Bocconcino Goat, Alta Langa 80g
Soft / Goat / A.Rennet / Pasteurised / Piedmont, Italy
This Italian goat's milk cheese has a rich aromatic complexity with herbaceous and earthy notes. Its tender delicate texture dissolves gently on the palate.
Foglie di Castagno, Beppino Occelli, 150g
Semi-Hard / Cow + Sheep / A.Rennet / Pasteurised / Piedmont, Italy
Aged in traditional wooden barrels containing the grape skins of Barolo wine where the cheese develops a rich flavour, semi hard texture and lingering complexity that is bitey, creamy, winey and sharp all at once.
Langres, Hervé Mons 180g
Wash Rind / Cow / A.Rennet / Pasteurised / Champagne, France
Hailing from the Langres plateau, this cheese has a distinctive sunken top called the ‘fontaine’, which forms because the cheese is never turned. Washed with Marc de Champagne breaking down the cheese's lactic, chalky centre into something more unctuous, sticky, meaty and moreish
Cashel Irish Blue Cashel Irish Farmhouse Cheesemakers 150g
Blue / Cow’s / Pasteurised / A. Rennet / Tipperary Ireland
Cashel Blue is named after the historic “Rock of Cashel,” a medieval castle.
When young, Cashel Blue is firm yet moist, with just a hint of fresh tarragon and white wine. With age it mellows to a rounder, spicier style and the interior softens to an unctuous creaminess.