We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the tastiest and freshest products at the best price.
Learn a bit more about their stories.
Founded in 1909, when 50 visionary dairy farmers mortgaged their farms to build a creamery, the Isigny Sainte-Mère Cooperative was born from a deep belief in the richness of their terroir. Over the past century, it has withstood world wars, pioneered exports, and secured AOC and PDO labels for Isigny Butter, Cream, and Camembert, becoming a global guardian of Normandy's dairy heritage.
Founded in the 1970s to preserve protect traditional cheesemaking after the collapse of when industrial milk collection, failed in the 1970s, this Pyrenean cooperative united brought together local farmers to age and market their cheeses collectively.. Over time, it earned the prestigious AOP Ossau-Iraty label and expanded through the merger of valley cooperatives, becoming a true gardian of the Basque-Béarnais farming heritage.
The Fromagerie Les Frères Bernard began in 1984 when Antoine Bernard first made cheese from the milk of his family's goats. After a formative, year-long cycling trip across France to learn traditional cheesemaking, he returned to found the Sainte Godeleine dairy in 1990, growing it with his brother Joachim. Together, they have grown it into a major regional producer.
Founded in 1972 by farmer-mountaineer Joseph Paccard, this family entreprise business perfected a unique artisanal method for maturing the prized farmhouse cheeses of the Savoie region. Today, alongside his sons, the Paccard family personally selects and tends each cheese in their controlled cellars in Manigod, transforming them into exceptional Reblochon, Tomme, and Beaufort appreciated by gourmets around the world.
Five generations of safe and well-controlled products ensure that we represent the beauty of cheese here. With rich, tasty fresh Italian milk, a modern factory in Treviglio produces fresh cheeses with the best technologies, which is then brought to Pasturo one hour away, to ripen gently, in the mountain air.
Mr.Nocquet's La Vée dairy company in 1892 was transformed to a cooperative with over 220 members, who began working. This was renamed Sèvre et Belle. From generation to generation, respect of know-how has allowed this company to thrive. With various cheese production techniques, like Ladle molding, the typicity of cheese is great.
In the serene Auvergne hills at 700–1,200 meters altitude, cows roam freely. Here, the five AOP cheeses of Auvergne are crafted: Fourme d'Ambert, Blue d'Auvergne, Saint-Nectaire, Cantal, and Salers. Years of collaboration with trusted cheesemakers ensure products of reliable quality and exceptional taste.
Rooted in tradition and fiercely loyal to its customers, this company masters time-honoured skills while producing 3.5% of Greece's cow milk. It also crafts goat milk and select cheeses with the same authentic passion.
Specialising in Brie de Meaux cheese since 1930, this company has been providing local traditional wisdom to the craft for almost a decade. Working with traditional methods such as manual moulding with shovels, one production highlight is their very tasty Brie with Truffle.
: Here, family Saint-Nectaire producers for over 100 years, this company ripen cheese in the Creuse region with good success. Their Buronoix cheese is awarded at the Concours Général Agricole, and they make very tasty Grands Murols cheese.
Since 1958, a century ago, these Master cheesemakers have been maturing cheese in the secret mountains of the Swiss Alps, waiting to produce the best quality cheese worldwide, jewel of their passion. Valuing mountainside and plains craftsmanship in the heart of the Gruyère mountains.
The Coopérative Vercors Lait was created in 1956 and belongs to local farmers producing milk in the Vercors Regional Natural Park. Their milk and cheese benefit from the un-spoilt environment of the region.
Coopérative Vercors Lait is based in Villard de Lans, Isère, France.
For thirty years, The Fine Cheese Co. has nurtured and supported the cream of British cheesemakers. Committed to the survival of traditional cheese-making, and to introducing farmhouse cheeses to as wide a public as possible, their cheeses are praised for their quality through numerous awards, notably the Best British Cheese Award at the 2019 World Cheese Awards.
The Fine Cheese Co. is based in Bath, Somerset, England.
The SEIGNEMARTIN cheese dairy is a family-owned producer that has been producing and aging cheese for 3 generations. They master the aging of the Comté, up to 4 years.
Seignemartin is based in Nantua, Jura Region, France.
Margot Fromages, cheesemonger since 1886, was first specialized in producing and aging Gruyère, before extending to a wide range of Swiss specialties. Willing to share its love for traditions and cheese, Margot Fromages sets a point of honour to be always seeking for excellence.
Margot Fromages is based in Yverdon-les-Bains, Canton of Vaud, Switzerland.
Rodolphe Le Meunier
Awarded Meilleur Ouvrier de France (Best Craftsman of France) and Meilleur Fromager International (Best International Cheese Maker) in 2007, Rodolphe Le Meunier is renowned for his talent and impeccable quality https://cheeseclub.sg/app/uploads/2020/09/Screenshot-2020-09-30-at-12.33.27-1.jpgdards both in France and abroad.
Rodolphe le Meunier is based in La Croix en Touraine, Loire Valley, France.
For over 70 years, the family-owned Fromagerie P.Jacquin & Fils has maintained a tradition of seeking quality while respecting traditional methods of production and ripening.
P. Jacquin & Fils is based in La Vernelle, Loire Valley, France
Casearia Faiello is a small dairy farm specialized in cheese from Campania and Apuglia regions. They are renowned for their Mozzarella Bufala Campana, produced from 100% Buffalo’s milk, grazing only in the Mount Alburni inside the National Park of Cliento.
Casearia Faiello is based in Battiapaglia, Campania Province, Italy.
The Fromagerie Baechler is a family-owned cheese producer handled by Xavier Baechler (4th generation). The cheese is made following a traditional know how passed from father to son since 1860. Located on the Domaine de Broc since 1928, their milk comes exclusively from the region of Lot-et-Garonne (Southwest).
The Fromagerie Baechler is based in Le Temple-sur-Lot, Lot-et-Garonne, France.
The Fromagerie d’Aramits was founded by an actual group of shepherds with the objective of maintaining mountain agriculture and supporting 60 small local farmers. Its flagship product is the famous Ossau-Iraty.
The Fromagerie d’Aramits is based in Aramits, Pyrenees Atlantiques, France.
The Schmidhauser family perpetuates a long tradition as artisanal cheesemonger, handed down from generation to generation for more than a century. Initially specialized in the process of aging cheese, Schmidhauser has also started producing its own raw milk cheeses, in the respect of Savoyard traditions.
The Fromagerie Schmidhauser is based in Alex, Haute-Savoie, France.
A young, teenage company in the Landes region that has been raising ducks on its farm since early 2006. It values the local terroir by feeding the ducks a carefully selected diet of regional produce. Owned and run by Bruno and Guy - with roots tracing back to Bruno's grandfather and Guy's father - this family operation ensures authentic, guaranteed local quality.
Founded in 1884, Masse La Maison du Foie Gras supplies more than 200 Michelin star restaurants. Handled by the 5th generation of the Masse family, their products showcase the French artisanal excellence. Attentive to the animal well-being, Maison Masse conscientiously selects its producers for their respect of a strict specification process.
Maison Masse is based in Rungis, France.
Born in the heart of the mountains, the artisanal charcuterie of the company Leon Chaillot Salaisons is an integral part of the gastronomic heritage of Ardeche and Auvergne. Their range of saucissons has a Protected Geographical Indication (IGP) and a “Montagne” denomination, “Organic” appellation as well as a “Label Rouge” for its differentiating taste.
Leon Chaillot Salaison is based in Roiffieux, Ardeche, France.
Since 1946, Maison Montauzer has combined passion and terroir to offer top quality Basque products. Christian and Nelly Montauzer are now managing the Charcuterie, perpetuating the family traditions.
Maison Montauzer is based in Guiche, Aquitaine, France.
Butchers and meats curers since 1816, the Duculty family has been able to pass on, from father to son, the authentic production of dry sausage, based on the quality of the pork meat, but above all on an unchanged recipe and exceptional maturing conditions, thanks to the pure air of the Pilat Regional Park.
Maison Duculty is based in La Terrasse-Dur-Dorlay, Loire, France.
Since 1920, Ramón Peña, a family-run business for three generations, has been the leading conserva, or canned foods producer, in Spain, selecting the best raw materials (from Rías Gallegas and the Atlantic), and packaging its wares by hand. While Ramón Peña’s seafood is well suited to salads and pasta sauces, its flavor is best savored plucked straight from the can, placed atop toast or paired with crackers.
Ramón Peña is based in Cambados, Galicia, Spain.
Fontaneto is a distinguished Italian pasta brand from Piedmont's quaint heartlands, renowned for its fresh and stuffed pasta masterpieces like plin Ravioli, agnolotti, and gnocchi. From modest roots in 1988, this spirited enterprise expanded rapidly, opening a grand factory just six years later - all while staying true to its beating heart: fresh Italian pasta, crafted the authentic way.
Created in 1994 by an Italian family, La Casereccia uses only and exclusively a calibrated Italian durum wheat, skilfully processed to allow the creation of a superior quality artisan fresh pasta, differentiating itself from pasta produced with common semolina for the amber yellow colour, due to its high resihttps://cheeseclub.sg/app/uploads/2020/09/Screenshot-2020-09-30-at-12.33.27-1.jpgce in cooking and its characteristic flavour.
La Casereccia is based in Giungano, Campania, Italy.
Founded in 1850 on a farm in Silly, small town in Belgium, this family-owned brewery blends deep-rooted tradition with modern innovation. Today, it produces a wide range of renowned Belgian beers while continuing to expand its production and international presence.
Founded in 2003 by Christophe and Alexia Noyon, La Brasserie des 2 Caps was created to sustain their a family farm and preserve its historic buildings. Driven by passion and dedication, they have mastered an authentic brewing craft, earning multiple awards and winning the hearts of an ever- growing number of beer lovers.
They crafts premium Champagnes from family-owned vineyards in the Marne Valley. At heart, a story of lineage and transmission, this house dates to 1643. The Pottin and Dhuicq families have tended Champenoise vines together for generations, producing cuvées like Crescendo Brut (Chardonnay-Pinot Meunier blend) celebrated for their finesse, freshness, and pastry notes.
This beautiful little company has 11 employees and two heads - guess what, they're both named “Hervé”! Simple, natural recipes and local ingredients have forged its reputation as a noble biscuit maker in the Pays Basque.
With 170 companies collaborating as one big family, SCA Fruits has grown since 2002 - from just ten producers at the start - to guarantee local production on Réunion Island through a sustainable closed-circuit system. They share best agricultural practices for environmentally responsible work.
It has been twenty years since the artisan chocolate makers from La Toque Blanche are creating complex and delicious chocolates from a selection of high-quality cocoa. Combining tradition and originality, they are creating new chocolates every year.
La Toque Blanche is based in Lyon, France.
After months of trying differents cheeses, cold cuts, wines, sweets, you are officially a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP status gives you an exclusive access to our E-Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team
Cheese Club delivers to all locations island wide (Sentosa included).
Monthly Offer
When ordering during our Monthly Offer, you will have the choice between 2 to 3 delivery days, available on a ”first come, first served” basis.
We strongly encourage you to leave special delivery instructions, available during the checkout of your order, to help with the delivery of your chilled box (e.g.: entry code, elevator code or shaft, tower number, leave with concierge…).
In case of absence, the general rule is that your chilled box will be left at your doorstep (note that the delivery person will also try and contact you using the phone number indicated at the time of your order). Unless you confirmed your imminent return over the phone, your chilled box will be left in an additional insulated container to optimize the freshness of the products.
Your chilled box also contains ice packs to maintain a chilled temperature for a few hours. It is normal that ice packs melt over time as the parcel are kept overnight in chilled temperature. It is the responsibility of the client to promptly collect the basket in case of absence and once it is delivered as instructed. Cheese Club will not be held responsible after a chilled box is effectively delivered by our delivery partners as instructed.
You can opt out of this service by selecting “In my absence, do NOT leave the chilled box at my doorstep” during the checkout of your order. Our delivery partners will then redeliver your chilled box in the same or next day at no additional cost.
However, in the event of two unsuccessful deliveries, you will be charged an extra SGD 10 for each new delivery.
