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
Fontina Alpeggio 2km+ 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
Trou du Cru
One of the ‘super-stinkies’! This little cheese is the Mini version of the Epoisse . As it’s “brother” the cheese is washed with a local grape spirit during its maturation, to encourage the development of a sticky, orange rind with rich mushroomy and cured meat flavours. If you like strong cheese, you will love Trou du Cru. The perfect stinky cheese to add on a cheese plate for 2.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: 60g each
Soumaintrain 400g
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
Rosso Di Langa
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. Rosso di Langa is a very mild washed rind, with a subtle flavour of mushrooms and only a hint of pungency coming from the rosy orange rind.
Region: Piedmont, Italy
Milk Type: Pasteurised Cow and Sheep
Size: 350g 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
Affidélice au Chablis 200g
An incredibly creamy cheese washed with Chablis wine during maturation to create a full, bold flavour and deep orange colour. Serve Berthaut Affidélice au Chablis in its wooden box with a spoon so your guests can dip into the luscious, gooey interior. Berthaut Affidélice au Chablis is similar in style to Epoisses, although not quite as strong.
Region: Burgundy, France
Milk: Pasteurised Cow
Size: 200g
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
Epoisses Cremiers Selection 250g
One of the ‘super-stinkies’! This runny little cheese is washed with a local grape spirit during its maturation, to encourage the development of a sticky, orange rind with rich mushroomy and cured meat flavours. If you like strong cheese, you will love Epoisses.
Region: Burgundy, France
Milk Type: Pasteurised Cow
Size: aprox. 250g each
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
