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

Beemster Extra Aged (X-O) is a rich Dutch cheese made from pasteurised cow's milk. It is an extremely old cheese, matured for no less than 26 months in Beemster's historic warehouses. The matured cheese develops deep, long-lasting flavours of butterscotch, whiskey and pecan. Its pate is deep golden with a crumbly and granular texture. Moreover, it has 20% less salt than other Dutch cheeses.
Sample this cheese with French or Italian pumpernickel or rye bread as well as fruits like grapes, pears, pineapple and cherries. This extra hard cheese goes well with Dry reds, Dry whites and most dessert wines.

Beemster Extra Aged

Beemster Cheese

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.

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