Cheese

Soft

Munster Géromé AOC - Alsace, France
A washed rind cow’s milk cheese matured for 2-3 months at high humidity.  This cheese has a slightly sweet, sticky golden rind. The centre of the cheese is soft and smooth with an intense yeasty, meaty complexity. 
 

Délice de Crémiers - Burgundy, France
This cow’s milk triple cream cheese is matured for at least two weeks to develop the fluffy white mould rind that allows the cheese to develop its rich flavour. When young it is firm like butter with a lactic acid flavour, as it matures the texture resembles thick cream and the flavour is rich and creamy with overtones of hazelnuts.
 

Saint Maure d’Poitiu - Poitou, France
An aged version of the goat’s milk log cheese.  The centre remains chalky as the cheese softens around the wrinkly rind.  
It is rich and creamy with an increased nuttiness as the cheese ripens.

 

Blue

Hervé Mons Roquefort AOC – Roquefort, France
A raw sheep’s milk blue mould cheese.  This cheese has consistent moist texture interspersed with striking steely blue/green moulds. The cheese is salty and creamy with plenty of sharp notes.  
 

Quenby Hall Stilton - Somerset, England
This cow’s milk blue has a creamy marbled pattern with blue veins radiating from the centre. It has a lingering aroma with a soft moist texture.  The cheese tastes creamy and sweet with a salty tang from the blue mould.
 

Luigi Guffanti Gorgonzola Piccante DOP - Peidmonte, Italy
This cow’s milk cheese has a compact texture and a yellow interior marked with blue veining most intense at the centre. A hearty cheese with a fruity, sharp and pronounced blue flavour.

 

Semi Hard and Hard

Cabot Cheddar – New England (Vermont), USA
This cloth bound cow’s milk cheddar has a rich fruitiness and full-bodied buttery texture. It finishes with a lingering nuttiness and caramel sweetness.
 

Cantal Entre Deux AOC - Auvergne, France
Cantal is an ivory coloured semi-hard cows milk cheese which exhibits a dark yellow natural rind. This cheese displays a strong aromatic and rich, nutty flavour profile.
 

 Ossau Iraty Brebis AOC - Basque Pyrénèes, France
A raw sheeps milk cheese with an ivory hued paste, is creamy and buttery in the mouth with flavours of nuts, fruits and herbs.
 

Comté Gruyère AOC - Jura, France
A cow’s milk cheese with a firm and slightly elastic centre which has a slightly nutty tang with well balanced salt and a slightly sweet creamy finish
 

Manchego DO – La Mancha, Spain
A firm sheep’s milk cheese with a rich and creamy flavour offering meaty savouriness, brazil nuts, salty caramel and lanolin.