Bocconcino di Langa
This small robiola cheese is made with goat’s milk and has an incredibly smooth, fudgey texture that coats your entire palate with a lactic and herbaceous flavour.
Region: Piedmont, Italy
Milk: Pasteurised Goat
Size: approx. 100gr each
Bonrus
The combination of sheep & cow's milk creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under brie style rind – absolutely divine!
Region: Piedmont, Italy
Milk Type: Pasteurised Goat/Sheep Blend
Size: Approx 200g each
Il Nocciolo
This is the mini version of one of our most popular cheeses – La Tur! The combination of 3 milk types creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under the thin, white rind – absolutely divine! Small enough to feel guilty if not sharing.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep Blend
Size: Approx 90g each
Rodolphe Le Meunier Couronne de Fontenay
Shaped as a ring “couronne” , this ashed goat cheese is matured for a minimum of one month to allow the chalky paste to get oozy just under the rind. The white paste is lactic with a pleasant lemony flavour. Best paired with a white wine like viognier.
Selected and matured from awarded best craftsmen and best worldwide cheesemonger Rodolphe Le Meunier.
Region: Loire Valley, France
Milk: Pasteurised Goat
Size: approx. 150g ring
Rodolphe Le Meunier Cremeux des Citeaux aux Truffes 1.5kg
The indulgence of the rich and decadent triple cream allied with the bold flavour of the shaved truffle. The perfect cheese for large entertaining events and grazing platter. Best to enjoy with Champagne.
Selected and matured from awarded best craftsmen and best worldwide cheesemonger Rodolphe Le Meunier.
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx. 1.5kg
Toma di Capra
With a wrinkly rind , when young the paste of this 2kg tomme is chalky at first on the palate then melt in mouth with a lactic finish. As the cheese matures, the paste soften and get fudgy and oozy under the rind. The flavour is stronger with nuts aroma. Best paired with a Sauvignon blanc
Region: Piedmont, Italy
Milk: Pasteurised Goat’s milk
Size: approx 250g wedge cut to order
Truf 3 Latti
This truffle brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate and a rich flavour with an amazing length and depth . Notes from all 3 milk types marry together – milky, creamy, subtly nutty, grassy – absolutely delicious. The wrinkly rind contributes a light earthy flavour that may become more pronounced as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Cow/Goat/Sheep blend
Size: approx 250g wedge cut to order
Truf di Capra
This brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate. Made from Goat’s milk and added cream with Black Truffle. this the perfect indulgence soft cheese from cheese lovers who can’t tolerate cow’s milk.
Region: Piedmont, Italy
Milk: Pasteurised Goat’s milk
Size: approx 250g wedge cut to order
Slack Ma Girdle
Only made with milk from Gloucester cows breed by Charles Martell and sons, the rind is not washed or coated like its cousins the Stinking Bishop, and May Hill Green. Made in the same way, the natural rind that display white to grey/green mould depending on the season and maturation. The paste is oozy, creamy with a buttery flavour. Named from a variety of apple grown regionally, the cheese was developed in 2016, in response to demand for a non-smelly variety for the warmer months of the year.
Region: Gloucestershire, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Chèvre des Cremiers
This brie-style cheese has an incredibly smooth, unctuous texture that coats your entire palate and a rich flavour with an amazing length and depth. Notes from goat’s milk the flavour is clean rich and lactic. Perfect with our Senga Apple & Truffle Mustard Fruits
Region: Rhone Alpes, France
Milk: Pasteurised Goat’s milk
Size: approx 250g wedge cut to order
Milawa Brie
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
A clean, mild, buttery, white mould cheese that develops a soft luscious texture and rich milkiness as it ripens.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: Approx 250g wedge cut to order
Milawa Ceridwen
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
A take on the traditional French St Maure. Before maturation the cheese is coated in a layer of ash made from their very own terrace vines. As the cheese matures a white fluffy rind develop, allowing the paste to breakdown from crumbly and lactic to a fudgy texture with a more pronounced earthy flavour.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: 150g Unit
Milawa Goat Camembert
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Milawa Goat Camembert has a lactic and subtle flavour when young – Matured the goat flavour is more pronounced with a fudgy white paste.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: 150g Unit
Milawa Camembert
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Milawa Camembert has nice rich and buttery paste. The white fluffy rind when young has light mushroomy aroma – If you like nice yeasty flavour like a French camembert , Milawa camembert is best eaten close to the Best Before.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: 150g Unit
Brie aux Truffes
Prepared by the famous Maison de la Truffe in Paris, this Brie with truffles is the Rolls Royce of the truffle cheese !!! The 1kg Brie de Nangis has been cut in half in filled with 500g of mascarpone cheese mixed with fresh truffles. Ripened to perfection, the brie is oozing under the rind with nice mushroomy and yeasty aroma while the truffle mix is rich, creamy and indulgent. To be enjoyed simply on a crusty baguette.
Region: Ile-de-France, France
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Delice with Alba White Truffles 200g
The indulgence of the rich and decadent triple cream allied with the bold flavour of the shaved Alba White Truffles in a 200g wooden box. The perfect cheese size for a pre-dinner nibble with a glass of champagne or to enjoy this spring carnival season.
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx 200g each
Mons Tomme de Chambrille
From the Poitou Charentes region, Tomme de chambrille is a 1.5kg Tomme style cheese with a wrinkly rind and ashed. When young the paste is chalky at first on the palate then melt in mouth with a lactic finish. As the cheese matures, the paste soften and get fudgy and oozy under the rind. The flavour is stronger with nuts aroma. Best paired with a Sauvignon blanc .
Region: Poitou Charentes, France
Milk Type: Pasteurised Goat’s milk
Size: Approx 250g wedge cut to order
Mons Fleur du Maquis
This beautiful Corsican ewe’s milk cheese translate by “Flower of the Bush”. The rind is covered with herbs and flowers typically found in the Corsican shrub (rosemary, thyme…). The white paste is tangy with a nutty and herbal flavour. As the cheese aged the rind develop white spots and the paste gets fudgy.
Region: Corsica, France
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Hervé Mons Pavé du Cardinal
A semi-matured goat’s cheese from Berry in France. The Berry region is well known for ashed goat’s cheese like Selles-sur-Cher, but Pavé du Cardinal is a rare find. Under the light white rind the paste is creamy and oozy. The lactic flavour is rich with a pleasant mouth coating feeling. Matured to perfection from French affineur Hervé Mons.
Region: Centre, France
Milk: Pasteurised Goat
Size: approx 200g each
Hervé Mons Ovalie Cendree
A semi-matured goat’s cheese from the Loire Valley in France. Picked by Affineur Herve Mons from the cheese maker 10 days after making, Ovaline Cendree will spend a few extra weeks maturing nicely in Herve’s Tunnel/ripening cave next to Lyon, France. Traditionally ashed Ovaline cendree has a oozy texture under the rind with a slightly chalky center. The clean citrusy and goat flavour pairs well with local a sauvignon blanc.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Hervé Mons Bonde d’Antan
A semi-matured goat’s cheese from the Loire Valley in France. The fresh, clean flavours of goat’s milk are complimented by a rich nutty flavour coming from the wrinkly white rind. Under the rind the texture is smooth, with a slightly chalky centre. Pairs well with a Sauvignon Blanc or Pinot Noir.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Winslade
After moving to Uk from Australia, Stacey Hedges started cheesemaking in 2004. Hand made, daily with milk sourced from the local co-operative, Winslade is a cross between a Camembert and a Mont d'Or. Wrapped in spruced bark, the buttery and soft paste display great mushroomy flavour and woody pine notes. Opposite to the washed rind Mont d'Or, Winslade has a white soft rind like a camembert.
Region: Hampshire, England
Milk Type: Pasteurised Cow
Size: 230g each
Tunworth
After moving to Uk from Australia, Stacey Hedges started cheesemaking in 2004. Following a trip to Normandy, France, the home town of Camembert, she realised that Britain was seriously missing a good camembert style cheese. Hand made, daily with milk sourced from the local co-operative, Tunworth display great mushroomy and yeasty aroma. With a dense texture and fine fluffy rind, it’s a perfect version of the traditional Normandy camembert.
Region: Hampshire, England
Milk Type: Pasteurised Cow
Size: 250g each
Bath Soft Organic
Dating back to the time of Admiral Lord Nelson who in 1801 was sent some by his father as a gift, Soft Bath has it all !! Only made with Organic cow's milk from their own herd, this brie style cheese is also suitable for Vegetarian. The yellow paste is lighter than the usual French brie with a subtle mushroom flavour on the rind and sour cream note on the back palate.
Region: Bath, UK
Milk: Organic Pasteurised Cow's Milk
Size: 250g each
Perl Wen
Based on the Caerphilly recipe, Perl Wen was is a organic new Welsh creation from the new cheesemaker of Caws Cenarth Cheese. When young this brie style has the flaky paste and citrus flavour of the traditional Caerphilly. Give it more time and the paste gets creamy with a rich buttery flavour.
Region: Carmarthenshire, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g unit
Hervé Mons Petit Heletar
This small barrel-shaped cheese made with sheep’s milk is the cousin of the well-known Crottin. When young the interior is smooth but compact. As the cheese matured the rind soften, the interior gets fudgy with a mild nutty and straw like flavour.
Region: Auvergne
Milk: Pasteurised Sheep
Size: approx. 70g
St Killian
St Killian is the signature cheese from the Carrigbyrne dairy. This family dairy started 30 years ago with the head cheesemaker Paddy Berridge following is travel to France-Normandy (hometown of camembert). Using the milk from their herd of cows, the hexagonal camembert style cheese has a nice mushroomy and creamy flavour.
Region: County Wexford, Ireland
Milk: Pasteurised Cow's Milk
Size: 250g each
Toma Della Rocca
The combination of 3 milk types creates a unique flavour that is gentle, but incredibly rich and creamy. The texture is thick and fudgey, with some runny patches under the thin, white rind – absolutely divine! Really popular as a whole cheese for wedding and birthday “cheese cake”.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep Blend
Size: Approx 250g wedge cut to order or 1kg wheel
Petit Ashed Sainte Maure
The Loire Valley area is well-known for producing an infinite variety of different shapes and sizes of goat’s cheeses. The traditional log (buche) shaped is coated with ash. The flavour is crisp, clean and slightly acidic with a creamy finish and hint of nuttiness and earthy notes. The texture is chalky , but the cheese display a thin layer oozing under the rind.
Region: Centre – Loire Valley, France
Milk: Pasteurised Goat
Size: approx 170g
Petit Sainte Maure
Sainte-Maure is made in a traditional log shape, with an unique wrinkly rind. The flavour is light and fresh with some richer nutty and earthy notes emerging under the striking black rind.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 170g
Pyramide de Chevre
The Loire Valley area is well-known for producing an infinite variety of different shapes and sizes of goat’s cheeses. The flat-topped pyramid is a classic shape and this cheese is modelled on the famous Valencay AOP. The flavour is crisp, clean and slightly acidic with a creamy finish and hint of nuttiness and earthy notes.
Region: Centre – Loire Valley, France
Milk: Pasteurised Goat
Size: approx 220g
Cinerino Tre Latte
This small robiola cheese is made with a blend of cow, sheep and goat’s milk and has an incredibly smooth, fudgey texture that coats your entire palate. All 3 milk types marry together, with milky, creamy, nutty and grassy flavours. The thin rind is lightly ashed and mild in flavour. The ash provides a delicate earthy note on the mid palate.
Region: Piedmont, Italy
Milk: Pasteurised Cow, Sheep, Goat
Size: approx. 170gr each
