Espresso Bellavitano is a unique Cheddar-Parmesan inspired Italian farmstead cow's cheese rubbed with fresh ground Italian roast espresso beans. The sweet, slightly smoky, roasted flavours of an espresso coffee complements the creamy and sweet BellaVitano. A Sartori-family original, this gourmet cheese is a celebrated gold medal winner at the 2014 World Cheese Awards. This artisan cheese tastes delicious with sweet pastries, nuts, bagels, chocolate and dried apricots.
Try pairing the cheese with wines such as Pinot Noir, Merlot and Chardonnay. You can also pair fruit beers, porter or barley wine with the cheese for a great combination.

Sartori Reserve Espresso Bellavitano

Sartori

Ricotta di Bufala is a full-fat pasteurized buffalo milk cheese made by Quattro Portoni in Bergamo, Italy. It is a firm textured, soft and melting ricotta made with whey gathered while processing buffalo's milk. Flavours are delicate and sweet with a distinct aroma.

Ricotta di Bufala

Azienda Agricola Gritti Bruno E Alfio S.s. Societa Agricola

Bleu des Causses is a French blue cheese made from raw milk of Montbeliarde and Aubrac breeds of cow. A close cousin to Roquefort, it is produced in the Languedoc region of southern France and was granted AOC name protection in 1979.
Traditionally, the cheese was made from a mixture of sheep's milk mixed either with cow's or goat's milk. But according to French cheese laws, the cheese came to be made exclusively from cow's milk.
Bleu des Causses has a high fat content of 45% and is matured for at least seventy days. However, the cheese can also be matured for up to six months in Gorges du Tarn's natural limestone caves to develop a full and fine flavour.
The cheese is similar to Blue d'Auvergne in many ways, despite Bleu des Causses having a noticeably firmer, creamier texture and spicy flavours. Bleu des Causses produced in winter and summer slightly differ in texture and flavour. Cheeses made in winter are light in colour than their summer equals. The winter produce also tends to be slightly drier.
A taste of the Bleu des Causses will proffer a blend of rich milkiness amidst the peppery and spicy notes of the blue mould. The summer produce bring out their unique grassy and clover flavours. It pairs excellently with sweet white wine and dessert wines such as Sauternes or Mulderbosch Late Harvest Sauvignon Blanc.

Bleu Des Causses

Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. It is said that the Druids and the Gauls had developed the art of making this unique cheese. In 2002 it was separated from the Fourme de Montbrison, an identical cheese, to receive an individual AOC status.
The cheese is a traditional, farmhouse blue cheese that can be either co-operative or artisanal. Fourme d'Ambert is more supple and dense than most blues. Milk from cows grazing on either lower or higher mountain pastures is used to produce the cheese. Although, the cheese matures in 40 days, it is cave-aged for two-three months for optimum quality. During the aging time, it is injected with Vouvray moelleux, a sweet white wine. It is easily recognizable by its unusually tall cylindrical shape.
The pâté is cream coloured with prominent blue veining. The cheese is inoculated with Penicillium roqueforti spores for the growth of blue veins. Slightly tangy, savory flavour infused by the bacteria, beautiful complements the distinct notes of butter and cream.
Wine connoisseurs can enjoy the cheese with Sauternes and other dessert wines as well as full bodied reds such as Rhone’s, Pinot Noirs and Syrah. Similar cheeses include Fourme de Montbrison, Bleu de Montbrison, Bleu de Gex and Bleu de Septmoncel. Try the cheese as a snack with bread and fruit or crumble it on salads.

Fourme d'Ambert

Association of Cheese Auvergne PDO

Extra mature Scottish Cheddar from the Isle of Mull.

Scottish Cheddar (Extra Mature)

Mull of Kintyre

Fromager d'Affinois

Fromagerie Guilloteau

This luxurious triple-creme has a similar shape as square Pont l'Eveque, but Saint Angel is more plump and pillow-like and covered with a fluffy, white rind. Beneath its rind lies an ivory paste with the testure of chilled, whipped butter. Its flavor is buttery, too, with the right amount of salt, a somewhat strong tang (especially by the rind), and a hint of earth and white mushroom. Enjoy this French masterpiece with champagne or your favorite crisp, white wine. It's very, very rich, so pair it with crisp green apples, juicy grapes, and crunchy bread.

Saint Angel

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

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

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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