World Cheese

Appenzelle

kg

Firm, open and smooth texture and is a hard artisan cheese. The flavours described are fruity, spicy, tangy with a mild aroma

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Emmental

kg

The aroma is sweet with tones of fresh-cut hay. The flavour is very fruity, not without a tone of acidity. considered to be one of the most difficult cheeses to be produced because of it’s complicated hole-forming fermentation process.

V

Gruyere

kg

Made in Switzerland by traditional methods using full fat raw cow’s milk. It has a full flavour and is commonly used for melted dishes such as a fondue.

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Tete De Moine

kg

Made from raw milk from cows, reared in the Swiss mountains, the cheese is scrapped using a rotateable knife.

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Blue Cabralese

kg

Semi-hard, fatty blue cheese, aged for between two and four months in natural formed limestone caves. characterised by its strong, penetrating aroma and sharp, acidic, slightly salty taste

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Manchego Pure Ewes Milk Mature

kg

Probably the best known cheese from Spain its made from unpasteurised ewes milk. It had a distinct Nutty flavour

V, E

Clotted Cream

1kg Tray

Cottage Cheese

250gm

Cottage Cheese

2kg Tub

Cream Cheese Full Fat

2kg Tub

Creme Fraiche

500g Tub

Creme Fraiche

2kg Tub

Mascarpone

250g Tub

Mascarpone

2kg Tub

Ricotta

1.5 kg

Ricotta

500g Tub

Soured Cream Set

2kg Tub

Gjetost fudge cow/goat

250g each or 1 kg

A semi-hard cheese. golden orange in colour, the cheese is non-perishable, dessert cheese sold in blocks. It has sweet and caramel-like taste and comes with an unusual, aromatic quality

V, G

Gjetost Fudge like Cow/Goatmilk

kg

A semi-hard cheese. golden orange in colour, the cheese is non-perishable, dessert cheese sold in blocks. It has sweet and caramel-like taste and comes with an unusual, aromatic quality

V, G

Jarlsberg

kg

Mild , semi soft emmental like cheese but stronger and sweeter, buttery, rich texture and nutty flavour with a wax rind

V

Angel Hair Grana Padano

(1kg bag)

Grana Padano but in very fine strands imported straight from Italy.
Perfect for sprinkling on pasta.

U

Bel Paese

kg

Type: semi-soft, Texture: creamy and smooth, Rind: plastic, Colour: pale yellow, Flavour: buttery, mild, milky, sweet

V

Bocconcini Small Mozzarella Burrata

1kg Tub or 150g

Semi-soft, white and rindless, unripened mild mini mozzarella balls available in plastic tubs filled with brine.

V

Dolcelatte

kg

A smooth creamy blue veined cheese, literally translated it means ‘sweet milk’, it is mild and delicate sometimes known as Gorgonzola Dolcelatte

V

Fontina

kg

Semi soft, mild and nutty flavoured cheese with a red, sticky washed rind.

U

Gorgonzola Mountain Farmhouse

kg

One of the world’s oldest blue-veined cheeses. has crumbly and soft texture with nutty aroma. It can have a mild to sharp taste depending on its age.

V

Gorgonzola Torta with Mascarpone

kg

Gorgonzola blue cheese with layers of mascarpone through it

V

Grana Padano

kg

This is a semi fat Italian hard cheese with a pale yellow colour and a delicate flavour. Perfect for grating and melting it compliments salads and pasta alike.

U

Grated Grana Padano Cheese

1kg Bag

Like the angel hair but cheaper, this is grana Padano but grated in a powder form.

U

Mozzarella Block Oak Smoked

kg

Smoked, soft, it is used to give a stronger smokey flavour to pizza.

V

Mozzarella Buffalo Milk in Brine

125grm each

This is a full soft texture with a stronger flavour than the cows version, it is perfect for sandwiches and salads and is set in brine.

V, B

Mozzarella Cows Fresh

1kg Block

Soft, moist texture and is full of milky flavour. Like the balls it is just sold in a log ready to be sliced.

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Mozzarella Cowsmilk in brine

125grm each

This is a full soft texture with a milky flavour it is perfect for sandwiches and salads and is set in brine. High in water content and low in fat and are highly used on pizzas. Eat fresh as they become more sour with age.

V

Parmesan Reggiano

kg

Fresh, fruity and sweet taste, strong and rich but not too salty. Parmesan hard cheese with a hard rind

U

Pastaggio Drum

each

Finely Grated Italian hard cheese for retail or home use.

V

Pecorino Romano

kg

Sharper alternatives to Parmesan cheeses, because of the hard texture and sharp & salty flavour.

E, U

Pecorino Sardo Cows

kg

Hard, intense, elastic white cheese that can be described as being full of flavour. 

V

Pecorino Sardo Ewes

kg

Made with milk from free grazing sheep, it is a hard, rich and salty in flavour.

E

Provolone Picante

kg

Flavour: buttery, mild, sharp, spicy, sweet, tangy. semi-hard in texture.

U

Taleggio

kg

Has a strong smell, but its taste is relatively mild with an unusual fruity tang. Soft, sticky and white in colour.

U, V

Vegetarian Italian Hard Cheese

kg

Made in the same style as parmesan, It uses vegetable based rennet substitute as the starter culture as apposed to traditional animal rennet, To suit the increasing requirements for vegetarians.

V

Ardrahan

kg

The brine washed rind glows with golden and earthy moulds. Its paste is deep yellow in colour with slightly chalky texture and earthy aroma. The cheese emits a flash of complex flavours emphasised by acidic, buttery and savoury attributes.

V

Cahills Porter Cheddar with Guinness

kg

A quality mature Irish Cheddar steeped in a well known Irish Porter then pressed to give a mottled appearance with outstanding flavour

V

Cashel Blue

kg

Probably Irelands best known cheese made by Louis and Jane Grubb in Co Tipperary. It is soft and creamy, farm made and matured to a pronounced spicy blue flavour

V

Cooleeney Camembert

250g each

A Camembert type cheese with a fine edible rind, it has a distinct aroma of mushrooms when ripe, made on the farm in Co Tipperary

V

Crozier Creamy Blue Ewesmilk

kg

The taste is rich, creamy and mild with sweet blue flavour when mature. Young cheeses are crumbly with more acidic flavour.

V

Durrus

kg

Made in Cork, Ireland this washed rind cheese it has a deep natural flavour best enjoyed between 5 and 8 weeks.

V

Gubbeen

kg

An orange, slightly wrinkled rind developed from being hand washed with brine by Giana & Tom Ferguson, Co Cork. It has a rich savoury taste with a dense supple texture.

V

Gubbeen Smoked

kg

The Oak smoked version of the famous washed rind cheese from Co Cork, with a rich savoury taste and dense supple texture

V

Milleens

kg

A washed rind cheese from Co Cork, it has a rich savoury flavour and a creamy texture. The pink to orange rind has some mould, it was supreme champion at The British Cheese Awards 1997

V, U

Indian Paneer

kg

A lightly pressed cheese, It is made in the Indian style from whole cows milk using vegetarian rennet and suitable for coeliacs. It has a soft if rather ‘Tart’ flavour.

V

Feta Ewes Milk

200g each

The most famous Greek cheeses, it is a crumbly white soft brined cheese with a tangy taste, Perfect for salads.

V, E

Feta Ewes Milk

900g each 

The most famous Greek cheeses, it is a crumbly white soft brined cheese with a tangy taste, Perfect for salads.

 V, E

Halloumi

200g each

Lightly minted, brined, salty, springy white cheese also known as grilled cheese, it is the only cheese which does not melt

V, E

Cambozola Blue Brie

kg

triple cream, brie-style blue cheese

V

Boursin

80g

A creamy, spreadable brand of Gournay cheese. fresh cream and soft cheese, flavoured with herbs and garlic.

V

Brie, De Meaux

kg

Made in the Ile De France from unpasteurised milk, the rind has a red-brown colouration. It is very fruity, ripened for five to six weeks and has an Appellation D’Origine protection

V, U

Brie, de Pays

kg

Brie de Pays is often described as ‘The classic French Brie.’ This cow’s milk, farmhouse cheese is a popular choice, with its full rustic flavour and classic runniness when ripe.

U, V

Brie, French

1kg each

French Brie. Soft cheese with a slightly firmer texture while still retaining its melt in the mouth qualities.

V

Brie, Smoked French

1kg Each

French Brie. Soft cheese with a slightly firmer texture while still retaining its melt in the mouth qualities but has been smoked.

V

Brillat Savarin

500g each

Soft triple cream cheese made in Forges-Les-Eaux Normandy, it has a mild rich buttery paste and a light bloomy rind. 

V

Camembert

145g each

Probably the best known cheese from France, it has been made in Normandy for over 300 years, soft and flavourful with an edible rind and golden inner.

V

Camembert 

250g each

Probably the best known cheese from France, it has been made in Normandy for over 300 years, soft and flavourful with an edible rind and golden inner.

V

Chevre Goats Log Soft

each

Chèvre is the French word for goat, and refers to young goat cheeses. The flavour is typically tart and pleasantly acidic, with nutty, herbal or earthy nuances. The texture ranges from soft, fluffy and creamy to semi-firm and chalky.

V

Comte

kg

A hard pressed cooking cheese with a smooth golden paste lightly scattered with medium sized holes. A good Comte can be judged almost entirely by the size, shape and condition of the holes, Or eyes as they are known. This cheese has a strong Nutty Flavour

V

Crottin Matured Goats

12×60g Tray

The fully-aged cheese has a marble-like texture while the taste is tangy and pleasant with long and nutty finish.

V, G

Epoisses 

250g each

This smooth pungent wine washed cheese is made in Burgundy, it has a rich orange-red rind and ripened for 1-3 months before being sold

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Fourme D`ambert

kg

A lightly pressed creamy white cheese from the Auvergne marbled with dark blue-green veining, rich and tangy with a moist paste it is protected by A.O.C

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Gaperon

350g each

Flavoured with cracked peppercorns and garlic, It has a fluffy coat and is shaped into a dome. The flavour is tart when the cheese is young and under-ripe. As it matures, it develops a soft and buttery consistency and an intense garlic and pepper flavour.

V

Langres

kg

The central paste is a bit soft and crumbly, and appears creamy in colour. It is milder than Epoisses, but slightly salty with strong smell. The firm paste melts in the mouth, leaving a complex taste.

V

Livarot

500g each

The taste is nutty, melting in the mouth, to release flavours of a salty lemon and spiciness. The texture is creamy, smooth and quite runny at room temperature. Each wheel is washed in brine, coloured in annatto and matured for up to two months in warm, humid cellars to develop the above-mentioned delicious taste.

V

Morbier

kg

Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic.

V

Munster

kg

An ancient cheese from Alsace France, first made by Irish monks who settled in the area during the 7th Century, it has an emphatic aroma like all washed rind cheeses.

V

Neufchatel

200g each

The heart shaped brie has a taste and texture is reminiscent of a Camembert; mushroomy, rich, nutty and slightly yeasty. Matured for 8–10 weeks

V

Petit Sapin

300g each

The cheese matures in a wooden box and is surrounded by a spruce belt. Creamy and mild. The Petit Sapin is very similar to the Mont d’Or AOP, but is available all year long.

V

Pont L`Eveque

220g each

The oldest of the Normandy cheeses, known as Pont L’Eveque since the 1600’s but made for much longer. Made from unpasteurised milk it has a soft texture with a yellowish brine washed rind

U, V

Port Salut

kg

V

Raclette (for Toasting)

kg

It has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. The flavour can vary from nutty, slightly acidic to milky.

V, U

Reblochon Petit

500g each

Made with rich milk from cows in the Haute-Savoire region of France, it is lightly pressed and rind washed. It has a pinkish brown rind and a supple creamy paste.

V

Roquefort Societe

kg

Genuine Roquefort is rich, creamy and sharp, tangy, salty in flavour. It is aged in caves for 5 months.

V, E

St Agur

kg

A modern creamy blue cheese, it is almost spreadable and has a light mild flavour

V

Tomme De Savoire

kg

Texture: open, semi firm and supple, Rind: natural, Colour: ivory, Flavour: citrusy, grassy, milky, mushroomy, nutty

V

Vacherin Mont D`Or

kg

Made in France Comte it is a delicate soft cheese ideal for spooning out the paste known in Summer as Sapin, bound in spruce bark

V

Valencay

6×220g Tray

A superb cheese made from Goats milk in the Berry region of France, it is a flattened pyramid shape with wood ash covering, ripened for 4 weeks it has a delicate goaty flavour

V, G

Vignotte

kg

Made from a triple cream with a brie type rind, this cheese probably has the richest flavour of this type of cheese 

V

Edam Ball Red Waxed

kg

semi-hard, pale yellow Dutch cheese with a mildly-tangy and slightly salty taste. Covered in a red wax

V

Gouda

kg

As it ages, it develops a caramel sweetness and has a slight crunchiness from salt crystals but has a creamy texture.

V

Leerdammer

kg

Semi hard, has a slightly elastic, creamy white pate with a somewhat sweet, nutty flavour that becomes definite with age

V

Danish Blue

kg

Semi-soft blue veined cheese, creamy and crumbly texture, It is sharp and salty in taste with 25-30% fat.

V

Monterey Jack

(2kg Half Moon) kg

Semi-firm, creamy, mild flavoured. A true American Cheese

V