Woerden, Netherlands | Pasteurised Cow's Milk | 36 Months

The XO is their longest aged: three years in that environment produces a paste that's crumbly and dense, deep orange near the rind, and absolutely loaded with tyrosine crystals. Pop rocks for grown-ups, scattered through every slice. Made exclusively from summer grass milk. The flavour is butterscotch, roasted walnut, and cognac. It builds, lingers, and does not let go. Robust pairings suit it: a good stout, a single malt, or a dry Oloroso sherry.

Suffolk, England | Pasteurised Cow Milk | Bloomy Rind

Fresh morning milk travels by gravity directly from the milking parlour into the vat: no pumps, no mechanical force, nothing that might compromise the delicate fat structure before the make even begins. The curds are then hand-ladled using traditional long-handled pelle-à-brie ladles, hand-salted, and aged for up to eight weeks. Every step is slow, manual, and deliberate.

The result is a large, 28cm round with a nutty, mushroomy bloomy rind and a paste that moves from silky and golden near the edge toward a fresher, more delicate centre. Warm earth, farmyard, and mushroom on the palate, with occasional citrus and truffle threading through the finish.

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.

Ossau-Iraty is a French Basque AOP sheep's milk tomme, one of France's oldest protected cheeses, pressed and aged in the foothills of the Pyrenees.

Using its cultures in a cow's milk cheddar is a choice that takes years to find out whether it worked. After 32 months, the answer is very much yes, and yes, there are crystals. More pop rocks.

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.

MONS LANGRES | Champagne, France | Pasteurised Cow's Milk | Washed Rind

Langres has been made on the plateau above Champagne since the 18th century. The wheel is small and cylindrical, with a distinctive sunken crown at the top, and that hollow isn't decorative. It's a vessel. Pour a small splash of Champagne directly into it, let it pool and slowly seep through the yielding, yeasty paste. The rind is sticky, washed, and deeply savoury; the interior ripens from the outside in, building from silky and mild near the centre to something far more pungent at the edge.

It's one of those cheeses that doubles as a conversation piece. The moment you pour the Champagne in, everyone at the table wants to know what's happening. At a table that includes Champagne, and Easter weekend is as good an excuse as any, Langres belongs at the centre of the board.

France | Pasteurised Goat's Milk | Ash-Coated Soft Log

A classic French chèvre log dusted in vegetable ash. The ash coating isn't just for looks — it raises the surface pH, creating the ideal environment for the delicate bloomy rind to develop and slowly ripen the paste from outside in.

Bright, lemony, and clean with that honest goat's milk tang. Creamy creamline beneath the charcoal-dusted exterior, chalky centre when young.

Italy | Lazio | Sheep's Milk | Cave-Aged 6 Months

The dairy sits within the Gran Sasso and Monti della Laga National Park, and every wheel starts with sheep's milk from flocks grazing at altitude — collected from nearby farms and processed within 24 hours of milking.

Alongside their long-aged reserves and DOP Pecorino Romano, the Petrucci brothers have developed an affinati range: wheels that receive a finishing treatment after cave ageing, each designed around a single flavour idea executed with restraint. We have the Five-Pepper Cream Finish and Calabrian Chilli Finish in store this week.

MONS CHÈVRE WITH ESPELETTE | France | Pasteurised Goat's Milk

Piment d'Espelette carries PDO status and is grown in just ten Basque communes along the French side of the Pyrenees. It's a mild chilli, the heat gentle, half that of a jalapeño, but the character is what matters: sweet, slightly smoky, with a fruity brightness that's entirely its own. Laid across a creamy Mons-selected chèvre, it's a cheese that starts soft and warm and stays with you through the finish.

Honestly, it's also just beautiful on a board. That deep brick-red dusting against white chèvre does a lot of the work before anyone's even picked up a knife. Pair with a light dry rosé, or serve alongside the Langres as a mid-board moment of spice and contrast.

Origin: Pyrenees, Basque Country & Béarn, France | Style: Semi-Hard, AOP | Milk: Manech & Basco-Béarnaise Sheep

Aged for a minimum of three months in cool, humid cellars — with the finest wheels pushing twelve or more — the paste develops a firm, supple texture and a flavour that builds patiently. Butter and fresh grass come first, then roasted hazelnut and caramel, with a mineral linger on the finish that carries the elevation of the mountain pastures.

Lille, France | Cow's Milk

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

Origin: La Mancha, Spain | Style: Hard, DOP | Milk: Manchega Sheep

The mezcal wash is where this particular wheel takes an unexpected turn. Applied during affinage, the agave spirit deposits a faint earthiness on the rind and draws a thread of smoke and dried chilli warmth through the paste — flavours that sit alongside the Manchego character rather than transforming it. There's a quiet sweetness in the finish that lingers long after the first bite.

Serve at room temperature with quince paste, dark chocolate, or a glass of aged Tempranillo. The rind is worth exploring — the agave influence concentrates there.

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.

Long Paddock, Castlemaine, Victoria | Organic Pasteurised Cow's Milk | Clothbound Cheddar, 10-12 Months Aged

Dense yet crumbly texture. Deeply savoury with grassy, buttery flavours. Clean acid line. Earthy undertones with satisfying umami length. Named after local geology, made with European mastery.

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.

Pâté Maison (or pâté de campagne) is a rustic, country-style French terrine typically made from coarsely ground pork, liver (chicken or pork), bacon, aromatics, and brandy or cognac. Baked in a water bath (bain-marie), it is often weighted down, chilled, and served with cornichons and crusty bread.

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.

These whole candied fruits preserved in a mustard-flavoured syrup are traditionally served as a condiment to boiled meats. They’re also great with ham and cold cuts. This product contains cherries, apricots, peaches, pears, plums, figs, tangerines, pineapple, melon and watermelon.

Maison Charcuterie's Duck with Balsamic Fig Terrine is a rich, rustic French-style pâté (150g) featuring succulent duck, free-range pork, chicken livers, and sweet black Turkish figs. It is seasoned with brandy and spices, offering a balance of savory and sweet notes. Best served chilled with crusty bread, cornichons, and a side salad.