Aromas of Brie de Melun are slightly musty and straw-like. The texture is semi-firm and while still classified as a mould-ripened cheese, the exterior rind has a tendency to be slightly dry – especially in older wheels.
Aged for a minimum of 30 days, Tomme de Savoie develops a firm yet creamy interior, speckled with small, irregular holes, and covered by a thick, grey-mottled natural rind. The flavour is mild,...
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind.
Often compared to Pecorino, Manchego and even...
Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
BLUE MONDAY has won several awards including Gold at the BRITISH CHEESE AWARDS 2017 and Silver at the WORLD CHEESE AWARDS in 2019.
Blue Monday is matured for a minimum of 12 weeks. This unique...
Aged for a minimum of 21 days, Munster Pasteurised AOP/PDO develops a soft, creamy interior with a sticky, orange-hued rind, the result of regular brine washing. This process enhances its mildly...
The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma. It has a soft texture and glossy with milky flavour and woody notes.
Made by David...
Aromas of Brie de Melun are slightly musty and straw-like. The texture is semi-firm and while still classified as a mould-ripened cheese, the exterior rind has a tendency to be slightly dry – especially in older wheels.
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