Italian & Spanish Cheese
It is amazing what happy cows can do!
The famous regional "Montbéliardes” cows provide the milk used to make all of our hard and soft cheeses. Cows are fed on fresh grass and roam free, enjoying at least 1 hectare each of pasture in the summer.
Their milk is used to make rich, creamy cheeses, which develop beautiful complex characters when ageing. In the long and snowy winter months, cows are kept in the barns and fed on locally harvested hay. The winter milk goes into the production of another star cheese: Mont d’Or.
Tomme with black garlic
£17.00 GBP
Black garlic gives us in this sheep's cheese an impressive flavor through its subtle and sweet nuances, resulting in a cheese with a hard consistency and strong flavor but...
Tomme with black truffles
£18.00 GBP
The Tomme of pure sheep's cheese with Gold Medal truffle made from pasteurized milk matured for 5 months.The injection of the truffle allows a progressive combination of flavors in...