Creamy, tangy blend of sheep's milk, goat's milk and cow's milk from Piedmont, Italy,

This sweet and creamy blend of cow's and sheep's milk, with delicate hints of warmed milk and fresh grass, takes its characteristic red-orange color from the washing of the rind with annatto, a natural coloring used for centuries to protect and decorate the surface of cheese.

Arethusa's take on a classic Dutch Gouda, Europa features wispy aromas of butterscotch and toasted nuts that give way to a savory, brothy flavor. Its smooth, dense paste makes Europa a great cheese for melting - on burgers, sandwiches, or a bowl of piping hot soup.

Heart-shaped, ash-protected goat cheese

The famous Chabichou du Poitou (PDO since 1990) is made in our workshop in Fontenille (Deux-Sèvres) in Poitou. Our famous Chabichou du Poitou, which has earned critics’ acclaim as well as several awards granted by the General Agricultural Competition in Paris, is the perfect embodiment of this exceptional range. It is a traditional cheese made from unpasteurised goat milk.Having a beautiful ivory colour, it is covered by a thin, creased rind that gets dotted with blue mould as it matures. It has a fine and dense texture that is quite soft on a young cheese and becomes crumblier as it ages. It has perfectly balanced flavours, slightly savoury, with earthy mineral notes. A special treat for goat cheese lovers.

Made from raw milk produced by Alpine goats, it is matured for 4 to 7 weeks.The chestnut leaf controls the humidity of the cheese, absorbing the extra moisture if needed and giving it back to the cheese when it becomes too dry.It has a thin white bloomy rind, slightly creased. Blue dots of mould can appear as it matures. The cheese has a fine and firm texture, becoming creamier around the edges. With its distinctive leaf, it is both beautiful and delicious!

10 oz of goaty ash-ripened goodness.

Wrapped up like a gift in bourbon-soaked chestnut leaves, O’Banon is all the excuse needed for a celebration. This fresh goat cheese round initially has a bright, tart-fruit flavor balanced by an underlying sweetness and mild tannic note. The paste is dense but softly cloudlike, a testament to Capriole’s hand-ladling process. O'Banon is basically a solo cheese. While its subtle flavors and beautiful presentation are a perfect foil for bigger heavier cheeses on a cheese board, it’s perfect alone with a simple bread and a glass of dry bubbly. Unfold the leaves like petals around the cheese, allow to dry briefly and come to room temperature, and serve. It can also be grilled briefly on low heat and served with a peach or nectarine salsa. Pairing Suggestions: Pair with: Dry Prosecco and Champagne, California Viogniers, Cider, light citrusy beers, wheat ales. Strawberries and balsamic compotes.

A rind washed semi-soft cow's milk cheese, washed in cider to produce quite a mild taste when young, but developing a stronger pungency with maturity. Golden Cenarth cheese has a nutty flavour and a unique savouriness. This semi-soft organic cheese comes ready to eat, but if you prefer things a little gooier, pop it in the oven and bake it for 20 mins at 200°C.

Named after the iconic landmark Mount Tamalpais that rises over the San Francisco Bay in Marin County, Cowgirl Creamery’s Mt Tam cheese is produced with organic, locally sourced milk and rises above the standard for bloomy rind cheeses. Mt Tam takes you from fudgey firmness to buttery softness with flavors spanning from bright creme fraiche to complex and mushroomy, evoking North Bay’s lush green and gold pastures.

Brillat Savarin with Truffles

Created by Cistercian monks, it became the most famous cheese of the kingdom in the 15th century. Under its yellow washed rind, its blonde, soft texture. Styled without being strong on the palate, it has a subtle flavour and a slight taste of hazelnut and butter.

A traditional, hand-ladled Nottinghamshire Blue Stilton made with animal rennet. Smooth, creamy and open textured, the cheese is buttery and complex, with a slightly spicy long finish. The finest Stilton deserves a lovely pot, so we commissioned the illustrator John Broadley to draw this country scene, in keeping with 18th century blue and white china.

Soft ripened. Super creamy. And all spruced up. One of our old customers, Santiago, took a Merry Goat Round with him on a long journey to his home in Spain, hoping to surprise his family. He was walking so long, in fact, that he noticed the cheese was getting too ripe and starting to droop. In a moment of inspiration, he used his swiss army knife to peel bark off of a nearby spruce tree and wrap the cheese for transport. When he arrived at home with his precious gift, he realized he had an entirely different cheese! Soft and creamy, with the delicate flavor of spruce – he wrote to us in excitement, and a new FireFly classic was born.

Not just another Camembert, this one has soul. A soft-ripened, bloomy rind with milky, vegetal notes. Bertha, you can come around here anytime!

Langres was declared CDO (Certified Designation of Origin) in 1991 then PDO (Protected Designation of Origin) in 2012. The Langres AOP Germain is a cheese made from cow’s milk with a soft centre and a washed rind. The cheese is matured according to a very demanding method of successive washings which gives it a beautiful orange colour. It's a cheese that has a pungent, intense and characteristic aroma which gives way to a fairly mild taste. The Langres AOP Germain is the leading Langres cheese in the world.

Le Pico Germain is a true cheese from the French terroirs, made from goat’s milk. Under its slightly downy rind hides a centre which evolves with maturing. Le Pico is mild, with a creamy surface and a firm, melty centre.

Double-cream, ash-ripened medallion made with grass-fed cows’ milk and cream.The ash coating on this cheese serves a purpose beyond the aesthetically pleasing, stony complexion of its rind; it plays a part in tempering the fresh wheels’ surface pH and fosters the development of a thin, even bloom of flora. The extra cream and relatively long culturing time create an almost whipped texture, which coats the palate in buttery richness.

Harbison is a Jasper Hill original. The cheese gets its name from Anne Harbison, affectionately known as the grandmother of Greensboro. She’s active in our community, runs a bed and breakfast, works in the public library, and is delighted that we’re honoring her with a namesake cheese.Harbison’s thick but spoonable paste balances rich, sweet-cream flavors with vegetal complexity. Each wheel is cinched with a strip of spruce cambium, or interior bark layer, harvested from Jasper Hill’s woodlot. This technique adds woodsy nuance to the ripening cheese, while providing structure as the interior softens to a gooey texture when fully ripe. When a bit younger, the bark can be peeled away for sliced portioning. If the bark has fused with a more loosened paste, then its best to leave the bark intact and spoon out portions from the top.Pair with sparkling wine, apple cider, or a fresh IPA and serve, perhaps, with fruit mostarda and crusty bread.

A special edition of Jasper Hill's flagship cheese, washed with Oxbow Brewery's Poly Floral, a barrel aged farmhouse ale with fruit & honey.

Rollright is a soft cheese banded in spruce bark. A delicate, peachy-pink rind ripens the cheese within to a rich, spoonable texture. The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma.

Indulge in Persian Feta infused with Western Australian Truffle, a luxuriously creamy buffalo milk cheese.Crafted with care, this rich cheese begins with an overnight set in a traditional lactic process, similar to yoghurt, before being quickly drained. Once drained, it is infused with the finest Western Australian truffle, lightly seasoned with salt, and left to age for about 12 days, allowing the flavours to develop.Handcrafted in small batches, each jar of our Persian Feta is carefully portioned and filled with a blend of premium vegetable and Coriole Vineyards olive oil, enhancing the cheese’s natural creaminess and providing a perfect, velvety texture. The truffle infusion adds a gentle, earthy layer, creating a luxurious experience without overwhelming the senses.

Experience rich, creamy, marinated Persian Feta, made from the finest buffalo milk and seasoned with a blend of local thyme and peppercorn.Our Persian Feta starts with a traditional overnight set in a lactic process, similar to yoghurt. Once drained, it is infused with herbs and spices lightly seasoned with salt, and aged to achieve a perfectly smooth texture and flavour profile.Creamy, flavourful, and marinated in herbs and spices. Buffalo Persian Feta is a versatile delicious cheese that can be used for dipping, spreading, salads, bruschetta and more. The additional fat content in Buffalo milk makes this Feta creamier than it's Cow or Goat counterparts.

Experience rich, creamy, marinated Persian Feta, made from the finest buffalo milk and seasoned with a carefully crafted blend of Native Australian ingredients exclusively for Kris Lloyd Artisan.Our Persian Feta starts with a traditional overnight set in a lactic process, similar to yoghurt. Once drained, it is infused with a lightly smoked native Australian outback tomato, lightly seasoned with salt, and aged to achieve a perfectly smooth texture and flavour profile.Handcrafted in small batches, each jar is filled with a native ingredient spice mix and topped off with a blend of vegetable and Coriole Vineyards olive oil, allowing the flavours to develop and mingle beautifully. The bush tomato adds a subtle smoke that slowly builds on the palate, creating a complex, yet balanced experience.

Bloomy rind square blend of cow's and sheep's milk.

Pasteurized Goat, Sheep, and Cow’s milk cheese coated in ash. Creamy and tangy while young, more piquant as it ages.

Blend of cow, goat, and sheep milks

Soft, ivory white cheese with pronounced eyes. Thin crust rich of white moulds. Delicate flavour, with milky scents.

Pure cow's milk flecked with summer truffles

A soft bite. Creamy on the palate and aromatic in its characteristic washed rind.

Our Chevre is delicate, with a creamy texture that is balanced by a slight lactic tang and grassy, pastoral notes. It is a very versatile cooking cheese that is equally useful for savory dishes, like cheese dips or salads, and sweet recipes, like cheese cake or panna cotta.

An all sheep’s milk wheel of semi-aged cheese with a delicate bloomy rind that becomes more tangy and complex as it ages.