Raclette, the beloved semi-hard cheese made from cow's milk, originating from the mountainous regions of France, particularly the Savoie and Franche-Comté areas. Known for its smooth texture and mild, slightly nutty flavour, Raclette is traditionally enjoyed melted. When heated, it transforms into a rich, creamy consistency that is perfect for pouring over potatoes, vegetables, and cured meats, making it the centrepiece of the classic raclette dish!
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The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
Protected by its Appellation d’Origine Protégée (AOP) status, Fourme d’Ambert must be made using traditional methods, ensuring the highest quality and authenticity. This unpasteurised version...
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,...
Using raw milk allows Manchego to retain its natural depth of flavour, giving it a more intense, earthy, and slightly tangy profile compared to its pasteurised counterparts. The texture is firm yet...
Produced by the Dongé family, who have been perfecting their cheesemaking craft since 1930, this is widely considered the finest Brie de Meaux available. Unlike mass-produced versions, Dongé's Brie...
A creamy, white bloomy-rind cheese handmade with a smooth silky texture and a golden curd, with long-lasting warm earth, farmyard and mushroom flavours. This cheese was named after Baron Bigod, the...
Buffalo Blue delivers a well-balanced blue flavour, which is complimented with a creamy yet light, nearing cleansing, effect on the palate. It's an extremely special cheese and best tasted...
Raclette, the beloved semi-hard cheese made from cow's milk, originating from the mountainous regions of France, particularly the Savoie and Franche-Comté areas. Known for its smooth texture and mild, slightly nutty flavour, Raclette is traditionally enjoyed melted. When heated, it transforms into a rich, creamy consistency that is perfect for pouring over potatoes, vegetables, and cured meats, making it the centrepiece of the classic raclette dish!
