Our carefully chosen selection of hard cheeses offers deep, complex flavours and exceptional long finishes. Artisan cheesemakers treasure traditional methods and recipes. They age their Cheddars and hard cheeses with time-honoured techniques for many months — and, in some cases, years. This allows each cheese’s unique texture, flavours, and aromas to develop. Our mouthwatering range includes rich, bold, and tangy cheeses with notes of nuttiness, earthiness, caramel, and grass.
No cheeseboard is complete without at least one variety of hard cheese — especially one with big, bold flavours. Pair our hard cheeses with thick, dark chutneys or crunchy apple slices for a mouthwatering end to your meal.
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
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
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
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