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.

Bosia, Piedmont, Italy | Pasteurised Cow, Goat and Ewe's Milk | Soft Ripened

Bosia, Piedmont. Three milks in one small round: cow, goat and ewe. Soufflé-light beneath the wrinkled rind, turning to warm, spoonable cream at the centre.

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.

Bosia, Piedmont, Italy | Pasteurised Cow, Goat and Ewe's Milk | Soft Ripened

Caseificio dell'Alta Langa's grand-format robiola. Cow, goat and ewe's milk whipped into a cakey, mousse-like paste. Bright lactic tang, cultured butter, lemon on the 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.

E. Graindorge, Livarot, Normandy

Springy, golden paste with a fine washed rind. Warm hay, cultured butter and roasted hazelnut, with a mild savoury depth that builds gently. Softer than its aroma suggests, finishing sweet, creamy and clean.

Caseificio dell'Alta Langa,
Bosia, Piedmont

Silky and yielding, with sweet cream and fresh butter up front, a gentle lactic tang from the ewe's milk, and soft mushroom earthiness at the rind. Finishes rich, mellow and quietly moreish.

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.

Style: Hard, Cloth-bound
Origin: Hawkstone Abbey Farm, North Shropshire, England
Milk Type: Raw Cow

Appleby's is the last exclusively raw milk Cheshire, crafted on the salt plains where Cheshire marshes infuse the milk with unique saline minerals. Hand-made using unpasteurised morning and evening milk from Paul Appleby's Friesian herd, the cheese develops its distinctive crumbly texture through traditional cutting, blocking, and milling before being cloth-bound and aged for six weeks to six months. Rich mineral flavours emerge upfront with juicy acidity and that signature pale orange hue from natural annatto.

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.

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.

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.

Milk Type: Cow's Milk
Origin: Victoria, Australia
Style: Washed Rind
A Victorian washed-rind round, clean and richly flavoured with a satisfyingly textured, supple paste and gentle savoury finish.

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: 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.

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.

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.