Produced in the Île-de-France region, this traditional raw milk cheese has been awarded Appellation d’Origine Protégée (AOP) status - the French equivalent of Protected Designation of Origin (PDO)...
Strong, steely and sweet, in other words, Northern!
A powerhouse blue cheese with serious credentials. Deliciously creamy and luxuriously more-ish, this cheese is is a strong arm to success....
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...
This combination creates a delightful balance between the rich, melty qualities of Raclette and the invigorating spice of chili, making it a versatile choice for those who enjoy a bit of heat. When...
This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from...
Creamy, sweet and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mild creaminess that’s helped make it...
Aged for a minimum of six weeks, Époisses is carefully washed in Marc de Bourgogne, a local pomace brandy, which gives the rind its characteristic deep orange hue, sticky texture, and bold, pungent...
Its distinctive square shape and orange-hued rind, rubbed with paprika and oil, give it a characteristic Mediterranean appearance and depth of taste.
During its semi-curado ageing stage, Mahón...
