Feta
A cornershop staple, feta can be called in to perk up couscous, salads, pizzas and pastas. This creamy white Greek cheese traditionally made from ewes’
Livarot
Livarot is a French cheese of the Normandy region, originating in the commune of Livarot. It is a soft, pungent, washed-rind cheese made from cow’s milk. The normal weight for a round
Lustenberger 1862
Our unwavering devotion to the high art of cheese making is what makes Lustenberger 1862 so unique and distinctive. It all started 150 years ago
Kelly’s Canterbury Goat
Unpasteurised hard cheese. Award-winning naturally rinded cheddar style Kentish goat’s milk cheese aged for around three months to make a creamy, clean and fresh-tasting cheese
Istrian Cheese in Walnut Leaves
Istrian Cheese in Walnut Leaves is a hard full-fat cheese made from mixed cow’s and sheep’s milk and produced using the traditional pressing method. It
Ashmore Farmhouse
Unpasteurised hard cheese. Our award-winning naturally rinded cheddar-style cheese made from British Friesian cow’s milk and matured for at least six months. A deep, rich,
Cheese of the Day
Quinkana Semi Hard
Semi-soft cheese, ripened at least 16 days (for cheese with a weight of 1 kg) or 30 days (for weights of 3 kg). The cheese
Fior delle Alpi LeSuperbe
Fresh and clean air, rich soil with powerful herbs, Mountain milk of pure nature and honest craftsmanship in the small mountain dairy: the result is