Made from milk collected locally near our cheese factory in Normandy, our master cheesemakers take time and great care producing and maturing Le Rustique Camembert. Le Rustique Camembert continues to ripen with time, so you can enjoy it however you choose.
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Aged for a minimum of 6 weeks, Livarot du Plessis develops a pungent, earthy aroma and a smooth yet supple interior, encased in a sticky, deep orange rind, achieved through regular washing with...
When young, the cheese is curdy and lactic with a sticky rind, developing a soft breakdown below the rind as it ages giving way to a buttery breakdown and a firm, curdy centre. Once fully ripened,...
Aged for a minimum of 21 days, this cheese develops a dense, smooth paste with a pale yellow hue, encased in its signature black wax or natural rind, which enhances both its appearance and ageing...
The unlikely pairing of cheese and lavender makes a mind-blowingly delicious cheese. Made with ewes’ milk, Shepherd's Purse master cheesemakers roll the cheese in dried lavender flowers. Left to...
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...
The injection technique allows for an initial distinction between the flavours of the cheese and the Piment d’Espelette, which then meld into a harmonious blend that pleasantly envelops the palate...
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...