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.
Since 1931, the Fromagerie Réo processes milk from Normandes cows. This milk, rich in flavors from this exceptional grazing terroir is transformed into Camembert de Normandie PDO. For more than 80 years, the Fromagerie Réo is considered as one of the best producers of this iconic cheese!
The Fromagerie Réo is based in Lessay, Normandy, France.
La Antigua, meaning ‘’the ancient’’ in Spanish refers to hundreds years of pastoral tradition in the area of Zamora and Salamanca, where La Antigua cheeses are born. The pure sheep milk, fresh, intact and alive used for their production is selected according to a traditional method which identifies the sheepherding and its herds caring about their natural environment, the Castilian Steppa.
Queseria La Antigua is based in Fuentesauco, Castile and Leon, Spain.
Created in 2011, La Chambre aux Confitures is making 100% natural jams out of seasonal fruits from sustainable agriculture, carefully chosen for their beautiful quality, and picked at full maturity. Their Confiturians explores new combinations for which each ingredient is meticulously prepared, cut, assembled, and cooked by a small, dedicated team.
La Chambre aux Confitures is based in Paris, France.
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.
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.
Since 1895, Torrencinas is producing premium cured products from Spanish Guijuelo Iberian pigs, using the same drying rooms and the same smoking huts as their ancestors. Tradition, craftsmanship and working in harmony with their environment have been Torrencinas mottos for more than a century.
Torrencinas is based in Guijuelo Salamanca, Spain.
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.
Founded in 1999 by Gerard Le Goff, a French organic farmer, Terre & Céréales produces organic cereals with an irresistible taste, from organic farming. All the ingredients are carefully selected to create unique recipes, respectful of the farmers, and of nature.
Terre & Céréales is based in Chateaubourg, Brittany, France.
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.
Created in the 70s, Salaisons du Mont Blanc is a family business located in the Mont Blanc region on the French side. This family business, created in the 70s, has kept its spirit of traditional productions. Their Savoyard products are handcrafted and traditional.
Salaisons du Mont-Blanc is based in Bonneville in Haute-Savoie, Rhône-Alpes, France.
Les Salaisons du Cayon are devoted to the making of Savoyard delicatessen specialties. Created by Christian Meunier and Guillaume Saint-Martin, son and grand-son of Savoyard butchers, Les Salaisons du Cayon’s products are made exclusively from certified French pork following an artisanal process.
Les Salaisons du Cayon are based in Chambéry, Savoie, France.
The Paccard family is specialized in aging farm cheese from French Alps Mountains. They are considered the best cheesemonger for Alpine cheese: they supply their products to the most famous cheese shops and restaurants in France.
Joseph Paccard is based in Manigod, Haute Savoie, 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.
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/wp-content/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.
Le Comptoir du Caviar selects the best fish roe, MSC cod eggs - the basic ingredients needed to make taramas - selected in Iceland. For each fishery, the eggs pockets (rogues) are washed, sorted, deseeded, frozen, then thawed, salted, smoked over FSC beech wood, packaged and pasteurized.
Le Comptoir du Caviar is based in Paris, France.
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.
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/wp-content/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.
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
The Fromagerie du Buron is an exclusive cheese producer based in Auvergne, managed by master cheesemonger Pierre Dischamp. Its speciality is the aging of the King of cheese, the Saint Nectaire Fermier.
Fromagerie du Buron is based in Cournon-d’Auvergne, Auvergne, France.
The Fromagerie d’Auxon is a family-owned cheese producer located in the heart of the Chaource designated area. Four generations of family cheese makers have been handling the production of traditional regional specialties.
Fromagerie d’Auxon is based in Auxon, Aube, 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.
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.
You are very special to us.
We have appreciated your business over the years and want to make sure you know how important you are to our business.
As a result, we are offering you all of our products at the Monthly Offer rate, anytime, all of the time.
We may also provide you with other benefits along the way.
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.
