A washed rind soft and oozing cow's milk cheese, wrapped in a band of spruce bark. The texture is soft and glossy, and the flavour is milky, with substantial woody notes and a hint of peanut. This style of washed rind cheese is inspired by the famous Vacherin Mont D'or, made in the Jura mountains of Eastern France.

(Little) Rollright

This pasteurized sheep cheese has a distinct flakiness and deep, lingering, caramelized flavor.

It garnered AOC status in 1980, after imitators attempted to copy this gem of the French Pyrenees. 

We haven't found another that comes close to this cheese's sweet, fatty, complex nuttiness, or its perfection with Bordeaux.

Ossau-Iraty Vieille

“Großer Stinker” (Big Stinker), contrary to its name, its a mild smelling, mild-tasting Camembert-type cheese. a little firmer than Camembert, this flavourful delight is pleasant in texture and flavour with edible rind. Soft, oozy layer under the rind, with a chewy middle, this could be Austria’s best kept secret. 

Große Stinker

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

Produced in the Auvergne region, Fourme d'Ambert (or simply Ambert) is one of France's oldest cheeses, dating back to the Roman occupation nearly 1,000 years ago. It is said that the Druids and the Gauls had developed the art of making this unique cheese. In 2002 it was separated from the Fourme de Montbrison, an identical cheese, to receive an individual AOC status.
The cheese is a traditional, farmhouse blue cheese that can be either co-operative or artisanal. Fourme d'Ambert is more supple and dense than most blues. Milk from cows grazing on either lower or higher mountain pastures is used to produce the cheese. Although, the cheese matures in 40 days, it is cave-aged for two-three months for optimum quality. During the aging time, it is injected with Vouvray moelleux, a sweet white wine. It is easily recognizable by its unusually tall cylindrical shape.
The pâté is cream coloured with prominent blue veining. The cheese is inoculated with Penicillium roqueforti spores for the growth of blue veins. Slightly tangy, savory flavour infused by the bacteria, beautiful complements the distinct notes of butter and cream.
Wine connoisseurs can enjoy the cheese with Sauternes and other dessert wines as well as full bodied reds such as Rhone’s, Pinot Noirs and Syrah. Similar cheeses include Fourme de Montbrison, Bleu de Montbrison, Bleu de Gex and Bleu de Septmoncel. Try the cheese as a snack with bread and fruit or crumble it on salads.

Fourme d'Ambert

Association of Cheese Auvergne PDO

La Fromagerie

Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days. The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor.

The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color.Murcian cheesemakers invented this cheese in 1986 in an attempt to create a distinct regional cheese with big commercial potential. The cheesemakers took a traditional local goat cheese and bathed it in the local Doble Pasta red wine for 3 days.

The result has been an unqualified success both commercially and gastronomically and has brought attention and capital to the region. Aged for roughly 75 days, this semisoft cheese has a sweet, smooth flavor. The first Queso de Murcia al Vino DOP imported to the US, Drunken Goat® is made with the finest milk from the region. The rind is an attractive violet color.

KK

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