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Independent Reviews

Classification - NOINDEX

Showing 1-35 of 84 Products

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  1. Heidal Brunost
    New In
    Norway's most famous cheese. Dense and fudgy. Flavours of caramel and buttermilk with a  lingering cream finish.

    Heidal Brunost

    Out of stock
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  2. Nidelven Blå
    The World Cheese Awards Supreme Champion 2023. Buttery and rich. Gentle and plump when young; yielding, sweet, and spiced when mature. 

    Nidelven Blå

    Out of stock
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  3. Templegall
    Smooth and mouth filling, with notes of brown butter and roasted nuts. Supreme Champion winner at The Artisan Cheese Awards. A truly special cheese, made only in the summer months, and, even then, only when the milk is just right. The Hegarty’s French cheesemaker has brought more than a hint of the Franche-Comté to the Cork countryside.

    Templegall

    £44.00
    B Suitable for Pregnant Women V Suitable for Vegetarians R Raw Milk
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  4. Comté Marcel Petite 30+ Months
    Dense, crystalline texture. Intense ’beefy’ and nutty flavour. A special maturation of limited quantity, reserved for us by Xavier Fromager Affineur. Matured for nearly three years in the mountainside Fort St. Antoine, it begins to look like a pockmarked stone itself. This is Comté at its most concentrated and complex.

    Comté Marcel Petite 30+ Months

    £69.85
    B Suitable for Pregnant Women R Raw Milk
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  5. Quercyfeuille au Romarin
    Plump and hearty. Salty and 'yeasty'. Made on a family farm with only 200 lively goats, this speciality of the South is aromatised with rosemary oil, then dried and ripened in Rodolphe le Meunier’s caves.

    Quercyfeuille au Romarin

    £13.00
    R Raw Milk
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  6. Quicke's Goats' Milk Clothbound Cheese
    Firm bodied but with a rich, creamy mouth feel. Gently sweet with notes of almonds. Hand-made in the style of traditional Cheddar, but with local goats' milk, this cheese is clothbound and matured for around six months to develop a well-rounded character quite unlike other goats’ milk cheeses.

    Quicke's Goats' Milk Clothbound Cheese

    £50.15
    P Pasteurised V Suitable for Vegetarians
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  7. Capra Fieno
    Supple and sweet. Herbal and hay-scented. Milky and lingering. Bursting forth with a sweetly herbal aroma, Capra Fieno is made from organic goats’ milk and matured in the hay they eat. The ripening harkens back to the area’s tradition of hiding cheeses from hungry looters and keen tax collectors.

    Capra Fieno

    Out of stock
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  8. Couronne de Touraine
    Snowy to gooey. Sweet and milky, yet utterly savoury. A crowning triumph (pun intended!). A perfectly thin ashed rind encases a voluptuous paste, with flavours that so evoke the Loire Valley that they beg for the best Crémant de Loire you can find.

    Couronne de Touraine

    £12.70
    R Raw Milk
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  9. Bondon Fleur de Sel
    Firm and moussey. Approachable goatiness, ‘walnutty’ with a salty finish. A twist on a classic from Poitou-Charentes, salted by hand with Fleur de Sel. These cheeses are ripened to perfection in Rodolphe le Meunier’s caves in Touraine, where they develop a thin rind with occasional grey-green speckling.

    Bondon Fleur de Sel

    Out of stock
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  10. Cravanzina
    Clean and buttery, with a decadent texture. Enriched with a touch of cream, this mixed milk robiola is utterly luscious. Accompanied by a chilled glass of Moscato d’Asti, it’s Piemontese summer on a plate.

    Cravanzina

    £7.75
    P Pasteurised
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  11. Cossanella
    Clean and buttery with vegetal and cooked ‘mushroom’ notes. A cows’ milk robiola is a rarity, but this little dollop tempts easily. Made only from the milk of Piemontese herds and spritzed with annatto before ripening, its gently vegetal flavours pair perfectly with the local roasted hazelnuts.

    Cossanella

    £7.25
    P Pasteurised
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  12. Ciock
    Boozy and fruity. Approachably tangy and milky, with a spicy finish. An ubriacco (‘drunk’) cheese, this organic wheel is bathed in wine and buried in Cabernet and Merlot marc. The method is traditional, from a time when cheeses had to be hidden from looting soldiers and pilfering tax collectors.

    Ciock

    Out of stock
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  13. Cabriolait
    Supple and rich. Delightfully salty with sweet hints of almond. Born out of a study group of friends, Het Hinkelspiel was among the first Belgian organic cheese producers. This co-op takes the idea of a classic abbey-style cheese, and reinvents it with their own raw goats’ milk.

    Cabriolait

    £54.65
    O Organic R Raw Milk
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  14. Tiny Blossom
    Gentle, vegetal and herbal. Perfectly pliable. Good things come in small packages. Made by a village dairy in Austria, this flower coated little drum is the perfect miniature of the wildly popular Alp Blossom.

    Tiny Blossom

    £49.80
    T Thermised
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  15. Alpencheddar
    New In
    Umami and ‘meaty’. Yielding and compelling. Mature Quicke’s Cheddar meets young German cheese in this novel mashup. Albert Kraus has created a cross-channel collaboration, which, aged for only a couple of months, is utterly moreish but also brilliant when melted.

    Alpencheddar

    £40.75
    T Thermised
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  16. Drunk Monk
    ‘Fudgy’ and floral. Malty and ‘meaty’. A classic Trappist style cheese, with a twist. Cheesemaker Johan Deweer initially washes this cheese in REX Belgian Blonde Ale, letting hints of malt and hops marry with this already funky wheel.

    Drunk Monk

    £53.40
    P Pasteurised V Suitable for Vegetarians
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  17. Old Farmdal
    Rich with small crystals. A year-old Gouda that is out of this world – literally! Flown to the International Space Station for an astronaut who needed her fix, this mouthwatering taste of West Flanders is creamier than the Milky Way.

    Old Farmdal

    £46.10
    P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians
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  18. Witheridge in Hay
    Moist and smooth, floral and grassy. Sweet tones balanced by bolder farmy notes. Made from milk from the farm’s own herd, and matured in hay, which is hand cut from a diverse grass and wildflower meadow and dried on the farm, Witheridge in Hay is a unique distillation of place and time.

    Witheridge in Hay

    £48.50
    P Pasteurised O Organic
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  19. Cathare
    Delicate and smooth. Subtle ‘goatiness’ with a nut-shell finish. Named after a rebellious Christian sect from the Middle Ages and decorated with the region’s Occitan cross. Made by the Fricker family in Saint-Félix-Lauragais, and ripened by affineur François Bourgon for the thinnest of wrinkled rinds and the complexity of gentle, sweet milk.

    Cathare

    Out of stock
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  20. Fougette au Thym
    Moussey and rich. Sweetly herbal. Approachable saltiness With a nod towards the cheeses of Provence, this quenelle of young goats’ cheese is given just a touch of thyme oil. It is then ripened only to the point that the herbal quality lingers without dominating the milky flavour of the cheese itself.

    Fougette au Thym

    Out of stock
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  21. Ossau Iraty Fermier Reserve
    A firm yet yielding texture, with flavours of soured cream and nuts. Selected by François Bourgon, this farmstead cheese is a true taste of Basque tradition. Each wheel is marked by the shepherds who make the cheese, and will vary in flavour depending on whether the sheep are grazing in the valleys or mountains. The mature cheeses are washed by hand, and ripened in the cellars of Les Saloirs de Louis.

    Ossau Iraty Fermier Reserve

    £58.60
    B Suitable for Pregnant Women R Raw Milk
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  22. Cashel Blue
    Crumbly when young. Matures to become richly creamy, ‘honeyed’ and piquant. Cashel Blue is named after the Rock of Cashel, which overlooks the Grubb family farm on the Tipperary plains. Made since 1984, this is Ireland’s most famous blue cheese.

    Cashel Blue

    £30.80
    P Pasteurised V Suitable for Vegetarians
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  23. Hornkäse
    Strong and savoury ‘meaty’ flavours, with good acidity. There are only 600 horned Allgäuer Braunvieh cows left in the world, and this cheese helps to ensure their survival. Relatively young at five to seven months' old, it’s nevertheless a powerful example of Alpine heritage.

    Hornkäse

    Out of stock
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  24. Pecorino Riserva al Tartufo Bianco
    Intense, aromatic. Notes of spice, ‘roast garlic’, and entrancing white truffles. Not simply an excuse for truffling, this is crafted from organic Maremma ewes’ milk, and Stefania Calugia’s stunning Bianchetto truffles. An alluring and perfectly balanced taste of the Tuscan mountains around Roccalbegna.

    Pecorino Riserva al Tartufo Bianco

    £71.90
    P Pasteurised B Suitable for Pregnant Women
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  25. Beaufort d’Eté AOP
    Pliable and slightly crystallised. Joseph Paccard select their Beauforts every September to release at the age of twelve months. They then release them in consecutive batches, each one a month older than the last.

    Beaufort d’Eté AOP

    £69.10
    R Raw Milk
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  26. Brin d'Amour
    Supple and velvety. Aromatic, herbaceous and earthy. The outer rind of this cheese is coated in the aromatic herbs of the Corsican maquis or scrubland which also make up much of the forage on which the sheep of Corsica munch.

    Brin d'Amour

    £88.90
    R Raw Milk
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  27. Alp Blossom
    Aroma of mountain meadows. Sweet and gentle flavour. Alp Blossom’s simply stunning appearance ensures this cheese will be the belle of the ball on any cheese platter. The rind is coated in a mix of scented flowers and herbs.

    Alp Blossom

    £44.00
    T Thermised
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  28. Zimbro
    Custard-like texture. Lemon and olive flavours. The perfect entry point for anyone yet to try a torta-style cheese. Its Spanish cousins can be pricey and overpowering. Zimbro is approachable and moreish, and comes from Beira Baixa in eastern Portugal.  

    Zimbro

    Out of stock
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  29. Galet de Tours
    Soft and silky. Both milky and savoury. For Rodolphe, an AOP status can get in the way of experimenting with a much-loved cheese. This is a Selles-sur-Cher in all but name, yet Rodolphe’s maturation brings balance and greater complexity.

    Galet de Tours

    Out of stock
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  30. Fer de Lance
    Subtle notes of grass and ‘hazelnuts’. Moist, dense centre with a soft breakdown under the rind. Named after a spearpoint on account of its distinctive appearance. The rind is thinner than that of a St. Maure but it is thick enough to encourage geotrichum development.

    Fer de Lance

    £13.85
    R Raw Milk
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  31. Mini Wigmore
    Smooth, milky and delicate. This is a washed curd cheese, which means that a proportion of whey is substituted with water during the make. This enhances the smoothness of the texture and the gentle delicacy of the flavour.

    Mini Wigmore

    £11.20
    T Thermised V Suitable for Vegetarians
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  32. Mini Waterloo
    Glossy, yielding paste. Gently sweet and buttery. Originally made with Guernsey milk from the nearby Duke of Wellington’s estate, home to the family since it was acquired by the first Duke, a few years after the battle of Waterloo in 1817.

    Mini Waterloo

    £9.10
    T Thermised V Suitable for Vegetarians
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  33. St Helena
    Supple and fruity. Rich dairy notes mature to fermented vegetal tones. Inspired by the classic Saint Nectaire, St. Helena is initially washed and then carefully rubbed and turned, allowing other moulds to colonise the surface, contributing more earthy flavours.

    St Helena

    £44.70
    R Raw Milk
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  34. Taleggio
    Milky and crumbly, maturing to silky and fruity. A Taleggio with a fruity silky paste, which may break down at the edges but remains crumbly and fresh-tasting in the centre.

    Taleggio

    £27.50
    R Raw Milk
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  35. Comté Marcel Petite 24+ Months
    Deep, complex flavours. Crystalline texture. Matured by Marcel Petite in a defunct military fort in Saint Antoine. Set into the mountainside, the fort is constructed of cut and vaulted stone at an altitude of 3600 feet.

    Comté Marcel Petite 24+ Months

    £59.90
    B Suitable for Pregnant Women R Raw Milk
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Showing 1-35 of 84 Products

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