Cantal AOC is one of the oldest cheeses in France dating to the times of the Gaul’s rule. It received an Appellation d'Origine (AOC) status from the administrative region of Cantal in the Auvergne region in 1956. This has ensured that the semi-hard, uncooked, pressed cheese has the features and characteristics attributable to the area of origin.
There are three types of Cantal cheese, grouped according to age and texture. Cantal jeune, a young cheese is aged at 30 to 60 days during which it develops a thin gray-ivory crust and a smooth, pale yellow, close-textured paste. It is fresh, sweet, milky in flavour with a light hint of hazelnut, and vanilla.
Cantal Entre-deux, an aged Cantal has the flavours of the green pastures and aromas of butter and cream. From 3 months of ripening, Cantal cheese starts to come into its own.
Creative Commons/TechniqueA well-aged Cantal Vieux has a thick crust and is a cheese connoisseur’s delight. Due to the lengthy ripening period, the cheese has become more strongly flavoured and is a typical hard cheese with a firm, brittle and crumbly paste. The 8-month stay inside the cellars let Cantal develop a peppery and spicy aroma.
The cheese is additionally grouped as “fremier” and “laitier”, wherein fermier is a farmhouse cheese made of raw milk while laitier is the commercial, mass-produced version from pasteurised milk.
Cantal works well with nuts, grapes and apples as well can be used in salads, soups, cheese fondue or gratins. Cabernet Sauvignon and Merlot are a few wines that pair nicely with Cantal.

Cantal

Association of Cheese Auvergne PDO

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

The Dutch make great cheese and Reypenaer is an extremely good example of artisanal workmanship. It is a variety of Gouda that is took through a series of maturation stages in an entirely natural way. In fact, the ageing of Reypenaer is the highlight of the cheese which takes place in an 100-year-old warehouse along the Oude Rijn river in controlled conditions.
There are three different varities of Reypenaer segragated according to its age. Reypenaer V.S.O.P. is matured for two years during which it looses 25% of its original weight. It develops protein crystallisations and white spots throughout the pate. The flavour is intense and creamy with strong hints of butterscotch and caramel.

Reypenaer V.S.O.P.

Reypenaer Kaas Proeflokaal

Bluestone

Bright and buttery Chardonnay compliments our creamy BellaVitano in this wine-inspired creation, sending your taste buds on a trip straight to France. 

Christina

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