Cheddar

One of the most adaptable cheeses with a spectrum of flavours from sharp and tangy to mild and creamy. Enjoy on its own, melted in dishes, or paired with crackers and fruit.

Brie

Soft creamy texture with a slightly earthy flavour, characterized by its edible white rind. Pairs well with fruits, nuts, and bread.

Serve at room temperature or bake until warm and gooey.

Parmigiano-Reggiano

“King of all cheese” is produced from cow's milk, and is renowned for its depth of flavour, granular texture, and long aging process.

It has a sharp, nutty flavour and a crumbly texture, is highly esteemed worldwide for its versatility and is commonly grated as a topping for pasta dishes, salads, pizzas, and soups.

Blue Cheese

Known for its distinctive blue veins and strong, tangy flavour, Blue Cheese has a crumbly texture and a pungent aroma.

Crumble it into salads, sauces, and dressings, or pairs it with fruits, honey, and nuts.

Gouda

A semi-hard cheese from the Netherlands, Gouda is made from cow's milk and depending on its age, can deliver a variety of flavours.

Younger goudas are mild and sweet, while aged goudas have a deeper, more complex flavour.

Feta

A brined curd cheese from Greece, feta is made from sheep's or goat's milk, or a combination of the two. Add a salty, tangy flavour and a crumbly texture. to Greek salads, baked dishes like spanakopita, or in  sandwiches, wraps and dips.

Fresh Mozzarella

Fior di Latte, which is made from cow's milk,
Mozzarella di Bufala Campana, which is made from water buffalo milk.

Both are a soft, white cheese commonly used in pizzas and pasta dishes, but also enjoyed on their own or in salads.