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

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

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 ...

The Cheese Trap managed to get their hands on an amazing 36 months Comté by Fromagerie Arnaud. Due to droughts in the Jura area, this very long ma...

This world-class Comté is as old as it gets! 36 months and produced by the famous Fromagerie Charles Arnaud! You won't find better than this! This...

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

This Goat Farmhouse cheese is produced by Booij Kaasmakers, a family business with a long history that have been making cheese on their farm in Str...

Wilde Weide is a Dutch Boerenkaas (farmhouse) Gouda organically produced by Jan and Roos van Schie on their family farm "Boerderij de Eenzaamheid" ...

Stompetoren cheese is named after the village of Stompetoren in North Holland and is ripened in what is perhaps the most sustainable warehouse in t...

Stompetoren cheese is named after the village of Stompetoren in North Holland and is ripened in what is perhaps the most sustainable warehouse in t...

Parmigiano Reggiano is an Italian hard cheese made of raw cow's milk. The variety that we stock is the Organic 24 months, and made in Cremona, Lomb...

Parmigiano Reggiano is an Italian hard cheese made of raw cow's milk. The variety that we stock is the Reserva - it is 30 months old, and is made i...

This cheese is made by the Rispens farm in Morra, Friesland in the very North of the Netherlands just inland from the Wadden Sea, the marshland pas...