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Beaufort Summer 2020 – 300g


This remarkable cheese was already known in the time of the Romans. It takes about 500 liters (130 gallons) of milk to make a Beaufort of 40 – 45 kg. The cheese is made from the milk given by the mahogany-coloured Beaufort cows, called the Tarines or Tarentaises. This ancient mountain breed originally came from the Indo-Asian continent. There are three varieties of Beaufort:Beaufort d’été (or summer Beaufort),Beaufort d’alpage (made in chalets in the Alps on high pastures),Beaufort d’hiver (winter Beaufort)

Slice of 300g.

Best before: 1 week after the delivery


Traditional Halloumi – 250g

Halloumi cheese made from pasteurised ewe’s and goat’s milk
This mild and fresh tasting cheese is hand folded and flecked with mint. It’s delicious grilled and eaten hot.

Le Perail des Cabasses – 150g

$84 by 100g /min 200g

Perail was first created using leftover milk from the Roquefort making process. It is now made by the Dombre family at Les Cabasses in the Midi Pyrénées region of Southern France with the milk from their free range ewes. The sheep’s grazing land is covered in flowers, mixed grasses and herbs and all these flavours translate into the final cheese. 

Perail is a buttery and velvety textured cheese with a pronounced earthy, sweet flavour and hint of straw – from the mats that the cheeses are aged on. Perail ripens beautifully and has a fantastic melting, gooey pâté and strong flavour when fully ripe.


Best Before: 7 days  after the delivery

Blue Stilton DOP – 200g


To be called “Blue Stilton” the cheese must be made from local pasteurized milk in Derbyshire, Leicestershire or Nottinghamshire counties. Currently only six dairies are licensed to produce Stilton Cheese. Blue Stilton must be unpressed, allowed to form its own crust, and produced in the traditional cylindrical shape, with blue veins extending from the center and “have a taste profile typical of Stilton”. Blue Stilton is aged for a minimum of nine weeks which creates a semi-soft creamy cheese that gets crumblier as it ages. Blue Stilton gets its distinct blue veins from “penicillium roqueforti” (blue mold spores) created by introducing air into the core of the cheese with stainless steel needles. Blue Stilton provides a milder flavor than both Gorgonzola and Roquefort, and is ideal in soups, salads and dips, dressings and sauces. Sweet wines pair particularly well with Stilton such as Port or a sweet sherry. Blue Stilton is paired with Double Gloucester to make the visually stunning Hunstman cheese. This two British cheeses are layered together to create the ideal flavor combination, perfect in soups or chili or when eaten as a dessert cheese. Blue Stilton, in wheel or crock format, is a very popular Christmas Gift in the UK and the US.

White Stilton


Portion of 150g

Best before: 1 week after the delivery

Mascarpone – 250g


Creamy cheese, obtained from pasteurized cow milk cream

Texture: Creamy, buttery
Colour: Snow-white
Taste: Sweet, creamy

Taleggio – 200g


Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6 – 10 weeks forming a thin crust.

These days the cheese is made from both pasteurised and unpasteurised milk in factories. These factory-made cheeses have brighter and moderate flavour.

This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. Taleggio can be served grated on salads. Since it melts well, it can be used in risotto or on polenta.

Price is per portion of 200g

Salers – 200g


Salers is often compared to and confused with Cantal cheese. The AOC regulation stipulates that Salers must be made only from the milk of cows that graze on mountain pastures in the summer. Cantal can be made from the milk of other seasons. Its real appellation is “Salers from the high mountains.” In the Salers region, mountains are covered with snow half the year, which gives the summer grasses a special richness. Gentian and blueberry grow here. It is a strong cheese and can be matured up to 18 months. It has an original and complex taste, unique, and very tasty. A delight to savour. The cheese’s crust is thick and has a grey colour. Its pâte is firm, yellow, relatively hard and has a fruity smell.


Price is per 200g

Brie with Ceps – 200g


Ideal with champagne, the brie with ceps is a must!

Slice of 150g

Best before: 6 days  after the delivery

Banon – 100g


This goat cheese is produced in the South of France, in Provence.

This cheese is similar as his cousin the Banon, without leaves, but spread with spices such as peper and thym, also covered with olive oil.

Add this typical cheese from Provence in your favorite tomatoes salad, a pure delight.

A typical summer cheese. 

Piece of 200g

Best before: 1 week after the delivery

Aged Swiss Emmental – 200g


75kg, 75cm of diameter, 1000 liters of milk to make 1 cheese: Emmental is the biggest Swiss Cheese. This one is aged for more than 12 months.

Portion of 250g

Best before: 1 week after the delivery

Fourme de Montbrison – 100g


Cheese connoisseurs who are ready to experiment with blue cheeses could start with Fourme de Montbrison.  Today, Fourme de Montbrison is manufactured at more than 1968 ft. of altitude in the designation zone made up of thirty-three municipalities of Les Monts du Forez, twenty-eight of the Loire and five of Puy de Dôme. It takes between 5.2 and 6.6 gallons of milk to make just one fourme!

Portion of 100g

Best before: 1 week after the delivery

Bethmale – 200g


Bethmale is a French cheese produced in the village of the same name in the Pyrénées region. This semi-hard cheese is made from raw cow’s milk and has a mild and rich flavor with earthy and mushroomy aromas. The interior is either ivory white or yellow in color, filled with small horizontal eyes.

Portion of 200g

Best Before: 7 days  after the delivery

Laguiole – 250g


Laguiole, also called Tome de Laguiole is a French unpasteurised, hard cheese of cylindrical shape made from cow’s milk. It derives its name from the village of Laguiole on the plateau of Aubrac, situated in the region of Aveyron in the southern part of France. Laguiole was first made at a monastery in the mountains of Aubrac, situated in Massif Central. But production reached its peak at the beginning of 20th century, when the monks transferred the recipe to the ‘buronniers’. It has been protected by the AOC seal since 1961. Affinage takes at least four months and the temperature of affinage and conservation must be below 140C.

Laguiole has a thick, greyish-orange and natural rind beneath which lies a straw-coloured supple and firm pate. The rich and creamy texture of the pate right away melts away in the mouth unveiling a sharp and yet slightly sour flavour. An aromatic cheese, Laguiole is great as a table cheese and one of the principal ingredients in Aligot – a traditional mashed potato French dish.


Slice of 250g

Best before: 10 days  after the delivery

Roquefort Coulet Casteviel – 200g


For more than 10 centuries, the Roquefort is produced near by the village of Roquefort-sur-Soulzon (Aveyron). After the Comte, it is one of the most popular cheese in France. This one is aged during 18 months so expect strong  taste.

Portion of 150g

Best before: 7 days  after the delivery

Gouda mi vieux old – 200g


This Gouda is named “Boerenkaas” from the Dutch “boeren”: farm and “kaas”: cheese.

The special thing about farmers cheese is the taste. You can, in a way of speaking, taste the true tradition of it. The secret of the taste is found on the farm where the real farmers cheese is made traditionally of the full cream milk that comes straight from the cow. The farmers use very often old family recipes. This gives a character of its own to the cheeses of every individual farm. Nicely creamy full taste with a character

Origin: Netherland

Slice of 200g

Best before: 1 week after the delivery

Bleu du Vercors-Sassenage – 200g


Bleu du Haut-Jura or Bleu de Septmoncel is a blue, uncooked and unpressed cheese made from the unpasteurized milk of two cow breeds. It has pale blue/green moldy veins dispersed throughout its soft, white/ivory colored body with a creamy, crumbly texture. The rind must have the word Gex embossed on it. Its smell is intense and earthy, and it has a characteristically mild, acidic, nutty and buttery taste because it is, after all, one of the mildest French cheeses. Slightly spicy,

Portion of 200g

Best before: 1 week after the delivery

Pecorino Pesto – 200g


Pecorino is the name given to all Italian cheeses made from sheep’s milk. Discover this version from Sardinia aged during 3 to 6 months with pesto.

Price is per 200g


Le Gramat – 165g


Le Gramat is a cheese from the eponyme region. This great goat cheese is great into a salad, on a cheese platter.

Brie with Basil – 200g


This cheese is a very fresh cheese, ideal finish a meal. Its creamy texture matches very well with the basil flavors.

Slice of 100g

Best before: 1 week after the delivery

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