At The Providore we search far and wide to bring you the best products. Whether its oil from the Mediterranean, Beef from Tasmania or Tea from Melbourne our intention is to offer our customers the best of the best. Our cheese is no exception. 

Hailing from The Isigny region in France, Isigny Sainte-Mère cheeses all share the taste of the terroir and the passion of the master cheesemakers who make them. They are the products of traditional know-how that has been perfected through the decades.

Our favourites from the Isigny Sainte-Mère range are: Pasteurised Camembert, Raw Milk Camembert, Livarot, Roquefort, Coulommiers and Brie. Of course, this is not the only products we stock, we also have their butter and many other cheeses. Visit our Gourmet deli and see for yourself.

And if you're looking for another way to enjoy your cheese (other than with wine and bread) here's a recipe to broaden your repertoire. 


1 kilo of potatoes
200 ml of double cream
300 ml of milk
Half a Camembert
table salt, freshly ground pepper

Peel the potatoes and slice them across as finely as possible – a culinary mandolin is ideal, but take care not to slice your finger tips. Lay the potato slices out in a gratin dish. While you are doing this, put the milk, the cream and the Camembert in a pan to heat, then put a blender through the mixture and pour it over the potato slices. Season and put it into a hot oven, 150 degrees C or gas mark 5 for about 50 minutes and serve it immediately it comes out of the oven.

You can make this gratin the night before and it will make a wonderful accompaniment for all kinds of meat, whether grilled, fried or served in sauce.

*recipe from Isigny Sainte-Mère