This traditionally made, hand crafted Gouda is aged on untreated wooden shelves, until it displays the perfect balance of farmhouse, honeyed and earthy characteristics. Showcasing a slightly firmer texture with a crystalline crunch this Goat’s Gouda is well received with wine and on it’s own.

Wine Pairing: Pinot Gris, Chardonnay or Viognier

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Udder Delights Brie

As the name suggests cream is added to the milk to increase the amount of butterfat before continuing to form the curds into a luscious Brie style cheese. Due to the increased level of cream there is a balanced acidity to offset the increased decadent buttery texture.

Wine Pairing: Olivine Brut or Shimmer Sparkling

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Truffle Cheddar

This delicious, full bodied farmhouse cheddar is made at the Ford Farm in Dorset using local herds.  The cheese is then cloth wrapped and aged deep in the caves at Wookey Hole to mature in the constant atmosphere for up to six months. Add a speckling of black truffle and you have a delicious truffle cheddar.

Wine Pairing: Merlot, Shiraz or Cabernet Sauvignon

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Truffle Delice

Truffle Delice des Cremiers is a soft-ripened triple crème cow’s milk cheese from Burgundy, France. Delice is so sumptuous it delivers that wow factor whenever you taste it. Made with cream, double cream, and crème fraiche it is essentially a mini Brillat-Savarin. To take it a step further this one has a layer of truffles in the middle.

Wine Pairing: Olivine Brut or Shimmer Frizzante

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Surprise Bay Cheddar

King Island Dairy Surprise Bay Cheddar is a full-flavoured, open textured cheddar. Its crumbly consistency provides a very satisfying bite and moist sweetness, following a 12 month maturation process. Surprise Bay Cheddar is named after the bay on the island's south west which has a beautiful remote sandy beach.

Wine Pairing: Merlot or Shiraz

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St Agur

Developed in 1988 by the cheese company Bongrain, it is made from pasteurized cow’s milk, enriched with cream and contains 60% butterfat qualifying it as a double cream cheese. Aged for 60 days in cellars the cheese becomes stronger and spicier as it ages. The moist, rich, white cheese has characteristics of olive green mould veins throughout.

Wine Pairing: Liqueur Verdelho or Cane Cut Traminer

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San Simon

Slowly smoked using Birch wood from the local woodlands before it undergoes three months maturation, It has an interesting conical shape and attractive yellow rind which often attracts a bloomy blue mould. It has a Mild and buttery flavour with smoky ham notes.

Wine Pairing: Chardonnay or Tempranillo

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Stokes Point Smoked Cheddar

King Island Dairy Stokes Point Smoked Cheddar is naturally smoked using Tasmanian hardwood. Matured for nine months, the golden rind created during smoking acts as a natural preservative. Stokes Point Smoked Cheddar is named after the most southern tip of the island and its closest point to north-western Tasmania.

Wine Pairing: Chardonnay, Tempranillo or Shiraz

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Shropshire Blue

Until recently Shropshire Blue has never been made in Shropshire. Its origins are in Scotland replicating the classic Stilton cheese but with a subtle twist of adding annatto to the milk to give it an orange hue. The result is a soft textured, mellow, blue cheese with a glorious contrast between the orange hue of the curd and the delicate blue veins.

Wine Pairing: Liqueur Shiraz

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Roaring 40’s

Named after the infamous Roaring 40’s gale, which produces westerly winds up to 100km per hour. A full bodied, moist and crumbly blue with notes of roasted pear and caramel with a savoury, fruity aftertaste.

Wine Pairing: Liqueur Shiraz or Cane Cut Traminer

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Roquefort has a tingly pungent taste, a distinct bouquet, and a flavor that combines the sweet burnt-caramel taste of sheep's milk with the sharp, metallic tang of the blue mold.

As an AOC designated cheese, Roquefort is made specifically from the milk of the Lacaune breed of sheep, in the regions of southern France. The area is famous for its limestone geology, which dictates the species of grass and wildflowers that grow upon it, and thus influences the taste of the milk.The mold that gives Roquefort its distinctive character (Penicillium roqueforti) is found in the soil of the local caves.

Wine Pairing: Liqueur Verdelho

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Roucoulons is a bloomy rind, cows milk cheese produced by Fromagerie Milleret in Franche-Comte region of France. It is a soft ripened cheese with a pale, orange colored rind. Its pate is ivory colored and creamy in texture. It is mild but has rustic, earthy and beefy components to its flavor. It is marketed as a “love” cheese with hearts on its packaging and its name deriving from the French word “roucouler” which means to talk fondly or amorously.

Wine Pairing: Viognier, Traminer or Rose

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Rosso Di Langa

The combination of cow and sheep milk creates a unique flavour. Rich and nutty with a mouth-filling creaminess, the texture is incredibly smooth and creamy and oozes at room temperature. Rosso di Langa is a very mild washed rind, with a subtle flavour of mushrooms and only a hint of pungency coming from the rosy orange rind.

Wine Pairing: Viognier, Traminer or Rose

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