This artisanal cheese is made from raw cow milk and originates from the Serra da Canastra Highland in Brazil. The cheese has a strong aroma and has a distinct mildly spicy flavour. It was declared an intangible cultural heritage of Brazil and can be paired with dark beer, red wine or cachaça.

Canastra

Associação dos Produtores de Queijo Canastra

The history of this cheese began when Italian immigrants founded Polenghi in 1947 in the small and quiet city of Angatuba, in the state of São Paulo. A passion for high quality cheese culminated in the launch of their most successful product in 1955: Polenguinho, a pasteurized cheese sold in small tablets that could be consumed anytime, anywhere, since it didn't require refrigeration.  Polenguinho quickly became a true success in the market with a constant presence in millions of children's lunch boxes.

Polenguinho

Polenghi

Bavarian Bergkase (Bawarii Bergkäse), also known as Allgauer Bergkase is a hard mountain cheese and the only "PDO" (Protected Designation of Origin) cheese from Germany. It is also famous as the smaller brother of the popular Allgauer Emmentaler. As required by PDO regulations, Allgauer Bergkase is a handmade, artisanal cheese made from raw, silage free milk of cows grazing in the Allgäu Mountains of southwest Germany.

The traditional cheese making process in copper vats, one wheel at time, produces a firm artisanal cheese that has a spicy flavour and characteristically strong aroma. Longer the ripening time of the cheese (at least 4 months) the more intense the flavour. A whole wheel weighing an average of 60 pounds can be identified by a dark yellow to brown rind. Wedges of Bergkase will display a flexible but firm pate, light yellow in colour with random pea-sized holes scattered throughout. A cross between Emmental, Appenzeller and Allgauer Bergkase is a high-fat cheese with 62% fat and is mainly consumed in slices, sandwiches, salads and casseroles.

Bavarian Bergkase

Vorarlberg Milch

Lady’s Blue, a blue cheese, is one of the few soft Dutch cheeses made from raw milk. The goat's milk owes its high quality to the rich vegetation around the farm

lady’s blue

Double Dutch 50+

Ossekop Brabantse Camembert

Tomme de Chevre Grand-Mere Adrienne

Bridgman Blue

This is a delicious semi-firm sheep’s milk cheese that has been produced in the southern Pyrénées region of France for over 1,000 years.  These beautiful coffee-colored wheels are rich and creamy with a hint of toasty caramel sweetness.  Notes of citrus, fresh grass, flowers, and vanilla are also present in the paste of this ancient and celebrated cheese.

Brebis Pyrenees

Clothbound cheddar blended with local elderflowers and aged a minimum of 6 months.

Elderflower Cheddar

Scorpio

Cheese spread made with a combination of smoked Gouda, Brown Ale and pimento.

Cheese Punk

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