We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok
A pasteurised sheep’s milk cheese which is firm in texture and must be aged for at least three months under the appellation regulations, but is available as old as three years. The thick aromatic milk of the region produces a rich cheese that is stark...
A pasteurised sheep’s milk cheese which is firm in texture and must be aged for at least three months under the appellation regulations, but is available as old as three years. The thick aromatic milk of the region produces a rich cheese that is stark...
This artisan produced pasturised ewes milk cheese possesses a perfectly textured, ivory coloured, creamy paste. It is slightly salty on the palette with a mild acidity.
Characterised by a deep white mould rind, a typical sheep aroma and a superb lingering finish on the palate.
As a French ewe’s milk washed rind, Brebirousse is quite a rarity. Not to mention it’s distinctive orange rind, which comes from being washed in a brine solution.
Whilst not an overly ‘stinky’ washed rind, it does have a creamy interior and a beautiful buttery, velvety texture, finishing with subtle flavours and a slight salty finish.
This new creation from Holland is unlike any other sheep milk cheese you have ever tasted before. The milk comes from a small farm where the sheep are treated like family. Even though this cheese has been aged for one year, it has developed a sweet and nutty flavor.
Four kinds of milk: Buffalo, Sheep, Cow and Goat milk, have been paired together into this one fine cheese. The combination of four grass fed milks seem to to have composed a cheese symphony. It is just an amazing cheese, creamy and full of layers upon layers of flavor.
This pasturised ewe’s milk cheese from the Pyrenees is made with the milk of Manech and Basco-Bearnaise ewes and has been aged for a minimum of 90 days.
The thick ivory coloured rind gives way to a sweet, buttery slightly toasted hazelnut flavour.
The Roquefort AOP Xavier David is made from a strain of Penicillium Roqueforti specially developed and selected by our master cheese maker and the Papillon dairy. It is patented and registered at the Pasteur Institute, and is reused each year for new productions. That’s how...
