Isle of Mull, Scotland | Raw Cow's Milk | Clothbound Farmhouse Cheddar

Expect rich savoury depth, sharp tang, citrus brightness, earthy peat, and that unmistakable crystalline crunch of proper long ageing. This is a cheese that genuinely tastes like the landscape it comes from.

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.

Style: Hard Crumbly, Internally Ripened, Cow Milk
Origin: Harby La, Nottingham

The cheese is slightly milder in flavour than Stilton and delicately sweet. Like Stilton, the cheese has a creamy taste and smooth texture with no bitterness or sharpness.

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

Deeply savoury foundation, grassy and buttery notes, background acid providing structure, earthy undertones, satisfying umami finish with excellent length. Proper maturation creates depth impossible to rush.

France | Cow’s Milk | Triple Cream, Bloomy Rind

Dense and spoonable under rind, with a texture somewhere between whipped butter and clotted cream. The paste blooms into full richness as it warms, carrying lactic sweetness, cultured tang, and a quiet earthiness from the fine white rind.

Normandy, France | Pasteurised Cow's Milk | Soft-Ripened, Calvados-Washed Selected by Mons Affineurs

Washing the rind in Calvados adds a subtle layer of sweet, orchard-fruit warmth to an already complex cheese. You still get that classic Camembert character - bloomy rind, flowing ivory paste, mushroom and damp earth.

Italy, Pasteurised cow's, goat's and ewe's milk

The rind is so thin it nearly disappears, grown from the dairy's own proprietary cultures, and beneath it the paste moves from springy dough when young to silk at full ripeness. The flavours stay gentle: cooked milk, fresh grass, a faint tang of cultured cream.

Milk: Sheep
Origin: Aveyron, France
Style: Blue, Natural Rind

Where blue veins bloom into a spicy, tangy intensity. Rich and fudgy, with a sharp saline kick, it’s balanced by a deep, almost caramel-like sweetness.

Ancient Blue from Volcanic Soils
Milk: Cow
Origin: Auvergne, France

During the 28-day minimum aging process, the interior develops a creamy, almost buttery texture while the blue-green veining creates pockets of sharp, metallic intensity.

France, Franche-Comté | Raw Montbéliarde Cow's Milk | Hard, Alpine

French alpine masterpiece ages 24+ months. Crystalline texture releases roasted hazelnut, caramel, deep umami. Jar tradition demands raw Montbeliarde milk and patience.

Muscatels on the vine are premium, hand-picked grapes that are air-dried directly on the stem, resulting in a dark, intensely sweet, and tender raisin-like fruit. They look fabulous on cheese plates and match most cheese styles.

A small pickled cucumber, a traditional condiment match, particularly with cheddar.

Whole Clementines, a variety of seedless tangerines from Calabria, Italy. Ideal for cheese boards, gelato or pastries.