Region: Poitou-Charentes, France
Producer: Various fermiers / AOC
Milk Type: Goat

Chalky, dense, firm

Barnyard, lactic, citrus

A small AOC goat's cheese cylinder from Poitou-Charentes. Geotrichum moulds create the characteristic wrinkle; long lactic fermentation builds the gentle tang. Dense and clean, it rewards time on the board.

Region: Woerden, Netherlands
Producer: Wijngaard Kaas
Milk Type: Cow

Crumbly, crystalline, firm.

Butterscotch, walnut, cognac.

Three years in the Wijngaard family's century-old warehouse on the Old Rhine. Nature does the work here. Butterscotch depth, walnut complexity and pop rocks crystals that crunch and slowly dissolve.

Murray Bridge, South Australia | Pasteurised Cow's Milk | 32 Months

This cheddar was aged for 32 months, but what makes it unusual is the decision made at the vat. The cheesemaker inoculated it with Ossau-Iraty cultures.

Those Basque cultures contribute a sweetness and nuttiness more typical of sheep's milk cheese, sitting alongside the clean acidity and structure that good Australian cheddar builds naturally over time.

Lille, France | Cow's Milk

The flavour is butterscotch, caramelised, nutty, with a savoury depth.

Region: Castlemaine, Victoria
Producer: Long Paddock Cheese / Ivan Larcher
Milk Type: Organic Cow

Crumbly, dense, buttery

Earthy, savoury, umami

Ivan Larcher's clothbound Somerset-style cheddar from a single certified-organic Castlemaine farm. The mottled grey-brown rind looks exactly as the name suggests. Inside: deeply savoury, earthy and buttery with real length.

Region: St. Gallen, Switzerland
Producer: Käserei Tufertschwil / Walter Rass
Milk Type: Cow

Dense, supple, smooth.

Roasted peanut, brown butter, caramel.

Cellar-aged and washed in a proprietary spice blend. Walter Rass coaxes extraordinary depth from this paste, brown butter and roasted sweetness giving way to caramel and a long savoury finish.

Region: Côte d'Or, Burgundy, France
Producer: Fromagerie Berthaut
Milk Type: Cow

Sticky, oozy, yielding.

Straw, floral, savoury.

A miniature Époisses, washed in Marc de Bourgogne throughout maturation. Bold on the nose, gentle on the palate and creamy throughout, with a sweet floral finish that lingers.

Region: Alsace, France
Producer: AOC / various fermiers
Milk Type: Cow

Supple, sticky, yielding.

Beefy, grassy, pungent.

Named for its Alsatian village, this AOC washed-rind has an aroma that precedes it. Behind the brick-red rind lies a golden paste, gentler than expected and deeply satisfying.

Region: Canton of Vaud, Switzerland
Producer: L'Etivaz Cooperative
Milk Type: Raw Cow

Firm, dense, crystalline

Alpine herb, sweet cream, toasted hazelnut

In 1932, seventy-six Alpine cheesemaking families broke from the Gruyère system. Summer-only, raw milk, made over open wood fires on high pastures. Gruyère as it was made a century ago.

Aged at Cornelius Cheesemongers

Region: Western Tasmania
Producer: Fowlers Cheese / Ian Fowler
Milk Type: Cow

Crumbly, firm, open.

Tropical fruit, pineapple, aged cheddar.

Ian Fowler's multi-award-winning Tasmanian cheddar, finished in our cave at Cornelius. The tropical fruit character that develops here is remarkable, classic cheddar bones with a bright, exotic pineapple finish.

Region: Nangis, Seine-et-Marne, France
Producer: Various fermiers
Milk Type: Cow

Pillowy, sticky, yielding

Wet straw, mushroom, bone broth

From the historic Brie country south-east of Paris. When ripe the paste turns sticky and deeply savoury, with delicate mushroom, hay and bone broth notes. A gentle, thoroughly unfussy classic.

Region: Gippsland, Victoria
Producer: Berry's Creek Cheese / Barry Charlton
Milk Type: Cow

Moist, creamy, open

Sweet lactic, gentle blue, fresh cream

Barry Charlton's masterwork from Fish Creek, South Gippsland. Straw-coloured paste with even green-blue mould, moist and creamy, sweet lactic finish. Scored 99.46 at the World Cheese Awards. Our finest blue.

Region: Burgundy, France
Producer: Fromagerie Berthaut
Milk Type: Cow

Velvety, yielding, sticky

Fruity, meaty, wine-laced

From the village of Époisses, washed in Chablis through maturation. The copper rind announces itself loudly but the paste inside is velvety, rich and gently wine-kissed with a sweet finish.

Region: Loire Valley, France
Producer: Various fermiers
Milk Type: Goat

Dense, fudgy, yielding

Barnyard, earthy, bright lactic

A Loire Valley goat's cheese loaded with barnyard character. As it ripens the rind grows slippery, the paste beneath turns to cream while the dense fudgy interior holds its ground.

Region: Champagne-Ardenne, France
Producer: Various fermiers / AOC
Milk Type: Cow

Supple, sticky, soft

Milky, gentle funk, washed rind

From the Champagne region, with a distinctive dimple local custom fills with sparkling wine. Clean, milky and gently washed, the paste softens to silk as this small orange disc ripens.

Region: Nottinghamshire, England
Producer: Cropwell Bishop Creamery / Skailes family
Milk Type: Cow

Creamy, open, velvety

Rich blue, tangy, buttery

The Skailes family have made Stilton by hand in Nottinghamshire for 160 years. Curds are hand-ladled into moulds, delivering the rich, creamy, open-textured paste this PDO classic is revered for.

England | Pasteurised Cow's Milk | Traditional West Country Cheddar, 14+ Months Aged

200 g
400 g
2 kg

Sweet and tangy with exceptional creaminess. Those occasional crunchy calcium crystals tell you this cheddar earned its flavour through patient ageing, not shortcuts.

Muscatels on the vine are premium, hand-picked grapes that are air-dried directly on the stem, resulting in a dark, intensely sweet, and tender raisin-like fruit. They look fabulous on cheese plates and match most cheese styles.

A small pickled cucumber, a traditional condiment match, particularly with cheddar.

Calvisano is a typical town located in the middle of the Po Valley in the province of Brescia, an area rich in fresh spring water.

The unique features of the pure water in the area are the foundation of the excellent ecosystem that ensures Calvisius caviar its authenticity and freshness.

Whole Clementines, a variety of seedless tangerines from Calabria, Italy. Ideal for cheese boards, gelato or pastries.

With Valrhona 80%, you can be sure you've chosen the most suitable chocolate for your recipe with the right cocoa intensity. It’s also a truely decadent match grated over triple cream Brie.