This Comté Vieux AOC is matured for 18 months, twice as long as standard Comte. Longer maturation gives this nutty cheese additional sweetness and depth of flavour. The texture is firmer too with a studding of salt crystals that adds a delicate crunch. Made in Franche-Comté in the Jura mountains, our Comté Vieux AOC is made from the raw milk of Montbéliarde cows in accordance with strict AOC regulations. Read more
Our Brie de Meaux AOC is one of only two artisanally made Bries with AOC accreditation. Produced in Raival in the Meuse department, the original home of Brie, this Brie de Meux is made from unpasteurised cow’s milk in strict accordance with AOC regulations. Soft and creamy, the flavour is nutty with a hint of mushroom. As it ages, it develops pungency and even greater depth. Enjoy with a fresh baguette for a true taste of France. Read more
Weydeland VSOC Gouda is made in the Woerden region of Holland on the banks of the river Oude Rijn. Deep orange in colour with visible salt and protein crystals, this outstanding extra mature Gouda has been aged for an incredible three years (1000 days). The ‘VSOC’ in its name stands for ‘Very Superior Old Cheese!’ Weydeland VSOC Gouda has a delicious nutty caramel flavour and long finish, perfectly complemented by its crystalline crunch. Read more
Visitors to our shops love the magnificent Gorgonzola Dolce wheels, made by Carozzi in Valassina, Lombardy in Italy. Weighing around 10 kg each, our Gorgonzola Dolce is so soft and silky that we simply scoop it out of its rind shell. Its pale ivory paste is sublimely sweet and creamy while its blue veins deliver rich, salty flavours with mushroom notes. One of our mildest blue cheeses, it is aged for between two and three months. Read more
Le Gruyère has been produced in the Jura region of Switzerland since the 12th century. Today, this authentic AOP regulated Le Gruyère Reserve is still made to the same traditional recipe — and no fondue is complete without it! Le Gruyère Reserve is matured for longer than standard varieties to develop greater depth of flavour. Made from rich unpasteurised cow’s milk, it is floral, fruity, nutty and sharp with a dark rind and slightly grainy paste. Read more
Our artisan Manchego is produced in the heart of La Mancha, Spain. This DOP status cheese is made in the traditional way with raw milk from Spain’s most iconic breed of sheep, the Manchego. Our “semi curado” variety is moister and fresher than longer-aged “curado” Manchego. The texture is buttery and the flavour reminiscent of dried fruits and roasted nuts with acidic notes of green olives. Marinate in fruity Spanish olive oil for tapas. Read more
Love Parmesan? If you’re looking for an authentic PDO regulated Parmigiano Reggiano with a nutty, salty taste and a lingering sweetness, this is it. Granular in texture, this cheese has an inimitably fragrant aroma and is perfect for pasta. Produced in the Emilia-Romagna region of Italy, it is made from unpasteurised cow’s milk to the same recipe used eight centuries ago. Our golden wedges are cut from carefully matured wheels, which can weigh as much as 39 kg. Read more
Picos de Europa, also known as Queso de Valdeon, is a semi-soft blue-veined cheese with PGI (Protected Geographical Indication) status from the province of Leon in northern Spain. This unique cheese, made from a blend of pasteurised cow’s and goat’s milk, is wrapped in maple and chestnut leaves after being matured for around six weeks. Similar in strength and saltiness to French Roquefort, we love its caramelised aroma and intense piquant flavour. Read more
Raclette de Savoie is the quintessential raclette cheese. Smooth and creamy, it melts evenly without burning for a perfect après ski experience. Traditionally, Raclette was melted in front of an open fire before being scraped over boiled potatoes, pickles and charcuterie. Today, table top raclette grills are more commonly used but the ingredients of an authentic raclette dinner are still the same. Raclette de Savoie can be bought on its own or, for an easy Alpine dinner party, our raclette meal deal contains a selection of alpine charcuterie and a jar of crunchy Slate Pickles too.
Raclette grills are available to hire from either of our Suffolk shops. Read more
Villa Fumé Smoked Gouda is creamy and slightly spicy with a natural smoke flavour. This award-winning cheese is made on a Dutch farm using thermised cow's milk — an intermediary treatment between raw and pasteurised, which retains natural enzymes and flavours while eliminating some bacteria. The cheeses are then smoked with artisan methods and matured on wooden boards for three to four months. Read more
Each autumn the arrival of seasonal Vacherin Mont D’or is always a special day. This sumptuous cheese is made only between 15th August and 15th March each year when the milk produced by cows grazing the Jura mountain pastures in France is too fatty to make Comté. Instead, the cheesemakers produce rich and meltingly soft Vacherin Mont D'Or. This luxurious washed rind cheese is pungent and creamy with sweet, grassy notes and resin flavours imparted from its spruce bark casing. Read more
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