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The Fine Cheese Co.

@thefinecheeseco

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Maturer, wholesaler, retailer, and exporter of artisan British cheese.
📍Visit our beautiful shop and café on Walcot St, Bath.

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Last week, Owen came to see us from @rodolphelemeunier, bringing with him a fine selection of Loire Valley goats’ cheeses.

Rodolphe is an affineur, rather than a cheesemaker. Young cheeses arrive from small farmhouse producers at his cellars in Touraine, where air, humidity, temperature and a good deal of judgement coax them to their final form. It is a practice of tradition, science and sensitivity, bringing out remarkable textures and flavours depending on the intended palate. For instance, Rodolphe ensures our Saint-Maure de Touraine is creamy, savoury and contained by only a wafer-thin rind.

We’ve worked with Rodolphe for several years, and his cheeses are a lovely illustration of what high-level affinage can do. We had plenty to talk about, and plenty of cheese to eat. by @thefinecheeseco

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7 days ago

Though September often offers us glimmers of a lingering summer, autumn announces itself rather abruptly when October comes around. We find ourselves braising and roasting, game comes into season and the late orchard fruits are at their sweetest. We pickle and preserve the last summer has given us.⁠
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Cheese is no different in its relationship with the seasons and we tend to turn ourselves to comfort, usually in the form of something baked. Whilst we all wait for the elusive Vacherin Mont d’Or, it is funny how also those that we have the fortune to enjoy year round, just taste that little bit better when the weather outside wishes us in. ⁠
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This is a Little Rollright baked with a splash of Alsatian Gewürztraminer, but heed your own desires.⁠
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📷 @samaharris by @thefinecheeseco

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14 days ago

Miel du Moulin (or ‘Honey from the Mill’) is the lovechild of Quentin Bouyat, the latest in a lineage of beekeepers at the Moulin du Lavaupot family home in Limousin.⁠
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Today, Quentin tends some fifty hives amongst the ancient hedgerows of the surrounding farmland. From this protected pocket of biodiversity comes exceptional raw honey. Alongside wildflower and creamed honey from his own hives, Quentin works with a network of fellow apiaries across the region to offer a selection of monofloral varieties. All produced by hand, unfiltered and unheated to preserve their natural aroma, texture and flavour. True reflections of their terroir, and something we’re incredibly pleased to have as part of our offering. by @thefinecheeseco

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a month ago

Quality will only ever be the sum of its parts. And as with everything, it starts at the beginning.⁠
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@rareandpasture was born out of Fowlescombe Farm with a simple philosophy - better input makes for better output. Their all-British charcuterie always begins with the land, working with a network of farmers who share the same commitment to soil health, biodiversity and the role livestock play in a healthy farming system.⁠
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Animals grazing diverse pasture develop a depth of flavour, texture and quality that isn’t able to be replicated. The result is charcuterie with clean, sweet flavours, a rich mouth-feel and the natural colour, aromas and marbling of well-reared meat. A clear expression of provenance and process alike.⁠
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A more than welcome addition to our charcuterie range, and one we’re proud to represent as exclusive retail partners. Available across all of our channels. by @thefinecheeseco

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a month ago

🚨GIVEAWAY 🧀🍇

A lucky winner will get 3 Fermary products, 3 matching cheeses, and Fine Cheese crackers and toasts to create your own beautiful grazing board.

The ever-talented @wild.fig.bath created this beautiful board for your inspiration ❤

Cheese and ferments might seem an unlikely pairing, but they make rather good company. Something happens when the two meet — brightness lifts, savoury notes deepen, texture builds. We’ve partnered with the ferment experts at @fermary.uk to celebrate both, in a board assembled on a long afternoon, for a long afternoon.

Too good not to share, so we’re giving one away.

To enter: head to our website and look out for the competition pop-up.
Don’t forget to follow @wild.fig.bath and @fermary.uk for more inspiration 💕

Entries close 11 September. by @thefinecheeseco

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a month ago

It often takes a while before a cheesemaker has tinkered with a cheese long enough to add it to their portfolio, so it is always rather exciting when someone comes out with something new.⁠
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From the esteemed @leicestershire_handmade_cheese comes Redemore. Cider washed, with a springy, open paste and burnished brown rind, it’s savoury, milky sweet and extremely satisfying. Excellent on its own, but also beautiful melted. The lovechild of cheesemaker Atakan, it is named after the red-soiled plain below the dairy.⁠
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Should the current heat finally subside, this is a must-have for the colder months that lie ahead.⁠ by @thefinecheeseco

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2 months ago

On the edge of Périgord, Maison Peyrey have spent almost forty years perfecting a singular art - taking perfectly ripe tomatoes and transforming them into Pétales de Tomates, one of the most quietly extraordinary productions in our collection.⁠
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A now increasingly scarce practice in French kitchens, Maison Peyrey's semi-dried and confit tomatoes are used by more than fifty Michelin-starred restaurants across the country, and even more further afield. Often paired with lobster or caviar, but equally as good with Burrata or Mozzarella.⁠
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Their name may rarely appear on the menu, but their influence is found throughout some of France’s finest kitchens. It is difficult to imagine a greater compliment.⁠
⁠ by @thefinecheeseco

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2 months ago

The cheese may be the chair of the board, but the other members should also earn their place.⁠
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We've spent the years selecting (and making) the crackers, partners and charcuterie that deserve their role alongside great cheese. The unsung heroes that make the board, the board. You can explore our collection of carefully chosen selections featuring many of those trusted companions online. Or, as always, you can build one of your very own.⁠ by @thefinecheeseco

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3 months ago

Summer settles in with the harvest.⁠
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The tomatoes arrive in earnest. The stove is needed a little less, and bouillabaisse makes way to gazpacho.⁠
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Now on at Cotswold Way.⁠ by @thefinecheeseco

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3 months ago

Another new arrival, and a very good one at that.⁠
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Punch is a small washed-rind cheese and the latest creation from Fen Farm Dairy. Made with summer milk, when the cows are out grazing, the lower butterfat lends itself beautifully to fresh, lactic cheeses.⁠
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Its blush-coloured rind is delicately wrinkled, the paste unexpectedly light and silky, with lovely yeasty aromas of wheat beer and a flavour that's suitably upfront given the name, without overdoing it. Think Twiglets, in the very best of ways.⁠
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Still a young cheese in every sense and we're very much looking forward to seeing how it develops. For now, we think it's an extraordinarily good start.⁠ by @thefinecheeseco

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3 months ago

The Tour always comes to an end in Paris. But before that, it crosses the length of France, through mountains, valleys and villages that have been making cheese for far longer than bicycles have been racing through them.⁠
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Among them Comté from the Jura, the ash-coated goat's cheeses of the Loire, Ossau-Iraty from the Pyrenees and Roquefort from the Causses. Each shaped by its landscape.⁠
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If you're watching the final stage this Sunday, a glass in hand and a French cheeseboard in front of you seems a fitting way to mark the occasion. Start with one of our French selections, or choose your own route.⁠
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Santé by @thefinecheeseco

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3 months ago

Some things cannot be hurried.⁠
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The life of a cheese is never quite the same. Some reach maturity in a matter of weeks, whilst others spend years developing their flavour and texture. Every cheese asks something different of those who care for it, regardless of its style, milk or origin. The time it spends with us may be just a chapter in its journey, but it's an important one.⁠
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As with everything, it all starts at the beginning. Together with the cheesemakers and affineurs who know them best, we select every cheese, considering its appearance, condition, age and flavour before it enters our Maturing Rooms. There are those that are ironed, rubbed and turned throughout their time with us, others need little more than the right environment and a watchful eye. by @thefinecheeseco

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3 months ago