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Cheese and Wine

Montgomery Cheddar

England, Somerset


Jamie Montgomery makes a farmhouse Cheddar using milk from his pedigree Jersey herd. The taste is rich and creamy with a tangy note and grassy aromas offset by a fruity mellow rich taste. The mouth slightly puckers as the full flavor registers and then lingers on the tongue, a sign of a good, mature cheddar. The texture is quite crumbly. A traditional classic yellow cheese. Wine match: For different taste sensations try  a robust, fruity red such as Rhone,  Zinfandel or Malbec, or a Macon or Rully white burgundy.


Lincolnshire Poacher



A Welsh hard cheese. The chalky soil where the cattle graze gives the Poacher a distinctive savoury character and acidity, but there is also a richness from the Holstein breed milk which gives a sweet mellow note. These innate characteristics come together during the cheese`s  eighteen months aging, developing a harmonious cheddar with depth of flavour, while also acquiring its deep yellow colour and  natural rind. Wine match: As Montgomery.

 Wensleydale & Cranberries

England, Yorkshire

Made from local cow`s milk which graze on the sweet limestone meadows of the Yorkshire dale, Wensleydale combined with sweet Cranberries is a sweet, succulent and very fruity cheese requiring a light fruity wine, white or red. An original creation from The Wensleydale Creamery. Wine match: German Spatlese or light sweet Muscat, for red, try Beaujolais, NZ Gamay or Pinot Noir.  

Suitable for vegetarians.




Shropshire Blue

England, Leicestershire

The name of the cheese does not actually identify its provenance. Originating in Scotland in the 1970’s it was soon transferred to Leicestershire. The name was derived from the colour of its orange paste. Similar in style to Stilton but milder with a sharp, metallic edge coming from the blue.  A natural rind, produced from  pasteurized cow`s milk. Wine match: For different taste sensations try either an aromatic Alsace dry white, a golden sweet wine or port.







Brie De Meaux

France, Ile De France

Soft velvety texture with a tender bloomy rind. Rich golden cheese with an earthy, cabbagey character contrasting with the texture of the crust. The ideal condition to enjoy this cheese is with the centre of it ripe but slightly firm and the edges melting.  Wine match: White burgundy (Rully) or other Chardonnays, or  Gruner-Veltliner from Austria. Vintage Champagne is also delicious. For reds, southern French reds are traditional but red burgundy better, the older the better.


France, Provence

Plump cream coloured cheese dipped in Eau de Vie and sprinkled with pepper, then wrapped in chestnut leaves. Cheese becomes more pronounced and stronger with age and develops a melting rich paté. Its natural rind is golden with patches of blue. Wine match: Sancerre, Pouilly-Fume or any Sauvignon Blanc dry white. A rich Vouvray or Chenin Blanc offers another fabulous taste experience.



France, Burgundy

Famous round burgundy cheese with a soft orange-tinted interior and a distinctive apricot-coloured wrinkled rind washed with brine and Marc. When ripe its creamy aromatic interior develops into a melting pot of the most gorgeous viscous liquid cheese, its inimitable flavor quite strong-tasting with a salty piquancy which is divine with the wines from the area. A fabulous treat. Wine match: red or white burgundy always a classic, but also try the sweet, dark wine Myriad for an alternative, explosive combination.


Coeur Neufchatel

France, Normandy

Heart shaped white cheese, creamy and crumbly with  earthy-mushroom aromas and a nutty flavour  which has a distinctive salty tang.  Its rind has a  soft, downy, velvety bloom. The gentle rolling countryside around Forges-les-Eaux is the best area to find these cheeses. Wine match: red Sancerre or any Pinot Noir; a good white Sancerre or Touraine would work in a different way, as would a golden sweet (to contrast with the salty tang).







Fourme d’Ambert

France, Auvergne

Distinctive fantastically good value, individual blue cheese. Capsule shaped, patched grey/white moulds on a natural thin crust. The  texture is rich and mellow and the flavor a mild nutty blue,  making it a perfect partner for fine wines as the taste is not overly aggressive.  Wine match: golden sweet wine or port, but also aromatic Alsace dry wine.



France, Normandy

Semi-soft cheese with a firm golden orange washed gently ridged crust bound with five strips of raffia, giving it its nickname “The Colonel”. Supple, springy texture with scattered pinholes, pungent aroma and rather spicy. Wine match: dry white Alsace Pinot Gris or Gewurztraminer, alternatively  a bold Chardonnay. Traditionally cider or Calvados.



France, Haut Doubs

Semi-soft smooth textured  cheese with pale gold/beige washed and brushed crust and pale ivory-yellow interior paté. Notably there is also a layer of blue/black edible ash and vegetable extract across its centre to separate the morning and evening milks used in the layers. The taste is mild with a fresh nutty flavour, becoming richer and more pronounced with age. Wine match: Macon white burgundy, New World Unoaked Chardonnay or Gruner-Veltliner from Austria, alternatively Fleurie for red or J. Lohr Wildflower.


Pont l’Eveque

France, Normandy

Soft, supple textured cheese with a washed ridged crust with a delicate bloom, which is a pretty pinky-beige colour. The cheese itself is cream. Chewy, quite tender texture, with an aromatic almost earthy aroma. A full taste enhanced by washing in a local cider. Made by a single cheesemaker on the farm using milk from their own herd. Wine match: Macon or Saint Veran White Burgundy or New World Unoaked Chardonnay, or red  burgundy / Pinot Noir.





Vacherin du Mont d’Or

France, Haut-Doubs

The season for this traditional handmade cheese is short, October until March. Superb cheese with a meltingly rich flavor which verges on clotted cream. The billowy crust is washed pinky peach with an earthy sappy aroma, the interior beige-pinky cream. The bark around the cheese helps to achieve its texture and perfume. Wine match: this rare, seasonal treat would be ideally partnered with our Ruinart Blanc de Blancs Champagne, white burgundy, Alsace or Gruner-Veltliner. For red try Fleurie or Wildflower.


Mozzarella di Bufala

Italy, Campania

The fresh delicate alabaster appearance of this cheese almost looks translucent. The milk from white water Buffalo has a mossy damp aroma which tastes light and savoury with sweet hints. The area around Salerno is very marshy which is eminently suitable for these animal and the taste of pure Buffalo milk from here is quite unlike any other Mozzarella. Handmade from a small dairy near Sorrento using pasteurized milk from their own herd. Serve with tomato & avocado (too good for cooking). Wine match: NZ Sauvignon Blanc or Beaujolais.


Parmigiano Reggiano

Italy, Reggio Emilia (Parmesan)

Fine parmesan cheeses from pasteurized skimmed cow`s milk, this cheese has undergone long & slow maturation having developed a yellow colour and distinctive, creamy parmisan flavor. The crust is brine washed. Only cheeses with the Consorzio markings are the true Parmigiano aged 3 years+. Serve heavily grated on tomato-based pasta dishes or homemade pizza. Wine match: Chianti, Super Tuscan, Amarone. If you prefer white, a good Sauvignon Blanc will work with the tomato without clashing with the cheese.


Taleggio Valsassia

Italy, Lombardy

A fine version of Taleggio, thicker and creamier than many, this one from the hills around Bergamo. The texture has a rich, melting quality that is not too salty, but has a lovely sappy floral flavour. It is cream with a washed rind. Wine match: favourite Italian white such as Vermentino or Trebbiano, or even a golden sweet wine. Traditionally, however, its match is Chianti, Barbaresco or Barolo.






Manchego (Mature)

Spain, La Mancha


This pasteurized sheep`s cheese has been aged at least 18 months and the texture becomes grittier, the flavour fruiter and the colour slightly darker with age, white to ivory to near yellow. The rind is yellow to brown-beige (oiled) and inedible. A  unique flavour and texture: its flavour creamy with a slight piquancy and an aftertaste characteristic of sheep`s milk; the texture firm and compact, slightly grainy with irregular air pockets. Wine match: Rioja red or white (in Spain they often partner with Cava, Fino or Amontillado).

Cropwell Bishop Stilton


Nottinghamshire, Leicestershire, Derbyshire

 Blue cheese, pasteurized, well-aged, crumbly yet creamy with a  rich, long flavor. A truly delicious stilton produced by the Cropwell Bishop Creamy on the border of Leicestershire and Nottinghamshire. Wine Match: Traditionally we enjoy port with Stilton, vintage or LBV, but Tawny also goes well. If served with pear try a sweet golden wine such as Vouvray.


South West France

 Classic South West Ewes`s milk Blue with a salty, tangy flavor. Ours is an excellent example.   Wine Match: Traditionally Sauternes, the golden sweet wine from Bordeaux, but also Monbazillac or Loupiac golden sweet wines. The salt and sweet contrasts make for an explosive taste sensation. Tawny port also works well.

Red Leicester

England, Leicester 

 Made not unlike cheddar from cow`s milk(in Leicester), orange in colour since the 18th century by the addition of annatto extract (from the red seeds of the achiote tree grown in the sub tropical regions of the Americas). The flavor is slightly nutty without the tang of mature cheddar and the texture is more crumbly than cheddar. Wine Match: Alsace Pinot Blanc or Gris, or a Chardonnay for white, a fruity Shiraz or Pinot Noir for red.





Godminster Organic

England, Somerset

Godminster king of cheddars, sealed in a distinctive food-grade burgundy wax keeping the cheese fresher and creamier for longer. This organic cheddar is less crumbly than traditional farmhouse cheddars, creamy in both taste and texture, matured for over twelve months to allow its tangy, yet smooth, taste to develop. Serve with fresh green apples, crunchy oatcakes and either quince or chilli jam. Or simply on its own. Wine match: Zinfandel or Malbec for red or white burgundy for white.d Zinfandel or Malbec or other ripe-tasting, full-bodied red. Alternatively white burgundy or dry white Alsace Pinot Gris.   (Somerset Cider might be even better if you are on holiday there!).




Oxford Blue

England, Buckinghamshire

 Creamy blue-veined cheese from cow`s milk, produced by Baron Robert Pouget of the Oxford Cheese Company in Worminghall, Bucks. Creamier than Stilton, semi-soft and ripe with a unique flavor said to hint of “dark chocolate, white wine and tarragon”! Develops a striking grey rind. Wine Match: Aromatic Alsace Riesling or sweet golden wine, alternatively ruby or tawny port as per Stilton.




Cornwall, England


Mould-ripened Goats cheese with a fresh, light and creamy taste, almost lemon-like, becoming creamier as it ripens. Gevrik, produced by Coombe Castle International in Cornwall, is Cornish for “little goat”.  Wine Match: Sauvignon Blanc or Baccus English dry white.

Suffolk  Blue

England, Suffolk

A distinctive golden colur with a grey rind, this creamy lightly blue-veined cheese is from Guernsey cow`s milk pasteurised with vegetarian rennet. Soft and luxurious, it is made on a farm just north of Needham Market. Ideal with apple and oatcakes. Wine Match: Aromatic Alsace Riesling, Sauvignon Blanc or Bacchus dry white wine, alternatively a sweet golden wine, ruby or tawny port.






South West France, Perigord

Produced from cow`s milk in the Dordogne, made in traditional Trappiste style. It is a soft, creamy coloured pale cheese with a rich, nutty flavour and a smooth, creamy & quite rubbery texture. Its smelly old sock aroma comes from the cheese`s bright tangerine-orange soft rind.  The rind appears after several washings of the crust. Maturation of the Chaumes takes four weeks. Can be grilled and/or used to flavour a delicious quiche. Wine match: Viognier or Sauvignon Blanc.



Hampshire, Wiltshire


 English goats cheese produced from  pasterised milk. Deliciously creamy and moist, fluffy texture. Produced on the Hampshire Wiltshire border. Serve with biscuits or chunks of warm crusty bread. Wine Match: Aromatic Alsace Riesling or NZ Sauvignon Blanc. Same wine with the delicious garlic and herb version.




Sheep and Goats cheese, pleasantly soft and creamy with a distinctive yet mild sour, salty tang and chalky, crumbly texture. Almost like set yoghurt. Ideal for salads. Wine Match: Sauvignon Blanc or Baccus English dry white, for red Beaujolais or Pinot Noir.

Black Bomber


 Cow`s milk from Wales. Rich, tangy cheddar hard cheese with a creamy richness, one of the best value on the market. Wine match: NZ Sauvignon Blanc or a fruity low tannin red like Fleurie or Wildflower.

Also available:  Red Devil with Chilli


Green Thunder with garlic and garden herbs

(with Sauvignon Blanc)





Selles- Sur-Cher

France, Loire


A French goats‘-milk cheese made in the commune of Selles-sur-Cher in the Loir-et-Cher department where it was first made in the 19th century. The cheese is  cylindrical. The central pâte is typical of goats cheese, rigid and heavy at first but moist and softening as it melts in the mouth. Its taste is lightly salty. The exterior is dry with a grey-blue mould covering its surface and has a musty odour. The mould is often eaten and has a considerably stronger flavour. Wine match SauvignonBlanc:Sancerre or Pouilly-Fume.



Gloucestershire, Cerney


 Award winning English goats cheese produced at Chapel Farm in the village of Cerney. It is  ash coated, the ash imported from France,  pyramid shaped with a  soft white curd centre, deliciously creamy. Its particular taste is in part derived from the mixing of salt in with the ash. Wine match: Bacchus dry white or Sauvignon Blanc. Our Sancerre works superbly well.


France, Loire  


Goats cheese with a mildly tangy, nutty character. Its white rind takes on a slight bluish colour with age, the dough becomes crumbly and the flavours stronger. Wine Match: Sauvignon Blanc, especially Sancerre or Pouilly-Fume.

Grey de Vosges

France, Alsace Lorraine


 Oval shaped creamy pink-orange wash rind from cows  milk with  trademark fern leaf on top. Washed and flavoured with kirsch from the local cherry trees, the texture is slightly grainy from the salt crystals and the paste is soft and oozy with a strong, distinctive aroma. Wine match: Gewurztraminer, Pinot Gris, Pinot Blanc or Riesling. Perhaps a Kirsch?







Golden Cross

England, Greenacres Farm (E.Sussex)


Our favourite goats cheese in the shape of a log. Soft, mould ripened and made with unpasteurised milk & vegetarian rennet. Each log is lightly charcoaled and becomes denser, creamier and fuller flavoured as it matures. Try with honey. FLOWER MARIE is our square shaped sheeps milk cheese made in individual and cutting sizes. It is firm and fresh tasting when young developing more intense flavours as it softens with maturity. Wine match for both: Bacchus English white wine or Sauvignon Blanc.



France, Champagne

 Strong smelling 18th century cows milk cheese from the Champagne region, slightly hollowed on the top so you can pour champagne in it. The rind is washed in Marc de Champagne and coloured with Annatto tree orange pigment. Its interior a firm pate which melts in the mouth, not entirely unlike epoisses.Wine match: Swilled down with Champagne is the only way to eat this cheese! (though for flavour and texture also white or red burgundy)

Pyramid Ash

France, Champagne-Valencay   


Pyramid shaped aged goats cheese rolled in wood ash with a white interior. Fresh and almost minty when young, the interior becomes aromatic and gooey by the time it reaches us, fully mature. Wine Match: Champagne would not be wrong but truthfully Sauvignon Blanc continues to be our preference with goats milk cheese, especially Sancerre or Pouilly-Fume.


France, Champagne-Ardenne


 Cows milk white cheese, soft and creamy with  mushroom aromas and quite a delicious, verging on sharp, flavour. Indeed, when eaten with its rind it is almost bitter.   As the cheese ages its grainy texture becomes smoother, enjoyable young and mature. Wine match: Champagne would be classic due to its origin, preferably blanc de blancs. Or burgundy (white or red). 





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