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This sensational raw cow’s milk cheese has been produced since the 12th Century in the Aosta Valley region, which borders France and Switzerland. The cows graze on Alpine pasture of wildflowers and native herbs, which contribute to its unique taste. Aged for 3 months, it has a straw yellow colour with a fragrant and nutty flavour.
Handmade and matured for a minimum of 10 weeks, it has the complex blue flavour comparable to Roquefort, but milder, creamier and punchy enough for any blue cheese fan.
100% sheep's milk blue with a rich, full and well-rounded flavour. Gently salted with a distinctly rich, creamy texture, offset by a touch of spice.
100% sheep’s milk blue with a rich, full and wellrounded flavour. Gently salted with a distinctly rich, creamy texture, offset by a touch of spice.
Semi-soft and washed rind cheese. It is matured for 6-8 weeks on rye straw mats resulting in a particular aroma and taste. Flavours of nuts, mushrooms and hay with a creamy, supple texture.
This soft creamy cheese gets its name from the pear variety used in the ‘Perry Wash’ for the rind. Despite its distinctive, strong smell, the cheese is mild and delicate with a herby note.
St Giles has a rich, buttery texture with a creamy mild flavour and a stunning edible rind which is made from organic carrot.
Produced using unpasteurised morning milk from their own herd of Friesian cows. It has a soft, creamy texture and is described as a blue-brie type cheese with a buttery sweetness combined with the salty sharpness of a blue.
A semi-soft compact cheese in a quadrangular shape, made from whole cow’s milk. Sweet, aromatic and with a hint of a truffle aftertaste.
A mountain cheese from Savoie. Made with raw milk, it has a pliable texture with grassy and nutty flavours, underlined with odours of the maturing cave.
A wonderfully creamy cheese with a subtle balance of blue flavours. A distinct cylindrical shape.
Award-winning cheese from Anne Wigmore. A traditional handmade, washed curd cheese with tastes of wild flowers, burnt caramel and macadamia nuts.