We have a cheese for everyone – from our aged raw-milk cheeses like Mt. Moriarty, and Bleu Claire, to squeaky cheese curds that arrive on your palate only hours after the milk leaves the cow!
Traditional Mediterranean cheese from the slopes of Mt. Arrowsmith. Try our Natural or Sunshine variety, in sun-dried tomato, garlic and herb marinade!
Just the way the French (or somebody) invented it! Try it natural, with herbs & garlic, or with raspberries (staff favourite) for a delightful breakfast treat.
This is a firm, crumbly Bleu that gets more potent as it ages. The tangy bite mellows on the tongue to a buttery blue finish.
Our best seller! It’s creamy texture, velvet white rind, with mushroomy overtones works beautifully with something slightly sweet. The little wooden board, rescued from the burn pile of a local guitar manufacturer, can live again as a coaster.
These are best enjoyed at room temperature. For optimum “squeak” eat within 1 week and then come back for more!
Monterey with a good kick of chillies!
A wine marbled table cheese.
Like Jack, only softer, more feminine. Melts well but doesn’t stink!
Famous as the key ingredient in Welsh “Rarebit”, it’s a good cheese for sauces as it toasts well. As a table cheese it is characterized by a buttery tang.
Our savoury magic disappearing luncheon cheese! This one is flavoured with onions, garlic and sweet paprika flakes.
This cheese is lovingly and painstakingly washed and turned over the ripening period. The characteristic sticky rind is what makes Raclette’s fabulous flavour come out when melted over boiled potatoes or veggies.