Rich, meaty and spicy but counterbalanced by an edge of floral sweetness.
With a silky, sometimes liquid centre and a spicy, piquant aroma, it is not hard to believe the urban myth that carrying this cheese is banned on the Paris Métro.
Boozy aroma. Silky smooth texture. ‘Caramel’ flavour.
This cheese has quite the life, as its maturation involves a regular wash in a brine of red wine and herbs.
Powerful and tangy.
At least an extra six months spent in the family's maturing rooms gives this Cheddar even more stunning complexity and richness.
* Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.
Dense, spicy and mouth-filling.
First made in the caves of Valassina in Gorgonzola, by travelling cow herders in the 9th century. CasArrigoni select the cheeses that will have a sharper taste and denser consistency than their Dolces, and age them for longer too.
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.