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Beaufort d'alpage
£13.78
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...
Cantal entre deux
£6.96
The Cantal is a pasteurised cow's milk cheese, the wheel is about 35kg. The rind is brown, natural and very rustic. This cheese is regularly brushed in cellar. It is matured between 60 to 120 days. The texture is slightly crumbly and buttery. The colour is a pale yellow and sprinkled of white heus. The taste is slightly earthy, milky,...
Comté 12/24/30 months
£10.11
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...
Fleur d'Espelette
£29.49
Unpasteurized ewe’s milk cheese, pressed and uncooked cheese. The rind is grey. The paste is buttery and coloured by the Espelette peppers, an amazing little village from the Basque country (South West of France).Its taste is fruity with a very delicate touch of pepper. Its blend is well balancer and the chilli pepper does not take the lead on...
Meule des Alpes
£5.63
The Alpes wheel is made south of Albertville in Savoie. It has a pressed cooked paste that is both smooth and supple, typical of cheeses from this region. The minimum 6-month maturing period gives it its beautiful colour and fruity flavour. Producer : Atelier de la Savoyarde (Beillevaire)Origin: Rhône-Alpes - SavoieMilk : unpasteurised cow's milkAllergens : milk
Ossau Iraty
£11.05
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...
Tête de Moine
£51.02
One of the few cheeses that can be served as a rosette through the use of a chanterelle. These fine shavings used to subtly reveal the fine and complex flavors of the Tête de Moine. We find floral notes, legacies of the rich pastures where cows graze the Bernese Jura. Producer: EmmiOrigin: SuisseMilk : unpasteurised cow's milkAllergens : milk
Tomme brulée
£15.00
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...