La Fromagerie

24/10/2026

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20/10/2026

A very special evening honouring our very own Patricia Michelson, who was awarded the Ordine della Stella d’Italia.

We are so proud, and so grateful to work alongside someone with such dedication to her craft and such a steadfast commitment to the ethos La Fromagerie was founded on.

A truly deserved honour. Congratulations, Patricia, and thank you for all that you do for us all 💚🤍❤️

20/10/2026

Two interesting cheeses caught our eye this morning: Cnoc Liatroma and Aghaslane, both made from raw goat’s milk using the hand-ladled, continuous whey starter method.

Cnoc Liatroma is the flagship cheese, named after Leitrim Hill farm. Young, it’s feathery, creamy and tangy, developing a light Geotrichum rind as it matures, with a supple paste and a hint of pungent woodiness.

Aghaslane is its more mature sister, with a full Geotrichum candidum rind, a dense, creamy paste and a long, clean finish. It took home a bronze medal in the Raw Milk Cheese category at the 2024 Irish Cais Cheese Awards.

Two expressions of the same milk, at different stages of maturity.

19/10/2026

Up in the hills of Valpolicella, September means grape harvest.

Julie, from our purchasing team, recently returned to Villa Spinosa, our Italian w**e producer, with whom we’ve shared a relationship of over 30 years. She joined the family and their team for the harvest, picking Rondinella grapes destined for Amarone - w**e that won’t be ready until 2032.

The grapes are harvested by hand, then some are laid out to dry for three to four months, concentrating their sugars and flavours. It’s a process that takes time, care and patience, with the whole family involved - from picking to the morning cake and espresso.

A long lunch overlooking the vines, a glass of Valpolicella Classico, and a reminder of the people and practices behind the w**es we bring to our shops.

Villa Spinosa w**es are available in our shops and online, and by the glass in our Bar/Café & Restaurant.

Read more about Julie’s visit via the link in our bio.

17/10/2026

Today we are celebrating and demystifying raw milk cheese! Before pasteurisation became widespread in the late 19th and early 20th centuries, all cheese was made with raw milk.

We have a particular fondness for raw milk cheeses, not simply for tradition’s sake, but for the relationship they represent between the cheesemaker, the milk and the land. To work with raw milk takes knowledge and care. You must know your animals, your pasture and your milk, and understand how each can change with the seasons.

Many raw milk cheeses are farmhouse cheeses, made where the animals graze and are milked, sometimes just a few feet from where the cheese itself is made. There is a closeness to the source, and an understanding of the milk that comes through in the finished cheese.

Because raw milk retains its natural microbial diversity, it can develop a remarkable range of flavours and textures, shaped by the farm, the season and the hand of the cheesemaker. No two cheeses are quite alike, and that individuality is part of what makes artisan cheese so interesting.

Today is Raw Milk Cheese Day and we invite you to explore this fascinating and often misunderstood world. Come in, have a chat with one of our cheesemongers, and try a taste and see for yourself…

15/10/2026

Autumnal sightings in Highbury this morning. Fresh deliveries of Vacherin Mont d’Or signal the countdown to Christmas, while raclette and fondue are finding their way back to the table. Bulbous pumpkins and squash, and baskets of chestnuts… autumn is well and truly here.

08/10/2026

A crisp blue sky and a chill in the air is all the excuse we need to get the raclette machines out.

Here’s a good line-up of cheeses for the job: Morbier, Brezain and two new additions to the Cheese Rooms for autumn.

From Savoie, Raclette Fumé Brezain is smoked over beechwood, giving it a gentle sweetness and lovely toasted aroma. Then there’s Raclette Truffe, its curds infused with summer truffles and a wonderfully heady truffle aroma.

Melt over potatoes and serve with charcuterie and cornichons. Available in the shops to make at home or let us prepare it for you instead in Marylebone or Bloomsbury,

07/10/2026

Na La Fromagerie ( ), em Londres, o Beaufort custa 78 libras (R$ 537) o quilo. Mas ali o queijo caro vem com cultura queijeira de brinde. 🧀

A especialiata Débora Pereira ( ) visitou a loja de Patricia Michelson ( ), que tem a primeira sala de maturação de queijos aberta ao público na cidade, a 12°C e com umidade do ar acima de 90%. Cada queijo tem uma grande etiqueta com suas informações, e os cheesemongers explicam como ele é feito, por quem e com qual tipo de leite. Cerca de 80% da seleção é de queijos de leite cru, de produtores que trabalham com pastagens naturais.

Leia essa e outras histórias na coluna Só Queijo, no site do Paladar, link na bio

07/10/2026

Christmas may still feel a little way off, but behind the scenes we’re already getting things in order. So until we officially open our Christmas shop, we wanted to share a sneak peak of one of the many new boards we’ll be showcasing this year.

Orders are being placed, boards are being planned and our festive gift boxes are taking shape… for friends, family, colleagues and clients, with bespoke boxes available too.

A first look at the La Fromagerie Festive Edit, which we’ll be sharing in full at the end of October.

For corporate gifting enquiries, do get in touch with the team, the earlier the better!

06/10/2026

This week we’re enjoying Yr Afr… a small Crottin style goat cheese from Wales with a delicate mushroom and earthy taste. Delicious.

05/10/2026

New to our homewares in Marylebone… We are delighted to be stocking Richard Brendon Fine Bone China Mugs. Elevate your morning & afternoon Coffee, Tea or Hot Chocolate with our mug of choice in the chic ‘double line’ design. Why shouldn’t something you use every day be a little bit special… we also have an extensive range of w**e glasses, ch*****ne coupes, French linen tea towels, handmade wooden biards from Wales & candles - all alongside a treasure trove of antique finds for your table.

03/10/2026

Blues are definitely in their element in the autumn and with the celebration of Stilton coming up in October we are showcasing the cheese we love from Colston Bassett & beyond.

30/09/2026

Highbury taking inspiration from our original stain glass windows for their displays in the cheese room today 💜

27/09/2026

New to our Cheese Rooms for Autumn, from the Savoie, Raclette Fume Brezan, smoked over Beechwood to impart a sweetness together with a lovely toasty aroma, and Raclette Truffe - the curds are infused with summer truffles, giving a heady aroma of truffle. Enjoy melted over potatoes with charcuterie & cornichons…

23/09/2026

Signs of autumn across the shops.

A harvest of apples, pumpkins, squash, chestnuts and plums, currently making their way into our shopping baskets, and soon to be found across our menus.

21/09/2026

Twas a busy weekend of brunching in Marylebone. Cheese boards, toasties, salt beef sandwiches, pancakes with smoked salmon, eggs royale, Croque Monsieurs & Madames.

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 w**es & 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 w**es & the produce sold in the shop.

29/07/2018

Retweeted La Fromagerie ():

At the top of Domaine Dalmeran Estate looking out to Cavaillon and beyond. **e @ 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 w**e 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

Good morning,
What could you do on a raining day? Go to La Fromagerie at Marylebone and try our Brunch menu https://t.co/BYG0cnefSf.
Looking forward to welcome you soon.

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 w**es & the produce sold in the shop.

28/07/2018

Our today's menus is out:

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 w**es & the produce sold in the shop.

26/07/2018

Retweeted La Fromagerie ():

Look what landed on my desk! Fabulous bottle and the taste is extraordinary- no alcohol but you wouldn’t know!!! Perfect chilled summer drink - thank you https://t.co/rB73z2OJEo https://t.co/1ZTEC7YJOT

26/07/2018

Out today's menu is online: https://t.co/6wM2sUBlxL
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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 w**es & the produce sold in the shop.