Vintage Gouda 18 Months
Anything older than 8months is considered mature in Gouda terms, so our 18 months old Gouda certainly qualifies! Firm and fruity with a deep yellow colour , this waxed classic becomes granular at this stage of maturity. Small air pockets appear as the cheese looses its moisture, whilst its rich flavour intensifies. A beer always […]
Tomme Des Pyrenees Plain
Cheese doesn’t have to be strong to have bags of flavour. Tomme des Pyrenees is definitely at the mild end of the scale, but nevertheless is well worth sinking your teeth into if you like a good hit of taste in your cheese. It’s salty, earthy and buttery, with just a touch of yoghurt sourness. […]
Tomme Des Pyrenees Pepper
A mild and buttery, slightly salty, slight sour cheese livened up with a bite of crunchy peppercorns. Wax wrapped with a softish, elastic texture that melts very well; either in your mouth or in any number of dishes where you fancy a change from cheddar – like cheese on toast, jacket potato or macaroni cheese.
St Agur is a rich buttery blue cheese made with cows’ milk and double cream. Definitely on the mild side of the blues, but with a nice touch of spice and salt.
A lovely soft rich buttery cheese bursting with cream. Delicate with a nice nuttiness and a hint of mushroom. Saint Felicien is at its best between April and September, but also pretty darn good over the rest of the year.
A creamy cheese from the Dauphine near Lyon, St Marcellin is made from cow’s milk and is a soft cheese usually sold in terracotta pots. The best ones are orange with a lemony taste and nutty aroma and we’ve tracked these down for you. They say St Marcellin should be chewed for a long time […]
Perail Lou Perac
A little parcel of soft fragrant sheep’s milk cheese; rich and creamy with sweet caramel and earthy tones. Matured for just 12 days, it has a delicate rind and very soft texture. The sheep graze in the wild in the Grand Causse national park, which gives the milk its complex range of flavours. Serve when […]
A soft ripened mild buttery and creamy sheep’s cheese, with earthy undertones and a gentle sweetness. Best eaten on a summer’s day lunch that goes on and on until the sun goes down.
Similar to Manchego in look, taste and process, this firm cheese is made in Castilla Northern Spain from the milk of two types of sheep (Castellana and Churra). Having matured for only 1-2 months it oozes freshness and has an elastic texture. It tastes of herbs and sheep in a subtle way and has a […]
Marglet Papillon is a camembert like cheese made from sheeps’ milk and another of the wonderful butterfly cheeses from the Averyon. It’s earthy and mushroomy with the kind of strong aroma that turns cheese lovers weak at the knees. The texture is chewy, with an edible rind.
Gaperon D auvergne
This buttery, smooth cheese sings with intense flavours of cracked pepper and pink garlic. Shaped like a dome with a white fluffy bloom, it was originally hung from kitchen ceilings to mature and show off the wealth of the family. It was, in fact, a cheese status symbol. In France it’s still wrapped in ribbon […]
Delice De Bourgogne
This triple cream brie like cheese is pure luxury – all rich salty, sour and sweet goo wrapped in a soft velvet rind. Made from full fat milk, with cream added twice during the process, Delice was originally created by the famous gourmet Brillat Savarin, who knew a thing or two about wonderful food. Best […]