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Comté 12/24/30 months
£9.63
The Comté is an artisan cheese that has a PDO designation since 1952. It takes about 450 litres of milk to make just one wheel of Comté. Farmers let their cattle graze on mountain pastures in summer, and feed them with hay in winter. It is the art of affinage though that makes the Comté a truly great cheese. When...
Beaufort d'alpage
£13.13
The Beaufort Chalet d'Alpage is the best part of the summer production starting at the beginning of June and lasting till the end of October, when the Tarentaise and Abondance cows graze on the alpine meadows filled with abundant wildflowers and grasses and give a rich and flavoursome milk. It takes 500 litres of milk to make one wheel of...
Ossau Iraty
£10.52
This famous sheep milk "tomme" owes its name to the Basque Iraty Mountain and the Ossau Valley. Following a traditional recipe, this cheese is made in the Western part of the Pyrenees since the Middle Ages. Shepherds created it as a way to preserve ewe's milk in a nutritious (and delicious) way, and used the "tommes" to barter. Now a...
Tomme brulée
£14.30
Tomme brûlée is born at the foot of Mount Baigura in the heart of the Basque Country. After the milk is collected from sheep (only local breeds such as Basco Béarnaise, Manech red head and black head), it is curdled and develops mould. With time and care, the crust becomes firmer and the paste gains finesse and flavor. This is...