The Cheese Shop & BRUNSWICK CHEESE ROOM

Woerden, Netherlands | Goat's Milk

Creamy and mellow, with sweet walnut notes and a clean, lingering finish. The goat character is present and honest, but graceful - refined rather than aggressive. Beautiful on a board with fresh pear and walnuts.

Pair with a Sancerre or Pouilly-Fumé, or try it with a lighter Pinot Noir.

250 g

Normandy, France | Pasteurised Cow's Milk
Selected by Mons Affineurs

The flavour builds from fresh mushrooms and damp earth through roasted cauliflower and cultured cream, finishing with a whisper of hazelnut.

Give it a good 30–40 minutes out of the fridge before serving. Crusty baguette, and Norman cider if you've got it, a crisp Chardonnay if you haven't.

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France | Pasteurised Goat's Milk | Soft-Ripened, Ash-Coated

Hand-moulded into romantic heart shapes, expect a silky creamline beneath the charcoal-dusted exterior, with a chalky centre giving way to bright, lemony tang and whispers of fresh hay.

Serve at room temperature with Sancerre or a crisp Chenin Blanc.

Origin: Auvergne, France
Milk: Pasteurised Mountain Milk

Cornelius Exclusive | Selected by Mons Affineurs

Snow Blue from Volcanic Heights

This Bleu des Neiges comes from Société Laitière de Laqueuille, perched at 1,000 metres on the Auvergne volcanic plateau. Mountain milk creates something softer and more approachable than its famous sibling Bleu d'Auvergne - all the character, none of the aggression. The pure white bloomy rind recalls fresh snowfall; beneath lies a paste of impossible creaminess with delicate mushroom notes and subtle blue-green marbling. Fine, parfumé, délicate. For those who want sophistication without the sharpness.

Long Paddock, Castlemaine, Victoria | Organic Pasteurised Cow's Milk | Tomme-Style Semi-Hard, 6-8 Months Aged

Creamy, sweet, nutty with earthy tones. Becomes more pungent and brothy-umami with age. Excellent melting cheese for raclette, fondue, gratins.

Nottinghamshire, England | Pasteurised Cow's Milk | Traditional Hand-Ladled Blue, 9-12 Weeks Aged

Creamy, mellow, sophisticated - not harsh. Smooth texture, gentle blue character, long finish. 9-12 week maturation creates complexity without aggression.

Scotland | Unpasteurised Cow's Milk | Clothbound Traditional Farmhouse, 12-18 Months Aged

Rich, savoury, sharp with citrus tang and earthy peat notes. Pale ivory colour with occasional blue veining. Firm, compact texture - distinctly Hebridean.

Sparkenhoe Red Leicester | Leicestershire, England | Unpasteurised Cow's Milk | Traditional Clothbound, 8-14 Months Aged

Nutty, caramel notes, slight citrus finish. Crumbly texture that snaps like a carrot. Mellow yet complex.

West Wales | Organic Unpasteurised Cow's Milk | Clothbound Cheddar, 10-14 Months Aged

Unpasteurised, clothbound, organic. Buttery, rich texture with characteristic tang. Earth, grass, pine notes - occasionally slight blue veining (natural, delicious).

Jura Mountains, France | Unpasteurised Cow's Milk | PDO Alpine, 18-24+ Months Aged

Le Grand Couronne: 18-24+ month selection. Rich, concentrated nutty texture. Elegant caramel sweetness. Kaleidoscope of lingering flavours.

Somerset, England | Unpasteurised Cow's Milk | Traditional Clothbound, 12-18 Months Aged

12-18 months clothbound maturation. Rich, meaty, robust with sweet caramelized fruity notes. Dense, savory, nutty. Long balanced finish.

Loire Valley, France | Pasteurised Goat's Milk | Espelette-Coated Chèvre, 3-4 Weeks Aged

Classic Loire goat cheese: bright white interior, lactic tanginess, capric acid brightness. Visible Espelette pepper coating providing gentle fruity warmth (4,000 Scoville units), not aggressive heat.

England | Pasteurised Cow's Milk | Traditional West Country Cheddar, 14+ Months Aged

200 g
400 g
2 kg

Sweet and tangy with exceptional creaminess. Those occasional crunchy calcium crystals tell you this cheddar earned its flavour through patient ageing, not shortcuts.

Cornwall, England | Pasteurised Cow's Milk | Wild Garlic-Wrapped Semi-Hard, 4-8 Weeks Aged

Semi-hard, creamy paste with subtle oniony notes - nothing overpowering. Slight garlic permeates through the edible rind during 4-8 week maturation.

Available TBC

Gloucestershire, England | Organic Pasteurised Cow's Milk | Cider-Washed Soft, 6-8 Weeks Aged

Silky smooth, yielding centre. Sticky cider-washed rind. Flavours of green apple skin, oak smoke, spice, warm milk, hay. Complex, sophisticated, distinctly British.

Milk: Cow
Origin: Champagne, France
Style: Washed-rind

Serve at room temperature (and of course with Champagne!!) for bacon fat richness melts across the palate, followed by wild mushroom earthiness and hints of fermented stone fruit.

Long Paddock, Castlemaine, Victoria | Organic Pasteurised Cow's Milk | Clothbound Cheddar, 10-12 Months Aged

Dense yet crumbly texture. Deeply savoury with grassy, buttery flavours. Clean acid line. Earthy undertones with satisfying umami length. Named after local geology, made with European mastery.