Spanish Cheese
Murcia al Vino
Or sometimes called drunken goat. The goats of the Murcia region of Spain, known as Murcia-Granadina graze on rich grass and wild herbs. The curing process involves submerging the cheese into the local wine, Doble Pasta, resulting in a striking purple hue and attractive violet rind. The flavour is mild and creamy, finishing with a tangy sweetness and fruity aroma.
Queso Manchego DO
Manchego is Spain’s most famous and popular cheese. A hard sheep’s milk cheese, its flavour is distinctly piquant, slightly sharp, and buttery on the palate. Identified by its firm, slightly granular texture, ivory paste and a hard rind impressed with distinctive plaited esparto marks (the moulds for the cheese were originally made from woven grass of that name). Our Manchego DO is a minimum of 6 months old and is a deliciously sweet cheese. Perfect served with membrillo, or quince paste.
Swiss Cheese
Gruyere Premier Cru
Dense, fruity, intensely flavoured Swiss cheese. This cheese from Von Mühlenen in Fribourg has twice been the supreme champion in the World Cheese Awards. It is stunningly powerful and has a fabulous crystalline texture.
Dutch Cheese
Reypenaer Gouda 1 Year Old
Matured by the Wijngaard Brothers, Rien and Jan, in their fabulous maturing house on the banks of the Old Rhine River in Woerden, Utrecht. Their family has been affineurs of high quality Gouda since 1906. The one year old Gouda is very smooth and creamy with a rich full flavour.
Old Amsterdam
Old Amsterdam is a Dutch gouda cheese which has been matured for 18 months. It is coated in a black wax. The paste is a deep yellow colour with a waxy texture, punctuated with a few holes. Pasteurised milk, and made in a creamery. Old Amsterdam has won Gold Medals at cheese contests throughout the world. Animal rennet.
Cypriot Cheese
Halloumi
Halloumi was originally a Middle Eastern Bedouin cheese made from ewes' and sometimes goats' milk. It is long-keeping, tough and salty which made it ideal for the Bedouin way of life. It is creamy white with a fibrous texture, and is firmer, less brittle and generally less salty than Feta. Halloumi is basically a cooking cheese, and its true character is only revealed when it is heated.