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  • Port Stilton – 2015

    port stilton 2015Our famous Port soaked stilton is almost ready for sale at both stores. Soaked in Taylor Fladgate late bottle vintage port for six weeks, this Christmas favourite is a wonderful way to round out any holiday meal.

    Port soaked Stilton will be for sale starting December 1st

    $6.50 / 100 grams

  • You can now order cheese platters online

    Starting this week, we’ve made ordering cheese platters even easier. You can order and pay for them directly from our website, and they will be ready for pick up with a minimum of 2 days notice. If you would like your platter on a returnable glass platter, we’ll still need a credit card number to hold as a deposit against the dish. Please call the store and we’ll be happy to add that to your order.

    View it. Order it. Pick it up. Eat it.

  • Balsamic Raffle – Support the St. James Music Academy

    We’re raffling off a 50 year old Mussini “I’Il Privilegio” Balsamic Vinegar to support the St. James Music Academy. The Mussini family have been dedicated to making traditional balsamic vinegar of Modena since 1909.

    Valued at $350, The 50 year old balsamic vinegar is on display at the East Vancouver location of les amis du FROMAGE. Tickets are $10 each and can be purchased at the East Vancouver location of les amis du FROMAGE. One winner will be drawn on February 14, 2015. 100% of the proceeds will go to the St. James Music Academy.

    The Saint James Music Academy supports inner-city children who have limited or no access to quality music education. We think that’s great. We hope you do to.


  • We’re upgrading our website

    Hello everyone. We’re giving our website a long overdue overhaul and general tidy-up. We have the basics up and running like info on cheese platters, events and contact info.

    The new website will have better information on platters, events, other products. There are clear links to twitter, Facebook and Instagram at the top of the page. We’re even going to incorporate some blog posts into the site.

    Thanks for your patience