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
Cheshire
One of Britain’s oldest cheeses, Cheshire is a hard-pressed, cows’ milk cheese with a relatively dry texture and a mild, tangy character that’s made in
Beaufort
Beaufort is a firm, raw cow’s milk cheese associated with the Gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region
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
Pasamontes gold
To lovers of strong and piquant taste of the best cheeses. With a ripening, up to 12 months. Click here to see more about Pasamontes
Tender cheese with nuts
The same symbiosis that is achieved between the sheep and the Walnut, is also reached with the walnut and the cheese, giving place to the
Cheese of the Day
Manchego
One of Spain’s best known cheeses, made from ewe’s milk. It originated in La Mancha but is now made all over the country. It’s sold
Artisan semi cured cheese
The artisan semi-matured cheese is made with raw sheep milk in a traditional stain way. It matures for 3 months to achieve to semifirm texture