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Like Emmental, Gruyere is a pressed cooked cheese, but with a drier firmer texture and a richer sharper flavour; an excellent melting cheese for sauces and a must with Emmental for fondues.
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A goat's milk cheese produced in the Catalonia region of Northern Spain. Semi-soft and compact texture with a light, velvety coating of grey mould. Milky and delicate with a hint of nuttiness.
Minimum Order 250g
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A blue-veined, cylindrical creamy cheese from the Auvergne region. Creamy textured with a sharp, slightly salty flavour.
Minimum Order 250g
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Its name literally means "sweet milk". Smooth creamy, mild blue-veined cheese. It was originally produced by Galbani for the British market as a milder, softer version of Gorgonzola.
Minimum Order 250g
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A typical Upper Normandy cheese in the shape of a heart. A white, bloomy rinded cheese which has a creamy, yet slightly granular texture. Legend has it that maidens would produce and give this cheese to their loved ones as a sign of their affection as the men went off to war.
Minimum Order 250g
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Established since 1985 by Jane Grubb in County Tipperary. A world class Irish blue cheese with a melt in the mouth creaminess. Ripened for about 2 months - the flavour strengthens with age.
Minimum Order 250g
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Produced by the Swaledale Cheese company at Metcalfe Farm in Leyburn. A stilton-style cheese with grassy and nutty tones, a perfectly balanced creamy cheese.
Minimum Order 250g