This 100 day aged cheese is a blend of cow, sheep and goat’s milk from La Mancha; prior to 1985, it was also considered a Manchego cheese.

Though the texture and appearance are similar to Manchego, the flavor exhibits characteristics of all three milks. It is rich and buttery and finishes with a perfect balance.

Campo is always made with a minimum of 40% goat and sheep milk, giving it more flavor.

It recently won Bronze in its category at the 2015 World Cheese Awards.

Campo De Montalban

Colston Bassett is one of the smallest dairies in the United Kingdom. They make their pasteurized cow's milk Stilton the traditional way using hand-ladled curd and animal rennet, not to be found at any other Stilton maker. Thus, the texture of Colston Bassett Stilton is more luscious, creamy and full-bodied and the flavour, more complex and deeper than any other cheese produced with vegetable rennet.
It has a close, creamy texture with pale, ivory paste that edges onto amber as it gets close to the rind and a homogeneous distribution of blue coloured veins. The wrinkly rind is slightly sticky, orange-brown in colour, speckled with patches of white mould. Flavour-wise, Colston Bassett Stilton is earthy and lactic, balanced by the richness of blue mould and butter. When young, it tends to be slightly tangy, but this will disappear as the cheese matures.
This celebrated cheese has won gold medal at the 2014 World Cheese Awards.

Colston Bassett Stilton

Colston Bassett Dairy Limited

The thick, pudgy texture of Florette may remind you of a triple-creme, but this cheese is made using a process called ultrafiltration, meaning the milk is filtered to break down the solids and fast molecules and encourage a another, silkier texture to the finished cheese. That classic goat-y tang is mile here and the creaminess allows for speaking on a slice of crusty baguette.

Florette Goat Fromager d’Affinois

Bûcheron is a goat's milk cheese native to the Loire Valley in France. Semi-aged, ripening for 5 to 10 weeks.

Bûcheron has an ivory-colored pâte surrounded by a bloomy white rind. Soft, but semi-firm in texture, this cheese when young has a mild taste and it has a harder texture. As it ages, is gets a softer texture and a sharper, more intense taste. It is a good cheese for salads or for snacking with hearty grained breads, crackers, grapes and fresh figs.

Bûcheron

Buche de Chevre is an exquisite soft-ripened cheese made from goat's milk and produced in the Poitou-Charentes region in the Loire Valley of central France. A log-shaped chevre cheese, it is ripened for a minimum 7 days rendering the exterior a crusty and hard edible rind with a classic, bloomy mold. The white pate of Buche de Chevre reveals a complex yet typical, bold taste of French goat cheeses underlined by sweet notes of caramel. Soft and creamy with a flaky centre, the cheese instantly melts in the mouth.Buche de Chevre can be served warm on salads or with fruits for dessert. It could also be used as a dressing for quiches and canapés. Its delightful blend of flavour and texture goes well with a Beaujolais or red wine.

Buche de Chevre

Soignon

Veigadarte, similar to a French bûche is made by a small cheesemaker Mr Joaquin Villanueva Casado, from Ambasmestas in the Castilla-Leon region of Spain. This soft with high butterfat, mould ripened cheese is made using pasteurized cow's milk. Aged for about a month, this cheese has tanginess of goat's milk. The ash rind is enclosed with white bloomy mould. The outer part of the cheese becomes creamy and inner paste becomes firmer and smooth as the cheese ages. Pair this cheese with sparkling wine or almonds or fresh raspberries. The cheese is also made by adding different herbs like black pepper, red pepper, or green chillies.

Veigadarte

Rogers Collection

Cana de Oveja is a soft-ripened cheese made from pasteurized sheep's milk, in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, gooey cheese has a bloomy rind with flaky, crumbly texture with notes of tangy butter in paste. Cana de Oveja is aged for 21 days, as it ages, the flavour intensifies. It pairs well with white wine, almonds and fig spread.

Cana de Oveja

Central Quesera Montesinos

Cana de Cabra is a soft-ripened cheese made from pasteurized goat's milk, in Murcia, Spain. This cheese is similar to the French Bucheron. This creamy, buttery, mild and delicious cheese has a bloomy rind with semi-soft texture. Cana de Cabra is aged for 21 days, as it ages, the flavour intensifies. It pairs well with white wine, almonds and fig spread.

Cana de Cabra

Collier's Welsh Cheddar is made exclusively at a single creamery in Wales. This cheddar reserves the sweet powerful taste of strong cheddars without the sharpness found in many cheeses. Its smooth and creamy texture is complimented by "crunchy bits" that are grains of calcium lactate produced during this cheese's maturation process.

Welsh Cheddar

Collier's

Dubliner is an original, award-winning Irish cheese that is named after the city of Dublin, though produced in County Cork. Developed by Irishman Jhon Lucey, the cheese is made from pasteurised cow's milk and is available in a number of varieties and flavours. An original Dubliner is a sweet, mild and mature cheese taking over 12 months to develop the sharp robust flavour and texture of mature cheddar, the nuttiness of Swiss cheese and the bite of Parmesan cheese. It has a high content of calcium, due to the calcium lactate crystals in the cheese. Some companies produce gluten free, diabetic and vegetarian friendly version of this cheese. A reduced fat Dubliner is also available in the market. The cheese goes well with a full-bodied wine like Cabernet or a pint of Guinness as well as with a fruity wine, Irish wine, or Oaky Chardonnay wine. It tastes delicious if melted between crusty brown bread slices. The cheese is also used to prepare sandwiches, pastas, or served with fruits like apples or pears. Remove the cheese from the fridge 30 minutes before consumption and enjoy 7 days after opening.

Dubliner

Kerrygold

Inspired by the Finnish cheese Juustoleipa, or cheese bread.This 'squeaky' cheese has a very buttery flavor, and the heat from baking caramelizes the sugars on the outside of the cheese to form a tasty crust similar to brown bread

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