Jean Larnaudie Bloc of Duck Foie Gras (65 grams) is an award-winning French artisanal foie gras. An alternative between the fondant of the block and the strength of whole foie gras. This block has a nice smooth slice, marbled with pieces of whole foie gras. This delicious Foie Gras from Jean Larnaudie will surely delight and impress you. Lightly seasoned with salt and pepper. IGP certified
Our Saucisson (traditional French pork sausage) is simply delicious and gluten and nut-free. Enjoy this thinly sliced on a charcuterie platter as the French do!
We stock the following varieties:
Traditional
Pastis (Flavoured with Fennel, Licorice and Aniseed )
Herbes de Provence (Flavoured with a ‘Herbes de Provence’ blend of Thyme, Rosemary, Basil, Oregano and Summer Savoury)
Hot (Flavoured with Espelette chilli with an aromatic medium heat)
Quickes Cheddar (18 months) from the United Kingdom is a creamy, complex cheese with an outstanding depth of flavour and a distinctive earthy taste that develops as it reaches the back of the palate. The flavour profile ranges from brothy to grassy with a lasting caramel quality.
Raclette Savoie is a semi-hard cheese used for melting and scraping (racler), with a nutty and fruity dense taste. A cross between the Gruyere-type Comté and Reblochon, Raclette is traditionally served in winter with baked or boiled potatoes, cornichons, small sweet onions, charcuterie and salad.
A French goat milk cheese, Crottin Affine has a fudgy texture with mild hints of salt, yeast and acidity. It is common to see blooming white and blue moulds growing over the rind as it ages. This cheese dries out as it matures, becoming firmer and fuller in flavour making it excellent to grate or bake.
Mothais sur Feuille is a goats cheese from the Loire Valley which rests on a chestnut leaf to encourage optimum flavour development. The rind is delicate and slightly wrinkled, often covered with blue and grey moulds. The interior has a meltincgly soft texture when young with delicate earthy flavours, becoming denser and more intense as the cheese matures.
The Fourme, or cylindrical shape of this cheese is traditionally made in the area of Ambert, in the Auvergne region of France. This cheese has a smooth, creamy beige interior with liberal blue veining throughout. The unique flavour is milky yet complex with earthy overtones. There is a lightness and sweetness to this luscious cheese which makes it a crowd pleaser.
"Le Roi des Fromages" (The King of Cheeses), Brie de Meaux is a soft, raw cow's milk cheese covered with a bloomy rind that develops red or brown patches as it nears peak ripeness. Taking its name from the French town ‘Meaux’, this cheese has a velvety, rich, sweet and buttery flavor with hints of truffle and almonds.
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