THE CHEESE MAN

Creamy cow's milk cheddar infused with caramelised onion.

Mild, semi-hard cow's milk cheddar flavoured with smoky paprika.

Truly tiny perfection of fresh mozzarella cheese, these 1.5 g pearls are and mild, and are a perfect garnish for your salads or pasta dishes. (Pasteurized milk).

Buttery cow's milk Monterey Jack with earthy, fruity black truffles.

A rich, soft paste cheese with a delicate sheep’s milk essence. Each wheel is hand-washed in apple juice prior to aging.

An unctuous triple cream cheese with a light mushroom, nut-flavoured bloomy rind, a slight hint of salt and a touch of wonderful coconut flavour.

Triple cream goat cheese with a light and delicate flavour.

Buttery and creamy cow’s milk triple cream from Burgundy.

Dense, crumbly cow's milk cheese that's mild and slightly salty.

Cow's milk triple cream with smooth texture and rich flavour.

Goat and cow milk cheese with a fresh body; soft to the touch and mild flavoured with natural honey.

Flavourful and sweet cow's milk cheddar with lactose crystals.

A delicate and natural double cream Brie cheese with a white rind, melting and unctuous body, and a fresh nut aroma.

Fine, fresh cow's cream for cooking, puddings and for pouring.

Sweet and nutty hard cow's milk cheese cut with a mild acidity.

Savoury cow's milk cheddar blended with crushed chillies and peppers.

Layers of 5 mild, buttery English cheeses with hints of salt.

A lusciously creamy pasteurized cow's milk, soft-ripened French cheese similar to Brie produced by the Fromagerie Guilloteau. Mild and buttery with a lighter, smoother, silkier texture than other Brie.

A lusciously creamy pasteurized cow's milk Brie-like cheese. Mild and buttery with a lighter, smoother, silkier texture than other Brie, and an earthy, garlicky, mushroom flavour and aroma of black truffles.

Two layered cow's milk cheeses: tangy Double Gloucester and robust Stilton blue cheese.

Smooth, slightly brittle organic cow's milk cheddar with a nutty taste.

A semi-hard, unripened goat's and sheep's milk cheese (sometimes cow's milk) with a rubbery, squeaky texture. Its high melting point allows for easy frying or grilling, making it a popular meat substitute.

Crowned Best Cheese in the World at the 2009 World Cheese Awards. Vegetable-ash-covered cheese with a marble-textured rind and a smooth ivory body; acidulous, semi-strong taste that becomes more pronounced with age.

Mild, semi-soft cow's milk cheese with a line of grey-blue vegetable ash.

A soft sheep's milk cheese with a mild rind, delicate flavour and creamy texture that's ready to eat when the rind is slightly runny and smooth.

This little cheese is delectable! A medium intensity goat cheese that gets creamier and creamier as it matures. Mild caprine aromas and creamy, nutty flavours with a finely spicy end note. Named after Quebec cheesemaker Caroline's great-grandfather.

A rich cheddar flavoured with a savoury mix of spices including coriander, turmeric and smoky paprika.

Balanced, flavourful, and acidulous. This ripened goat cheese from Quebec has won World cheese awards and is scrupulously made by traditional methods.

Rich, creamy cow's milk Red Leicester aged for a crystal crunch.

Mild, flavourful cow's milk cheese varieties: apple-pear, mango-papaya, cranberries, pineapple OR mango-ginger.

Crumbly, flaky cow's milk cheese with a full flavour and slight tang.

Rich, creamy cow's milk White Leicester aged for a crystal crunch.