Villåttinge
Villåttinge is similar to an Italian washed-rind cheese. It weighs around 1.4 kilo and has a well-balanced acidity and aroma with a full-bodied, rich flavour.
Vacherin
A seasonal cows’ milk cheese that is made during the winter months in France and Switzerland and packaged in round spruce boxes. When it is
Cornish Crumbly
Creamy, lively young Lancashire-style mould ripened cheese with a real zing on the finish! This cheese will appeal to cheese lovers everywhere. Vegetarian rennet and
Buttercup
Made with a mix of pasteurized goat and cow’s milk, this easygoing, wax-coated, semi-soft cheese is a hit with kids. Consider it your best friend
Roquefort
A French cheese made from unpasteurised ewes’ milk. It’s matured in ancient caves in a village called Roquefort-sur-Soulzon and takes three months to ripen. The
Chisquero Curado Manchego Artesano
Manchego cheese. Raw sheep milk. With a hard moisture the flavor of this artisan Manchego cheese is aromatic, very intense and with a long finish.
Cheese of the Day
Cotija
Younger cheeeses are mild and salty, somewhat like a young Feta. As the cheese ages, it acquires nuttier, tangier flavors and a drier, coarser texture. Best
Cheddar
Perhaps the most famous of the UK native cheeses, Cheddar is now made around the world. Mass-produced examples tend to be aged for much shorter