Tangy unpasteurised sheep’s milk blue cheese rather in the style of a Roquefort. A moist and crumbly texture with a blue green mould running through an ivory paste. It has a rich and slightly sweet flavour. The aroma is full of toasty nuts and mould.

The hand made cheese made with vegetable rennet, tastes fresh on first impact, becoming full and nutty as the taste buds kick-in. Dimpled from the basket mould containers, young cheeses have a sweet creaminess to the taste, but with maturing the flavour becomes more intense and rewarding.

The slow ageing in cool airy cellars with high humidity allows the blue veins to spread thickly through the cheese giving the texture a crumbly richness. The cheese has a strong aroma and a lovely salty tang that really bites the tongue.

This cheese has been aged for at least 18 months when the texture becomes grittier and fruitier, and the colour of the cheese darker. The deep ivory paste is firm, compact and perforated with tiny holes and it has an aromatic smell with a hint of butterscotch.

Smooth, intensely creamy pate with blue-green veining well spread and marbled. Lovely tangy flavour, more melting and richer than the usual Roquefort. In 1925, it was the first cheese to receive AOC designation.

This cheese has a light mineral and nutty flavour running through with a soft herbal tang at the end. The sheep that make this cheese graze on abundant “Maquis” bushes which are very fragrant. A soft, supple, creamy though strong flavor.

U Bel Fiuritu cheese has a rustic, sticky orange-ish rind, with the odd spot of mould which is the result of being repeatedly washed in brine as it matures. Its aroma is pungent and has more than its fair share of the ‘barnyard’. The flavour is a strong, with a pleasant balance of sweetness and sharpness, with some hints of crème fraîche and toffee. The paste becomes softer and more pliable as it matures, although the centre stays somewhat firm. The name, in Corsican dialect, means “the small, beautiful flower”.

A cheese made from unpasteurised sheep`s milk using vegetable rennet. It has natural wrinkled grey/white moulds scattered between bloomy moulds on the crust. The sappy fruity rich flavour is quite sharp and crumbly when young, but with maturing the edges begin to melt making it a velvety rich mellow tasting cheese. Regular award winner. Available in 2 sizes.