Welcome to the centralised online location of Cheesemongery! We by definition embody the art & craft of curating, presenting, and selling cheese.
Rooted in centuries-old traditions, cheesemongers are the indisputable master purveyors of artisan cheeses; renowned for their expertise in selecting, ageing, and showcasing an array of artisanal and speciality varieties. At its core, cheesemongery celebrates the rich diversity of cheese, from creamy bries to tangy blues; inviting you as connoisseurs and enthusiasts alike to savour flavour, texture, and aroma properties.
With a deep appreciation for quality and a commitment to excellence, cheesemongery curates collections that delight the senses and ignite the imagination, making every encounter with cheese a journey of discovery and delight.
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The cheese has a washed rind, imparting a mildly pungent aroma and contributing to its mild yet complex flavour profile, with buttery and slightly tangy notes that intensify with age. St. Albray is...
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From this charming family farm surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Darling Blue, a wonderfully mellow buttery blue cheese with notes of a savoury saltiness...
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Doddington Cheese which takes its name from the village in Northumberland where the farm is...
Sage Derby Cheese is England’s oldest and most famous cheese originally made only for special occasions such as Harvest and Christmas. Traditional Sage Derby has an open texture with a smooth,...
The cheese develops its distinctive white coat while ripening in a temperature and humidity-controlled room with a filtered fresh air system to replicate the conditions found in original cheese...
By using original bacteria ferments, cheddaring methods, traditional hand-making techniques, and employing cloth-binding, Jane has successfully handcrafted a Cheddar with a distinctive flavour...
Its supple, spreadable texture is enhanced by a velvety rind and a creamy centre adorned with the characteristic blue marbling that emerges during the aging process (typically spanning several...
This aged pecorino cheese is matured for at least 4 months, resulting in a bold and spicy flavour profile. It can be grated over dishes like soups, salads, and pastas, adding a unique twist to...
Originating from the scenic Sardinian island, this cheese is recognised as one of the best in the world. Pecorino Sardo, painstakingly handmade, features a semi-hard and semi-cooked texture,...
First developed by Cees Boterkooper in 1914 on a small farm in Schoonrewoerd, today, the cheese is produced exclusively by le Groupe Bel. Schoonrewoerd is located in the municipality of Leerdam...
Shaped into a small, round disc, Retorta features a thin, golden-hued natural rind and a smooth, melting interior that oozes when cut. Using thistle rennet, the cheesemakers achieve a delicate...
Aged for around 75 days, it develops a velvety grey mould rind, which helps create its mild, earthy aroma and beautifully balanced flavour. The cheese has a buttery, slightly elastic texture, with...
Made exclusively from the raw milk of Latxa and Carranzana sheep, this cheese follows a time-honoured tradition, with some variations undergoing a light smoking process over beechwood, cherrywood,...
As it matures, Mahón Curado DOP/PDO acquires a firm, slightly crumbly texture, with a flavour profile that is rich, tangy, and intensely savoury, carrying notes of aged butter, toasted nuts, and...
During maturation, Manchego forms its characteristic herringbone-patterned rind, a nod to its historic moulding in woven grass baskets. The interior is pale ivory with small, irregular holes,...
Aged for 12 months, this Manchego develops a firm, crumbly texture with a golden-ivory hue, featuring crystalline specks that enhance its deep umami richness. The flavour is robust and...
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...
With its characteristic herringbone-patterned rind and pale ivory paste, Manchego Semi-Cured has a smooth, buttery mouthfeel, with gentle notes of fresh cream, sweet grass, and toasted nuts....
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...
The injection technique allows you to start tasting by detecting separately the characteristic flavours of Spanish cured sheep’s cheese on the one hand and Italian pesto on the other, and enjoy a...
Made from pasteurised goat’s milk, Monte Enebro is shaped into a distinctive flattened log ('pata de mulo' or 'mule’s leg'), with its signature Penicillium roqueforti rind, the same blue mould used...
Its fragrance, the combination of the characteristic flavour of cured sheep cheese with floral essence, and its spectacular presentation make it truly special. In recognition of its quality and...
Aged for a minimum of 45 days, Murcia al Vino DOP/PDO boasts a semi-soft, creamy texture with a smooth, ivory-coloured interior. The flavour is mild and slightly tangy, complemented by fruity...
Wrapped in sycamore or chestnut leaves, it develops an earthy aroma and a beautifully rustic appearance, distinguishing it from other Spanish blue cheeses. Aged in the natural limestone caves of...
