Tenerone (tre latte robiola) Cow Goat Sheep approx 1.4kg wheel
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 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 1.4kg
Le Saint Just
If you love St Marcellin and St Felicien you will love this cheese. Soft, dense and fudgey, Saint Just has a taste you can’t quite get enough of. It is a double cream cow’s milk cheese that originated from the Dauphiné region in South East of France.
Place it in a ceramic dish and bring it to room temperature and spoon it out! The flavour is creamy with slight hint of mushroom.
Region: Dauphiné, France
Milk: Pasteurised Cow
Size: approx 180g
Cremeux D’Argental 2kg whole wheel
A soft white mould cheese with a slight hint of mushrooms and a delicious soft, silky interior. Produced in Lyon, France with animal rennet and yielding 60% fat.
Region: Lyon, France
Milk: Cow
Size: 2kg whole wheel
Vacherousse D’Argental 1.9kg whole wheel
This fine, smooth and creamy cheese is made from cow’s milk. The rind of the Vacherousse d’Argental is washed with salt water and during the 2 weeks of maturation, the white mould rind develops. The paste is very creamy and unfolds delicate aromas.
Region: Lyon, France
Milk: Cow
Size: 2kg whole wheel
