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La Fromagerie (Highbury)

Highbury Park, England N5 2AA

Closed on Uber Eats
Closed on Uber Eats as of 6 Oct 2020.
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Sunday

10:00 - 17:00

Monday - Saturday
Menu

Sun 10:00 AM – 5:00 PM

  • Breakfast Goods

    • La Fromagerie Seasonal Jam
      300g. Made in our kitchens in Marylebone with the best seasonal fruit.
    • Pyrenean Honey
      500g. Fragrant cold pressed honey from the wild hillsides of the pyrenees.

  • Bread

    • Baguette

  • More Cheese

    • Keens Farmhouse Cheddar
      250g. Unpasteurised cow’s milk cheddar from Wincanton in Somerset. Buttery and rich with a fruity tang.
    • Colston Bassett Stilton
      250g. Pasteurised cow’s milk blue made using a traditional rennet from Nottinghamshire. Our favorite classic stilton, rich and creamy with a sweet biscuity flavor.
    • Mozzarella Di Bufala
      250g. Handmade mozzarella from a farmhouse dairy near sorrento. Light and clean with a gentle lingering acidity.
    • Burrata
      250g. A Puglian treat. In the style of mozzarella but creamier and meltingly rich. The taste is all at once rich, sweet, juicy, and makes a perfect sauce for pasta.
    • Parmigiano Reggiano
      200g. From a farmhouse dairy in the prime grazing areas around Reggio Emilia. The best parmesan we have tasted.
    • Brie de Meaux
      250g. The undisputed king of brie styles. It is made amongst the lush green pastures of Ile de France.
    • Comte D’Estive
      300g. Made with the best summer milk from the wild alpine pastures of franche-comte.
    • Bocconcini di Capra
      125g. A smooth and creamy bloomy-rinded goats milk cheese with a milky delicate flavour from piedmont.
    • Pecorino Sardo Canestrato
      250g. Unusually for a pecorino, the Sardo canestrato has a little goats milk added for a delightful extra tang.
    • Gorgonzola Dolce Cremificato
      250g. Really creamy and silky, one-layer curd using milk from only a single milking per batch. Quite unlike the usual soapy version. A very melting pate and the blue veins gently bleeding into the curd, inducing a sweet nutty taste.
    • Gorgonzola Naturale
      250g. A stronger and denser gorgonzola made with curd from the morning and evening milkings. It is an exceptionally well-balanced blue, by turn spicy, sweet, salty and bitter.
    • Saint Nectaire
      200g. One of the most popular semi-hard cheeses in France, the raw milk sainte nectaire showcases the wild terroir of the Auvergne region. The dark downy rind often tastes of earth and sugar snap peas.
    • Napoleon
      200g .A smooth and creamy hard sheep milk cheese made by our friend Dominique Bouchait in Montrejeau in the pyrenees.
    • Fourme D’Ambert
      200g. Known as the 'connoisseur’s blue cheese.' Capsule-shaped, patched with grey and white moulds on a natural thin rind. The interior is cream-coloured with smooth even marbling which never dominates the flavour.
    • Old Groendal
      200g. A farmhouse gouda-style from Roeselare in Belgium he flavours are full-bodied with and mature with a little sharp caramel edge, and the texture is dense with a lovely crystallization with some creaminess breaking down. A perfect cheese for beer.

  • Miscellaneous

    • Cornichons
      1/2 pint.
    • Caper Berries
      1/2 pint.

  • Cheese Biscuits

  • Pasta

  • Fish

  • Beer And Wine

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