Product Information
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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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
Monte Veronese Fresco Dop
Monte Veronese is made with milk from the rich grassy slopes of the Lessini mountains in north-eastern Italy. This young cheese has a supple, springy texture with small eyes throughout and a delicate, milky flavour with a mild, creamy finish. No ‘bite’ – just smooth and gentle all the way. It can be eaten as an everyday table cheese but it also melts well, making it a tasty addition to toasted sandwiches and panini.
Region: Veneto, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Brebirousse 1kg square
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
Holy Goat La Luna
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Region: Sutton Grange, Victoria
Milk: Pasteurised Goat (organic)
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Blu di Bufala
Buffalo milk is sweet and rich and can be used to make some incredible cheeses – like this blue vein ‘Blu di Bufala’. The texture is smooth and even and the flavours are deep and long-lasting – the earthy blue mould and the sweet, milky notes in the buffalo milk are in perfect balance. This farmhouse cheese is made with the milk from the cheese-maker’s own herd of buffalo.
Region: Lombardy, Italy
Milk: Pasteurised Buffalo
Size: approx 250g wedge cut to order
Gorgonzola Dolce Latte Dop
This is the milder version of Gorgonzola – sweet and gentle, rich and creamy. There is still a touch of spice from the pale blue mould, but it is quickly tamed by the incredible creaminess of this cheese. Gorgonzola Dolce Latte has a luscious texture with some super-runny patches here and there. Even people who say they don’t like blue cheese like this.
Region: Lombardy, Italy
Milk: Pasteurised Cow
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
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
Herve Mons Chabichou du Poitou
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
Montasio Stravecchio Dop
Montasio is the most famous mountain cheese from the north-eastern Italian region of Friuli. We select only very mature wheels (around 3 years old) as the extended aging leads to the development of a subtle, savoury bite perfectly balanced with notes of cream and tropical fruit on the finish – especially pineapple. Montasio is a very popular cheese that works well with pre-dinner drinks, cheese boards and antipasto platters.
Region: Friuli Venezia-Giulia, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
