Milk
Traditional Rennet

Named after a Norman French knight, the remains of whose castle overlooks the farm, is made to a Brie de Meaux recipe, and is full of the rich, mushroom and cabbage flavours of that cheese, but it often retains a chalky core with a sharper, more acidic flavour that proves a refreshing contrast to the vegetal paste under the rind.


Jean-Michel Rapin
Villeneuve, Vaud, Switzerland
Raw Cow’s Milk
Traditional Rennet

Marechal's rind is rubbed with hay, which contains a great diversity of mountain herbs and flowers, giving it a distinctive herbal note, in addition to protecting it from moisture loss. The cheeses we have at the moment have moist, sweet-savoury pastes with a distinct spring onion twang at the end.


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