EU Certification - PDO

The family Paccard have been refining and maturing cheeses from dairy farmers for the last 25 years. They refine cheeses for 35 farmers in their ca...

References to production of Beaufort date back over 2,000 years, to before the Roman occupation of France. The government legislation finally caugh...

The 2 brother Pascal and Patrice, continue the family agricultural tradition at the foot of castle of Mauzun in the area of the Livradois-Forez Reg...

Boeren Leidse cheese was originally a by-product of butter production. In the past, milk fat was an important and precious food and often marketed ...

Brie de Meaux is the classic and original Brie made just outside Paris in the Ile-de-France. The Dongé Family makes this version. In 1930 Etienne D...

Comté is a cheese made from unpasteurised cow's milk from the Franche-Comté traditional province of eastern France bordering Switzerland and sharin...

Comté is a cheese made from unpasteurised cow's milk from the Franche-Comté traditional province of eastern France bordering Switzerland and sharin...

Feta is a sheep's milk cheese from Greece. The variant that we stock is organic and is made in Lesbos, a Greek island located in the northeastern A...

Gruyère is a smooth-melting type of Swiss cheese that's made from whole cow's milk and generally cured for six months or longer. Gruyère is a great...

Manchego is a Spanish cheese that is made with milk from sheep of the Manchega breed. Traditionally, it was made with wooden boards and esparto gra...

Manchego is a Spanish cheese that is made with milk from sheep of the Manchega breed. Traditionally, it was made with wooden boards and esparto gra...

This dairy was founded in 1907 by Jules-Charles Arnaud, Jean-Charles Arnaud’s grandfather. For over 110 years, the dairy has been collecting and tr...

The origins of this cheese are directly linked to the introduction of buffaloes to Italy: according to one of the most credible suggestions, it was...

Ossau-Iraty is an Occitan-Basque cheese made from sheep milk in south-western France, in the Northern Basque Country and in Béarn. Its name reflect...

Parmigiano Reggiano is an Italian hard cheese made of raw cow's milk. The variety that we stock is the Reserve Esclusiva - it is 24 months old, and...

Pecorino Bucaro Pepato is sharp aged sheep's milk cheese studded with whole black peppercorns is an exciting alternative to regular Pecorino Romano...

Born in Haute-Savoie in the mountains of Aravis and Pays de Thônes, the Reblochon is well known in the region since the 14th century. At that time,...

The story of Guillaume Coulet dates back to Roquefort sur Soulzon during the 19th century with the excavation of a wine cellar under his own house....

The Jacquin family has been producing goat cheeses for 50 years and 3 generations. Their aim has always been to be among the best in their field an...

Blue Stilton's distinctive blue veins are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The...

Appenzeller cheese is a hard cow’s milk cheese produced in the Appenzellerland region of northeast Switzerland. A herbal brine, incorporating wine ...

Banon is a goat’s cheese from the region of Banon, a discrete medieval village built against the plateau d’Albion between Lure and the Ventoux, by ...

This dairy was founded in 1907 by Jules-Charles Arnaud, Jean-Charles Arnaud’s grandfather. For over 110 years, the dairy has been collecting and tr...