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
Petit Gaugry
The Fromagerie Gaugry is supplied with cows’ milk by around thirty local milk producers who conform to the specifications of the appellation and are located within the zone defined by the Epoisses AOP. This mini version of the traditional 250g Epoisses is washed rind soft cheese has been produced in France for centuries. It is a truly characterful cheese, with its roots in Burgundy. Cistercian monks based in Epoisses originally shared their knowledge of how to make this cheese with local women, who passed it on from mother to daughter. The cheese has a floral aroma, with a shiny and slightly wrinkled rind The cheese is pale beige in colour, with a smooth and creamy texture. The heart of the cheese may be slightly crumbly when still young, gradually becoming creamier as it matures.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 70g each
Hervé Mons Brebis Fougere
Translate by “Ewe fern”, this semi soft sheep’s milk washed is dressed with a little fern sprig. As the cheese looks not offensive in flavours, after the first bite you will be wowed by a pleasant but strong “sheepish” flavour. The gritty rind fades away quickly in mouth, a long lasting earthy and nutty flavour.
Region: Corsica, France
Milk: Pasteurised Sheep’s Milk
Size: Approx 250g wedge, cut to order
Graindorge Petit Livarot
One of the oldest and greatest Normandy cheeses. Only produced in the Livarot town area, Livarot is also can also be called “the colonel” because of the five strips of raffia that encircle the cheese, similar to the one worn on a French army colonel’s uniform. This strong washed rind has a salty gritty rind with a dense chewy texture. Best paired with a French cider.
Region: Normandy, France
Milk Type: Pasteurised Cow
Size: 250g each
Gaury L’Ami du Chambertin
Like his cousin the Epoisses, L’ami du Chambertin classified in the “super stincky” category. Made in 1950 by cheesemaker Raymond Gaugry, this cheese reflect the “know-how” of the Burgundy region.
Soft and oozy in the middle, the cheese is washed with a local grape spirit during its maturation. The perfect cheese is you like strong and bold flavour.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 250g each
Golden Cenarth
The Welsh take on the traditional Mont d'Or. Winner as “Supreme Champion at the British Cheese Awards”, Golden Cenarth is an organic soft cheese and is washed in pear cider. At its peak the cheese develops a pungent savoury flavour with a nutty aftertaste. Packed in a wooden box and ready to be scooped with spoon or baked !
Region: Carmarthenshire, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g unit
May Hill Green
Only made with milk from Gloucester cows breed by Charles Martell and sons, this rare and unique cheese is coated with chopped nettles. Like its cousin the Stinking Bishop, the rind is sticky with an unmistakable meat flavour – the paste is soft light and oozy with a creamy, rich, sweet and herbaceous flavour.
Region: Gloucestershire, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Stinking Bishop
Only made with milk from Gloucester cows breed by Charles Martell and sons, this rare and unique cheese is washed with Perry (English pear cider). The rind is sticky with an unmistakable meat flavour – the paste is soft light and oozy with a creamy, rich and sweet flavour.
Region: Gloucestershire, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order.
Fontina d’Aosta DOP
An ancient cheese named after the local village of Fontina in the Aosta Valley region. The cheeses are matured for around 3 months in a large underground tunnel where they sit on traditional spruce pine boards. During maturation the rind is regularly brushed with a brine solution, creating a moist, sticky texture and rich aroma. The flavour is a heady combination of cream, roasted nuts and mountain herbs with a lingering finish. The perfect melting cheese !
Region: Aosta Valley, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Brewers Gold
Made by the Little Milk Company from their own herd of organic cows run by 10 differents family farms.Brewer’s Gold is a semi soft rind washed cheese. The cheese is hand washed with Irish Craft Beer to promotes the growth of a bacterium, and to break down the texture of the cheese, turning it soft and pliable rather than firm. The rind can be sticky the taste is rich, nutty, creamy and sweet.
Region: County Waterford, Ireland
Milk: Organic Pasteurised Cow's Milk
Size: Approx 250g wedge, cut to order
Humming Bark
The Carrigbyrne family dairy started 30 years ago with the head cheesemaker Paddy Berridge following is travel to France-Normandy. Using the milk from their herd of cows, this cheese is the Irish twist on the classic Mont d'or. Matured in spruce bark, this strong washed rind cheese is so soft that it can be eaten with a spoon.
Region: County Wexford, Ireland
Milk: Pasteurised Cow's Milk
Size: 150g each
Milleens Ring
Milleens is Irelands longest established farmhouse cheese dairy. The cheese is still hand made by the Steele family with milk sourced from a neighbouring herd. This soft cows milk washed rind has a nice woody and salty flavour coming from the brine and the shelves used during the affinage.
Region: County Cork, Ireland
Milk: Pasteurised Cows Milk
Size: Approx 250g wedge, cut to order
Milleens 200g
This smaller version of the Milleens has been created to fit on a cheese board and picnic basket. Milleens is Irelands longest established farmhouse cheese dairy. The cheese is still hand made by the Steele family with milk sourced from a neighbouring herd. This soft cows milk washed rind has a nice woody and salty flavour coming from the brine and the shelves used during the affinage.
Region: County Cork, Ireland
Milk: Pasteurised Cow's Milk
Size: 200g each
Petit Brebirousse
This delightfully oozy cheese is a mild washed rind style made with 100% sheep’s milk from the Argental region of France (most famously known for Roquefort cheese). When young, the flavours are creamy and slightly sweet, with a hint of mushroomy flavour coming from the light orange rind and a gentle nuttiness characteristic of sheep cheese. More mature cheeses will have a stronger flavour, with more pronounced earthy flavours.
Region: Rhone-Alps, France
Milk: Pasteurised Sheep
Size: approx 125g unit
Soumaintrain
Like its cousin the famous Epoisse, this washed rind has an orange rind with rich mushroomy and cured meat flavours. However the brine used in the maturation process don’t contain the local grape spirit like Epoisse , and makes this cheese more wine friendly.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 400g each approx
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
Petit Munster
Munster is a very well-known and well-loved soft ‘stinky’ cheese from the region of Alsace-Lorraine. As Munster matures the surface of the cheese is regularly rubbed with brine to encourage the development of a sticky orange crust and pungent aroma. It has a smooth, sometimes runny texture and assertive flavours of cured meats and porcini mushrooms with an intense, savoury finish. Best matched with a late harvest Riesling
Region: Alsace – Lorraine, France
Milk: Pasteurised Cow
Size: 125 gr each
St Nectaire AOP
This pasteurised milk cheese is modelled on the raw milk AOP Saint Nectaire. It’s a medium-strength washed rind style with a dense, buttery texture. The flavours are balanced and slightly savoury with subtle hints of mushrooms and crusty sourdough bread coming through, rounding out to a creamy finish with earthy notes on the back palate. Serve on cheese boards accompanied with fruit jams, marmalade or glacé clementines. It can be enjoyed with bread, or herbed crackers (rosemary, fennel etc). It pairs well with craft beers and most medium-bodied white and red wines, Merlot and Riesling in particular. When young (with a thin, pale orange rind and bulging interior), it can also be used in tartiflette and gratins, although older cheeses are not as well suited to cooking as the flavours become much more intense.
Region: Auvergne, France
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Prefere De Nos Montagnes
This Reblochon style cheese is a pasturised version of the classic Reblochon. Made in the Rhone Alps this mild washed rind has a slight scent of the cellar, a creamy texture and a nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine and perfect to make Tartiflette.
Region: Rhone Alps
Milk: Pasteurised Cow’s Milk
Size: Approx 250g
Brebirousse
This delightfully oozy cheese is a mild washed rind style made with 100% sheep’s milk from the Argental region of France (most famously known for Roquefort cheese). When young, the flavours are creamy and slightly sweet, with a hint of mushroomy flavour coming from the light orange rind and a gentle nuttiness characteristic of sheep cheese. More mature cheeses will have a stronger flavour, with more pronounced earthy flavours.
Region: Rhone-Alps, France
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
Quadrello
We source this cheese directly from a farmhouse buffalo dairy we found on our travels in Northern Italy – they make cheese each day with milk from their own herd. Quadrello is a bit like a buffalo milk version of Taleggio – a pungent, savoury rind on the outside and a creamy, semi-firm texture inside with a beautiful sweet finish thanks to the rich buffalo milk – delicious on cheese or antipasto platters and paired with a glass of Pinot Grigio or Pinot Noir.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
Stracco di Capra
This cheese is a goat’s milk version of Taleggio. It has the same pungent, savoury rind but the goat’s milk adds a unique twist to the flavour – creamy with an underlying floral note and subtle lactic finish. Under the rosy rind the interior is smooth and creamy and melts in your mouth.
Region: Lombardy, Italy
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Taleggio Dop
A little bit stinky and a whole lot of tasty, Taleggio is easily recognised by its deep orange washed rind. This Italian classic has a pungent aroma and a rich, creamy flavour with savoury hints of smoked meats and lightly fried mushrooms. It’s soft and smooth with a creamy finish – enjoy with a beer or glass of Pinot Grigio. Taleggio works well on a cheese platter or use it make a Taleggio, thyme and mushroom pizza – delicious!
Region: Lombardy, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
