Looking beyond France and Italy, we showcase the finest flavours and varieties of the continent, from Spanish Manchego to Norwegian Jarlsberg, our collection is an inspiration.
Aged for at least 17 weeks, edam ages well and does not spoil, it only hardens. Named after the town of Edam in Holland. The curds are a pale yellow colour.
An orange rinded semi-hard cheese made from cows’ milk. It is named after the city of Gouda in the Netherlands. Can be matured for up 36 months.
Gouda with Tomato and Olive
All of that great Gouda taste, with a little extra flair from the added tomato and olives. A gourmet cheese with a twist, perfect for pastas and sandwiches.
Honey Bee Goats Cheese
Made with pure goats milk and a drizzle of honey with a sweet, nutty taste. A wonderfully unique cheese.
Jersey Milk Gouda
Winner of Supreme Champion at the International Cheese Awards for 2016, this Jersey Hoeve bio is an organic cheese made from 100% organic Jersey milk.
Natural Dutch cheese with a recognisable nutty and creamy taste.
It has a pure, rich, walnut and buttery taste. Full flavoured and mature, with a firm texture it is perfect for grating over pasta.
A unique ‘blue cheese’ handmade using pasteurised cow’s milk. Deliciously blended with organic thyme and rosemary. This ‘blue cheese’ will surprise you, not just because of its delicious taste but also because of it’s unique aqua blue colour.
A Dutch cheese with a Spanish accent! The Villa Chorizo is a traditional Dutch farm cheese with chorizo herbs and truffle. Insanely creamy and has real spice.
Villa Cumin is farmhouse gouda, made from fresh Dutch raw milk. The cumin really gives this mild cheese a perfect farmhouse taste.
A goats cheese combined with fenugreek giving you a fresh, light and creamy cheese. With slightly spicy fenugreek seeds that give it a surprising flavour.
Villa Rosso is a farmers Gouda with red pesto, fenugreek and Italian herbs. Matured for approximately 8 weeks on wooden shelves, this creamy cheese has an eye-catching red colour.
This creamy smooth Gouda style cheese has a generous sprinkling of delicate black Italian summer truffles. Extremely popular for modern day cheeseboards - ideal for truffle lovers.
With it’s own mixture of herbs and spices consisting of green pesto, pine nuts and fenugreek, Villa Verde is a very tasty and has a spicy character to it with a good balance of flavours.
The extremely popular German blue Brie style cheese with a mild flavour.
The supreme champion at Nantwich’s international cheese awards in 2012. A deliciously creamy cheese laced with blue culture giving it a distinctive sweet aroma and delicate texture.
A pasteurised cow’s milk cheese, used primarily grilled and coated in mint.
Original Greek Feta
Made from 70% ewes milk and 30% goats milk, the genuine article, it is organic and suitable for vegetarians.
Unique Naturally Smoked Feta
We were the first ever to devise and sell this product, wonderfully unique.
A caramelised goat cheese with a medium brown in colour, made from goat and cow’s milk, it is usually sliced very thin in curls on a nice crusty bread.
Typically looking like a cheese you would see in a cartoon, Jarlsberg boasts a similar look to emmental with various round holes in it with a slightly sweet taste.
Finca Pascualete Retorta
A very creamy cheese, with an almost liquid texture.
Idiazabal Ewes Smoked
Idiazabal is a traditional farmhouse hard cheese made from raw milk. It is produced in a cylinder shape with a smooth and hard natural rind that is a pale yellow colour.
Made on the island of Menorca, a hard pressed cheese, once matured it is coated in paprika and oil to give it an orange rind.
Manchego 6 months mature
Mature for at least six months, a very adaptable cheese ideal for both cooking or on a cheeseboard.
Also available Unpastuerised (12 month matured)
Moluengo Goats Cheese Log
An ash coated, geotrichum rind log, similar to a St. Maure. Made with raw milk
Monte Enebro is a soft-ripened goats cheese, handmade exclusively by legendary cheese maker Rafael Baez and his daughter in Avila, Spain. This semi-soft cheese is white, somewhat chalky and has a creamy yet acidic taste.
Serramunt Blanc D'Oli
This brie is delicate and delicious, described in tasting notes as ‘blooming’. Works really well with flavours of caramelised nuts, figs and honey.
Valdeon Picos Europa Blue
Made on small farms in the mountains of Picos Europa, it is left to mature on wooden floors, where it is covered in silage. Once washed the cheese is wrapped in maple leaves which add to its distinctive flavour.
Zamorano Gran Reserva
A stunning unpasteurised sheep’s milk cheese, matured for up to 18 months.
A pasteurised hard pressed cheese. A powerful creamy taste with cheddar-like undertones.
Cave Aged Swiss Gruyere Wedge
It’s a moist, chilly remote underground cave in Kaltbach near Lucerne, Switzerland, this cheese is mature for 12 months. Cave aged gruyere is a step up in flavour to traditional Gruyere, and has a denser, thicker texture.
Gruyere Block King Cut
A traditional creamy, unpasteurised semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes.
Tete de Moine
Tête de Moine AOP, literally monk’s head, is a cylindrical, smeared semi-hard, unpasteurised cheese weighing around 800 grams. It boasts a very fine consistency, which melts in the mouth.