Perl Las, meaning ‘Blue Pearl’ in Welsh, is a superb blue cheese made by Carwyn Adams and family at Caws Cenarth in Carmarthenshire. This deliciously golden and veiny cheese has become one of the most famous and highly regarded cheeses in Wales over recent years. It is delicately salty and creamy with a lingering blue aftertaste.

Perl las

Baron Bigod is a creamy, white bloomy-rind cheese and UK's only raw milk farmhouse Brie made by Jonathan and Dulcie Crickmore in Bungay, Suffolk, England. It is made from unpasteurized milk of red and white Montbeliarde cows that graze the lush marshes of Stow Fen. The cheese is ladled only by hand and aged for up to 8 weeks in a natural, cave-like environment.A handmade cheese, Baron Bigod has a smooth, delicate silky texture and golden paste with long lasting warm earth, farmyard and mushroom flavours.

Baron Bigod

Fen Farm Dairy

Isle of Mull Cheese is a hard cow’s milk cheese produced by the company of the same name in the Inner Hebrides, off the West Coast of Scotland. It is considered to be the King of Scottish Cheddars and has won several awards including BBC Food and Farming Award, Best Scottish Cheese, British Cheese Awards Gold and World Cheese Awards.
It is a traditional cheese with an ivory and somewhat soft pate. After 18 months of maturation, the cheese develops a complex, sharp, tangy and fruity flavour. Available in cylindrical shapes, Isle of Mull pairs well with Merlot, because of its onions and garlic flavour.

Isle of Mull

Isle of Mull Cheese

Picos de Europa, also known as Valdeon, is a Spanish blue cheese produced in Valdeon Valley of Castile-Leon region of the northwestern Spain. Made all year round with cow or goat’s milk or a mixture of both, the cheese has very dense blue veining and comes wrapped in maple or chestnut leaves. Since leaf wrapping is no more allowed these days, it comes wrapped in leaf printed aluminum foil. Queso di Valdeon has been awarded a status of Protected Geographical Indication (PGI) to regulate the production, processing and preparation of the cheese. In 2005, the the Ministry of Agriculture, Fisheries and Food granted the cheese an award for best Blue Veined Spanish Cheese.
A bold and salty cheese, Valdeon uniqueness lies in its manufacturing process, which includes long and traditional maturing in the cold, damp cellars until the cheese reaches a mature or medium mature age. The pate of Valdeon has a soft, granular texture and pale yellow colour and is full of small cavities filled with blue moulds. Covered by a coarse, inconsistent rind in dark grey shades with little red marks, Valdeon is very strong and spicy in taste similar to Roquefort. A powerful smelling cheese, Valendon greasy, buttery paste is perfect for preparing any kind of blue cheese sauce. The rich smell of the cheese makes a good company with fresh fruit and strong red wine or sherry.

Picos de Europa

Queserías Picos de Europa

Clacbitou

Made in Switzerland by a cooperative formed by 3 brothers who each have their own farm and pool their milk together to make a variety of cheeses. This is an unusual cheese that is matured for 20 months in caves in the Alps. It has a semi-crumbly texture and the taste is a perfect balance of sweet, sour and salty.

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