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Showing 49–60 of 76 results
Light mild goat's cheese in a pyramid tub with a resealable base
Matured for 4 months in a spruce band to produce a buttery texture with sweet alpine notes.
A classic French triple-cream cheese, made by blending full fat cow’s milk with crème fraiche. A rich, smooth, melt-in-themouth texture.
Slightly milder than Brie de Meaux, the white bloomy rind holds in the soft inner paste. It has a great mushroomy aroma and flavour.
Made by alternating layers of Mascarpone and mild Gorgonzola. Its texture is a superb combination of a smooth, dense, cream from the Mascarpone, and solid, creamy veined Gorgonzola layers. The flavour is delicate with sweet and buttery notes.
This is a raw cultured interpretation of a traditional mascarpone cheese.
From Berthaut, an unashamedly strong cheese. Its rind is washed in Marc de Bourgogne brandy and matured for a minimum of 6 weeks.
Mild and creamy blue-veined cheese, made with milk from Yorkshire cows.
A soft goat's milk spreading cheese.
St.Jude is a small, soft, mould ripened cheese with a soft paste and flavours that are influenced with the seasons according to the cow’s diet.
A raw milk handmade Camembert matured for slightly longer to allow it to develop rich flavours and a creamy texture.
The king of all Bries, this farmhouse cheese of connoisseur quality is matured for 5-6 weeks.