The cheese

As with the cured meats cheese is an essential part of the F&W counter. Our selection is seasonal and is sourced from both Neal’s Yard dairy, for the best of British and Fromagerie Mons, for the best from across La Manche. We also have impeccable contributions from Italy in the form of Parmesan and Mozzarella from Elliott and Alison at the Ham & Cheese Co. in Bermondsey.

Parmesan

parmegiano

Made by Umberto Avanzini and family in the foothills of the Parma Apennines with milk from Swiss Brown cows, this Parmegiano Reggiano is fully organic. An exceptional aged cheese; sweet and buttery and soft and crunchy at the same time.

Mozzarella di Bufala

mozza

From the marshy land of the Piana del Sele, south of Naples, ideal for water buffalo and where production is still carried out by hand and made with unpasteurised milk.Creamy, with a velvety texture, this is best eaten on its own, with a drizzle of olive oil and bread. Or with finely sliced parma ham.

Raclette

raclette

Our preference is for the Alpine version of this Swiss classic. Grilled until bubbling with a golden crust and scraped onto crushed boiled potatoes, with cornichons and black pepper, this is a great winter warmer. Add a plate of charcuterie for the full experience.

Cheese board

board

A selection of British cheeses from Neal’s yard Dairy or French classics from Fromagerie Mons that change with the season or depending on what’s on form.