FEBRUARY 2025 WEEK 2 - WHOLESALE TEAM UPDATE
FEBRUARY 2025 – WEEK 2
Rejoice, for the nights are slowly getting shorter and days longer. As March approaches, treat your customers to the perfect, warming cheeseboard lunch courtesy of La Fromagerie’s Winter wholesale range.
In season this month
Sainte-Maure de Touraine – Bright and lemony when young and tangier and more peppery with maturation. The crown jewel of the Loire valley, the goats’ milk in January and February is typically gamier and more intense thanks to the hay they graze on.
Scimudin – Locals of the Lombardy valley refer to it simply as ‘little cheese’ in their dialect. Inspired by Swiss neighbours, this soft cheese is crafted with raw cows’ milk before ripening in its bloomy rind for a minimum of ten days.
Templegall – An Alpine style from County Cork? We were just as pleasantly surprised when this raw pressed cows’ cheese graced our cellar before Christmas. Aromas of vegetable broth and toasted walnut.
Epoisses – We are lucky to have the only exclusive fermier Epoisses from the GAEC des Marronniers, made from raw milk. When matured, the flavour can have notes of hay, brandy and even leather. Very few of these wash up on British shores.
Pevensey Blue – This hazelnutty, caramelly delight is relatively fresh to the scene and eagerly sought-after. Martin and Hazel handmake this Sussex cows’ blue on their farm close to its namesake castle.
Get in touch via email or telephone to place your wholesale order today! Don’t miss out on the limited seasonality of these cheeses!
Wishing you and your business every success,
Sam and the Wholesale Team.
