Christmas Cheeses
A range of festive cheeses to make your Christmas even more delicious! Please let us know if you have any questions on any of the Christmas cheeses we have below.
Gjetost Hard Cheese – Mini
A Norweigan delicacy, that’s as sweet as caramel, with a sticky, fudge-like texture. Gjetost is a concentrated, sweet block that tastes more like butterscotch than like actual cheese and is made from whey rather than curds. This cheese has a distinctively sweet caramel flavour with a slightly firm texture. It is the staple cheese of Norway and works well melted or not!
Gorgonzola Piccante Blue Cheese
Gorgonzola Piccante is a firmer, more mature Italian blue cheese with developed veining, a crumbly texture and a stronger, spicier finish. Creamy, crumbly and all around magnificent. It has blue veins running parallel throughout giving the cheese a full-bodied flavour and semi-hard texture. This blue cheese is made from water buffalo's milk that gives it a stunning fresh and milky aroma accompanied by a delectable combination of sweet, milky, sharp and acidic complexion on the tongue.
Gruyère AOC Extra Mature Cheese
If you’re a Gruyère person, this is the cheese for you. It’s sweet, floral and fruity with a brilliant silky texture and crunchy crystals within the cheese that is packed full of immense flavour - setting apart this Gruyère from others. In its early stages it is creamy and nutty, then becomes harder, more earthy and a little saltier. It’s a fantastic cheese with great characteristics that won’t disappoint.
Keens Extra Mature Cheddar Cheese
A tangy and intense farmhouse cheddar, with a distinct fresh citrus bite. The truckles are clothbound and matured for 12 months, giving a rich creamy flavour with a hint of citrus on the finish. This batch of Keens has been matured an extra 6 months to impart an even saltier tang! Ultimately, expect a tangy and intense farmhouse cheddar, with a distinct fresh citrus bite. Tangy and rich, this extra-matured, unpasteurised Cheddar wakes up even the most drab of cheese boards.
Langres Soft Cheese
Langres cheese is a rich, soft French washed-rind cheese with a smooth texture, fruity flavour and a stronger aroma than taste. Unparalleled in richness, smooth and supple texture. This is another smelly French cheese to delve into and tickle the taste buds! This cheese is milder than the renowned Epoisses but it is still salty and strong on the nose. Each bite leaves a melt-in-the-mouth feeling offering complex fruity flavours for you to indulge in. Cute story alert!! Most cheese is usually flipped to have two flat sides, but langres is left on one side creating a natural dip in the top. This is because the french have langres as a celebratory cheese - so when they go to have it, they would cut a cross in the dip the night before and would pour prosecco into the cheese - the next day they would cut it open and enjoy this liquid gold concoction.
Leeds Blue Cheese
Made to a Gorgonzola recipe, Leeds Blue is another belter from Mario Olianas at Yorkshire Pecorino. Soft, creamy and rich, it has wonderful blue clusters throughout, giving a fantastic saltiness to the cheese.
Maida Vale Soft Cheese
This is a semi-soft, washed rind cheese is made from Channel Island cow’s milk and is washed with Soundwave from Siren Craft Brewery whose brewery is situated just 6 miles from their dairy. This west coast IPA helps to promote a tangy, punchy flavour in the cheese while still keeping to the brie code of having a buttery texture. In a nutshell, Maida Vale is pungent, full of flavour but soft, buttery and creamy. A fully-fledged British cheese at its finest.
Montagnolo Affine Cheese
A fantastic German cheese! Montagnolo Affine is a surface-ripened, triple cream cheese with a soft, velvety natural rind. This is a wonderful blue to try for those who may not be the biggest blue fans - as it comes with a delicious saltiness that's hard not to like. Voted the world's best cheese 2 years in a row we dare you to take the plunge and see what all the fuss is about!
Ogleshield Cheese
A creamy, supple, soft and pliant textured cheese that is made to a raclette-style. Presenting fruity and sweet flavours, carefully balanced by a pungent aroma from the washed rind.
Parmigiano Reggiano Cheese
Parmigiano Reggiano is Italy’s most famous cheese, if not the World’s most famous. All wheels are inspected at 12 months. The cheeses of the highest quality are then selected to further mature to 30 months. This process ensures we get the best possible product, with the distinctive saltiness being the hallmark of Parmigiano. This cheese has been aged for 30 months, meaning it is rich in flavour, incredibly crumbly and grainy in texture and just done to perfection.
Pecorino Romano PDO Cheese
This is one big flavoured cheese with loads to get excited about. Due to its long ageing process you can expect a whole different taste from most variations of pecorino. Its maturation process allows for a more caramel and rich palette not dissimilar to a parmesan. It is a sheep's cheese with a nutty, full-bodied flavour with playful touches of sweetness and grass.
Rachel
Rachel is an unusual, semi-hard goats cheese with a firm texture. The lightly washed rind gives it a sweet, nutty and lingering flavour. During its maturing stages, the cheese is regularly washed in braine which leads to its pinky rind. Rachel is the perfect cheese for those who enjoy a lighter cheese that is not too “goaty” in flavour. It was named after a friend of the cheesemaker who says - like the cheese she is sweet, curvy, and slightly nutty!