President Brie is a classic soft-ripened cheese with a snow-white edible rind. It has a subtle yet characteristic flavour that is always rich, buttery and creamy. Président Brie is the perfect addition to a salad or lunchtime sandwich. You can even have it with crackers or on its own. Delightfully creamy cheese is available in logs, petitely portioned wedges, cut & wrap wedges, lingot shape and rounds.

President Brie

Lactalis McLelland Ltd

Le Chabichou D’antan

Beaufort Chalet d'Alpage AOP

Morbier is a semi-soft cow’s milk cheese named after the small village of Morbier in Franche-Comté. The cheese has an ivory colour, and it is a bit soft and fairly elastic. It gets immediately identified because of its black layer of tasteless ash, which separates horizontally in the middle. Earlier, Morbier was made by a layer of the morning and the evening milk, but these days it is made by a single milking, while ash is added to it to follow the tradition. The cheese takes about 45 days to 3 months for full maturation with yellowish, moist and leathery rind.
Together with 45% fat, it is protected by AOC designation. Morbier has a rich and creamy flavour with small eyes or holes. Sometimes, the cheese leaves a slightly bitter aftertaste and has strong aroma as well. Try this cheese with Gewurztraminer or Pinot Noir.

Morbier

Entremont

Monte Enebro is a soft-ripened goat cheese, handmade exclusively by legendary cheese maker Rafael Baez and his daughter Paloma in Avila, Spain. It is made from pasteurized milk in a large 2lb. log shape and then ripened using Penicillium Roqueforti, the same mould used to make Roquefort. However, the blue mould develops only on the rind of the cheese, adding to Monte Enebro's distinctive appearance and complex flavour. It is one of the most reputed, new-age cheeses from Spain.This semi-soft cheese is white, somewhat chalky and brittle when young, but with age it tends to break down and become runny and nearly translucent under the rind. Same is for the flavours, which are creamy, lemony and slightly acidic when young but intensify and become more pungent with age. Its assertive, robust flavours pair well with an Alsatian Gewurztraminer, Sauternes or Muscat.

Monte Enebro

Queserías del Tiétar

Queso de La Serena, simply called as La Serena, is a Spanish cheese made from Merino sheep's milk in the Extremaduran county of La Serena. It was awarded Protected Designation of Origin by the European Union in 1992. Since the name is protected in Spain, an authentic Queso de La Serena is recognizable by the fire branding on top lid.The cheese is made from raw full cream milk and vegetable rennet obtained from pistils of artichoke thistle. Once matured for at least 60 days, it displays a waxy yellow rind and the imprints of esparto grass in which it is molded. The flavour graph varies according to its age, ranging from buttery when it is young and bitter when it is mature. During maturing, the cheese turns into deliciously runny and almost liquidy paste. A fully matured La Serena has a creamy consistency that can be scooped out after cutting out the circular lid. The intense bitter yet pleasant flavour tastes best with bread or toast.

La Serena

Zimbro is a Portuguese artisanal cheese produced from raw sheep's milk in the Serra da Estrela Mountains, centre north of Portugal. This thistle-rennet cheese is creamy in texture with a washed, thin, pale straw-coloured rind. The cheese is aged for 60 days to produce a thick, pudding-like interior highlighted by a clean, perfumed aroma with a sweet, piquant, and herbaceous finish. Enjoy the cheese with a glass of Crianza Rioja.

Zimbro

Murray’s Cheese

Sainte Maure is one of the classic cheeses from France.

While it is made from raw or pasteurised milk of goat, it is produced mainly in Loire Valley in middle France. This buttery and smooth cheese with little acidic flavour emerges drier, denser and with a fine grey-blue edible rind. Sainte Maure comes in variety of shapes such as small log with a stick running through its middle, pyramids, cylinders and discs. These are exported to the US. The Sainte Maure goes well with wines such as Sauvignon Blanc, Fumé Blanc, Sancerre and many white wines.

Sainte Maure

Fromagerie Jacquin

Selles-sur-Cher originates from Sologne in Central France. It was made for the first time in the 19th century and is named after the commune of Selles-sur-Cher in the Loir-et-Cher where it was made.
The cheese is made from goats'-milk and sold in small cylindrical units. It tastes slightly salty. Along with cheese, its mould is often eaten which has comparatively stronger flavour.

Selles sur Cher

Comox Brie is a soft bloomy rind cheese that takes its name after Comox, a small town near Courtenay, Vancouver Island. This is also the hometown of Natural Pastures Cheese Company, the maker of the cheese.Comox Brie exemplifies how authentic Brie should be. It has a thin and moist downy white rind, a traditional, gentle yet slightly buttery taste, pungent & mushroomy aromas and delightful, creamy texture that becomes runny over time as the cheese ripens from outside in.
This is an award winning cheese having been a finalist at the 2011 Canadian Cheese Grand Prix and won gold medal at the 2008 World Championship.

Stellaaa

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