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Showing 25–36 of 41 results
Mild and creamy blue-veined cheese, made with milk from Yorkshire cows.
Aged for a minimum of 4 weeks, the soft paste is moist and creamy with a grassy, peppery and strong taste characteristic of the cheese.
A wonderfully creamy cheese with a subtle balance of blue flavours. A distinct cylindrical shape.
An award-winning cheese with a sweet, mild and creamy flavour and distinctive character.
A soft creamy blue cheese with a sharp, clean, balanced blue flavour.
Ash coated, lightly moist, with a very pretty bluing. It has all the sweetness of a blue cheese combined with the perfect balance of goat's cheese
This famous cheese is made with milk from sheep grazing in Les Caussos mountains and ripened in the caves of Combalau.
Superb cheese from Papillon, on the softer and more mellow side. A light buttery taste with a subtle, smooth texture.
Matured for up to 6 months, this blue cheese has a firm, creamy texture and a rich milkiness amidst the peppery and spicy notes of the blue mould.
A surface-ripened, triple-cream cheese with medium blue notes. It has a distinctive grey rind
This mild, semi-soft cheese has a mellow blue flavour with a slightly salty finish. The colour deepens and the flavour becomes more intense as the cheese matures.
A handmade mould ripened blue cheese with a firm but moist texture, produced in a traditional way using unpasteurised cow’s milk from their own cows.