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Cow’s Milk Cheese soft France
including Corsica
Abbaye de Trois Vaux
Nutty and savoury with a beer washed dark red and supple rind
Ami du Chambertin
Moist with a wrinkled orange rind with strong, vibrant flavour and a rich, buttery finish
Boulette d’Avesnes
Golden paprika coated, enriched with tarragon, parsley, cloves and seasoning for a strong and definitive taste
Brie à la truffe
Decadent and rich with black Perigord truffles
Brie de Meaux
Soft and velvety texture with an earthy character and tender rind
Brie de Melun
The ancestor of brie; soft melting and full of flavour with a salty tang
Brillat Savarin
Triple cream cheese lightly covered in a bloomy rind, rich and silky when fresh then nuttier with maturing
Camembert Calvados
Removed from its rind then dipped in a cider mixture before being coated in a fine biscuit crumb to allow a delicious, fruity apple sweetness
Camembert Fermier
Soft and supple with a bloomy rind tinged with rust and fruity flavour
Chaource
A dense, crumbly, semi soft texture and bloomy crust that is often paired with champagne
Olivet
Covered in cinders or hay wisps, this cheese is at its best in autumn and spring
Pont l’Évêque
Chewy, tender texture made with the love and care of a sole cheesemaker on a Normandy farm
Reblochon
Rich, hazelnut taste in a washed and rubber pink-gold rind
Rollot
A favourite of Louis XIV due to its pungent, soft, washed rind and earthy mushroom taste
Saint Félicien
Golden in colour with a blackcurrant acidic edge; perfect for an end of meal cheese
Saint Marcellin
A lovely, gentle, rounded cheese, particularly when served with a southern Rhône wine
Waterloo
The cheese has a rather French farmhouse style with a creamy rich paté, yet still slightly firm and flaky in the centre
Soumaintrain
Washed with Annatto and light white wines, it is rich, mellow and fruity; reminiscent of crème fraiche
Tamié de l’Abbaye
A monastery made mountain cheese with a rich, creamy texture that is earthy to taste
Vacherin du Mont d’Or
The billowy crust is washed pink-peach with an earthy, sappy aroma; the bark around the cheese helps to achieve its texture and perfume
Vieux Boulogne
Salty notes in the milk and a wild mushroom aroma give it a traditional farmyard appeal
British Isles
Stilton
Waterloo
Delicious soft buttery
Stinking Bishop
Soft, pungent and delicious
Italy
Burrata
Mozzarella in style, but creamier and richer
Farmhouse Mascarpone
Very tender, rich and gorgeously full fat
Fiori dei Langhe
Sweetly, earthy, nutty flavours are light and delicate when young, becoming more pronounced with ripening; well matched well Piedmont wines
Robiola delle Langhe
Creamy, soft paté that is sweet and almost like fresh cobnuts
Scimudin
Triple cream cow’s milk cheese in the style of Brie with a gentle mushroom aroma
Cœur Neufchâtel
Fresh mushroom aromas and light, nutty flavours
Coulommiers
A velvety, white crust housing a mellow but rich cheese
Crayeux de Roncq
Modern-style washed rind cheese with a full taste that is strong, but not bitter
Epoisses affiné
Tasting rather strong and wonderfully aromatic with an almost melting quality and slightly flaky consistency, it’s a rare treat
Explorateur
Earthly, gentle mushroom taste that pairs well with fruitier cheeses and a flute of champagne
Fougeru
Less pronounced than Camembert, the cheese is wrapped in bracken during the maturing process and boasts a wonderful, full flavour
Gaperon à l’Ail
Delicate when young, but fruitier and firmer with maturing, it has flavourings of smoky garlic and crushed pepper
Gros Vieux Lille
The ‘Stinker of Lille’ with a strong, powerful bite
Langres
Drum shaped with moist, spicy flavour that compliments a dry champagne
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