Product Information
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
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Region: Burgundy, France
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Region: Basque Region, France
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Size: Approx 250g wedge, cut to order
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Region: Burgundy, France
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Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Herve Mons Abondance AOP
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Region: Rhône-Alpes, France
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Size: approx 250g wedge cut to order
Mimolette
Known for its striking deep-orange colour, Mimolette was apparently created to mimic Dutch cheeses during a time of trade restrictions. While the colour may suggest a ‘strong, bitey’ cheese, the flavour is actually quite round and smooth. It has a predominantly hazelnutty flavour with hints of salt and butterscotch on the end palate. Mimolette is very wine friendly, pairing well with a variety of sparkling, white and red wines.
Region: Nord-Pas-de-Calais, France
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
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Selected by affineur Herve Mons, 1924 Blue is a full flavoured blue cheese from the Roquefort region. The paste is dense and buttery with a more mellow flavour than roquefort. The blue veins are well present and give the cheese pleasant spicy notes.
Region: Auvergne, France
Milk Type: Pasteurised Cow/Sheep Blend
Size: Approx 250g wedge cut to order
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The King of Cheeses – a great Parmigiano Reggiano like this is a kitchen staple. Our reggiano from Cantarelli is sweet and savoury with a well-balanced bite. It also has an amazing texture – crumbly and flaky, but still incredibly moist – the result of aging in the family’s naturally ventilated cheese caves, used since the 1800’s for maturing Parmigiano Reggiano. Aged for 36 months and certified organic don’t let a single gram go to waste, grate on pasta or use the rind to flavour soups and stocks. Each wedge comes freshly sliced off the block wrapped in wax paper and sealed to protect the cheese from oxidisation.
Region: Emilia-Romagna, Italy
Milk: Organic Unpasteurised Cow
Size: either small (approx 200g)
