Herve Mons 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. Matured to its peak by affineur H.Mons
Region: Auvergne, France
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Petit Brillat Savarin (Triple Cream)200g
Named after famous French gastronome and avid cheese-lover Jean Anthelme Brillat-Savarin, this cheese is pure indulgence without being over the top. Under the thin, white rind the triple cream interior has a soft, whipped texture and a rich flavour with a light, lingering finish. Like other double and triple creams, it does have added salt, but it is very subtle on the finish.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: approx. 200g wheel
Petit Delice des Cremiers with Black Truffle 200g
The indulgence of the rich and decadent triple cream allied with the bold flavour of the shaved Black Truffles in a 200g wooden box. The perfect cheese size for a pre-dinner nibble with a glass of champagne or to enjoy this festive season.
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx 200g 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 Canet
This little washed rind log is full of deliciousness! The combination of cow and sheep milk creates a unique flavour. Rich and nutty with a mouth-filling creaminess, the texture is incredibly smooth and creamy and oozes at room temperature.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow and Sheep
Size: 100gr 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 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
Sepertino Truffle Butter
Sepertino butter is obtained using exclusively Italian creams, guaranteeing the quality that has always set us apart. Centrifuged butter, with its sweet taste, is easy to spread. Fresh Piedmont truffles have been added for that extra indulgence. Simply spread on toast or use it to finish off a creamy sauce.
80g jar
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
Brezzo Parmesan & Truffle Cream
The perfect aperitivo condiment! Made from DOP Parmigiano, Summer Truffle it's perfect for dressing pasta and risotto at the end.
Brezzo are Italian honey experts, sourcing a range of specialty honeys from wild flowers and using non-thermal extraction treatments to ensure the honey is treated as gently as possible.
80g
Hafod Welsh Organic Cheddar
Hafod has all the characteristic of a true artisan cheese. Crafted on Bwlchwernen Fawr, a 130-acre organic farm situated on the west Welsh country side by Sam and Rachel Holden, the cheese is only made from their herd of 80 Ayrshire cows. In the dairy industry, their herd set as a small dairy, but it's well valued for the high quality of cheese produced.
With only 200kg of cheese produced a day, or 11 and 15 wheels, each wheels is matured for a minimum of 16 months.
Made on the traditional cheddar recipe, however Hafod has a sweet, buttery nutty taste from the Swiss breed of Ayrshire cows, and reflect the “terroir” of the pastures and soil from the farm.
Region: Wales, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Bettelmatt di Alppegio
Of all the alpine cheeses of the Ossola region, pride of place must go to Bettelmatt – a cheese made in mountain huts on the high pastures of the Antigorio and Formazza Valleys with raw, full-cream milk from Bruna Alpina cows. Dense yet soft, golden yellow or straw-coloured, Bettelmatt has a rich, nutty, slightly fruity flavour, redolent of the alpine flowers the cows graze on in the early summer, in particular ‘mottolina’ – a unique herb that grows in the area. Each cheese is stamped with the name of the alp where it is produced, as well as the trademark certifying its exclusive production area.
Region: Piedmont, Italy
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
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
Swissmathier Chrüterchäs
Chrüterchäs translates from German by Cheese with herbs
This semi hard swiss cheese is crafted in the region of Zürich at the dairy Käserei Herschmettlen owned by the Bürki family (Stephanie & Stefan) in Ottikon.
The milk is sourced from only 5 nearby dairies – a really small scale cheese making production.
This semi hard Alpine cheese has been coated with local mountain herb for a floral and herbaceous flavour.
Region: Canton of Zürich , Switzerland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
Bra Duro Dop
Bra is named after a small town in Piedmont that was once a centre for cheese maturation. Duro means ‘hard’ – relating to the firm, slightly granular texture that develops during a year-long maturation. It has a medium to strong flavour with a light piquancy and sharp bite that will appeal to a wide audience. Echoes of the creamy milk used to make the cheese soften the sharp notes to create a well-rounded, but full flavour. This is a popular choice for cheese platters – serve with our Mostarda d’Uva – an Italian grape chutney that is divine with full-flavoured, hard cheeses. Pair with Italian red varietals such s Nebbiolo and Barbera. Bra Duro also works well with antipasti with cured meats and olives. In Liguria mature Bra Duro is often used in pesto as an alternative to pecorino.
Region: Piedmont, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge, cut to order
Vacche Rosse Reggiano Dop
This parmigiano is produced exclusively with the milk of the rare Reggiana red cow – a traditional breed of the region and considered to be the ‘mother’ of parmigiano cheese. The milk from these cows is much higher in solids – allowing the cheese to be matured for longer periods and to develop an amazing depth of flavour. It is fruity, nutty, creamy and incredibly even on the palate. The elegant flavours continue to develop on the palate after swallowing. The white amino-acid crystals through out the cheese are small and even and add a delicious sweet-savoury flavour. The texture is firm and crumbly, but moist and even in the mouth – never grainy. The extraordinary flavour of this cheese means it is an excellent choice to add to cheese platters, or enjoy with pre-dinner drinks. It pairs extremely well with sparkling wines, craft beers and single malt whiskies. It can be used for cooking, but some of the subtle, rich flavours will be lost.
Region: Emilia-Romagna, Italy
Milk: Unpasteurised Cow
Size: approx 220g wedge
Quicke’s Oak Smoked Cheddar
A well-flavoured mature cheddar, typically 12-15 months old, is specially selected to be naturally smoked for 16 hours over oak chips from the farms own woodland. Each 27kg truckle is portioned to 1.5kg pieces priorto smoking to ensure the flavour infuses throughout the cheese. No artificial flavourings are added during the process.
Region: Somerset, England
Milk: Pasteurised Cow
Size: Approx 250g wedge cut to order
Quicke’s Red Devon (Leicester)
Quicke’s Red Leicester is made to a traditional recipe with the addition of annatto to give a vibrant hue. The cheese is matured for around 6 months to give a mellow flavour which is quite different from the Quicke’s family’s more famous Cheddar. The Red Leicester has a nuttier taste and more crumbly texture but citrus overtones lend the cheese a fresher finish.
Region: Somerset, England
Milk: Pasteurised Cow
Size: Approx 250g wedge cut to order
Trentigrana DOP
Trentingrana is a grana cheese (the same family as Reggiano), made exclusively with milk from pasture-fed cows in the alpine Trentino region. In recognition of the artisan production methods and specific geographical area, Trentingrana is protected with a DOP. It is made in the same way as Parmigiano Reggiano – 100% natural, with only salt and rennet added to raw milk. The cheese is matured for at least 18 months and each wheel is carefully inspected prior to being stamped with the Trentingrana DOP symbol. It is slightly sweeter and creamer than Reggiano, with a characteristic fruity bite to finish. Use as you would Reggiano – for cooking, grated, shaved into salads or serve on antipasti platters
Region:Trentino- Alto Adige, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge
Tete de Moine Reserve
Tete de Moine was first crafted by the monks of the Monastry Bellelay in Switzerland more than 8 centuries ago. The rosette – paper thin shaves of cheese are created with the Girolle Cheese Curler . They are a must on a cheese grazing table and cheese board. With a mellow nutty and slightly spicy flavour, every one will not only be amaze by the cheese looks but also by the flavour.
Region: Canton of Bern, Switzerland
Milk Type: Unpasteurised Cow’s milk
Size: Approx 800g wheel
Quicke’s Truckle Cheddar 1.8kg
Quickes is one of THE quintessential ‘crumbly’ English cheddars and all cheeses are hand-made on the farm that has been in the Quickes family for over 450 years! It has a buttery and nutty flavour, slightly tangy on the back of the palate. This truckle are perfect for large entertaining and wedding cheese tower.
Region: Somerset, England
Milk: Pasteurised Cow
Size: approx 1.7kg wheel
Swissmathier Simmentaler
Taking the name from the Simme river Valley and the name of the breed of cow Simmental used to craft the cheese, Simmentaler is a mild, yet supprisingly fruity cheese. The texture is supple and melt in the mouth with a long lasting nutty flavour on the palate.
Region: Cantons of Bern, Switzerland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
Swissmathier Schonberg
Made in a similar style as Gruyere cheese, Schonberg is only crafted in the town of Schonried. Young the cheese is sweet and nutty, as the cheese aged the flavour intensify with the development of the “crunchy white amino acid”.
Region: Cantons of Bern, Switzerland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
Gruyère de Grotte AOP
Gruyère is well known as one of Switzerland’s most popular cheeses. Gruyere de Grotte is a special cave-aged Swiss Gruyere. Matured in limestone caves in the Swiss Alps for at least 18 months, with the longer ripening period the cheese develops a rustic, more robust flavour than traditional Gruyère. As the rind is washed in brine during the maturing process, the brown colour is darker than its young brother. The pale coloured paste is dotted with white crystals with a creamy, nutty flavour.
Region: Cantons of Fribourg, Switzerland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
Boeren Gouda Oplegkass Slow Food Presidio 36 months
A truly unique aged Artisan Gouda. Only made during the summer season when cows graze on the open pastures of the Green Hart region, between the cities of Amsterdam, Rotterdam and Utrecht, this Gouda has a dense rich butterscotch flavour. “Opleg” meaning “aged” in Dutch, Boeren Goudse Oplegkaas is aged a minimum of 1 year, up to 4 years. As it’s a small production, this Gouda is part of the renown Slow Food Presidium.
Region: South Holland, Holland
Milk: Unpasteurised Cow
Size: Approx 250g wedge, cut to order
Swissmathier Gruyere D’Alpage Aop
It takes almost 400 liters of raw milk to make a 35-kilogram wheel. The cows, which provide the high value-added raw material, are fed with fresh grass in the summer and hay in the winter. The use of any additive is prohibited. During the long ripening process, the grindstones are turned several times and rubbed with salt water. The Gruyère d’Alpage AOP has a good taste typical, which comes from its excellent raw milk. The cows that give this raw milk feed in the summer, in the pasture and in the winter, with hay. What is also important is the know-how of the producers of this cheese. The flavour is creamy and nutty when young, becoming more assertive, earthy and complex as the cheese matures
Region: Canton of Fribourg, Switzerland
Milk Type: Unpasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Hervé Mons Cantal AOP
Cantal is one of the oldest French cheeses – it has been made for over 2,000 years and is believed to be a predecessor to English cheddar because the making process involves milling, similar to the cheddar making process. Cantal can be enjoyed at different levels of maturity: Cantal ‘Jeune’ refers to a cheese about a month old, Cantal ‘Vieux’ refers to cheese matured for over 6 months and the term ‘Entre Deux’ translates to ‘between the two’, referring to a cheese that is between 2 and 6 months old. Cantal Entre Deux has a rich flavour with lactic and slightly salty hints. The finish is reminiscent of the fertile, volcanic Auvergne countryside – earthy mineral soils, green pastures and fresh air. Under the crusty natural rind, the texture is firm and moist and slightly pasty.Serve with crusty bread and honey or fruit jams (apple or fig varieties work best). Younger Cantal melts well and can be used for cooking, but it does contribute a full favour to dishes – it is traditionally used in the Auvergne recipe of Aligot: cheese blended with mashed potatoes. Pair Cantal Entre Deux with Gamay (Beaujolais), Merlot blends, Chardonnay/Viogner blends and Roussanne/Marsanne blends.
Region: Auvergne, France
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Occelli Cusie di Pecora
This is a unique cheese – a modern interpretation of an ancient recipe. In local dialect, the term Cusie translate by “What’s in the cheese” meaning that the cheeses is made with whatever milk is available, However with new herd management this cheese is only crafted with sheep’s milk. The milk comes from animals that freely roam the summer pastures. The cheese is solid and compact, matured for at least four months in the Valcasotto cellars and refined on boards of local wood from the valley.
Region: Piedmont, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Quicke’s Cheddar
Crafted the same way as for the last 478years, Quicke’s cheddar is the quintessence of cheese in Devon. Not your usual tangy earthy english cheddar it has a deeper more complex flavour of hazelnut and caramel. The paste is crumbly and firm with an incredible buttery texture on the palate.
Region: Devon,England
Milk: Pasteurised Cow’s Milk
Size: Approx 250g wedge, cut to order
Pont L’Eveque Demi 180g
Dating back to the twelfth century, this famous washed rind is one of the oldest Norman cheeses still currently in production.The Graindorge family has been in the cheese industry for over 100 years. During the ripening period the cheeses are washed, brushed and turned developing a stronger aroma and more pungent flavour with age.
The interior of the cheese is creamy yellow with a smooth texture. The rind is orange and grey in colour, which gradually reddens and becomes sticky over time. Demi Pont l'eveque is the perfect size for a picnic.
Region: Normandy, France
Milk: Pasteurised Cow
Size: 180g Unit
Occelli Cusie Malt D’Orzo & Whisky
A mature cheese brushed with whisky and coated with malted barley. It has a deliciously intense flavour, with hints of smokiness, nutty ‘cereal’ flavours, cream, salted caramel and spicy whisky.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat
Size: Approx 250g wedge, cut to order
Occelli Cusie al Castagno
A mature cheese wrapped with chestnut leaves with an amazingly complex flavour that is strong but not necessarily ‘bitey’ – there is a long-lasting savoury flavour, notes of cream and grassy, herbaceous pastures and also some notes of salted caramel to finish plus an ever-so-slight hint of chestnuts as a result of the leaf-wrapping.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Goat
Size: Approx 250g wedge, cut to order
