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
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
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
Herve Mons Tomme de Chambrille
From the Poitou Charentes region, Tomme de chambrille is a 1.5kg Tomme style cheese with a wrinkly rind and ashed. When young the paste is chalky at first on the palate then melt in mouth with a lactic finish. As the cheese matures, the paste soften and get fudgy and oozy under the rind. The flavour is stronger with nuts aroma. Best paired with a Sauvignon blanc .
Region: Poitou Charentes, France
Milk Type: Pasteurised Goat’s milk
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
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
Hervé Mons Ovalie Cendree
A semi-matured goat’s cheese from the Loire Valley in France. Picked by Affineur Herve Mons from the cheese maker 10 days after making, Ovaline Cendree will spend a few extra weeks maturing nicely in Herve’s Tunnel/ripening cave next to Lyon, France. Traditionally ashed Ovaline cendree has a oozy texture under the rind with a slightly chalky center. The clean citrusy and goat flavour pairs well with local a sauvignon blanc.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Hervé Mons Bonde d’Antan
A semi-matured goat’s cheese from the Loire Valley in France. The fresh, clean flavours of goat’s milk are complimented by a rich nutty flavour coming from the wrinkly white rind. Under the rind the texture is smooth, with a slightly chalky centre. Pairs well with a Sauvignon Blanc or Pinot Noir.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Hervé Mons Chevre d’Aquitaine
Made in small batches from early spring to Autumn, this semi hard goat's milk tomme style has rich, grassy and floral aromas. The sweet and lactic flavour balance perfectly with the smooth and creamy texture. Matured at least 6 months by affineur Hervé Mons in France.
Region: Basque Country, France
Milk: Pasteurised Goat
Size: approx 250g wedge, cut to order
Quicke’s Goat Cheddar
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! Made from locally sourced goat's milk, this clothbound cheddar is matured for at least 6 months. It has a buttery and nutty flavour, slightly tangy on the back of the palate.
Region: Somerset, England
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Toma Della Rocca
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! Really popular as a whole cheese for wedding and birthday “cheese cake”.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep Blend
Size: Approx 250g wedge cut to order or 1kg wheel
Petit Ashed Sainte Maure
The Loire Valley area is well-known for producing an infinite variety of different shapes and sizes of goat’s cheeses. The traditional log (buche) shaped is coated with ash. The flavour is crisp, clean and slightly acidic with a creamy finish and hint of nuttiness and earthy notes. The texture is chalky , but the cheese display a thin layer oozing under the rind.
Region: Centre – Loire Valley, France
Milk: Pasteurised Goat
Size: approx 170g
Petit Sainte Maure
Sainte-Maure is made in a traditional log shape, with an unique wrinkly rind. The flavour is light and fresh with some richer nutty and earthy notes emerging under the striking black rind.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 170g
Pyramide de Chevre
The Loire Valley area is well-known for producing an infinite variety of different shapes and sizes of goat’s cheeses. The flat-topped pyramid is a classic shape and this cheese is modelled on the famous Valencay AOP. The flavour is crisp, clean and slightly acidic with a creamy finish and hint of nuttiness and earthy notes.
Region: Centre – Loire Valley, France
Milk: Pasteurised Goat
Size: approx 220g
Goat Morbier
This cheese is made in the style of Morbier – but with 100% goat’s milk. It has a pungent, sticky rind and that distinctive line of ash through the middle. The flavours are full and pronounced, reminiscent of a farm without being ‘barnyardy’ with a zesty flavour of goat’s milk with an earthy note coming from the rind. The texture is smooth and semi-firm. The rind is regularly brushed with a brine solution as the cheese matures, creating a pungent aroma and slightly grainy texture.
Region: Pays de la Loire, France
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Brunet – Goat’s Milk Robiola
Another one of our best sellers, this is a great choice for goat’s cheese lovers and novices alike. It's made in the style of the traditional ‘robiola’ cheeses of Piedmont. The flavour is rich and creamy with a fresh finish and clean goat’s milk flavours. The texture is smooth and even, dense and a little fudgey.
Region: Piedmont, Italy
Milk Type: Pasteurised Goat
Size: Approx 250g each
Caprinelle Tomme de Chevre
If you like goat’s cheese, you will love Caprinelle – a beautiful semi-hard goat’s milk tomme from Southern France. It has a delightful goat’s milk flavour with a surprisingly creamy finish for a semi-hard cheese. Fresh, clean citrus notes shine through with just a whisper of butterscotch and salt on the back palate. A timeless classic that pairs well with a variety of sparkling and white wines.
Region: Midi-Pyrénées, France
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
La Tur Mixed Milk Robiola
One of our most popular cheeses! 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!
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep Blend
Size: Approx 200g each
Rocchetta Mixed Milk Robiola
One of our most popular cheeses! 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!
Region: Piedmont, Italy
Milk Type: Pasteurised Cow/Goat/Sheep Blend
Size: Approx 320g each
Mini Le Chevrot x 2 80g each
A small, barrel-shaped goat’s cheese with subtle notes of goat’s milk and a rich, complex finish. A great cheese to add to salads or to serve with fresh crusty bread on a cheese plate.
Region: Poitou-Charentes
Milk: Pasteurised Goat
Size: approx 80g
Roy Des Vallees Tomme de Chevre et Brebis
Roy des Vallees (or ‘King of Valleys’) is an elegant blend of sheep and goat milk working together in perfect harmony to create a delicious smooth flavour with nuances of grassy pastures, citrus zest and sweet cashew nuts. Roy des Vallees is a great addition to a cheese platter for anyone looking for alternatives to cow’s milk cheeses. It is very wine-friendly and works well with a wide variety of white and lighter style red wines.
Region: Midi-Pyrénées, France
Milk: Pasteurised Sheep & Goat blend
Size: approx 250g wedge cut to order
Sainte Maure Caprifeuille 280g
One of the classic goat’s cheeses from France, made in a traditional log shape. Younger cheeses have a creamy, lemony tang. As the cheese matures, the nutty and earthy flavours from the rind become stronger, and the texture becomes firmer.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 250g each
