Centuries of Swiss tradition and unique brines are patiently handcrafted into this golden wash-rind cheese for 5-9 months, offering rich, spicy aromas with a dense but smooth texture. Leisurely tasting releases complex nut, butterscotch and sweet pineapple notes on the palate. One of few unpasteurised cheeses to make it’s way into our cabinet.Read More
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 SparklingRead More
The mould on the outer rind is developed during maturation in natural caves high in the Alps. The interior is balanced and smooth with a fruity, buttery and yeasty flavour. Considered to be one of the finest DOC cheeses made in Italy.
Wine Pairing: Viognier, Traminer or RoseRead More
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 SauvignonRead More
Formerly known as Tilsiter, the Swiss Duke is a mild and tasty semi-hard cheese reminiscent of delicious Swiss cheese. The small holes, soft textured body and mild, slightly nutty flavours are perfectly matched to Swan Valley red wines.
Wine Pairing: MerlotRead More
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 FrizzanteRead More
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 ShirazRead More
The St Duke's Red is a washed rind and smear ripened cheese. The cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. Its crust is thin and orange in colour.
Wine Pairing: Shimmer Sparkling or Shimmer FrizzanteRead More
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 TraminerRead More
Produced with rich double cream and Roquefort mould. The cheese is firm at infancy but ‘breaks down’ to a delightfully creamy, almost runny, texture. The soft, creamy interior is slightly sweet with a pleasant tang of blue and saltiness.
Wine Pairing: Crystal or Cane Cut TraminerRead More
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 TempranilloRead More
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 ShirazRead More
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 ShirazRead More
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 TraminerRead More
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 RoseRead More
For more than two centuries, the small round cheese Camembert has become one of the most recognized symbols of French gastronomy. Camembert can be strong on the palate, woody, fruity, tender and soft.
Wine Pairing: Shimmer Sparkling or Olivine BrutRead More
Is a hard cheese, similar to Cheddar but much more moist, crumblier with a milder flavour. It matures faster than cheddar and can be sold as young as two months. A good Leicester cheese can be identified by a firm body and a close, flaky texture. A good cheese tastes slightly sweet with an almost caramel flavour and builds up a more robust taste as it ages.
Wine Pairing: Merlot or Cabernet SauvignonRead More
The Quicke family have been crafting cheese for the last two centuries in the small village of Newton St.Cyres. Aged for a minimum of 14 months the cheese is moist and slightly crumbly with a balanced richness, hints of pasture and lingering acid tang. A well-flavoured mature cheddar, 12-15 months in age, is specially selected to be naturally smoked for 3-4 hours over oak chips from the farm’s woodland. The truckles are cut into 1.5Kg pieces prior to smoking as this ensures the flavour will infuse throughout the cheese. No artificial flavourings are added.Read More
Provolone is light yellow in colour and is a very smooth cheese, producing a strong aroma and offering a bold, nutty flavour. Picante provolone is aged minimum 12 months. A full wheel of this aged Italian Provolone weighs around 120 lbs and is raditionally used as a grilling and melting cheese.
Wine Pairing: Viognier, Tempranillo or ShirazRead More
Prima Donna combines the traditional way of Dutch cheese making with the intricate flavours of Parmesan. The cheese is best eaten when it reaches the pinnacle of maturity and flavour. This aging is characterized by "little white dots" or crystals that can be seen more prominently in the extra aged varieties.
Wine Pairing: Chenin Blanc, Viognier or TraminerRead More