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We've tried to include a variety of textures and flavours. Most cheese belongs to one of four basic categories: aged, soft, firm, or blue. For a good variety, choose at least one from each group. Some examples:
 Aged: Aged Cheddar, Comte, Goat Gouda
 Soft: Serious Truffle Brie, Camembert, Brillat-Savarin
 Firm: Manchego, Mimolette, Parmigiano-Reggiano
 Blue: Gorgonzola Dolce, Valdeón, Stilton