Collection: Cows' Milk Cheese

Mountain forest aroma. Rich and fudgy texture. Earthy flavour. A true Tomme de Savoie, from a time before the rise of industrialised cheesemaking. Redolent of a woody wonderland, this is a cheese of great structure and complexity. Unfortunately, Brie de Meaux is currently out of stock. This is due to a temporary ban on the import of French and Italian raw milk soft and semi-soft cheeses due to an outbreak of a disease in cattle. There have been minimal cases, but DEFRA are maintaining a very cautious approach to protect our British herds.

Smooth and supple. Notes of ‘walnuts’ and ‘meadow flowers’. The flagship cheese of Haute-Savoie. The green label indicates that this is the rare farmstead variety, and it has been washed twice by Fromagerie Joseph Paccard, leading to an intoxicating aroma of leather and spruce. Unfortunately, Reblochon is currently out of stock. This is due to a temporary ban on the import of French and Italian raw milk soft and semi-soft cheeses due to an outbreak of a disease in cattle. There have been minimal cases, but DEFRA are maintaining a very cautious approach to protect our British herds.Suggested Alternative: YarlingtonLovers of Reblochon will surely enjoy this British washed rind cheese with a blush coat and a plump and glossy interior.

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.

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.

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.

Creamy, and slightly crumbly in the core. The recipe was discovered in an attic by cheesemaker Alan Gray. Spell his surname backwards to see how the cheese got its unusual name. Local, hand-picked nettles provide its beautiful, lace-like appearance.

Smoke meets grassy notes to produce an even more complex flavour. The cheese is most smoky near the nose, but the more complex, classic Cheddar flavours and grassy notes become more evident towards the rind.

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.

‘Mushroom’ and ‘meaty’ flavours. A rich, firm cheese, made from sweet, Alpine milk. It is traditionally served in shavings cut by a Girolle.

Dense, savoury and salty. First made in 17th century France, when war saw the banning of all Dutch products including Gouda. Cheese mites, usually the bane of a cheesemonger’s life, are encouraged here so as to create the cheese’s pockmarked surface.