Boursault
Boursault (pronounced Boor-soh) is a unique, soft-ripened, triple-cream cheese, produced in the Loire Valley of France. Named in the 1950’s after its inventor Henri Boursault,
Maroilles
Maroilles, also known as Marolles, is a semi-soft washed rind cheese from the North of France. After it was invented in the 10th century by a
Artisan Aged Goat Cheese
The artisan aged goat cheese is crafted in a traditional way with thermizated goats milk, ferments, rennet, salt and calcium chloride. It takes a minimum
Björnost
Björnost is a hearty cheese. This rather tangy typically Scandinavian cheese weighs 10 kilos and has many irregular holes and a blue wax rind. We
La retorta mini
To be eaten with a spoon, opening the top cover of the cheese, or spreading it in toasted bread. It additionally offers multiple applications in
Sörmlands Ädel
Our blue cheese, Sörmlands Ädel, weighs 2.8 kilos. It is relatively soft, rather tangy, and slightly saltier than the other cheeses. Blue cheeses have a
Cheese of the Day
La retorta mini
To be eaten with a spoon, opening the top cover of the cheese, or spreading it in toasted bread. It additionally offers multiple applications in
Munster Gerome
Made on both sides of the Vosges mountains, and formerly named “Munster” on the Alsace side and “Gerome” on the Lorraine side, they were united