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Afuega'l Pitu
An Asturian cheese made in white or paprika-red versions.
Añejo Enchilado
An aged Mexican cheese coated with chilli powder for extra heat and colour.
Appenzeller
A Swiss washed-rind cheese rubbed with a secret herbal brine.
Bleu d'Auvergne
A strong cow’s milk blue from Auvergne with a creamy paste.
Cabrales
A powerful Asturian blue cheese matured in mountain caves.
Canestrato Pugliese
A Puglian sheep cheese aged in basket moulds.
Fiore Sardo
A traditional Sardinian sheep cheese with rustic depth.
Gorgonzola Piccante
A firmer, stronger Gorgonzola with a peppery blue bite.
Livarot
A robust Normandy washed-rind cheese traditionally bound with reed strips.
Ragusano
A Sicilian stretched-curd cheese formed into large rectangular blocks.
Raschera
A Piedmontese cheese made in round or square forms.
São Jorge
An Azorean cow’s milk cheese with a firm texture and tangy intensity.
Tilsit
A semi-hard cheese with a slightly spicy washed-rind character.