Persille de Chevre Rambouillet
Persillé de Chèvre is an original farmhouse blue cheese. It has the creamy and fatty texture of a Fourme, as well as the same strong flavor, but it has the aroma of goat cheese! It is veined with blue or green mold in a uniform manner. Its friable paste oozes, but must be “buttery,” that is to say unctuous and well blended. The cheese has a sweet cream undertone with notes of earth and salt. Its rind is coated with a vegetable ash.
Region: Ile-de-France, France
Milk: Goat
Size: approx 250g wedge cut to order
Roquefort AOP 250g
Roquefort is one of the most famous French AOP cheeses. The flavour is big and bold with a burst of spicy blue mould on the front palate. The finish is creamy – but in an entirely different way to a cow’s milk cheese – more grassy and nutty, very deep and lingering. A salty note hums away in the background, bringing balance to all the flavours. Serve the French way – on a baguette with farmhouse butter and truffle honey.
Region: Midi Pyrénées, France
Milk: Unpasteurised Sheep
Size: 250g
Il Blu – Latte di Bufala Casa Madaio
A unique cheese – Made from Buffalo Milk, this blue is rich and creamy with a nutty and herbaceous flavour distinctive of Buffalo Milk. The green veins are presents throughout the cheese and give a beautiful salty and earthy flavour. Matured in caves, from artisan cheese-makers and affineurs Casa Madaio.
Region: Campania, Italy
Milk: Buffalo
Size: Approx 250g wedge, cut to order
Cashel Blue
Cashel Blue was created in 1984 by second-generation dairy farmers Jane and Louis Grubb on their farm in Tipperary. At that time, it was the first Irish Blue cheese and designed to be a creamier style compared to British classic Stilton. Since then its popularity has grown world-wide and it has won many medals at local and international cheese shows. It’s an easy-eating blue with a dense texture and rich, buttery flavour balanced by a gentle blue mould. Cashel Blue is named after a local historic site, The Rock of Cashel, which dates back to the 1100’s. Legend has it that it was here that Ireland’s patron saint (St. Patrick) began the conversion of the Irish to Christianity.
- Region: Tipperary, Ireland
- Milk Type: Pasteurised Cow’s milk
- Rennet: Vegetarian
- Size: Approx 250g wedge cut to order
Alta Langa Blu di Capra
This Blu Di Capra is made by Alta Langa – in Bosia on a site classed world heritage territory by UNESCO. The paste is white with strong blue vein. The texture is light and can be crumbed easily for cooking. Served on a cheese platter, it pairs well with honey and rosemary flat crisp bread. It has a smooth and light texture on the palate with a tangy and lactic finish.
Region: Piedmont, Italy
Milk: Goat
Size: approx 250g wedge cut to order
Alta Langa Blu Di Langa
The blend of 3 different types of milk plus the addition of extra cream creates a unique flavour – milky and slightly lactic, with a long lasting sweet, creamy note. The blue mould is relatively mild, and there is an earthy note coming from the natural grey rind. The texture is soft and smooth and may become runny as the cheese matures.
Region: Piedmont, Italy
Milk: Pasteurised Sheep, Cow, Goat
Size: approx 250g wedge cut to order
Gorgonzola Dolce Latte Dop – Airfreighted
This is the milder version of Gorgonzola – sweet and gentle, rich and creamy. There is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. Gorgonzola Dolce Latte has a luscious texture with some super-runny patches here and there. Even people who say they don’t like blue cheese like this.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Gorgonzola Dolce Latte Dop al Cucchiaio 150g
Sweet and gentle, rich and creamy, there is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. This Gorgonzola Dolce Latte Cucchiaio has a luscious texture with super-runny patches and can only be spooned out of it’s wheel and packed in a container. Use it in cooking or spread it on a fresh baguette – Delicious!
Region: Valtaleggio – Bergamo, Italy
Milk: Pasteurised Cow
Size: approx 150g spooned into a container
Gorgonzola Dolce Latte Dop al Cucchiaio approx. 6kg (Scooped it out with a Spoon) – Airfreighted in from Milano, Italy.
Sweet and gentle, rich and creamy, there is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. This Gorgonzola Dolce Latte Cucchiaio has a luscious texture with super-runny patches and can only be spooned out of it’s wheel and packed in a container. Use it in cooking or spread it on a fresh baguette – Delicious!
Great for a party centre piece, great served with shaved truffles, moscato, prosecco,or any sparkling wine or dessert wine.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 6kg wheel in a large plastic tray with lid.
Gorgonzola Mountain Piccante Dop – Airfreighted
One of the best-known Italian cheeses, Gorgonzola Piccante is a relatively strong blue with a pungent, spicy bite developing early on. The finish is smooth with hints of cream and sweet milk from the lush dairy pastures of the Valsassina region – the original birth-place of this cheese.
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Shropshire Colston Basset
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Shropshire Blue is recognisable due to its distinctive orange body, again with blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and delicately sweet.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Stilton Colston Bassett
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Their Stilton is rich and buttery, with that characteristic blue-green veining of earthy blue mould that delivers a full, strong flavour. The perfect after-dinner cheese – serve with a good port and some muscatels.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Fourme D’Ambert PDO
Fourme d’Ambert is named after the town of Ambert in the region of Auvergne. It’s made in a unique cylinder shape, which gives it a distinctive shape on cheeseboards. The texture is dense and creamy. With its strong blue pockets, the cheese is quite mild with a nice earthy flavour.
Region: Auvergne, France
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Bleu d’Auvergne
Taking its name from the region that it comes from , Bleu d ‘Auvergne is made in the same way as Roquefort. It has a gentle, buttery and grassy flavour from the cow grazing the lush pastures of the Auvergne plateau. Bleu d’Auvergne is always a crowd pleaser.
Region: Auvergne, France
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
