A camenbert-like creamy, buttery soft cheese with wonderfully rich grassy,mushroomy flavours. After ripening for 8-10 weeks it has a soft bloomy rind and a primrose yellow paste that turns into a intensely yellow finger licking goo as it matures. It is made since 1986 by the Maher family, fourth generation farmers, in the Golden Vale […]
A deliciously decadent soft cheese laced with black truffles. Creamy, mushroom with that distinctive Brie tang offset by earth pungent truffle – it’s a match made in gourmet heaven all wrapped up in a lovely velvet white crust. Made to traditional methods by the famous French cheese expert Robert Rouzaire, this is a cheese to […]
This little goats’ cheese is made from unpasteurised milk. Smooth, white, mild and nutty, it has a grey salted charcoal rind. It looks like a pyramid with the top cut off and there is of course a story behind that. Apparently Napoleon took exception to the original pyramid shape because it reminded him of defeat […]
An ancient soft cheese dating back to the 10th century, Taleggio is named after Val Taleggio in Lombardy. Sweet and delicate with a creamy, slight sour taste, a quality Taleggio must have the 4 leafed stamp of the Consorzio Tutela Taleggio. Taleggio was originally called stracchino from the Italian stracch: tired. That’s because it was […]
The lush mountainous landscape Galicia in the North West of Spain is home to this unusually shaped semi soft cheese and the origin of its name – the gentle mountains resembling ‘little tits’. With a very short maturing process this famous Spanish cheese has a beautifully mild and fresh aroma to it.
Milky, nutty, grassy and earthy, St Nectaire was a favourite of the sun king Louis XIV. Made from unpasteurised milk from cows that graze on the fertile volcanic pastures of the Auvergne, it’s a real mouthful of flavour. A semi soft cheese with a white, yellow and orange rind that smells of straw and mushroom, […]
Reblochon hails from Haute Savoie in the Alps. It has been produced since the Fourteenth Century. This supple creamy cheese, ripened and regularly brushed in brine for two weeks, has a delicate velvety nutty taste. The name comes from ‘reblocher’ – to pinch the cow’s udder twice. Way back when medieval lords taxed milk, farmers […]
Potted Stilton Cropwell Bishop
Potted festive joy in three sizes (100,200 and 300g) and Cropwell Bishop’s very own pots. For all those who love the tradition of pouring the Port in with the cheese Potted Stilton is ideal and will keep for about 2 months at least, if chilled.
A semi soft cow’s milk cheese from Brittany. Very smooth, rich and mild. Port Salut is one of the first French cheeses to be made from pasteurised milk. Originally made by Trappist monks, Port Salut has a creamy, velvety rich mild flavour with a delicate touch of savoury nuttiness. Easily spotted by its distinctive orange […]
Created by 13th century monks and celebrated in the epic love poem ‘Roman de la Rose’, Pont l’Évêque is a soft, creamy cheese with subtle hints of salt and a sweet fruity tang. Its famous farmyard aroma, however, might be more of an acquired taste. Made en carré (in a square) from cows’ milk in […]
This Pecorino from our Tuscan range only matures for 3-5 weeks and is still very soft (for a firm cheese) and has a creamy finish. Wonderfully fresh and gently flavoured, this cheese won’t last long on the cheeseboard.
Morbier is one of the smellier cheeses with a surprisingly mild sweet buttery nutty taste followed by a slightly bitter tang. It was originally made by farmers from the leftover curds of Gruyère de Comté. As there weren’t enough curds to make a whole cheese, those ever-resourceful French farmers protected the first layer with black […]