La Fromagerie

02/06/2026

Few tickets are left for our Loire deep drive, this Saturday 6th June. It will be an evening of fine wine, artisan cheese and conversation hosted by our very own & our senior cheesemonger Max. Book via the website to secure a seat.

30/05/2026

29/05/2026

Monday supper - Crab Gnocchi, super cheeseboard and Tiramisu… start Monday and the first of June right and delicious ….go online to book your place.

29/05/2026

Next Friday 5th June, our wonderful chef .grano will be joining the team at Lambs Conduit St in Bloomsbury again. Spring is upon us and we are looking forward to indulging in a classic Friday Seafood Bar! Just add a chilled glass of Champagne to get the weekend off to an very good start!

Date: Friday 5 June 2026
Whole Lobster Thermidor £55.00

There will also be a seafood Bar with Oysters from Maldon & Brittany, Cold Water Prawns with Lemon Mayonnaise & Cornish Crab

Please pre-order the lobster in advance to get the special price.

26/05/2026

We’re sticking to picky bits until this heatwave subsides… just a few of our go-tos for eating under a shady tree, in a sliver of sun on a quick lunch break, or beside a fan in these sticky, sleepless evenings.

25/05/2026

Highbury & Islington was abuzz this week as Arsenal swept to victory in the Premier League. An easy journey, it was not. After 22 long years, Arsenal finally clinched the title, and whatever your preferred team, it is with a light and cheerful heart that we congratulate them.

La Fromagerie opened its first shop in 1992, right in the heart of Highbury and just moments from the old Arsenal ground. We remain equidistant from the new stadium, and last Tuesday evening the whole area was ablaze with red shirts celebrating the win.

Patricia’s husband, Danny, was a lifelong supporter and never missed a game. He was especially delighted when Lee Dixon once came in shopping for cheese.

To mark the occasion, we wanted to put together a cheeseboard featuring cheeses from the home countries of players past and present, all sourced from our shelves.

In the spirit of the game, this is a party board designed to be shared with friends and family. We’ve also included a few suggested wine and beer pairings below.

THE CHEESE BOARD

Suitable for 8–12 friends and family - or simply to enjoy over a few celebratory days…

FRANCE
Selles-sur-Cher, Loire
Unpasteurised goat’s milk · Traditional rennet

ENGLAND
Montgomery’s Cheddar, North Cadbury, Somerset
Pasteurised cow’s milk · Traditional rennet

NETHERLANDS
Gouda Boerenkaas, Holland
Unpasteurised cow’s milk · Traditional rennet

BELGIUM
Pas de Rouge, Ghent
Unpasteurised cow’s milk · Traditional rennet

SWEDEN
Wrångbäcksost, Almnäs Bruk, Hjo
Thermised cow’s milk · Traditional rennet

GERMANY
Alex, Hofkäserei Kraus, Ebersbach, Allgäu
Unpasteurised cow’s milk · Traditional rennet

SPAIN
Idiazabal, Navarre
Unpasteurised ewe’s milk · Traditional rennet

ITALY
Gorgonzola Naturale, Casalpusterlengo, Lombardy
Pasteurised cow’s milk · Traditional rennet

22/05/2026

We have been blessed by the weather gods this weekend and our French, Italian, English and Spanish picnic boxes are the perfect accompaniment. Pick up all your essentials for the bank holiday weekend. Cheese, charcuterie, crisps, olives & many a refreshing drink.

18/05/2026

Spring in Somerset.

Between the mayhem of one Christmas and the next, one of the more enjoyable parts of our job is getting out of the shop and visiting the producers behind the cheeses — to see the animals, pastures, make rooms and maturing cellars that shape what ends up on the counter.

Earlier this spring, two of our cheesemongers, Jakob & Harry, headed west to the rolling green hills of Somerset to visit Westcombe Dairy, makers of one of our most popular cheddars.

Hosted by Tom Calver, they spent the day exploring the farm, dairy and maturing rooms, learning more about Westcombe’s regenerative farming practices and tasting how the changing seasons shape the character of the cheese from batch to batch.

From hand-cheddaring in the dairy to the wider community of producers surrounding the farm, the visit offered a glimpse into a way of working deeply connected to the land.

They finished the trip with supper and an overnight stay at The Three Horseshoes - a fitting end to a very good day.

The full story is now up on the website.

15/05/2026

Transport to Spain with our Spanish Picnic Cheese & Aperitivo Boards, featuring some of our favourite products from across Spain, alongside, of course, a few wonderful cheeses.

Think salty things to snack on in the sun, Cantabrian anchovies, aromatic olives, and plenty to pour a cold glass alongside.

Available to pick up via the website or curate your own version in store.

14/05/2026

Part two: debunking the myth that Sauvignon Blanc is the grape of the Loire Valley.

For all its fame, Sauvignon Blanc is a relative newcomer here. Long before it arrived, the Loire’s vineyards were planted with varieties far better suited to the region’s soils, climate and way of drinking.

On 6th June, we’ll be exploring some of the valley’s lesser-known bottles alongside cheeses selected and cared for specifically for the evening - a pairing that tells a very different story of the Loire.

Final few tickets via the website.

13/05/2026

Part one: A little introduction to what our Deep Dives are all about.

On 6th June, we’ll be transported to the Loire Valley to taste cheeses that quite literally can’t be bought anywhere else. Each one has been cared for with a specific affinage program, thoughtfully paired with exquisite unique wines from the region.

And despite where we’re headed, there won’t be a Sauvignon Blanc in sight…

Stay tuned for part two to find out why.

Tickets via the website.

12/05/2026

One must never forget where great, exceptional, cheese begins. A thriving farm, a lush pasture, a diverse landscape. These are the key elements that must exist well before milk makes its way to a vat. With the added bonus of a precise, well executed make, the result can be extraordinary.

Petit Jabron’s story is one that takes us back to 1984. Isabelle and Elysee Donneaud began milking 30 Provencal goat’s in the Jabron valley for the purpose of creating farmhouse cheese (the dairy is on site). As the years passed, their cheeses began building momentum and year by year the farm grew. Today, the farm is run by their sons, Marc and Adrien, with Louise Brunet heading up the dairy.

For the family, allowing the goat’s to forage on the native species of the area is the heart of the business. The farm is surrounded by lush mountain pasture, reaching well above 800m in certain areas. Thyme, Sage, Oregano, Rosemary amongst other wild fodder all thrive in the lush forested landscape.

The goal is simple, graze until bellies are full. Roughly 1.5 hours up, 1.5 hours down. Adrien knows the land like the back of his hand, guiding the goat’s to new pasture every couple of minutes, each more secluded, rich and diverse than the previous. As someone who frequents farmers markets, the amount of fresh herbs available for grazing was almost hard to believe. You could not escape the aroma.

The story of Petit Jabron is one of respecting the land but also maximizing it. The goats are only out from May-October, which in turn is the only time cheese is produced. This short window of time exists because the family want their cheeses to reflect the land, not a barn or a feed.

06/05/2026

On Saturday 6th June, we’re hosting a very special cheese and wine deep dive into the Loire in Springtime.

An evening of fine wine and artisan cheese, hosted by Patricia Michelson and Senior Cheesemonger, Max Melvin.

THE CHEESE
In spring, when the goats leave the barn to graze on the first new growth on the pasture, chevre finally comes back in to season after a long winter. Loire Valley locals break the structure of a traditional French cheeseboard and have a selection entirely devoted to the region’s speciality since the 9th Century, goats cheese. We will showcase the most diverse category in all cheese at the peak of its season with a selection of chevres that spans from fresh to blue...sometimes within the same cheese!

THE WINE
The Loire is often associated with Sauvignon Blanc when in fact this famous grape only became the predominant varietal in the region after the ravages of the phylloxera pandemic in the 19th century. Before this, many grapes shared the spotlight, from Chenin Blanc to Romorantin, Grolleau Noir, Chasselas, Pineau d’Aunis, Cabernet Franc and many more. In the last few decades, a revolution in wine making has taken place across the region, particularly Centre-Loire, in which many of these grapes have been rediscovered to create some of the most exciting and sought after new wines in France. We will serve a flight of wines entirely made of up grapes other than Sauvignon Blanc from sparkling through white, orange, red and sweet!

The final few tickets can be reserved online. See you there!

04/05/2026

At La Fromagerie this week: Miss Capra, newly arrived from Castile y León, just north of Madrid.

A goat’s cheese with a striking coat of roqueforti mould on the exterior - sharp, bright and high in acidity, perfect to pair with a Spanish wine.

02/05/2026

What better way to begin the bank holiday weekend than with a picnic and feast in the sunshine.

We’ve put together a new range of picnic hampers, French, Spanish, Italian and English, alongside aperitivo boards, charcuterie, wine pairings, the most delicate Cantabrian anchovies and plenty more additions for days outdoors.

Shop online or pop by the shops, we’re open all weekend long.

30/04/2026

We’re firmly in that moment where the shops feel full to the brim with spring, crates arriving faster than we can make space for them, menus shifting almost daily to keep up.

Among them, Castraure artichokes: the first, most tender bud of the violetto plant, grown on the island of Sant’Erasmo in the Venetian lagoon. Picked early, in April, before the plant is left to properly grow on, they’re small, tight, and complex - that gentle bitter edge softened by something almost sweet.

You’ll spot their relatives across the menus too. Violetto artichokes, treated alla Romano, or folded through a lasagna in Marylebone.

And, of course, an abundance of asparagus - bunches and bunches of these stemmed beauties from Thorogood, stacked high across all the shops.

29/04/2026

We’re hiring!

Our team of cheesemongers care for all our cheese in our specially designed walk-in cheese rooms and we now have an opening for a full time cheesemonger.

Ideally you will have some relevant experience working with artisan cheese in some way, such as working in a
restaurant or hospitality or similar retail operation, but it also helps if you simply LOVE CHEESE and want to break into the cheese world to work with a specialist cheese retailer.

We offer full training in the cheeseroom, caring
for the cheese alongside all areas of the business including wines and other shop produce. You’ll
learn how our cheese and wine bar and restaurant work and assist with tutored tasting events.

Please get in touch or forward this to someone you think would be interested to [email protected] and send us your CV and cover letter on why you feel you would be a good fit 🧀

28/04/2026

A favourite of some of our cheesemongers is the new batch of El Buen Pastor de Oropesa. Our first acorn fed raw ewe milk cheese from the ancient dehesa – the Bronze age Iberian holm and cork oak planted pasture and home of iberico ham – in Oropesa in Toledo, Spain. Aged in the vaulted stone cellar of an ex-nunnery/abattoir… Rich, unsurprisingly nutty, floral and complex with a backbone of acidity. Really quite special.

27/04/2026

Final few tickets remain for our Passione Vino x La Fromagerie evening.

Spring Cheese & Wine Tasting
A high-altitude journey through Northern Italy, from Lombardy to Friuli.

Join us on 13th May for a flight of five wines and five cheeses, selected by our senior cheesemonger Max alongside Jordon from Passione Vino.

Spring is not usually associated with mountain cheese - more often, it’s the season that follows the great winter wheels: Gruyère styles made from the previous summer’s milk, alongside Vacherin and Raclette. But in Northern Italy, things shift. As animals return to lush mountain pasture, their milk becomes something altogether more delicate, giving rise to soft cheeses that are fresh, light, and quietly aromatic - well suited to the warmer months.

The wines follow a similar line. Produced at altitude, in cooler air, they tend towards brightness and lift—aromatic, precise, and particularly well matched to these spring cheeses.

26/04/2026

La Chanteral and Le Cupidon. Two washed rind ewes milk cheeses from the southwest of France. Delightful, creamy & rich.

You can find Cupidon on our Spring cheese board alongside many great others. This board represents the best of what we do: seasonal, farmhouse, pasture fed, raw milk, and local starter culture terroir cheeses with strong connections to regional culture and history.

20/04/2026

The first of the spring goat’s from petit jabron arrived last week and are as great as ever. With us just for the spring & summer months, these soft treasures are the perfect accompaniment to any meal, snack, picnic & bbq. Here’s a little introduction to one of their most striking; Galette de Templier 🐐

12/04/2026

Another cheesemonger favourite is this Capreta Toscana.

Aged goat’s cheese that’s tangy, creamy, with a slight bitter edge. It melts on the tongue and has a bit more punch than you might expect.

A good alternative to an alpine style; a little stronger, a little more interesting, especially in the summer.

09/04/2026

Spring is not usually associated with mountain cheese because of the popularity of Gruyère style cheeses served in the winter (made in the previous summers) and, of course, Vacherin and Raclette. However, in Northern Italy, spring is when soft cheeses made from the milk of animals grazing on lush spring mountain pasture come into season. These fresh, light, aromatic cheeses are perfect for the warmer months. Wines made at altitude in cooler temperatures are often similarly aromatic, light and bright and therefore pair beautifully.

Join us on 13th May for an event in collaboration with . Be lead from Lombardy to Friuli with a flight of 5 wines and 5 cheeses working in harmony to tell the story of terroir & taste.

Tickets & more info about the event can be found via the website.

08/04/2026

We have an exciting role going in Marylebone—a wonderful opportunity to learn within a well-established, produce-led business. We’re looking for an experienced food retail professional to join the team full-time, including weekends and some evenings.

This is a hands-on, customer-facing role with scope to grow, supporting the day-to-day running of the shop floor, developing product knowledge, and delivering excellent service. In return: a competitive package, meals on duty, and real opportunities for progression.

Get in touch via [email protected]

05/04/2026

Caring for racks and racks of fresh goats cheese is somewhat meditative.

Take this Robiola Rocaverano from Stutz Langhe. Made from raw goat’s milk in the hills of Piemonte, this is cheese at its most immediate, lactic, faintly wild, with a gentle, yoghurt-like brightness that comes from leaving things well alone. The texture is barely set, somewhere between mousse and curd, holding just enough shape to make it to a plate.

These spring goats cheeses don’t ask for much and are just what these bright days command, with a little wine, a little company & plenty of gratitude for a season of new beginnings.

02/08/2018

Our today's menu at is up:

Menus from the Tasting Café at La Fromagerie Marylebone W1. Open for Breakfast, Lunch & Afternoon Tea. We have a daily changing Kitchen Menu featuring cheese boards, pairing wines & the produce sold in the shop.

31/07/2018

Our today's menu at is up: https://t.co/6wM2sUBlxL

Menus from the Tasting Café at La Fromagerie Marylebone W1. Open for Breakfast, Lunch & Afternoon Tea. We have a daily changing Kitchen Menu featuring cheese boards, pairing wines & the produce sold in the shop.

29/07/2018

Retweeted La Fromagerie ():

The Roman well and the Domaine Dalmeran house in the background https://t.co/ViMSphz5eP

29/07/2018

Retweeted La Fromagerie ():

At the top of Domaine Dalmeran Estate looking out to Cavaillon and beyond. @ Saint-Étienne-du-Grès https://t.co/Nbeq71fccR

29/07/2018

Retweeted La Fromagerie ():

Sunday is all about buffet lunch and I want @ Aux Ateliers Chez Franck et Flo https://t.co/b1PAUTVREm

29/07/2018

Retweeted La Fromagerie ():

Do I choose the wine first or fill my plate full? I went back 3 times @ Aux Ateliers Chez Franck et Flo https://t.co/nzTOccwznC

29/07/2018

Retweeted La Fromagerie ():

Morning ritual - first pick up your eggs .... @ Saint-Étienne-du-Grès https://t.co/7XhGTaWiPA

29/07/2018

Morning ritual - first pick up your eggs .... @ Saint-Étienne-du-Grès https://t.co/7XhGTaWiPA

29/07/2018

Do I choose the wine first or fill my plate full? I went back 3 times @ Aux Ateliers Chez Franck et Flo https://t.co/nzTOccwznC

29/07/2018

Sunday is all about buffet lunch and I want @ Aux Ateliers Chez Franck et Flo https://t.co/b1PAUTVREm

29/07/2018

At the top of Domaine Dalmeran Estate looking out to Cavaillon and beyond. @ Saint-Étienne-du-Grès https://t.co/Nbeq71fccR

29/07/2018

The Roman well and the Domaine Dalmeran house in the background https://t.co/ViMSphz5eP