It is amazing what happy cows can do!
The famous regional ‘Montbéliardes” cows provide the milk used to make all of our hard and soft cheeses. Cows are fed on fresh grass and roam free, enjoying at least 1 hectare each of pasture in the summer. Their milk is used to make rich, creamy cheeses, which develop beautiful complex characters when ageing.
Artisans use the local breed of pork called ‘Le Franc-Comtois’.
To make the region’s traditional slow-smoked and cured meats, the pigs are raised in the region and fed a natural diet. The meat is slowly smoked in huge 25m tall chimneys called ‘tuyés’, using local pine wood. It is this traditional process which grant our charcuterie its unique flavours.
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We pride ourselves to providing you with the best Comté in London and an exciting range of authentic artisan cheeses. Our range includes star cheeses like Mont d’Or/Vacherin, Morbier and Raclette, as well as unknown treasures like Bleu de Gex, Saint Vernier or Val de Loue.
Our top charcuterie from Franche-Comté, in Eastern France, with hand-made saucissons de montagne, slow-smoked meats and cured hams are all made using the finest quality meat, raised locally.