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FrenchMarketNews Happy 4thJuly, French Foot, Glen Clifton Market, French Champagne Mimosa, 30-month Comte, Recipe02627 Tarte poireau raclette
Our newest cheese is our 30-month aged Comte. Created by 5th generation cheesemakers Marcel Petite and aged in his massive cellars in the Fort St Antoine on the borders of the Jura, this is the first time we have imported it. The taste is incredible, more intense than our 16 month aged Comte. There is more crunchiness, due to the longer aging which creates more crystallisation. This is a really unique taste experience.
FrenchMarketNews25Jun26 France Heat extreme, new stock, Puligny Montrachet, Lentilles de Puy, Balsamic Vinegar Gold, Recipe202626 Mille Feuille Comte M Landmark
We stocked up on more of the special Malphigi Balsamic “Gold” vinegar from Modena which has been aged for 15 years. The maturation gives an intense flavour to the vinegar. We continue to receive fresh black winter truffles grown in S Africa. At present they are quite small pieces, and they have an intense aroma.
FrenchMarketNews 18June2026Festival de la Musique,Heat Wave, French cakes for Father’s Day, Melting cheese moments, Recipe 202625 Fondue des Montagnes
A good cheese for melting in the oven is our Petit Sapin made in the Franche Comte, similar to a Vacherin, these are 250gr mountain cheese, which are wrapped in spruce bark. All you do is pop it in the oven and heat it up. When you take it out, the cheese is melted and ready to eat with some fresh, crusty baguette. In our shop we get a lot of requests for cheese to make a Fondue, this is really easy to make. Ideally you use 3 different, firm textured and matured mountain cheese, ideally Comte, Emmental and Gruyere and add some wine. Fondue is a great family meal; the melted cheese is eaten by dipping small chunks of fresh baguette into it. The fun part is the game traditionally played, where the first person to lose their piece of bread into the fondue has to pay a forfeit or is given an amusing task to fulfil.
FrenchMarketNews Le Foot!,Cheese presentation,OrganicTomato juice,Asparagus,Pickled onions,Grissini,BrandyChocolate,Recipe202624Tartelettes Poire choc
In our cheese selection we have a wide range to offer you, including the beautiful Tomme Crayeuse from Haute Savoie. This cheese was created by Max Schmidhauser of Fromagerie Schmidhauser in 1967. Their cows graze high in the Savoie mountains on deep grass and herbs which creates creamy milk. The cheese is matured in an old quarry. The cheese has a dry crust and a chalky centre, and the flavour is medium and develops a complex taste.
04June26 Pont Neuf Art, Echire Butter, Sheep’s Cheese, Baked Camembert, Sliced Raclette, Valrhona Choc Meringues, Double Yolk Eggs, Chateau Martinet St Emillion, Recipe 202624 Aligot
In our French cheese range, the new Petit Brebis 150gr, these small rounds of Brebis, sheep’s milk cheese, are delicious. The crust is like a Brie, the inside is runny and the flavour is gentle. We have plenty of small Camemberts which are great for a cold winter’s evening, place in a small bowl, stick in some slices of garlic, sprinkle with Herbes de Provence and bake in the oven until gooey. Eat with some chunks of fresh baguette.
28May26 Roland Garros Tennis, Vieux Mimolette, Delice & truffle, Soft goats cheese garlic & herbs, Comte 16M, Chablis, Recipe 202623 Vols aux Vents Saumon
In
our cow’s milk cheese range, in addition to kilos of aged Comte, we now have the addictive triple cream Delice in small tubs. The white crust contains the rich, delicate flavoured creamy centre, it is packed in a thin wooden box which makes a great gift. We also have this delicious triple cream with a layer of summer truffle running through the centre. The third type of small Delice is a new crustless, rich creamy spread flavoured with pieces of black summer truffle which can be layered on a chunk of freshly baked bread.
21May2026 Cannes Film Festival, Yachts, CPT marathon, Walnut Sauce, Artichoke cream Recipe 202622 Tagliatelle crema Carciofi
This week we have received two new products from Coste Liguria, a producer based in the Ligurian region on the Italian Riviera in the northwest of Italy, where fresh produce grows abundantly. Their products are gluten free and created with locally grown, fresh produce. One product is Crema di Noci, walnut cream sauce. This sauce, with its rich yet delicate flavor, is one of the highlights of traditional Ligurian cuisine. The sauce has a thick texture and a nutty aroma, it’s an excellent condiment for all pasta dishes, such as lasagna, fresh pasta, and ravioli. It can also be used as an appetiser, spread on crostini or a slice of freshly baked bread.
Cape of Storms, Drunken French Deer, Cantal Auvergne, Membrillo, Beaujolais Brouilly, Recipe 202621 Tarte de Poireaux et Raclette
The size of land used for agriculture in France is still massive compared to many countries and has been the reason for the development of the dairy production from pre-Roman times. In particular the Arverni, a Gallic tribe had large dairy herds around the Cantal mountains and the Auvergne. To this day we have their celebrated Cantal cheese made from the rich milk of Salers cows grazing on hay between November to April in the Cantal mountains. The process has remained true to the original style of uncooked curds which are pressed together into a cylindrical form. The outside crust dries and preserves the cheese, which is then aged. A Petit Cantal weighs about 10kgs. We stock the Cantal “Entre Deux” which is aged from 3 to 8 months. It has a tart flavour and medium firm texture. It has a similar taste to Cheddar (which the French claim they taught the English to make!) This is a great cheese for wintertime; it can be eaten on its own with fresh apples and walnuts or melted and served in lots of different recipes.
MyFrenchFilmFest, Snow, Roquefort special, Tomme truffle, Truffle chips, Butter Croissants, Oxford Marmalade, Recipe 202620 Puy lentils Emmental soup
On special this week is our Roquefort, because we have a large stock and I need to move it. This is one of the challenges of importing special raw milk cheeses. We have to order a minimum quantity to get the extra certification required to import into S Africa. In this case it was 80kgs of roquefort. We have sold quite a lot, but we still have plenty in stock, so I have decided to do a special of 30% discount for the next couple of weeks. Taste it melted with mushrooms over a dark bread and chopped walnuts.
Brin de Muguets, Lilly of the Valley, Red currant jelly, St Maure, Vacherousse, Echire butter, Confit de Canard, Recipe 202619 Parmentier confit canard
In our cheese stock this week we have received more St Maure. This small, log shaped goat’s milk cheese is dusted with ash. Their name comes from the name of Maure (Moors) travellers from the north of Africa who invaded France through Spain. After their defeat in battle, the Moors settled in the Loire region of France with their families and goat herds, and they transferred their knowledge to the local farmers on how to make goat’s milk cheese. Other goats cheese in stock includes crottins, fresh rounds of goat’s cheese, which are creamy and delicate in flavour. We have the hard crottins which are dryer and much stronger in flavour. We have the large 1 kg buche (log shaped) goats cheese, which is covered with a dry crust and a crumbly centre.
MyFrenchFilmFestival, AgedGruyere, Comte, Melting Raclette, Cornichons, Lea&PerrinsSauce, NairnsOatcakes, FarleysRusks, Recipe202618 BeefBurger Emmental
We have plenty of soft Vacherousse and triple cream Delice. We have Camembert and Pont l’Eveque from Normandie. We have the small Munster cheese on special as we have slightly overstocked. In our blue cheese range, we have the amazing Roquefort with its salty and strong flavour, the French describe Roquefort as the King of blue cheeses. With the chilly weather everyone is coming in for slices of Raclette to melt and serve with boiled potatoes and crunchy cornichons.
16Apr26 Grand Palais Festival du Livres, Appenzeller, Cheese Wine pairing-Goats cheese, Absinthe, Duck Fat, Recipe 202617 Gratin d Appenzeller legumes
New stock in this week includes the famous Appenzeller cheese from Switzerland. This mountain cheese has been made in the Appenzeller region of northern Switzerland the traditional way for centuries. The cheese is pressed in molds then washed with a brine regularly this creates the brown crust. The flavour intensifies as it ages. We have the silver label Appenzeller cheese in stock which has been aged for a minimum of 3 months, giving the cheese a medium fruity flavour. You can serve it on a cheese board or grated in many hot recipes. Come in and try some.
News 9Apr26 High Temperatures-Petrol shortages-AF du Cap-Summer Truffles-Duck eggs-Comte de Thun Merlot-Recipe 202616 L’Agneau en croute
In our shop we have plenty of soft cheeses, some of the creamiest and most popular are Brie with truffle layer, Vacherousse and Delice. The more pungent Epoisses and Munster is sought after. The Camembert from Normandie has a distinctive taste and creamy centre, the milder St Paulin is an easy cheese to be enjoyed at breakfast time. The washed rind Pont l’Eveque and St Nectaire have more pronounced aromas. Try something new, you are welcome to ask for a taste to help you work out what you like best.
Easter church bells, Kit Kat and Baci chocolates for Easter egg hunts, Caviar, Triple cream cheese, Blinis, Recipe 14-2026 L’agneau roti au Calvados
Kilos of stunning French cheese landed safely this week, in time for you to enjoy a delicious cheese platter with your Easter celebrations. The creamiest is the Vacherousse from the Jura, the strongest in aroma is the Munster from Alsace and Epoisses from Burgundy. The firm goat’s milk crottin is unique. The best firm texture cheese is the Comte which is aged for more than 16 months in the Fort St Antoine in the Jura. The best Blue is the Roquefort, which the French describe as the King of the blue cheeses. We have a cheese to suit every taste. Do ask us to make platters for you – we can pack them in our original cheese boxes so your guests will know that the cheese has come all the way from France.
French Municipal results-Easter cheese platters-Fresh porcinis-Bianchetto fresh truffles-Picnic snacks-Recipe 13 Dessert aux myrtilles et framboises
Favourites in the soft cheeses are Brie layered with truffle cream, triple cream delice, Vacherousse and the hand-crafted Brie Donge. In medium firm textures most popular are Morbier, Emmental and Tomme des croquants, in the aged cheese the Comte and Gruyere are at the top of the list. In the blues the Roquefort leads the blue mob, with its strong salty taste. We now have to preorder a minimum quantity of Roquefort if we want to get stock, so we have many kilos of this stunning cheese.
Francophonie Celebrations, Comte, Black Winter truffles, Caviar, Blinis, Squid Ink flavoured pasta, French Market Recipe 12 Fresh pasta
We have several different types of caviar from Northern Italy where the pure freshwater farms are a peaceful setting to raise the sturgeon. Each type of sturgeon produces a different size roe which have subtle differences in flavour and colour. The Beluga caviar is the most famous as the roe are the largest in size and flavour. To eat the caviar, we recommend using a mother of pearl spoon as the caviar does not work with metal. For serving caviar, you can eat it “natural” with no other flavours distracting your taste buds from the delicate taste of the caviar. Another way is to serve it on top of boiled potatoes or hard-boiled eggs. For cocktails, people often serve caviar on blinis (mini pancakes) with crème fraiche.
French Municipal elections, Truffle mayonnaise,Comte,Roquefort,Ossau Iraty,Handcrafted Brie,Francophonie Festival,French Market Recipe 11 Figue chevre
Our new cheese stock has arrived safely in Cape Town and we have plenty of cheese for you to choose from all the regions of France, including kilos of Roquefort from the south west, mature Comte and Emmental from the Jura mountains, handcrafted Brie from the Donge dairy, pungent Epoisses and triple cream Delice from Burgundy, little Munsters from Alsace, Camemberts and Pont l Eveque from Normandie, Buche de chevre from the Loire Atlantique, Ossau Iraty from the Basque region, St Nectaire, Fourme d’Ambert and Bleu from the Auvergne. There is a cheese to suit every taste.
News 5Mar26 French Fashion Louvre Diner, CPT Cycle Tour, Crème de Marrons, Echire Butter, Bianchetto White Spring truffles-Recipe 10 Tartiflette
Back in stock this week is the beautiful Echire butters in wooden baskets. Produced in the village of Echire in the Charentes-Poitou region, this butter is made in the old-fashioned way in wooden butter churns. This gives the butter a smooth and silky texture. It is considered one of the best butters in the world, dense, rich and full of flavour.
News 26Feb2026 French Storms mop up, Business growth, Thank you, Freight delays, Fresh Evita Red Persian fig, French Market Recipe 9 Fig leaf liqueur
In addition to all our beautiful French cheese in store, I love the new seasonal produce we get from our local farms. New stock in this week are fresh figs from The Figary at Osdrift Farm near Worcester. The brand was launched by the Hugo family in 2015; these beautiful dark red figs are handpicked by their 60 pickers from the 25,000 Persian fig trees on their farm. We sell them in 1kg trays and individually and we can courier around the country.
French Storms, Confit Canard-Burgundy Wine vinegar Duck fat, Lentille de Puy, Escargots, Yuzu mustard-French Market Recipe 8 Lentilles du Puy
In our cheese counter we have plenty of delicious cheese to tempt you from rich and ripe to delicate and gentle flavour. We have a cheese to suit every taste from pungent Epoisses and Munster to rich and creamy Delice, firm textured favourites are Comte, Emmental, Morbier, Tomme and Le Gruyere.
SONA, Valentine’s heart Cakes, French Cider, Calvados, Italian Balsamic Vinegar IGP, Bocquerones, Recipe 6 Soupe patate douce citronelle
In our cheese counter we have received new stock of Roquefort, the strong and salty blue sheep’s milk cheese from the dry and hot region of Aveyron in the South of France. From other regions of France we have raw milk Emmental, Comte and Raclette from the mountains, Pont l’Eveque and Camembert from Normandie, Epoisses and Delice triple cream from Burgundy, Munster from Alsace Ossau Iraty sheep’s milk cheese from the Basque region, Goat’s milk cheese from the Loire Aquitaine, Brie with a layer of truffle cream and soft handcrafted Brie from the Vosges, to mention just a few.
5Feb2026 MyFrenchFilmFestival Tomme des croquants Walnut cream cheese Valentines Champagne Gift box Chocolates-French Market Recipe 5 Satay
We have new stock of the delicious Tomme des Croquets which is the medium firm textured mountain cheese with a dryish crust that is washed with the liqueur of walnuts and tastes amazing. We also have the St Julien au noix, a soft cream cheese layered with walnut cream cheese. We have wheels of Camembert, handcrafted Brie, Triple cream Delice, Vacherousse, Raclette and Morbier, kilos of aged Comte, Stilton and Le Gruyere to mention just a few.
French Market News 29Jan2026 New stock St Maure-Buchette Chevre-Echire Butter-Fig oliveoil crackers-French Market Recipe 4 Canapes conconbre caviar
This week we have brought in some new stock to tempt you. We have some of the famous Echire butter. Considered to be the best butter in the world, this butter has been made in the same way since Echire was launched in 1830. The butter is slow churned from rich, creamy milk from dairy herds sustainably reared in the Poitou-Charentes region, which entitles the butter to its PDO status. You can taste the richness in the butter. We have the butter in 250g tubs in a wooden basket (Note stock is limited).
New stock Vacherousse, Delice, Comte, Hollandaise and Bearnaise Sauce, Liqueur chocolates, Brown crystal Sugar-French Market Recipe Poires au chocolat
We have just landed about 300kgs of cheese this week and our favourites cheeses are back in stock. The top of the French Alpine cheeses is Comte Fort St Antoine made by Marcel Petit. This Comte has been aged for over 16 months; it has a deep complex nutty taste and slight crunchiness from the calcium crystallisation. The triple cream Delice cheese from Burgundy is at the other end of the scale in flavour and texture, it has extra cream added to the milk, which gives it the richness and creaminess whilst maintaining its delicate flavour. The third highly popular cheese is Vacherousse (this means “russet coloured cow”) the crust has a slightly orange colour with a slight tang, and the centre has a dense cream paste.
Snow in Paris Farmers blockade Specials on Panettone, Chocolates, Camemberts, Pont l’Eveque. New stock wines, Armagnac Calvados Recipe Oranges givrees
Looking forward, we have a new stock of cheese that has just landed at the airport – unfortunately the original permits managed to get lost enroute, so we will have to have a new set couriered in from Paris, before we are allowed to unpack our 200kgs of cheese. Hopefully by early next week we will have our new stock of Vacherousse, Delice and Comte back on our shelves. If you are still out in the countryside enjoying your holidays, we have lots of interesting duck and pork pates, rillettes and terrines from France which are great for casual entertaining. I enjoy sharing these with friends for an aperitif accompanied by slices of fresh baguette and some crunchy, salty cornichons. The difference between these types is: Rillettes are shredded meat packed in fat; Pate or Mousse is usually a smooth spread made with liver; and a Terrine is usually a coarse textured meat spread which will have some garlic and herbs added. These come in 78gr picnic sized tins with pop up lids and 180gr jars.