The four year has a dark ochre rind and the pate, which is compact and concentrated, glows with a translucent, flaxen colour. The texture is grainy, gritty, with fixed constellations of tyrosine crystals giving your taste buds an almost disorienting boost. On the palate there are deep robust notes of nutty espresso, toffy and butterscotch, so intense and concentrated that a little goes some way.

4 Year Boerenkaas Gouda

Swiss cheese from western Switzerland. Pressed half-cooked cheese with Pinot noir macerated crust.

Mont Vully affiné au Pinot noir

Époisses de Bourgogne is a soft cow’s milk cheese produced by Jacques Hennart in the village Époisses, France.

Commonly called as Époisses, the cheese has creamy, chewy and firm texture. With a distinctive soft red-orange colour, it is categoried as a smear-ripened cheese washed in marc de Bourgogne. It takes at least 6 weeks to mature fully.

Despite its pungent smell, the cheese has a spicy, sweet and salty flavour. It goes well with Trappist beer and Sauternes.

Époisses de Bourgogne

Fromagerie Berthaut

One of the most reputed cheeses from the Croatian Island of Pag, Paski sir is produced from a unique breed of small sheep, Paska Ovca - known for their intensely salty and limited milk output. Since Croatia doesn’t allow the production of animal rennet, Paski sir is made with the help of microbial rennet, thus making it a vegetarian cheese.Paski sir is a hard, aged cheese matured for at least 4 months, although manufacturers can offer it at various maturation periods from the minimum to 1.5 years. Beneath the thin rind, the pate varies from light to dark yellow depending on age. The texture alters from dry to flaky with the addition of pleasant graininess. It offers a characteristic flavour derived by rubbing the cheese with olive oil and ash, before it’s left for maturing. The flavour of younger wheels reveals quite a bit of saltiness along with a distinct savoury and aromatic herbal taste. As the cheese matures, the savoury flavour and tanginess become stronger. Paški sir tastes best when served with fresh fruits such as grapes, prosciutto, wildflower honey or olive oil.

Paški sir

SIRANA GLIGORA D.O.O

Coeur Basque

50/50 blend of sheeps and goats milk. Aged for 10-18 months

Le Hercule

Grand reserve vintage. Extra mature cheddar

Somerset Gold

Ilchester Cheese Company

Rostock Dairy Cheddar

The Truffler

Monte Vecchio is a premium cheese that's taste is intense and pungent, typical of cheeses made according to long-standing traditions, with an aroma which recalls dry fruit, such as almond and hazelnut.  Monte Vecchio cheese is made from Cow’s milk and in order to call it “Vecchio”, the cheese is matured for a minimum of 12 months.

André Lindblad

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