Saint Agur

Saint AgurSaint Agur is a blue cheese made from cow's milk from the village of Beauzac, part of the mountainous Auvergne region of central France. Enriched with cream, it contains 60% butterfat, qualifying it as a double cream cheese. Aged for sixty days in cellars, the cheese becomes stronger and spicier as it ages. The rich, creamy white paste has characteristic olive green mould veins throughout. The smooth texture with a subtle mild spicy taste resembles a

with multiple options for toppings

Sweet Gorgonzola Dolce was born in the regions of Lombardy and Piemonte

It has a delicate but robust flavour that develops through an aging process of brining and cloth wrapping

it also pairs well with dried fruits and nuts

or as a topping for steak

a rich and earthy mushroom fragrance

Ode to Paris

Moliterno is aged for several months and then only the most flawless wheels are selected to become Tartufos

It is ripened for at least eight months and produced with raw milk

Epoisses has a sweet

fruit or add a secret ingredient to your favourite baked goodies

Black Pepper