McIntosh and Bowman Cheesemongers

Cheese Glossary

Irish Farmhouse Cheeses

Ardrahan

http://www.ardrahancheese.ie/cheese.htm This Pastuerised, Vegetarian Rennet, Cow’s milk cheese is a soft, washed rind cheese made on a farm at Kenturk, Ardrahan in North County Cork Ireland. Mary Burns and her late husband Eugene began making Ardrahan in 1983 and only use the milk of their own herd of pedigree Fresians that graze on the the lush pasteurs of their

Bellingham Blue

Raw Cow's milk, firm, natural rind, strong flavoured blue cheese

Cais Na Ri

Cow's milk, mild sweet, emmental type Co. Offlay

Cashel Blue

http://www.cashelblue.com/index.htm This pasteurised, vegetarian rennet, cow’s milk cheese is a natural rind, semi-soft blue vein cheese produced in Co. Tipperary Ireland. Jane and Louis Grubb have been making Cashel blue at their farm since 1984. more than half of the milk used in the production of Cashel is from their own Holstein Fresians. Pale yellow paste with distinctive blue/green mould. Perfect after 16 weeks maturation. Cashel Blue is Ireland’s original artisinal blue. Sarah was my point of contact. I was blown away by her youth and knowledge and generosity of time. Her parents Jane and Louis made us a delightful farmhouse lunch I will never forget- cold meat, bread, of course cheese and some garden vegetables in a well loved and historic Irish farmhouse kitchen. I was on a trip with two colleagues from Sheridan’s Susan and Rossa. It was as authentic an Irish farmhouse experience as one could imagine- or hope to experience. Their dairy and procedures were meticulous. I was amazed at their brine baths and the professionalism of their operation.

Crozier Blue

http://www.cashelblue.com/CROZIER.htm This pasteurised, vegetarian rennet, Sheep milk cheese is natural rind blue vein cheese produced by the nephews of Jane and Louis Grubb, Henry and Louis Clifton Browne. Their Sheep milk blue is produced seasonally in association to Cashel Blue. Perfect at around 16 weeks of age. I had the pleasure of Meeting Henry and Louis at the farm whilst they were milking their sheep.Henry was experimenting with batches of sheep yoghurt whilst I was there- it was fabulous to see how basic and raw the operations were- truly farmhouse stuff!

Coolea Mature

http://www.cooleacheese.com/ This paseurised, traditional rennet cow’s milk cheese is that of a Dutch gouda style produced in Coolea, Macroon In Cork. In 1979 Helene and Dick Willems decided to start making a semi- hard to hard cheese from milk produced on their small farm what started as a hobby and soon developed into a small enterprise.In 1991 their son named Dicky joined the crew and by 1993 became the main cheesemaker. Dicky’s wife Sinead has now joined the business and they work together to maintain the high standards set by Dick Senior and Helene. Varieties such as Coolea Matured, and Herbs and Garlic were introduced in to our product range. Maintaining quality became our first priority, and still is. Coolea Cheese is made from a very old Dutch Gouda recipe. Coolea Cheese is ripened within a minimum of three months.

Drumlin

http://www.corleggy.com/index.html This Raw milk, vegetarian rennet, hard cow’s milk cheese is produced by the Corleggy cheese company in Belturbet, County Cavan in Ulster, Ireland

Cratloe Hills

This pasteurised, vegetarian rennet Sheep Cheese is an award winning Irish cheese from Cratloe in County Clare. Sean and Deidre Fitzgerald produce this cheese from their personal flock of milking sheep. It has a mild, nutty flavour. As this more mature cheese ages, the texture dries slightly and the flavour becomes more robust. I had the pleasure of meeting Sean several times in The Sheridan’s Cheesemongers Shop whilst he was doing tastings. He is probably the most kind, softly spoken and well mannered gentleman ever to make cheese.

Desmond & Gabriel

http://www.wcnc.ie/ These Raw Milk, Traditional rennet cow's milk cheeses are produced by cheese legends and traditionalists Bill Hogan and Sean Ferry. These cheeses are referred to as ‘thermophilic’ or Swiss-style cheeses and are produced from the summer milk of small local herds. Desmond and Gabriel are aged for between 8 months and 2 years. Desmond is the more intense of the two cheeses; Gabriel displays a slightly sweeter more subtle flavour.

Durrus

http://www.durruscheese.com/ This raw milk traditional rennet cheese is a soft, washed rind cheese made in the village of Durrus County Cork. Jeffa Gill started experimenting with making cheese in1979 and now uses top quality milk from a neighbouring property. Perfect at around 5-6 weeks old

Gubbeen Smoked

This pasteurised, vegetarian rennet, cow’s milk cheese is soft Washed rind cheese that is smoked by in the Gubbeen Smoke House to enhance the flavour of Gubbeen by the addition of oak smoke.

Knockanore Smoked

http://www.knockanorecheese.com/index.html This pasteurised, vegetarian rennet cow’s milk cheese is a semi-hard Oak Smoked cheese made in Ballyneety, Knockanore Co Waterford. Eamonn Lonergan and his parents Ned and Mai began making Knockanore Cheese Back in the late 1970s on their dairy farm using milk from their Lonergan Friesian herd. As a cheese purist and snob I have never thought much about flavour enhanced or speciality/ processed cheeses, however this particular cheese is a fine exception to the rule. Traditional smoking methods of an oak hardwood blend in a traditional Irish smoking kiln make for a superb and interesting cheese.

Lavistown

http://www.lavistownhouse.ie/lavistowncheese.html This Pasteurised, vegetarian rennet semi-soft cow’s milk cheese is a semi-skimmed milk cheese and is lower in fat than cheese made with whole milk. Produced in Lavistown, Kilkenny Ireland Roger & Olivia Goodwillie established their cheese making business in 1983. Lavistown is a white crumbly cheese with a sour flavour, it is most similar in aesthetics and texture to Wenslydale.

Milleens

http://www.milleenscheese.com/MC-HL-01-QS-HOME.htm This pasteurised, vegetarian rennet, soft cow’s milk cheese is made on Beara peninsula of Cork, South West Ireland. Norman and Veronica Steele began making this cheese in 1976. Veronica is widely recognised as the matriarch of a modern farmhouse cheese making in Ireland, a woman who inspired many others to try their hand at traditional cheese making techniques of small scale production inciting a revival of artisanal cheese and dairy products.

Mount Callan Cheddar

http://www.irishcheese.ie/HT-28-MountCallan.htm This raw milk, traditional rennet cow’s milk cheddar style of cheese, produced, cloth bound and matured in Drinagh, Ennistymon County Clare Ireland. Lucy, Michael and other members of the Hayes family have been making the cheese using milk from their own herd of Montbeliarde cows since 2000 using only milk from the summer months. They are particular about the traditional cheddar method they use in producing their award winning cheese and mature their cheese to between 9 and 18 months.

St Killian

This Pasteurised, vegetarian rennet mould ripened cow's milk cheese is produced on a large scale in Adamstown, Enniscorthy County Wexford. Patrick Berridge and family use milk exclusively from the families herd, producing brie styles of cheese.

SaintTola Log

http://www.st-tola.ie/ This pasteurised, vegetarian rennet, organic goat milk cheese is a fresh cheese produced in Inagh, County Clare. Meg and Derrick Gordon began making the cheese in the early 1980’s and sold the business to their neighbour Siobhan Ni Ghairbhith in 1999, who has continued to produce a superior product.. Their range of organic goat milk products include Goat Milk, Yoghurt and both soft and hard goat cheeses.

Gubbeen

http://www.gubbeen.com/ This pasteurised, vegetarian rennet, cow’s milk cheese is soft Washed rind cheese made in Shull of West Cork Ireland. The Fergusons experimented with cheese making for a few years before developing Gubbeen in 1980.

French Cheeses

Bannon De Provence

Raw goats, Semi-soft cheese with a strong flavour. Wrapped in chestnut leaves.

Bleu d'Auvergne

This Natural rind, traditional rennet, cow's milk, semi-firm blue vein cheese was granted AOC status in 1975 in and around the Auvergne region. Relative to some of the classics, this cheese is relatively new in France, first produced in the mid-1850s by French cheesemaker 'Antoine Roussel'

Brillant - Savarin

This raw cow's milk, traditional rennet, White mould rind, semi-soft, triple cream, cheese was

Brie de Meaux AOC

This raw milk, traditional rennet, soft, white mould rind cow's milk cheese has been produced in France since the 8th centaury; 50 km East of Paris in ‘Brie’ of the Ile De France region. Perhaps the most famous French cheese of all, there are many Brie variations around the world yet the French government officially certifies only two types of Brie to be sold under that name ‘Brie’; Brie de Meaux and Brie de Melun. In 1980 this classic French cheese was granted protection of AOC (Appellation d'Origine Contrôlée) status. Brie may be produced from whole or semi-skimmed milk, produced on either an ‘artisanal’ or ‘industriel’ scale and cured within the AOC regions.

Brin D'Amour

This Raw milk, traditional rennet Sheep milk cheese is produced in Corsica and is also available in a pasteurised version referred to as ‘Fleur du Maquis. Brin D’Amore, is French for "bit of love", is an uncooked and unpressed cheese that has a natural rind and is covered with rosemary thyme, coriander seeds and savoury, aromatic herbs & juniper berries that are found in the rocky, rambly underbush landscape that exists on the French island. This cheese is seasonal. After being rolled in the herbs of Corsica it is aged for one month.

Camembert AOC

This raw milk, traditional rennet Cow’s milk, white mould ripened cheese was named after the Village of Camembert in Normandy. Granted AOC Status in 1983, it is thought that the cheese was first developed in 1791 by Marie Harel, a farmer from the village. Legend has it that Marie was taught how to make this style of cheese after a liason with a priest refractory native of Brie, who was passing through her village at the time. Similar to brie, Camembert is refered to as a ‘surface ripened cheese’ as it matures from the outside and in toward the centre. Both Brie and Camembert are traditionaly ripened on straw matts and marketed in a wooden box.

Camembert Calvados

This raw, cow’s milk Camembert is from Calvados in Normandy. Camembert Calvados is a white mould rind soft cheese that undergoes an additional process of maturation to other varieties of camembert produced in this region. The rind is removed from a semi-cured Camembert, which is then soaked in Calvados. Fresh breadcrumbs are pressed into the cheese. This process can also be reversed where the cheese is rolled in biscuit or bread crumbs before being soaked in Calvados. Traditionaly this cheese is accompanied by a glass of Calvados or dipped into Calvados as it is enjoyed.

Camembert Rustique

Is perhaps the most famous Producer of Camembert AOC. It’s reputation for producing classic French Camembert of raw milk and exceptional standard and consistency is testimony to its popularity.

Cantal Entre Deux

There are three types of Cantal; Cantal jeune (aged 1-2 months) Cantal entre-deux or Cantal doré (aged 2-6 months) and Cantal vieux (aged more than 6 months). This natural rind hard cheese is both produced on a Fermier and commercial scale. The fermier utilising a more traditional raw milk where as the commercial style using pasteurised milk. This traditional rennet cow’s milk cheese from Cantal, is named after the Cantal mountains in the Auvergne region and is produced using milk from the Salers breed. For Cantal, the milk of cows that are fed on hay (during 15 November to 15 April) is used; the summer milk of the same cows grazing on montane meadows makes the Salers cheese. One of the oldest cheeses in France, Cantal dates back to the times of the Gauls and was granted AOC status in 1980. It came to prominence when Maréchal de Sennecterre served it at the table of Louis XIV of France. Maréchal de Sennecterre is also responsible for the introduction of Saint-Nectaire and Salers.

Chaource AOC

This pasteurised cow’s milk, white mould rind cheese has been made since the early 14th century in the small town of Chaource, of the Champagne region.The cheese has been made in its namesake village since at least the Middle Ages. It was recognised as an AOC cheese in 1970, and has been fully regulated since 1977. Regulations currently allow both pasteurized or unpasteurized milk to be used during manufacture. Chaource is similar in style and production technique to Brie or Camembert, but with a creamier texture.

Comte AOC

Comte AOC- Franch-Comte (com-tay) This raw milk, traditional rennet, natural rind cow’s milk cheese is produced as a gruyere in the Jura Mountains of the Franche-Comte region, since the 12th centaury and is also referred to as ‘Gruyère de Comté’. French for 'county', Comte, like all gruyeres was traditionally produce using only the spring and summer milk; once summer had ended the cows' milk was utilised to make Vacherin Mont d'Or. The manufacture of Comté have been controlled by AOC regulations since 1958. After Roquefort, Comte was one of the first cheeses to receive AOC recognition. The AOC restricts production to the Franche-Comte, Eastern Bourgogne, parts of Lorraine, Champagne and the Rhone Alpes. Quality is strictly controlled. The cheese is often matured to between 12-36 months. Comté has the highest production figures of all French AOC cheeses, making around 45,000 tonnes annually. A most elegant and well balanced, long lasting flavour. Slightly sweet; wholesome and Nutty with fresh hay characteristics.

Crottin de Chavignol AOC

This pasteurised, traditional rennet goat milk cheeses is thought to be one of the most famous cheeses of the Loire Valley. Produced since the 16th century in the village of Chavignol, near Sancerre. Chavignol has a natural rind which ranges from pale ivory to almost black. Crottin de Chavignol is pressed into shape over 12-24 hours, salted, dried and ripened at least ten days. The French name ‘Crottin’ is said to be in reference to the way the cheese gets harder and browner and is a similar size and shape to ‘droppings’ or dung.

Delice de Bourgogne

This pasteurised, traditional rennet, triple cream cow’s milk cheese was the creation of the celebrated 18th Century gastronome, Brillat Savarin. The combination of full-fat cow’s milk to fresh cream created an incredibly rich, full-flavored cheese with a smooth, melt-in-the-mouth texture.

Epoisses AOC

Époisses de Bourgogne AOC – Burgundy (ep-waass)This pasteurised, traditional rennet cow’s milk, washed rind cheese is made in the village Époisses found in the commune of Côte-d'Or. Like many other French classics, Epoisses was traditionally a raw milk cheese; however is now also produced using pasteurised milk for specialised markets such as Australia. Considered to be an integral aspect in the cheeses production; the cows whose milk is used to make Epoisses must have been grazing in the meadows of Burgundy for some months before their milk is collected for the geographical impact of the region to adequately impart in the cheese. Characteristic of all washed rind cheeses, Epoisses has a bacterial rind known as brevibacterium linens that are encouraged by first washing the cheese with salty water. The maturation process for Epoisses requires the cheese to be matured in a humid cellar for a month, washed again with a mix of rainwater and Marc de Bourgogne's- a local spirited wine, two to three times a week and then brushed by hand to spread the bacteria evenly over the surface. The yeast and fermenting agents of brevibacterium linens produce the distinctive aesthetics of a sticky, orange-red exterior, and pungent aroma. Having been all but lost, the Epoisses recipie was revived in the 1950s by M. Berthaut who is currently responsible for the manufacture of all fermier Époisses. In 1991 Epoisses was awarded AOC status.

Fourme D'Ambert AOC

This pasteurised, traditional rennet, natural rind, semi-hard blue vein, cow’s milk cheese is from the Auvergne region of France and is considered one of France's oldest cheeses, dating from as far back as Roman times. This cheese was granted AOC status in 1972. The cheese has a distinct, narrow cylindrical shape. Fourme D’Ambert is inoculated with Penicillium roqueforti spores and aged for at least 28 days. Often produced with pasteurised milk by Coopérative, more recently artisanal production has begun using raw milk. 'Fourme' comes from the Latin 'forma' (form), referring to the container used to hold the curd. Afterwards, the name 'forme' was retained in the mountains of Forez and Auvergne to refer to cheeses from the region. Fourme was sold primarily at the market in the village of Ambert, thus giving it its name.

Fromage De Meaux

Fromage De Meaux- Brie, Ile de France (from-arge-deh-mow) This pasteurised, traditional rennet, soft, white mould rind, cow's milk cheese has a better known raw milk counterpart known as 'Brie de Meaux' and has been produced in France since the 8th centaury. In Australia, our current misguided, out dated legislations prevents us from importing this traditional version; there for the pasteurised equivalent was produced for markets as backwards as ours. Contrary to common brie perception, and to the way that most commercial brie ripens, true brie in peak condition bulges instead of runs and should have a colour of straw and a smell of field mushrooms. The taste of a true brie can be described as deep, rich, with earthy characteristics of freshly ground white pepper and that of a 'fresh butter' finish; no hint of ammonia or other strong sharp, bitter flavours. Instead the deep, gamier milk qualities of 25litres of fresh milk that makes up a single 3kg wheel.

Langres AOC

This raw milk, traditional rennet, cylindrical shaped, soft cow’s milk cheese is made in the high plains of Champagne and dates back to the 18th century and achieved AOC status in1991. Langres is regularly washed with an orange pigment from the Annatto tree found in America. Sometimes the cheese is also washed with local Marc de Champagne. The depression at the top of the cheese called a "fontaine" or "cuvette" is intentional. You can pour Champagne or Marc de Champagne in it.

Livarot AOC

This raw or pasteurised milk, traditional rennet cow’s milk washed rind cheese is made in the commune of Livarot of the Normandy region; it is considered to be one of the oldest cheeses in the region, achieving AOC status in 1975. Livarot is commonly referred to as the 'colonel' as the cheese is circled by five straps of rush leaves or paper that prevent the cheese from collapsing during maturing.the rings of dried bullrush resemble the strips on a Colonel's uniform. The raw milk, traditional or ‘artisanal’ Livarot still follows the ancient making method. The cheese is washed with salty water and annatto and is turned regularly during the maturing process.

Mont D'Or AOC

This raw milk, traditional rennet cow’s milk cheese is referred to as a Vacherin cheese; ‘vache’ the French word for "cow" Mont D’Oor meaning ‘Of The Mountain….’Cow’s milk of the mountain’. There are two main types of Vacherin cheeses, French or Swiss. Home of the Mont d'Or, and Vacherin du Haut-Doubs, is in Franche-Comté at the border with Switzerland usually in villages of the Jura region (an origin that has been officially controlled since 1981). The raw milk can only be from the cows of the Montbéliard and Simmentaler breeds. To shape the Vacherin, it is rounded using a ring of Spruce bark. It is ripened on a Spruce wood board, taking at least three weeks, and is rotated several times before it is placed in its characteristic box made from Pine or Spruce wood. As a seasonal cheese it is only produced between the middle of August and end of March and is therefore exclusive to the autumn and winter months.

Morbier

This raw or paseurised, traditional rennet, semi-hard, salt rubbed cheese is a semi-soft cows' milk cheese named after the small village of Morbier in Franche-Comté. It is immediately recognizable by the black layer of ashes separating it horizontally in the middle.The ash has no flavour. The bottom layer consists of the morning milk and the upper layer is made of the evening milk. The process was developed when secluded farmers couldn't make it to the village. One theory is that there was not enough milk to fill the round molds so they would fill it halfway with the morning milk, sprinkle wood ash on top of the milk to keep a crust from forming, and then add the evening milk to top it off. Another theory is that the two layers signify the great debate as to which milk is more superiour, the morning milk or that of the evening. Originally Morbier was made from leftover curd for the personal consumption of Comté cheese makers. The Jura and Doubs versions both benefit from an appellation d'origine contrôlée (AOC), though other non-AOC Morbier exist on the market. These are made in other départements and do not have the same integrity of flavor as AOC versions.

Munster AOC

Raw or pasteurised milk, this soft, washed rind cow’s milk cheese comes from the Alsace region and dates back to approximately the seventh century where it originated in a monastery in Alsace

Mimmolette / Boule de Lille

This pasteurised, traditional rennet, pressed, semi-hard, natural rind cow’s milk cheese has been matured in the Lille region since the 17th centuary. It is thought that the method of production is much the same as Edam from Holland and that the cheese was inspired by similar Dutch varieties. The name Mimmolette derivse from ‘mi-mou’ meaning ‘half soft’. Its characteristic orange appearance is due to the addition of a natural plant extract ‘annatto’. Aged for between 6-24 months.

Ossau Iraty AOC

This raw milk, traditional rennet, natural rind ewe’s milk cheese is produced in the forrest’s of Basque country- Pays Basque in the Pyrénées-Atlantiques département. The ‘Ossau’ and ‘Iraty’ and ‘Bearn’ Valleys are where the cheese takes its name and from and from where the milk is collected from local herds. Recognized as having AOC status since 1980, cheese makers are restricted in the manufacture of this cheese, using only Manech naiser ewe’s milk used and a minimum maturation time of at least 90 days to develop its nutty flavour. Ossau Iraty is thought to be the least well known of all the AOC cheeses.

Pont L'Eveque

This uncooked, unpressed, washed rind cow's-milk cheese has been made in Normandy since at least the 12th century when it was called called d'Angelot. It is produced with both raw and pasteurised milk. Considered to be oldest Norman cheese still in production Pont l'Eveque is one of the world’s ancient cheeses. The cheese then took the name of the village in Normandie where it is mainly produced. Pont L’Eveque is a small square-shaped cheese. The cheese, and local legend claims that it was first made in a Norman abbey. A manuscript from the time writes that a fine meal should always end with some "angelot", the name used for the cheese at the time. Pont-l'Évêque was recognised as an Appellation d'Origine Contrôlée (AOC) cheese in 1972

Pouligny Saint-Pierre AOC

This is a raw milk goat cheese produced with milk from Alpine, Saanen or Poitevine goat breeds. Achieved AOC status since 1972 and was the first goat cheese to benefit from an AOC. shape of a pyramid, a paste of a bright white, which contrasts with a crust which colours and shades of blue with refining , except where blockers are added to milk to prevent the development of the bacteria responsible for the coloration. It looks like its neighbor Valençay. In the eighteenth century, faisselles wood and rye straw were used to give it its shape characteristic that distinguishes it from other goat cheese produced in France. Therefore, it is said, the steeple of the church which would have inspired the people of Pouligny-Saint-Pierre's famous pyramid-shaped.

Reblochon AOC

This cheese is a raw, soft, mould ripened cow’s milk cheese aged in cellars or caves in the mountains from three alpine local breeds, Abondance, Montbeiard and Tarine. In the Middle-Ages, farmers in the mountains of Haute Savoie used to pay their taxes with part of their milk production. They did not fully milk their cows so as to lower their level of production. Once the tax officers came to measure the milk produced and left, the farmers went back to milk the cows again. The milk they got was much richer and was used to make Reblochon!

Roves De Garrigues

This raw milk, traditional rennet fresh goat milk cheese from the Cevennes (Languedoc-Roussillon).The cheese is made by the herders with their goats by the Cevennes. The taste is determined by the variety of herbs that the goats found during their trek through the mountainous area. The goats are of the species "Roves, goats which were originally kept for their meat and not for their milk. They also produce little milk (only about half a liter per day against the 4 litres of the Poitou-goats). Goats Roves of race, which is found mainly in the beautiful Mediterranean regions, produce very little milk (2 litres per day, while the average is close to 5 litres). The milk is very dense and keeps the aromas typical of Mediterranean shores: thyme and rosemary, these aromas that can be found in the cheese. In the tasting, you will find enchanting flavors of southern France. You will find yourself in Provence, so its aromas are typical: rosemary and thyme you fill the mouth. The crust is very thin and its pulp is white. The cheese has a slight thyme-flavored and is young, after barely maturing, eaten.

Roquefort Carles A.O.C

Roquefort Carles AOC- Roquefort-sur-Soulzon (rock-for) This raw milk, traditional rennet ewe's-milk, blue- veined cheese was the recipient of France's first Appellation d'Origine Contrôlée. Since the cheese achieved AOC status In 1925, European law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort. Carles Roquefort is a perfectly-balanced, utterly spectacular artisanal-production Roqefort, the only Roquefort still hand-ladled and made exclusively with Rye bread. The cheese is white, crumbly and slightly moist, with distinctive veins of blue mould. Legend has it that the cheese was discovered when a young shepherd, eating his lunch of bread and ewes' milk cheese, saw a beautiful girl in the distance. Abandoning his meal in a nearby cave, he ran to meet her. When he returned a few months later, the (Penicillium roqueforti) mould had transformed his plain cheese into Roquefort. Roquefort has been made for centuries exclusively in the Aveyron district of south central France. This piquant, richly flavored, creamy, crumbly sheep's milk blue melts in your mouth. CARLES The house is a family business founded in 1927 by Francois CARLES. Takeover by Jacques CARLES in 1958, it was joined by his daughter Delphine in 1997.

Selles Sur Cher AOC

This raw milk, traditional rennet, soft natural-rind cheese goat milk cheeses name is derived from the commune of Selles-sur-Cher in the Loir-et-Cher department where it was first made in the 19th century. An initial coating of charcoal encourages the formation of its characteristic mould. The ash-covered rind gradually develops blotches of gray and blue moulds.

St Agur

This pasteurised, traditional rennet cow’s milk cheese is a soft, creamy blue vein, made from cow's milk in Auvergne.

St Maure de Touraine AOC

This pasteurised, traditional rennet, soft goat milk cheese is produced in several regions; Saint Maure en Touraine, Indre et Loire and Indre. This cheese is easily identified by a straw that runs through the centre, helping to keep the cheese together as well as allowing air to penetrate the core. Only a Sainte-Maure with the additional name "de Touraine" on the label guarantees that it is an AOC cheese. If the cheese is not from the geographicaly fixed area of the Loire or if it doesn't meet all the requirements of the strict Appellation d'Origine, it will only be labelled Sainte Maure.

St Maure Caprifeuille

St Maure Caprifeuille- Poitou Charentes (Sant-moore-cap-wee-fweh) This pasteurised, traditional rennet goat milk cheese is produced in 200g logs by Sevre Belle cheese company and is easily identified by its edible Geotrichum Candidum wrinkly mould rind. Soft when young, this cheese dehydrates somewhat and becomes firmer and stronger in flavour with age. As a surface ripened cheese, one can both see and taste the textural difference in the cheese as the centre remains quite dry, crumbly and chalky when young whilst the pate and in close proximity to the rind is soft, smooth and bulgingly ripe. This ripeness eventually overtakes the whole cheese until it is again soft. St Maure Caprifeuille is a full flavoured, well balanced cheese with a delightful complexity and depth to the goat milk aroma and flavour profiles.

St Nectaire AOC

This cheese is made from either pasteurized or unpasteurized milk depending on the scale of production. Fermier (raw milk) or commercial (pasteurised). It is a traditional rennet, pressed, uncooked cow’s milk cheese made using the milk of mainly Holstein and Montbéliarde and sometimes Salers breeds. Made in the Auvergne region of central France the cheese has been made in Auvergne since at least the 17th century. Its name comes from Maréchal de Sennecterre, who served it at the table of Louis XIV. Maréchal de Sennecterre, is also responsible for the introduction of Cantal and Salers. Saint Nectaire has achieved is one of the Auvergne's four AOC cheeses. The finished cheese has a grey/brown rind, with white, yellow or red patches that surround a semi-hard pâte that is creamy in appearance with occasional residual holes. This dense cheese has a silky texture with soft acidity, and its taste is similar to that of Reblochon, with hints of hazelnut and mushrooms, due to the aromatic flora where the cheese ages.

Tomme de Savoie AOC

This Fermier (raw milk) or commercial (pasteurised, traditional rennet, natural rind, semi-firm cow's milk cheese is variety of Tomme, from the Savoie Mountains and Valleys in the French Alpes. Tomme de Savoie is made from the skim milk left over after the cream is used to make butter or richer cheeses. As a result, the cheese has a relatively low fat content, made year-round, and typically has a slightly different character depending on whether the cows fed on winter hay or summer grass.

Tomme de Savoie, Crayeuse AOC

This raw milk, traditional rennet, natural rind semi-hard cow’s milk cheese is a relatively new invention. Created by the French affineur Max Schmidhauser in France's Savoie region in 1997. Tomme de Crayeuse resembles that of Tomme de Savoie but is commonly remarked as having a more sour, meaty flavour and chalkier texture. Crayeuse translates from French as ‘Chalky’. The natural rind is lovely, richly coated with gray and white molds and sometimes the yellow mold that I've only seen on cheeses from this region. A similar aroma of mushrooms, earth and damp cellar as other tome cheeses. Unlike many other Tommes, the rind of a crayeuse is best cut away, as undesirable yellow mould specks can make the rind taste bitter. Approx. 8 weeks is the minimum maturation time for Tomme Crayeuse

Tomme Jouvray Au Marc AOC

This raw milk, traditional rennet semi-hard cow’s milk cheese is aged under a thick layer of grape marc. After the harvest the left over grape skin, seeds and stalks from the wine making are pressed over the cheese for the cheese to take on thew characteristics of the musk. This cheese is most traditionally accompanied by a glass of local Marc. This cheese is most similar to the Italian Testun al Barolo.

Salers AOC

This raw milk, natural rind, traditional rennet, hard cheese is much the same in style and history as Cantal. Slight AOC regulations stipulate that ‘Salers’ can only be produced with milk from cows that graze on mountain pastures in summer where as ‘Cantal’ is made from milk of all other seasons. Milk from the ‘Salers’ cow has a much higher fat content than other breeds, lending to the moist, heavy rich butter fat taste of the cheese

Fleur du Maquis- Corsica

Fleur du Maquis- Corsica (Fler-do-mar-key) This pasteurised, traditional rennet sheep cheese has a better known raw milk counterpart 'Brin D'Amore'. Both are produced in either small 300g rounds or larger 500-800g rounds. 'Flower of the Maquis; scrubby bush' is the literal translations, referring to the cheese being like a flower to arise from the harsh, arid mountainous island landscape. In this environment, lush green pastures are not in abundance and there for large herd animals such as cows are not farmed. Farming sheep however is preferable as their foraging ways allow them to be farmed in arid conditions where only small foliage of scrubby bushes exist; most of whish are herbs. Because of this their milk is naturally more herbaceous and as the cheese is produced, the milk is coagulated and the warm curds are first saleted and rolled in the herbs of Corsica before being pressed into a traditional woven basket. These herbs further exaggerate the herbaceous profiles in the milk and develop to provide a crusty thin rind to the cheese as it matures. This hardened exterior is referred to as a 'natural rind'. Some of the herbs covering the rind include rosemary, thyme, coriander seeds and other non-descript savoury and aromatic herbs. Juniper berries often sit atop of the cheese. The young cheese has a snow-white, creamy, soft and moist paste. The paste turns darker when the cheese matures and starts to run. Eventually the paste will harden again. Unfortunately, here in Australia we have had many issues with uneducated quarantine personnel who have restricted the import of this cheese at more developed stages of its maturation. Fresh, young cheeses are most commonly available due to our officials being unfamiliar with the aesthetics and harmless nature of this cheese and similar European cheeses.

Italian Cheeses

Bra D.O.P.

Raw cow's milk, Natural rind, firm cheese with a medium flavour. Piedmont

Grana Padano

Raw cows milk, hard, aged cheese with a medium flavour. Granular in texture, acidic Modena

Gorgonzola Piccante DOP

Gorgonzola Cremoso DOP

Mascarpone

Mozzarella di Bufala DOP

Parmigiano Reggiano Cravero DOP

Pecorino Romano DOP

Taleggio Del Monte D.O.P

Dutch Cheeses

Goat Gouda Mature

Goat's milk, Natural rind, hard, medium sweet flavour

Gouda Extra Mature 4yrs

Cow's Milk, Waxed rind, hard, strong sweet flavour.

Maasdam

Smoked Edam

Swiss Cheeses

Emmental, Cave Matured

Raw cow's milk, Natural rind, firm, medium nutty flavour.

Gruyere Reserve

12 months wheel 45KG raw cow's milk, natural rind, firm, medium flavour. La Gruyere

Tete de Moine

Spanish Cheeses

Cabrales, D.O.

Cow's & goat milk, Natural rind, firm, very scary looking blue cheese. One of the strongest blue cheeses. Asturias

Garrotxa

Goat's milk, Semi-firm paste with a natural rind and a light, slightly nutty flavour. Catalonia.

Mahon

Manchego DO

Montenebro

Torta del Casar

Valdeon

Greek & Cypriot Cheeses

Feta Barrel Aged, D.O.P.

Ewe's & goat milk, 70% ewe's milk 30% goat's milk, traditional Greek Feta of the highest quality, made from the milk of free-ranging herds. The cheese is aged in wooden barrels. Greece

Feta, D.O.P.

Ewe's milk greek Feta. Greece

Halloumi

English Cheeses

Montgomery Cheddar 12 Months

Raw cows milk, Mature, cloth- bound, tradional farmhouse cheddar. Strong nutty flavour. Somerset

Shropshire Blue, Colston Bassett

Cows milk, Natural rind, firm blue cheese with an orange coloured paste, medium flavour. Nottinghamshire

Stilton, Colston Bassett

Westcomb Cheddar 12 Months

Kirkham's Lancashire

Appleby's Cheshire

Appleby's Double Glouster

Linconshire Poacher

Berkswell

Spenwood

Tickelmore

Beenleigh Blue

Harbourne Blue

Montgomery's Cheddar

Keen's Cheddar

Westcombe Cheddar

Gorwydd Caerphilly

Ogleshield

Single Gloucester