170 g

Ash-coated goat's milk log in the Sainte-Maure style, from Poitou. Bright, chalky core turning creamy under the rind; lemon, hazelnut, mineral finish. Looks great cut on a board.

180 g

Washed-rind cow's milk from Champagne, via Mons. Look for the sunken top, the "fontaine", traditionally filled with a splash of Champagne or marc. Dense, slightly flaky heart, melting under the rind; citrus tang and bacon-ish savour.

150 g

Young goat's cheese via Mons, rolled in mixed herbs. Fresh, lactic and lemony with a green, aromatic crust. Spring picnic cheese.

150 g

Normandy camembert finished with Calvados, the local apple brandy. Mushroomy and buttery with a warm, fruity, boozy edge from the rind.

180 g

The gateway washed rind. Half-size format of the Normandy AOP classic. Square, washed-rind cow's milk; supple and creamy, farmy on the nose, sweet and nutty on the palate. The gateway washed rind.

200 g

Burgundy washed-rind cow's milk, via Mons Fromager-Affineur. Soft and supple with a sticky orange rind that smells more serious than it tastes: yeasty, savoury, a little beefy, sweet cream underneath.

Washed-rind cow's milk from the Vosges. Pungent, meaty and yielding on the outside, sweet and savoury inside. Traditional with cumin, boiled potatoes and a Gewürztraminer.

Isle of Mull, Scotland | Raw Cow's Milk | Clothbound Farmhouse Cheddar

Expect rich savoury depth, sharp tang, citrus brightness, earthy peat, and that unmistakable crystalline crunch of proper long ageing. This is a cheese that genuinely tastes like the landscape it comes from.

Nottinghamshire, England | Pasteurised Cow's Milk | Traditional Hand-Ladled Blue, 9-12 Weeks Aged

Creamy, mellow, sophisticated - not harsh. Smooth texture, gentle blue character, long finish. 9-12 week maturation creates complexity without aggression.

Style: Hard Crumbly, Internally Ripened, Cow Milk
Origin: Harby La, Nottingham

The cheese is slightly milder in flavour than Stilton and delicately sweet. Like Stilton, the cheese has a creamy taste and smooth texture with no bitterness or sharpness.

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

Deeply savoury foundation, grassy and buttery notes, background acid providing structure, earthy undertones, satisfying umami finish with excellent length. Proper maturation creates depth impossible to rush.

Milk: Sheep
Origin: Aveyron, France
Style: Blue, Natural Rind

Where blue veins bloom into a spicy, tangy intensity. Rich and fudgy, with a sharp saline kick, it’s balanced by a deep, almost caramel-like sweetness.