Creamy cow's milk cheese originally developed by the French as a Fontina knockoff now made in the Lombardy region of Italy.

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Mitica

Pecorino Pepato is a raw sheep's milk cheese dotted with black peppercorn all over the paste. Originally from Sicily, Italy, it is made in Lazio as well other parts of the world. Pecorino Pepato is aged for about 2 to 4 months during which it develops a flaky yet creamy consistency. The salty, tangy citrusy flavours complemented by the spiciness of the peppercorns make this cheese a great table cheese. Shave it on salads or fresh beans or pastas or grate into polenta or atop risotto.

Pecorino pepato

Wine Soaked Goat Cheese

Vacherin Fribourgeois AOC is a Swiss semi-soft cheese made with raw cow’s milk in the towns of Bulle (Canton Vaud) and Fribourg (Canton Fribourg in west-central Switzerland). This cheese is also made in other parts of Switzerland including the Jura Mountains on the border of France.
The milk for the cheese is sourced from Fribourgeois breed of cows that graze on the Alpine grass and wildflowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. No other fodder is given to the cows except the Alpine meadows.
This traditional cheese making process ensures that Vacherin Fribourgeois has a pleasant nutty flavour underpinned by notes of fresh hay and milk. Vacherin has an unpalatable natural and brushed washed rind with a stinky aroma, but it does not overpower the lovely smell of the cheese. The interior of the cheese is straw coloured with an open and buttery texture.
Today Vacherin Fribourgeois is produced only by a small number of artisanal cheese makers and hence is very difficult to find. It has a Swiss AOC status with 6 varieties available: Classic (aged 6-12 weeks), Extra (aged minimum 12 weeks), Rustic (aged minimum 12 weeks, but up to 25 weeks (6 months)), Alpage (aged 12–25 weeks), Mountain (aged 9–25 weeks) and Organic (aged minimum 9 weeks).
Vacherin Fribourgeois is used in fondues, cooking and as a table cheese. It is a great melting cheese, so try it on grilled sandwiches, potatoes or over steamed vegetables. Big and bold Burgundy’s, Bordeaux or reds from the Rhone Valley in France will complement the cheese well.

Vacherin Fribourgeois

Chèvre des neiges is a fresh cheese made from a mix of pasteurized cow's and goat's milk. It has a soft and supple texture which makes it perfect for spreading. The name which means "snow goat" in French is inspired by the splendid white cover left by Quebec's harsh winter. The pristine white, smooth logs are offered in multiple varieties: plain, coconut, fig & orange.
Chèvre des neiges has won many awards in its category including 1st prize at Sélection Caseus 2008 & 2010 (plain variety) and gold medal at World Championship Cheese Contest 2012 (fig & orange).

Chèvre des neiges

La Maison Alexis de Portneuf Inc.

buffalo brie

Manchego Maese Miguel

Cow's Creamery 1 Year Old Cheddar

Cow’s Creamery

Made of pasteurised cow's milk, it is produced by the Long Clawson, Leicestershire and the Cropwell Bishop and Colston Bassett dairies in Nottinghamshire. For the first time in the 1970s, it was made by Andy Williamson at the Castle Stuart dairy in Inverness. Therefore, it was called Blue Stuart or 'Inverness-shire Blue'.
It is a semi-firm blue cheese described as a cross between Stilton and Cheshire. In a period of 10-12 weeks, it forms an orange-brown, natural rind and smooth texture. With a sharp, strong flavour and a bit tangy aroma, it is a vegetarian's cheese having a fat content of 48%. It can be paired with Port Noir and Riesling.
This celebrated cheese has won many medals including silver at the 2014 World Cheese Awards.

Shropshire Blue

Long Clawson Dairy Limited

A raw cow milk cheese produced in the artisanal cheese making facility of the Rapin family in the Vaud region of Switzerland.

Every wheel of Le Maréchal cheese has a large picture of the grandfather on the label and stamped on each wheel is the name Le Maréchal and a unique identification number.

Cheesemaker Jean-Michel Rapin and his three sons use traditional artisanal methods and milk supplied by 13 local farms to create Le Marechal. The cheese is aged for a minimum of 130 days and the rind’s surface is hand-rubbed with organic aromatic herbs.

This is a bold and robust cheese with some barnyard and herbal aromas. Savoury and salty, nutty, with a mix of floral and herbal notes and a touch of sweetness. Le Marechal has a classic alpine cheese style that fans of Appenzeller, Gruyere and Comte will appreciate.

This full-flavoured, luxurious melting cheeses maintains its bold flavour when heated making it ideal for grilled cheese sandwiches, fondue, or raclette. Pair it with fresh figs or pears or fruit preserves, olives, nuts.

Serve with younger red wines like a Beaujolais, or drier white wines like Sauvignon blanc.

Le Maréchal

Fromagerie Le Maréchal

Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It’s one of the oldest soft cheeses produced in every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent it from mould infestation, the cheese is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.
This cheese has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but its taste is relatively mild with an unusual fruity tang. To make it brighter and moderate, factories add spices, raisins, nuts and some lemons to it. When grated on salads such as Radicchio and Rucola, it tastes like a wonder, as well melts well. Taleggio can be served with Italian Nebbiolo wines, and also a wide range of Reds and Whites.

Taleggio

casArrigoni

Shropshire Blue, also known as "orange Stilton," is a slightly milder version of the original, offering a fruity tang and a texture reminiscent of cold butter.

The paste is dyed with annatto, a natural food dye that comes from the tropical achiote tree. The annato reacts with the curd by softening it slightly and making it slightly creamier than the original version.

simon

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