Vallée Brebidoux, Sheep’s Milk Raclette
This semi-hard sheep’s milk cheese was honored at the Swiss Cheese Award 2016 with the title of best Swiss sheep’s cheese and «Best in Class» in the category semi-hard sheep’s milk cheese at the World Championship Cheese Contest in Wisconsin.
The milk from 1000 sheeps, which spend the summer in the Valais Alps, is processed in the modern dairy La Fromathèque by cheesemaker Yan Sutterin
Since the middle ages, shepherds used to heat the raclette in front of an open fire, scraping off the melted layer onto a plate. The rind is sticky and pungent with aroma of cured meat. Used in the same way today and served with potatoes, cornichons and cured meat.
A great alternative to the traditional raclette.
Region: Switzerland
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
Milawa Tomme
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.
Made in the traditional Tomme style, a 2kg barrel shape cheese, Milawa Tomme has a dense and moist texture, slightly crumbly with clean savoury notes
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: Approx 250g wedge cut to order
Herve Mons Bethmale Chèvre
One of the classic semi-hard cheeses from the mountainous Pyrénées region in Southern France – cheeses from this area are typically made in a small tomme shape, and have an incredibly smooth, even texture that seems slightly oily at times. Matured by affineur H. Mons, the flavour is rich and elegant with a surprisingly creamy finish for a harder cheese. Some sweeter, floral notes might also be noticed. The natural leathery rind imparts some earthy flavours that emerge on the end palate.
Region: Midi-Pyrénées, France
Milk: Pasteurised Goat
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
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
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
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
Pecorino Romano Dop
We source our Pecorino Romano from R. Brunelli – one of only 3 producers in Lazio, the traditional region of this cheese (most Romano cheeses are now made in Sardinia). It is dry salted and then matured in natural caves for at least one year to create rich, long-lasting piccante flavour with a well-balanced salty note. The rich sheep’s milk creates a full buttery feel through the end palate. The texture is firm and appears slightly grainy. Pecorino Romano is an excellent grating and cooking cheese traditionally used in many Italian dishes to create a rich, savoury flavour. It can also be served on antipasti platters with cured meats and olives.
Region:Lazio, Italy
Milk: Pasteurised Sheep
Size: approx 200g 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
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
Vento D’estate
This is a ‘barricato’ cheese – meaning it has been matured in a wooden barrel (usually oak). This is a traditional process that cheese-makers use to develop rich, complex flavours in their cheeses. Wheels of young cheese are wrapped with hay that has been hand cut from summer mountain pastures, then packed into the barrels to mature (in this case, for a minimum of 6 months). The combination of the barrel wood and the mountain hay create a unique, intense flavour – hints of pear, lilacs and oak on the front palate give way to a bitey finish with subtle notes of fresh milk and butter. This cheese will pair well with aromatic whites such as Pinot Grigio or even Gewürztraminer and also well-structured red wines (particularly medium-bodied Italian varietals). Enjoy before or after dinner and serve with honey or fruit pastes. This cheese will also work well on antipasti plates.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge, cut to order
Piacentinu Ennese DOP Slow Food Presidio
This delicious sheep’s milk cheese has been enriched with the addition of saffron and whole peppercorns, creating a warm golden colour and unique taste. The rich flavour of salted butter is highlighted with the gentle aromatic notes of saffron and a mild peppery bite to finish. This cheese is typically made in the hinterland around the region of Enna. It is thought the name is a variation on the Italian greeting ‘Piacere’ (pleased to meet you / or verb ‘to like / appeal’). Piacentinu makes a stunning addition to any cheese plate – serve with fig or pear jam or our La Nicchia Zibibbo syrup (also from Sicily). It can also be shaved and added to salads and panini / sandwiches. It works well with most medium to full-bodied white and red wines, especially southern Italian varietals such as Primitivo, Nero d’Avola and Cataratto Bianco.
Region: Sicilia, Italy
Milk: Unpasteurised Sheep
Size: Approx 250g wedge, cut to order
Pecorino al Tartufo – Morbidi
The perfect mariage of a tuscan pecorino with black shaved truffle from piedmont. Still young in age the texture is smooth grassy and nutty from sheep's milk cheese. The truffle throughout the cheese have a distinctive.The milk for all Morbidi cheeses is sourced from local farms in the Siena region and made into cheese within 24 hours of milking.
Pecorino Sardo Dolce Dop
Pinna dairy started in 1919 with 2 brothers and 1 cheese, Pecorino Romano. In their search of perfecting cheese making , the Pinna dairy is now run by their grandsons and received milk from 1500 farmers scattered throughout the island. Produced according to ancient traditions from the fold by Sardinian shepherds from raw milk, that is not subjected to pasteurization, to preserve more the high nutritional value of milk. It ‘a compact cheese with a characteristic smoky aroma and spicy and savory taste. It has the typical shape with the barefoot to “mule”, wrinkled crust, brunoverdastro color due for smoking and treatment with olive oil during the aging process; the paste is white/straw colour, without holes.
The Dolce version has been matured for only 6 months
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Pecorino Sardo Maturo Dop
Pinna dairy started in 1919 with 2 brothers and 1 cheese, Pecorino Romano. In their search of perfecting cheese making , the Pinna dairy is now run by their grandsons and received milk from 1500 farmers scattered throughout the island. Produced according to ancient traditions from the fold by Sardinian shepherds from raw milk, that is not subjected to pasteurization, to preserve more the high nutritional value of milk. It ‘a compact cheese with a characteristic smoky aroma and spicy and savory taste. It has the typical shape with the barefoot to “mule”, wrinkled crust, brunoverdastro color due for smoking and treatment with olive oil during the aging process; the paste is white/straw colour, without holes. Matured for 1 year minimum it has a flaky paste that melt in the mounth
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Briscola – washed with Barbera Wine
A semi-firm cow’s milk cheese soaked in Barbera wine and pressed with the crushed grapes left over from wine-making. It is matured for a minimum of 3 months. The wine flavour is well-integrated with the savoury, slightly bitey notes in the cheese and provides a hint of fruit on the end palate. The overall flavour is deep and rich, but not as strong as some of the more mature ‘drunken cheeses’ such as Urbiaco Amarone. The texture is firm, moist and crumbly.
Region: Veneto, Italy
Milk: Unpasteurised Cow
Size: approx 250g wedge, cut to order
Cuore Noce
From the historic affineur of drunken cheeses Carpenedo. Translate by “heart of nuts” this hard raw cow’s milk cheese as been rubbed in walnut liqueur and wrapped in walnut leaves over the 6 months minimum of maturation. The cheese is firm but the texture on the palate isn’t dry with a earthy, woody and nutty flavour from the liqueur.
Region: Veneto, Italy
Milk: Pasteurised Sheep
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
Cusie al Pepe
This full-flavoured cheese is created exclusively by Beppino Occelli. It is produced with sheep and cow’s milk and enriched with a generous amount of black and pink peppercorns – there is a sharp, peppery bite and a long, lingering finish with hints of cream and cultured butter. It is aged for at least 4 months on locally sourced wooden boards in the cellars at Valcasotto. Under the natural crusty rind the texture is moist, crumbly and open.
Region: Piedmont, Italy
Milk: Pasteurised Cow & Sheep
Size: Approx 250g wedge, cut to order
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
