Origin: Pyrenees, Basque Country & Béarn, France | Style: Semi-Hard, AOP | Milk: Manech & Basco-Béarnaise Sheep

Aged for a minimum of three months in cool, humid cellars — with the finest wheels pushing twelve or more — the paste develops a firm, supple texture and a flavour that builds patiently. Butter and fresh grass come first, then roasted hazelnut and caramel, with a mineral linger on the finish that carries the elevation of the mountain pastures.

Origin: Val Taleggio, Lombardy, Italy | Style: Washed Rind, Semi-Soft, DOP | Milk: Pasteurised Cow

Arigoni's version ages to a yielding, almost molten consistency at room temperature. The rind is earthy, mushroomy and faintly meaty — the paste beneath is supple and mild, with a milky sweetness and a long savoury fruit finish. Eaten together, the contrast between rind and interior is where the full picture of the cheese comes through.

Serve alongside prosciutto cotto, roasted polenta, or grilled radicchio. A light Pinot Noir from the Veneto is a natural partner.

Origin: La Mancha, Spain | Style: Hard, DOP | Milk: Manchega Sheep

The mezcal wash is where this particular wheel takes an unexpected turn. Applied during affinage, the agave spirit deposits a faint earthiness on the rind and draws a thread of smoke and dried chilli warmth through the paste — flavours that sit alongside the Manchego character rather than transforming it. There's a quiet sweetness in the finish that lingers long after the first bite.

Serve at room temperature with quince paste, dark chocolate, or a glass of aged Tempranillo. The rind is worth exploring — the agave influence concentrates there.

At 32 months, you're well past what most people have ever experienced in a Comté. The flavour profile has moved into deeply concentrated territory: roasted hazelnut and brown butter dominate, layered with caramel sweetness and a savoury umami depth that builds across the palate. There's dried fruit in the background — apricot, fig — and a whisper of alpine herbs that reminds you this started as grass in a mountain meadow.

The texture is the giveaway. Tyrosine crystals — those tiny, crunchy white flecks scattered through the paste — are proof of serious ageing. They crunch gently against your teeth and release bursts of concentrated flavour. The paste itself is firm and dense but still has a supple quality, almost waxy, that melts across the tongue.

Origin: Valsassina, Lombardy, Italy | Style: Blue, DOP | Milk: Pasteurised Cow

The flavour is sweet, lactic and gently earthy, with a mineral blue tang that builds gradually and finishes clean. The spoonable consistency makes it equally at home spread across crusty bread, stirred through warm polenta, or plated simply with honey and roasted walnuts.

Moscato d'Asti is the classic pairing — the light sweetness and fine bubbles amplify the creaminess without competing.

Calvados, Normandy | Cow's Milk | Washed-Rind, Square

That distinctive square shape isn't accidental — wooden moulds were introduced in the 18th century to distinguish it from Livarot. The rind is gently washed during affinage, developing its characteristic straw-blonde to light orange colouring and encouraging the surface flora that drives ripening. What you get is a supple, springy cheese — not runny like a ripe Camembert, but yielding and elastic with real body.

The flavour sits beautifully between bloomy and washed — buttery and mild with toasted hazelnut notes, a gentle tang, and subtle savoury depth. It's refined without being timid. If Camembert is Normandy's most famous cheese, Pont l'Évêque is arguably its most elegant.

Île-de-France | Pasteurised Cow's Milk | Soft-Ripened Brie

Large wheels, aged a minimum of six weeks, hand-turned and carefully ripened. The bloomy white rind develops those characteristic reddish patches as it matures — that's a good sign, not a warning. Beneath it, a straw-coloured paste that should be yielding and creamy right through when you bring it to room temperature. The flavour builds from cultured cream and fresh mushrooms through earthy, slightly smoky notes, with a rich, buttery finish that fills the palate without being heavy.

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.

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.

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.

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.

Pâté Maison (or pâté de campagne) is a rustic, country-style French terrine typically made from coarsely ground pork, liver (chicken or pork), bacon, aromatics, and brandy or cognac. Baked in a water bath (bain-marie), it is often weighted down, chilled, and served with cornichons and crusty bread.

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

Calvisano is a typical town located in the middle of the Po Valley in the province of Brescia, an area rich in fresh spring water.

The unique features of the pure water in the area are the foundation of the excellent ecosystem that ensures Calvisius caviar its authenticity and freshness.

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

With Valrhona 80%, you can be sure you've chosen the most suitable chocolate for your recipe with the right cocoa intensity. It’s also a truely decadent match grated over triple cream Brie.

These whole candied fruits preserved in a mustard-flavoured syrup are traditionally served as a condiment to boiled meats. They’re also great with ham and cold cuts. This product contains cherries, apricots, peaches, pears, plums, figs, tangerines, pineapple, melon and watermelon.

Maison Charcuterie's Duck with Balsamic Fig Terrine is a rich, rustic French-style pâté (150g) featuring succulent duck, free-range pork, chicken livers, and sweet black Turkish figs. It is seasoned with brandy and spices, offering a balance of savory and sweet notes. Best served chilled with crusty bread, cornichons, and a side salad.