Cacio di Bosco

Cacio di Bosco

 Cacio di Bosco al Tartufo is one of the finest Tuscan pecorino made from both sheep's and cow's milk and has tiny specks dark truffles scattered throughout its friable pate.

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Red Leicester

Red Leicester

The history of the cheese dates back to the 17th century when farmers recognized the need to make and look their cheeses apart from cheese made in other parts of the country. They decided that the colour of the cheese should denote its richness and creaminess. 

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Colston Stilton

Colston Stilton

Regarded as one of the best traditionally made naturally crusted Stiltons. Mature, with good blueing and rich, deep, herbaceous flavours that linger on the palate. Mellow and creamy. Matured for at least eight weeks and made according to traditional methods

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Grand Affineaur

Grand Affineaur

This goat gouda is aged in warm caves and rubbed with caramel at the very end of its maturation. This aged version is held for at least one year before release, resulting in a rough and stony wheel with a deep toffee-colored interior smattered with white patches of crystalline minerals

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Monts Des Cats

Monts Des Cats

The cheese has a subtle taste and melts slowly in your mouth, you will enjoy it. The pate is hard, uncooked, pressed and has small holes.

 

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Kaamps Classic

Kaamps Classic

Butterscotch and brown sugar sweetness, followed by a pleasant grassy goatiness. A real Dutch treat, even for those who swear they don’t like goat cheese!

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