Alp Blossom With the aroma of mountain meadows and a sweet, gentle flavour, Alp Blossom is a true showstopper. Its rind, adorned with a vibrant mix of alpine flowers and herbs, makes it the star of any cheese board
Stichelton Boldly rich and creamy, with notes of sweet caramel and deep umami. Made from raw milk using a historic recipe, this cheese is a proud homage to traditional British blues. Not a Stilton—but a worthy contender in its own right.
Cornish Yarg Creamy with a gently crumbly core, this cheese is made from a long-lost recipe uncovered in an attic by cheesemaker Alan Gray. Its unusual name? A playful nod to his surname in reverse. Hand-picked local nettles give the rind its delicate, lace-like finish.
Langres Perched between the famed wine regions of Champagne and Burgundy, the Langres plateau lends its name to this distinctive cheese. Its vibrant orange rind develops through up to eight careful washes—first with annatto, a natural plant dye, then with Marc de Champagne or Marc de Bourgogne, both spirited eaux-de-vie distilled from grape skins. This process softens the yoghurt-like centre into a rich, creamy layer near the rind, adding a subtle fruity, boozy note to the finish.
Alp Blossom With the aroma of mountain meadows and a sweet, gentle flavour, Alp Blossom is a true showstopper. Its rind, adorned with a vibrant mix of alpine flowers and herbs, makes it the star of any cheese board
Stichelton Boldly rich and creamy, with notes of sweet caramel and deep umami. Made from raw milk using a historic recipe, this cheese is a proud homage to traditional British blues. Not a Stilton—but a worthy contender in its own right.
Cornish Yarg Creamy with a gently crumbly core, this cheese is made from a long-lost recipe uncovered in an attic by cheesemaker Alan Gray. Its unusual name? A playful nod to his surname in reverse. Hand-picked local nettles give the rind its delicate, lace-like finish.
Langres Perched between the famed wine regions of Champagne and Burgundy, the Langres plateau lends its name to this distinctive cheese. Its vibrant orange rind develops through up to eight careful washes—first with annatto, a natural plant dye, then with Marc de Champagne or Marc de Bourgogne, both spirited eaux-de-vie distilled from grape skins. This process softens the yoghurt-like centre into a rich, creamy layer near the rind, adding a subtle fruity, boozy note to the finish.
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