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
Xavier David Petit Epicea
When it comes to melting cheese in a pot, our Xavier David Petit Epicea is the cheese to go for. This is a pasteurised version of the raw milk Mont d’Or. Rapped in a spruced bark, the cheese has a beautiful earthy flavour. Presented in its own baking box, you just need to add a dash of wine, a clove of garlic and bake in the oven for a luscious creamy cheese.
Region: Jura, France
Milk Type: Pasteurised Cow
Size: 250gr each
1889 Butter – Unsalted
This is an amazing artisan butter made with cream that is allowed to settle naturally over 72 hours. This method enhances the softness, the spreadability and the rich flavour which has hints of blanched almonds, alpine flowers and rich, creamy milk. In honour of the traditional recipe, the butter is named ‘1889’ – the year the producer’s great grandfather was born.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: 100g
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
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 King River Gold
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.
The King River Gold is a great introduction to the washed rind style and the most popular cheese among customers today. The cheese itself has a soft interior with a slightly gritty rind and a rich, almost smokey, nutty flavour.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cowt’s milk
Size: Approx 250g wedge cut to order
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
Milawa Blue 150g portion
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.
Inspired by the famous “Dolce Latte”, Milawa Blue has a mild creamy blue flavour, well balance by a buttery finish. “This cheese has been converting non-blue eaters since 1988.” Packed in a convenient 150g sealed pack
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: Approx 150g portion
Milawa Blue
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.
Inspired by the famous “Dolce Latte”, Milawa Blue has a mild creamy blue flavour, well balance by a buttery finish. “This cheese has been converting non-blue eaters since 1988.”
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
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 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
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
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
Richard III Wensleydale
This is a traditional, cloth-bound, cows’ milk cheese, made by Andrew Ridley, who uses the pre-war recipe for Wensleydale. It is moist, creamy, and with a honeyed flavour and lower acidity than modern mass-produced Wensleydales cheeses
Region: Yorkshire, England
Milk: Pasteurised Cow
Size: Approx 250g wedge cut to order
Castelmagno di Montagna Dop
Castlemagno is an ancient cheese that has been made for hundreds of years, named after the village where it originated. The texture is open and crumbly, but still pleasantly moist – not dry and granular. Depending on the age and how it has been made, there may or may not be blue veins. Younger cheeses have a milky, acidic flavour with a creamy finish and perhaps a hint of spicy blue. More mature cheeses have an assertive flavour – bitey with more pronounced spice and earthy, dusty mineral flavours on the end palate. Serious cheese-lovers will enjoy Castelmagno served with fresh bread, honey and fruit jams.
Region: Piedmont, Italy
Milk: Pasteurised 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
Ubriaco Zibbibo
A ‘drunken cheese’ with a strong, assertive flavour. Whole Ragusano DOP cheeses (a strong, piquant cheese from Sicily, similar to an aged provolone) are soaked in sweet Zibibbo dessert wine, creating an intense fruity back-note that marries perfectly with the bold, bitey, slightly savoury flavours in the cheese. The texture is hard and flaky. It is matured for a minimum of 8 months. Accompany this cheese with its name-sake wine – Passito (or other sweet dessert wines), and enjoy after dinner. Serve it with sweet accompaniments such as dried muscatels, glacé fruits or honey.
Region: Veneto, 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
Occelli Cusie Grappa di Moscato e Frutta
A feast for the sense !! 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 cow and goat's milk. The milk comes from animals that freely roam the summer pastures. The cheese is solid and compact, with dry fruits pressed on top and soaked in grappa. Matured for at least four months in the Valcasotto cellars and refined on boards of local wood from the valley , Cusie Grappa di Moscato e Frutta has a crumbly sweet and melting texture in the mouth with the hint of grappa on the back palate.
Region: Piedmont, Italy
Milk: Pasteurised Goat & Cow's milk
Size: approx 250g wedge, cut to order
Occelli Cusie di Capra
This is a unique cheese – a modern interpretation of an ancient recipe. In local dialect, the term Testun means “headstrong”. 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 Goat
Size: approx 250g wedge, cut to order
Toma 4 Latti with Donkey milk
Made from 4 different milk this traditional italian tomme style cheese has an incredible reputation for its flavour. The paste harden has the cheese matures while keeping small eyes throughout. The cheese has a straw-yellow colour, with ochre tones as its slowly ages. It has a strong and intense taste, for all those seeking to rediscover the typical local scents and flavours of times gone by. A truly unique cheese.
Region: Piedmont, Italy
Milk: Pasteurised Sheep, Cow, Goat & Donkey
Size: Approx 250g wedge, cut to order
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
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
Swissmathier Vully Rouge
A classic semi-hard cheese washed with Pinot Noir from the slopes of Mont Vully. The Rouge Vully has a softer texture and milder nutty flavour than its brother Vully Noir Reserve, with a strong and pleasant spicy flavour. The perfect cheese to add on a cheese board or pair with a Pinot Noir.
Region: Fribourg, Switzerland
Milk: Thermised Cow
Size: approx 250g wedge cut to order
Swissmathier 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
