Tete de Moine cheese is being made for eight centuries. It is believed that the monks staying at Moutier the mountainous zone of the Bernese Jura in Canton of Bern manufactured this cheese. And hence the cheese takes the name 'Tete de Moine' meaning 'Monk's Head'.

The cheese is made from cow's milk and half-cooked or half-hard pressed paste. The cheese develops its scented flavours effectively only when it is scraped. So, to enjoy the best taste, a tool called 'Girolle' was invented in 1982. A scraper attached to the central axis of the apparatus makes scraping the cheese easier!

Tete de Moine proves to be the best companion of Crisp White Wines such as Pinot Grigio.

Tete de Moine

Tête de Moine AOP

Gorgonzola & Mascarpone

Strathdon Blue is a rich, creamy blue cheese made from pasteurized cow's milk by the Stones family of Highland Fine Cheese Company Limited at Blarliath Farm, in Tain, Ross-shire, Scotland. It is made with milk from one herd of Ayrshires and the rest are Holstein-Friesians (70% Friesian and 30% Ayrshire milk). Over the years, due to the change in rennet and ways of salting, the cheese has developed its texture from crumbly to one that is rich, full and creamy.The cheese is evocative of a milder version of Stilton, with a spicy taste but many blue veins. Since the milk is rich in butterfat and protein, it gives the cheese a rich, creamy texture and a luscious, mellow yet aromatic taste/aroma. Strathdon Blue is created using vegetarian rennet, meaning the cheese is suitable for vegetarians.
This celebrated cheese has won many international awards including Super gold at the 2014 World Cheese Awards. It has been judged as one of the world's 62 best cheeses.

Strathdon Blue

Highland Fine Cheeses Limited

Kidderton Ash

Butlers Farmhouse Cheeses

La Tur is a soft-ripened cheese made from a blend of sheep's, cow's and goat's milk. It is produced by Caseficio dell'Alta Langa in the Alta Lange region of Italy. The cylinder shaped cheese is a light straw yellow colour with an edible soft and wrinkled rind. La Tur tastes of the sweetness of cream and butter, followed by acidic notes and yeasty flavours.
It goes with a wide variety of wine pairings, especially those with floral or honey notes.

Mario Sierichelli

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