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Independent Reviews

Classification - NOINDEX

Showing 1-35 of 97 Products

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  1. Templegall
    New In
    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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  2. Comté Marcel Petite 30+ Months
    New In
    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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  3. Quercyfeuille au Romarin
    New In
    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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  4. Quicke's Goats' Milk Clothbound Cheese
    New In
    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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  5. Chevrotin Fermier
    New In
    Gently ‘goaty’ and floral, with a ‘walnut’ edge. Made side-by-side with Reblochon for the last 400 years, this speciality of the steep Aravis slopes balances pungency with the delicacy of pasture-fed Alpine goats’ milk. Long ripening by Paccard draws out the complex qualities of the young cheese.

    Chevrotin Fermier

    Out of stock
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  6. Capra Fieno
    New In
    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

    £50.40
    P Pasteurised O Organic
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  7. Couronne de Touraine
    New In
    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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  8. Bondon Fleur de Sel
    New In
    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

    £15.50
    R Raw Milk
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  9. Cravanzina
    New In
    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

    Out of stock
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  10. Cossanella
    New In
    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

    Out of stock
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  11. Caprotto
    New In
    Floral and nutty. Taking mountain cheeses as an inspiration, Caprotto is made from the milk of goats grazing in Cilento. Intense and savoury enough to shave on a salad, but still balanced enough to be enjoyed with a glass of local Greco di Tufo white wine.

    Caprotto

    £58.60
    P Pasteurised B Suitable for Pregnant Women
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  12. Ciock
    New In
    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

    £48.60
    P Pasteurised O Organic
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  13. Cinerino
    New In
    Floral, with bright acidity. June 13th brings the feast of St. Anthony in the village of Castelcivita. During the festivities, myrtle branches are set aflame in bonfires. Afterwards, the ashes are collected, and used to mature this Pecorino in a natural cave.

    Cinerino

    £64.30
    P Pasteurised B Suitable for Pregnant Women
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  14. Cabriolait
    New In
    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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  15. Wild Garlic Yarg
    New In
    Moist, fresh, clean and gently garlicy. Made to the same recipe as the original but wrapped in handpicked wild garlic leaves foraged from Cornish woodlands in Spring. Over time, the aromatic leaves influence the young curds, allowing the delicious garlic flavours to permeate the cheese.

    Wild Garlic Yarg

    £34.10
    P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians
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  16. Tiny Blossom
    New In
    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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  17. San Pietro in Cera d’Api
    New In
    Flinty and crystallised. Sweetly honeyed aroma. Lingering umami and ‘pineapple’ flavours. An organic cow’s milk cheese that takes its inspiration from the ancient Venetian technique of exporting cheeses in beeswax. Based on a monastic cheese recipe, the tangy flavour is utterly and unmistakably Northern Italian.

    San Pietro in Cera d’Api

    £49.65
    P Pasteurised O Organic
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  18. Cacio di Caterina
    New In
    Citrusy, sweet, and surprisingly creamy. This Pecorino serves as a tribute to both the great-grandmother of the family, but also to the history of women as cheesemakers in Tuscany. It gains intensity and a touch of crunch from eight months of maturation within a mountainside cave.

    Cacio di Caterina

    £65.90
    P Pasteurised
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  19. 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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  20. OG Goat
    New In
    ‘Fudgy’ and crystalline. ‘Caramel’ and ‘butterscotch’ finish. The ‘T Groendal farm already specialises in cow’s milk Goudas. This goats’ milk take on that recipe is enriched with a touch of cows’ cream and aged for eighteen months, yielding a bold and concentrated stunner.

    OG Goat

    £69.35
    P Pasteurised B Suitable for Pregnant Women V Suitable for Vegetarians
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  21. Drunk Monk
    New In
    ‘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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  22. Old Farmdal
    New In
    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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  23. Witheridge in Hay
    New In
    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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  24. 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

    £10.90
    R Raw Milk
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  25. Moreton
    A smooth and supple texture. A clean and milky flavour, deepened by salty and savoury notes. Inspired by tomme mountain cheeses but made in the rolling Cotswold hills. Produced by hand, by David Jowett at Manor Farm, using single herd, organic milk from cows that are out in the field all-year round.

    Moreton

    £48.45
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  26. 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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  27. 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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  28. 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

    £42.70
    T Thermised B Suitable for Pregnant Women
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  29. 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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  30. 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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  31. 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

    Out of stock
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  32. 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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  33. 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

    £38.00
    V Suitable for Vegetarians R Raw Milk
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  34. Templier
    Delicate and buttery. The cheese is shaped like a shield, in reference to the Knights Templar military order who were active in the Languedoc area. Typically made from goats’ milk, the use of cows’ milk here is a creative twist.

    Templier

    £7.00
    R Raw Milk
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  35. 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

    £12.45
    R Raw Milk
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Showing 1-35 of 97 Products

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