Our cheeses

GRIJZE LIES

Grijze Lies is a hand-ladled raw goat’s milk cheese, delicately dusted with charcoal and aged for several weeks. It offers a fresh, slightly tangy flavour with a subtle kick, perfect for goat’s cheese lovers.

Tomme Corse Ottavi

Tomme Corse Ottavi is an artisanal raw sheep's milk cheese made by Antoine Ottavi in Ghisonaccia, on the east coast of Corsica. Aged for 6 to 8 months in natural cellars, it develops a taupe-coloured rind with a delicate white to light orange bloom. Its rich, refined flavour reveals nutty notes and a fresh acidity.

Cru des Fagnes

Cru des Fagnes is a soft bloomy-rind cheese made from organic thermised cow's milk. It takes its name from the High Fens, where the cows from this organic farm graze.

Langres

Langres is a characterful washed-rind cheese named after the town of Langres, north of Dijon. It is aged for two to three weeks in humid cellars, where the rind is regularly washed with Marc de Champagne. This traditional process gives the cheese its distinctive full-bodied flavour with a subtle tang.

Cashel Blue

Cashel Blue is a creamy blue cheese, handcrafted by the Grubb family in County Tipperary, Ireland. Developed in the early 1980s as a milder alternative to the classic English Stilton, it has become one of Ireland's most celebrated cheeses. The result is a rich, creamy cheese with a smooth, well-balanced flavour and elegant blue veining.