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.

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

Papillon Roquefort is a powerhouse - raw sheep’s milk, ripened in the limestone caves of Combalou, 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.

For pairings, a luscious Sauternes or nutty Oloroso Sherry tempers its bite, while a Barleywine or Trappist Ale plays into its boldness. A spiced pear juice or cold brew oolong makes a fine non-alcoholic match. On the plate, drizzle it with honey, crumble it over steak, or let it melt luxuriously into warm, crusty bread.

Ancient Blue from Volcanic Soils
Milk: Cow
Origin: Auvergne, France

Fourme d'Ambert has been crafted for over a millennium on the high volcanic plateaus. This cylindrical blue cheese represents one of France's oldest documented cheese traditions, with its distinctive tall, narrow form designed for efficient aging in mountain caves.

The milk, sourced from Montbéliarde and Salers cattle grazing mineral-rich volcanic pastures, develops remarkable complexity through indigenous Penicillium roqueforti cultivation. The volcanic terroir imparts subtle mineral notes that distinguish Fourme d'Ambert from other blues. During the 28-day minimum aging process, the interior develops a creamy, almost buttery texture while the blue-green veining creates pockets of sharp, metallic intensity.

Milk: Goat (pasteurised) | Origin: Poitou-Charentes, France | AOC/AOP

AOC protected since 1990 and PDO recognised since 1996, Chabichou du Poitou can only be produced within the limestone-rich Haut Poitou. Unusually, it is the only protected soft goat cheese whose PDO explicitly permits pasteurised milk production, meaning the version we stock carries its full designation rather than an approximation.

The shape is a small truncated cylinder, the rind delicately wrinkled by Geotrichum candidum and entirely edible. Inside: bright white, firm and yielding. Lemon zest and deep mineral notes define the flavour, with a creamline just under the rind that gives way to something richer and nuttier as the cheese matures.

Normandy, France | Pasteurised Cow's Milk | Soft-Ripened, Calvados-Washed Selected by Mons Affineurs

Washing the rind in Calvados adds a subtle layer of sweet, orchard-fruit warmth to an already complex cheese. You still get that classic Camembert character - bloomy rind, flowing ivory paste, mushroom and damp earth - but with a fragrant, apple-inflected finish that ties it back to the landscape it comes from.

Mortlake, Victoria | Certified Organic Pasteurised Cow's Milk | Washed Rind, Semi-Hard, 12 Weeks

L'Artisan wash this wheel with brine every second day for twelve weeks. Organic Great Ocean Road milk, nutty and gently pungent, with a smoky finish.

France, Burgundy

Burgundian washed rind from Berthaut, brine-bathed for three weeks. Silky, sweet cream paste with gentle savoury depth. Époisses with better manners.

Pungent on the nose, gentle on the palate. Supple, buttery paste with notes of cured meat, toasted grain and sweet milk, lifted by the rind's savoury tang. Long, warming, distinctly Alsatian finish.

Champagne, France

Rich and tangy, with a dense, creamy core that turns silken beneath the rind. Yeasty, brioche-like aromatics, cultured cream and a savoury, saline edge. Pour Champagne into the fontaine and thank us later.

France, Franche-Comté | Raw Montbéliarde Cow's Milk | Hard, Alpine

French alpine masterpiece ages 24+ months. Crystalline texture releases roasted hazelnut, caramel, deep umami. Jar tradition demands raw Montbeliarde milk and patience.

Cacio Fuoco
Milk Type: Ewe's Milk
Origin: Amatrice, Italy
Style: Hard, Smoked
Cave-aged and fire-finished from Amatrice, this ewe's milk Pecorino is packed with fresh chilli, smoky, and richly lanolin-laced.

Cacio e Pepe
Milk Type: Ewe's Milk
Origin: Amatrice, Italy
Style: Hard
Ewe's milk Pecorino from Amatrice, studded with whole peppercorns and full-flavoured, peppery, tangy, and enticingly creamy.

Milk Type: Cow's Milk
Origin: Victoria, Australia
Style: Washed Rind, Spruce Bark Lined
A Victorian cow's milk round, gently washed and spruce bark lined, with a mild, earthy character and supple paste.

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.

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