Swiss mountain Gruyere style cheese, washed rind with a supple smooth texture and a fruity, nutty taste.

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 high mountain cheese has a strong spicy flavour with fewer holes than the usual versions. Aged 18 months it has a wonderfully complex aroma of meadows and flowers.

Really creamy and silky cheese, quite unlike the usual soapy version. A very melting pate with the blue veins gently melting into the curd, inducing a sweet nutty taste.

High mountain cheese made by small independent cheesemakers using very traditional methods and equipment in their mountain chalets. The flavours are savoury and almost toasty. There are a few small holes scattered throughout the delicate yellow paste.

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.

One of the healthiest cheeses around. Only cheeses with the Consorzio markings are the true Parmigiano, and ours are hand picked from the premier quality section that are aged at least 3 years and with low numbers. Fruity, gritty powerful taste and texture.

A rich, creamy and moist cheese with blue-green veins similar to those found in Stilton, but with a more pungent aroma, a salty bite and a piquant finish. Wrapped in vine leaves.

Traditional mountain cheese made from rich summer milk, ready to eat when the first leaves of autumn drop from the trees. Firm creamy paste with a sweet and tangy flavour. Traditonally served in thinly sliced curls made with a Cheese Curler.