| > ALL CHEESE
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We currently stock a total of 109 cheeses |
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Name + Quantity |
Description |
Category |
Price |
 |
Abbaye de Citeaux |
Mild washed rind cheese. Milk comes from the Montbeliard cows. Abbaye cheese |
Washed Rind |
R 541 / kg |
 |
Affidelice au Chablis 200g |
Cow's milk cheese matured with chablis and made of unskimmed milk |
Washed Rind |
R 111 |
 |
Ami du Chambertin la Cote 250g |
Salt water/marc brandy washed; smooth and creamy yet penetrating taste |
Washed Rind |
R 131 |
 |
Banon 100g |
Soft curd cheese wrapped in chestnut leaves |
Goats Milk |
R 78 |
 |
Baraka 200g |
Double cream, textured (horse-shoe shaped) natural rind |
Cream Enriched |
R 90 |
 |
Bleu des Causses |
Cows milk cheese - like a Stilton, not to salty; served with sweet wine |
Blue |
R 292 / kg |
 |
Blue d'Auvergne 125g |
Cows milk, blue mold spice blends with integrated salt |
Blue |
R 43 |
 |
Blue des Basques |
Pyrenees sheeps milk |
Semi-hard / Hard |
R 488 kg |
 |
Boursault 125g |
Cellar aromas; tenderfeel; rich nutty / creamy; double-cream |
Cream Enriched |
R 75 |
 |
Brebiou, Bearn 180g |
Delicate richness, fine, creamy, firm texture, natural rind |
Sheeps Milk |
R 94 |
 |
Bresse Bleu 150g |
Cows milk, blue-marbled, creamy pate; sweet slightly spicy tang |
Blue |
R 65 |
 |
Brie de Meaux - Wheel - Fromi |
Matured 4 weeks in humid cellars. When matured rind turned brown with red spots |
Bloomy Rind / Natural Rind |
R 349 / kg |
 |
Brie de Meaux Donge Wheel |
Complex aromas/flavours of smoke, mushrooms & sweetish sherry |
Bloomy Rind / Natural Rind |
R 316 / kg |
 |
Brie Marie Harel |
Soft Brie with a white mould. Made from raw cows milk. Creamy and rustic taste |
Bloomy Rind / Natural Rind |
R 340 / kg |
 |
Brie Mon Sire - Wheel |
Similar flavours to the Brie de Meaux, but less pronounced with denser texture, higher fat content, (slightly enriched with cream) |
Bloomy Rind / Natural Rind |
R 244 kg |
 |
Brie Pays Laita - Wheel |
Complex aromas/flavours of smaok, mushrooms & sweetish sherry |
Bloomy Rind / Natural Rind |
R 303 kg |
 |
Brillat Savarin a la Trufle 500g |
Triple-cream enriched, soft complex and flavourful; lined with black truffle |
Cream Enriched |
R 299 |
 |
Brillat Savarin Amour Trufle 200g |
Triple-cream enriched, soft complex and flavourful; lined with black truffle, Heart shaped |
Cream Enriched |
R 129 |
 |
Brillat Savarin la Tradition 500g |
Triple-cream enriched, hand larded, soft complex and full of flavour |
Cream Enriched |
R 179 |
 |
Brin de Paille 125g |
Buttery, firm texture - stronger when mature (presented on straw mat) |
Bloomy Rind / Natural Rind |
R 71 |
 |
Camembert AOC Le Tradition 250g |
Fragrant aromas, earthy to nutty taste, Nordandie au lait cru |
Bloomy Rind / Natural Rind |
R 93 |
 |
Camembert du Bocage 250g |
Soft ripened cheese made of raw milk, creamy, full bodied and rustic |
Bloomy Rind / Natural Rind |
R 78 |
 |
Camembert Le Bocage 250g |
Fragrant aromas, mushroomy & fruity, Normandie au lait cru |
Bloomy Rind / Natural Rind |
R 75 |
 |
Camembert Marie Harel 250g (Vichy) |
(vichy) Hand-moulded, full-bodied, fragrant mushroomy & fruity, au lait cru |
Bloomy Rind / Natural Rind |
R 89 |
 |
Camembert Marie Harel 275g (Biege) |
(beige) Hand-moulded, raw milk, ful bodied, mushroomy and nutty, au lait cru |
Bloomy Rind / Natural Rind |
R 103 |
 |
Chabichou Poitou 150g |
Firm, even-textured pate, delicate salt/acid/sweet flavour, au lait cru |
Goats Milk |
R 85 |
 |
Chablis Chalancy 200g |
Soft ripered cheese, washed in chablis wine; full bodied aromatic flavours |
Washed Rind |
R 94 |
 |
Chaource 250g |
Mild with loose rind, complex supple pate, piquant |
Bloomy Rind / Natural Rind |
R 83 |
 |
Coeur de Bleu 250g |
Firm yet creamy-blue mouthfeel; cows milk |
Blue |
R 88 |
 |
Comte St. Antoine Aoc 16 months |
Small producer, intence flavours, made from summer milk |
Semi-hard / Hard |
R 419 kg |
 |
Coulommier Bougon 350g |
Similar to brie, ripens easier, sweet, sour taste |
Bloomy Rind / Natural Rind |
R 91 |
 |
Coulommiers Graindorge 350g |
Similar to brie, ripens easier, sweet, sour taste |
Bloomy Rind / Natural Rind |
R 116 |
 |
Cremeux du Jura 280g |
Soft ripened cheese with washed rind surrounded by a sprous band |
Washed Rind |
R 104 |
 |
Crottin Aoc Chavignol Fromi |
Raw goats milk ,when dry it is spicy and strong. Most famous Aoc cheese in Loire |
Goats Milk |
R 36 |
 |
Crottin Chevrefeuille 60g |
Soft when young, (for salads) getting firmer & more flavourful when mature |
Goats Milk |
R 26 |
 |
Delice d'Argental 180g |
Triple-cream, hand larded, cream fraiche is added. Texture is unctuous and creamy |
Cream Enriched |
R 79 |
 |
Delice de Bourgogne 200g |
Firm texture, light styled mushroom creamy flavours; tripe cream |
Cream Enriched |
R 76 |
 |
Delice de Pommard 110g |
Fine, firm, creamy texture, flavoured with garlic and herb |
Cream Enriched |
R 68 |
 |
Delice de Pommard 200g |
Fine, firm, creamy texture, flavoured with mustard seeds |
Cream Enriched |
R 114 |
 |
Emmental |
Hushed tones of fresh cut hay and meadow flowers; tangy & mouth-tingling |
Semi-hard / Hard |
R 250 / kg |
 |
Epoisses Berthaut 250g |
Marc-washed, strong aromas & flavours, softly textured |
Washed Rind |
R 152 |
 |
Epoisses Chalancey Aoc Boite |
Hand ladled cheese. Washed in burgundy brandy, full-bodied and intensive flavours |
Washed Rind |
R 126 |
 |
Epoisses Tradition Aoc 250g |
Hand ladled cheese. Light styled when young, intense flavours |
Washed Rind |
R 129 |
 |
Fourme d'Ambert |
Cows milk; dry rind; light cellar aromas, creamy yet firm complex tasting pate |
Blue |
R 297 / kg |
 |
Grain d'Orge Sur Paille 250g |
Cow's milk cheese. Washed in Calvados twice a week. Comes from Normandy. |
Washed Rind |
R 129 |
 |
Gres des Vosges 125g (alsace) |
Fern leaf deconation; full-flavoured; disc-shaped, au lait cru |
Washed Rind |
R 58 |
 |
Jacquin Rond 200g |
Round shaped, covered with ash, flavourful; moist texture |
Goats Milk |
R 76 |
 |
La Ginette 240g |
Creamy with full taste. Slightly sweet with solf and unctuous texture. Lightly coated with breadcrumbs. Name after Patron Saint of Paris. A cheese to take your breath away. |
Bloomy Rind / Natural Rind |
R 157 |
 |
La Roche 200g |
Firm yet creamy-blue mouthfeel; thin rind; cows milk |
Blue |
R 78 |
 |
La Tomme de Savoie Femee |
Cheese paste with a smokey ham taste and a brown rind |
Semi-hard / Hard |
R 273 / kg |
 |
Le Mont Saint Michel 120g |
It is a strong cheese, covered with a blend of parsley, tarragon and other herbs. |
Bloomy Rind / Natural Rind |
R 65 |
 |
Livarot Affine Calvados 250 g |
Washed in calvados, strongish cheese with spicy apple flavours |
Washed Rind |
R 114 |
 |
Lou Perac 100g |
Disc-shaped; natural rind, medium-intense complexity |
Sheeps Milk |
R 55 |
 |
Merlemont 230g |
Lightly washed; delicate mouthfilling flavours |
Washed Rind |
R 71 |
 |
Meule Vully |
9 months affinage, dipped in red wine, firm cheese |
Semi-hard / Hard |
R 554 / kg |
 |
Mini Brillat Fermier Juichy 250g |
Triple-cream enriched;natural rind, lingering, lots of flavour |
Cream Enriched |
R 94 |
 |
Mini Brillat Truffles Formi 110g |
Triple-cream enriched, soft complex and flavourful; lingering with black truffles |
Cream Enriched |
R 87 |
 |
Montagnard 200 g |
Lightly washed with warm Vosges water; delicate mouth flavours |
Washed Rind |
R 82 |
 |
Montbriac |
Creamy cows milk blue veined; soft; lightly ash-covered rind (blue reblochon) |
Blue |
R 289 |
 |
Morbier Aoc Formi (6 weeks) |
Pressed cheese from a small dairy in the jura. Matured for 6 weeks, fulled-bodied |
Semi-hard / Hard |
R 274 / kg |
 |
Morbier le Mont de Jour |
Mild, tangy, sweetish, fruit taste, vegetable ash through centre |
Semi-hard / Hard |
R 310 kg |
 |
Mozzarella Buffalo santi 50g x 5 |
subtle sweet mossy character |
Italian Cheese |
R 54 |
 |
Munster 125g |
Firm aromas, fine texture, sticky, spicy, sweetish milky pate |
Washed Rind |
R 51 |
 |
Ossau Iraty |
Pyrenees sheeps milk, pressed, elegant, complex |
Semi-hard / Hard |
R 412 / kg |
 |
Ossau Itaty Aoc Fromi |
Pyrenees sheeps milk, small producer, complex |
Semi-hard / Hard |
R 421 / kg |
 |
Pave d'Affinois Frais 70% 150g |
Triple-cream, enrich, full of flavour |
Cream Enriched |
R 54 |
 |
Petite Livarot 250g |
Medium strength; moist very firm pate, spicy finish |
Washed Rind |
R 110 |
 |
Petite Livarot 250g (Traditional) |
Soft cheese with a washed rind. Ripened for 8 weeks in cellar. Come from Livarot. |
Washed Rind |
R 125 |
 |
Petite Reblochon Aoc 240g |
Semi-hard cheese, matured 3 weeks in humid cellars, hazelnut flavours |
Washed Rind |
R 99 |
 |
Petite Sapin 300g |
Lightly washed, mild yet creamy, soft inside. |
Washed Rind |
R 125 |
 |
Pico 125g |
Even textured, slight acidity, piquant; au lait cru |
Goats Milk |
R 65 |
 |
Pie d'Angloy 200g |
Natural rind, mild tasting, hint of nuttiness |
Bloomy Rind / Natural Rind |
R 81 |
 |
Plaisir au Chablis 200g |
Stronger cheese, washed with Chablis wine |
Washed Rind |
R 95 |
 |
Pont l'Eveque Graindorge 450g |
Smooth with strongish trace of of savoury &sweet flavours, au lait cru |
Washed Rind |
R 137 |
 |
Pont l'Eveque Marie Harel Beige 400g |
Smooth with lingering trace of savoury & sweet flavours |
Washed Rind |
R 146 |
 |
Pont l'Eveque Tradition 350g |
Smooth with lingering trace of savoury & sweet flavours |
Washed Rind |
R 111 |
 |
Pont l'Eveque Traditional 400g |
Smooth with lingering taste, intense flavours when matured |
Washed Rind |
R 136 |
 |
Pouligny St .Pierre 250g |
Pyramid-shaped: natural mould: complex aromas/flavour; straw, salt, sweet & sour au lait cru |
Goats Milk |
R 113 |
 |
Pyramide Blanche Poitour 150g |
Soft and mild goats milk cheese |
Goats Milk |
R 57 |
 |
Raclette |
Light aromas, full milky flavours, melts well over potatoes, bread etc |
Semi-hard / Hard |
R 281 / kg |
 |
Reblochon Bergere Thones 450g |
Pressed-curd; creamy texture farmyard aromas, nutty aftertaste, au lait cru |
Washed Rind |
R 167 |
 |
Reblochon Le Farto Thones 450g |
Farm product, morning and evening milkings |
Washed Rind |
R 148 |
 |
Regal de Bourgogne Truffle 110g |
Triple-cream enriched, with black truffles |
Cream Enriched |
R 87 |
 |
Rocbleu Laqueville 550g |
Firm yet creamy-blue mouthfeel; mildly spicy (unlike blue), ash-rind |
Blue |
R 158 |
 |
Roquefort Coccinellel Aoc |
Sheeps milk, clean forceful rich flavours of salt and spices |
Blue |
R 271 / kg |
 |
Roquefort Societe 125g |
Sheeps milk, clean forceful rich flavours of salt & spices |
Blue |
R 66 |
 |
Roucoulons 220 g |
Lightly washed (bloomy rind) supply, yellow interior delicate taste |
Washed Rind |
R 76 |
 |
Rouy 220g |
Dark orange colour, firm cheese. Washed with salt water |
Washed Rind |
R 96 |
 |
Sainte Maure Berc, la Tradition 250g |
Log shaped, flavourful, au lait cru |
Goats Milk |
R 122 |
 |
Sainte Maure Fermier 250g |
Log shaped; covered with ash; pronounced aromas; flavourful; au lait cru |
Goats Milk |
R 112 |
 |
Soumaintrain Berhaut 400g |
Marc-washed, soft cheese with strong aromas & texture |
Washed Rind |
R 163 |
 |
Soumaintrain de la Cote 250 g |
Marc-washed, soft cheese with strong flavours when mature |
Washed Rind |
R 108 |
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St Marcellin Bois Formi 80g |
Round shape, light lactic flavour. Get better when Matur |
Bloomy Rind / Natural Rind |
R 41 |
![]() |
St Marcellin Bois Formi 80g |
Round shape, light lactic flavour. Get better when Matur |
Bloomy Rind / Natural Rind |
R 41 |
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St Marcellin Gres Formi |
Round Shape, light lactic flavour, get better when mature |
Bloomy Rind / Natural Rind |
R 44 |
 |
St. Marcellin 80 g |
Disc-shaped; light lactic and green-grassy aromas & flavour |
Bloomy Rind / Natural Rind |
R 33 |
 |
St. Marcellin Nostalgie 80g |
Round shape, light lactic flavour. Gets better when mature |
Bloomy Rind / Natural Rind |
R 34 |
 |
St. Nectaire Fermier Aoc |
The texture is silky; with heavy flavours on the tongue. With slightly acidity |
Washed Rind |
R 367 kg |
 |
Sua Meastra |
Black rind parmagano hard cheese, black rind (dipped in red wine) strong full flavours |
Italian Cheese |
R 561 kg |
 |
Tamie des Abbaye 500g |
Mild cheese, similar to Reblochon, washed twice in brine. Made by a monastry |
Washed Rind |
R 196 |
 |
Tete-de-Moine (± 960g each) |
Cylinder/dome shaped: washed; spicy, very fruity flavours ; served by shaving thin slivers using a girolle |
Semi-hard / Hard |
R 469 / kg |
 |
Tomme au Marc de Raisin |
This firm cheese is made by soaking a ripened tome in marc for a month in a airtight container, and covered with marc raisens. Meduim-hard with strong flavours |
Semi-hard / Hard |
R 360 / kg |
 |
Tomme Chevre |
Mild and light cheese, delicate flavours |
Semi-hard / Hard |
R 381 / kg |
 |
Tomme Chevre Aydius |
Pyrenees Atlantic cheese, small dairy in the mountains; mild yet complex flavours |
Semi-hard / Hard |
R 448 / kg |
 |
Tomme de Savoie |
Pressed; slight cellar aromas; gentle nutty taste |
Semi-hard / Hard |
R 304 kg |
 |
Tomme de Savoie Ferme |
Pressed; cellar aromas, nutty taste |
Semi-hard / Hard |
R 304 kg |
 |
Vacherin Clarine Perrin 280 g |
Lightly washed; mild yet rich creamy, liquid, flavours |
Washed Rind |
R 108 |
 |
Vacherin Mont d'Or 480g |
Summer milk; encircled by spruce band; rich flavours, liquid texture, au lait cru |
Washed Rind |
R 152 |
 |
Vacherin Mont D'Or Riems |
Summer milk, enriched by spruce band, au lait cru |
Washed Rind |
R 182 |