| > SEMI-HARD / HARD
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We currently stock a total of 24 Semi-hard / Hard cheeses |
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Name + Quantity |
Description |
Price |
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Abondance Aoc Fermier Formi |
Distinct and complex flavours with a balance of acidity and sweetness. Long aftertaste |
R 313 / kg |
 |
Basque d'Argental portions 140g |
Hard cheese from the basque country (more to the Spanish side) |
R 67 |
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Beaufort |
Hard cheese, comes from the French alps pressed pate |
R 430 / kg |
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Blue des Basques |
Pyrenees sheeps milk |
R 408 kg |
 |
Comte |
Sometimes also called "gruyere", piquant, yet sweet, fruity flavours versatile - for salads, sandwiches, fondue etc. |
R 359 / kg |
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Comte St. Antoine Aoc 16 months |
Small producer, intence flavours, made from summer milk |
R 394 kg |
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Emmental |
Hushed tones of fresh cut hay and meadow flowers; tangy & mouth-tingling |
R 250 / kg |
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La Tomme de Savoie Femee |
Cheese paste with a smokey ham taste and a brown rind |
R 273 / kg |
 |
Membrillo Confiture De Coing 170g |
This Quench confiture goes well with Ewe's milk cheeses like Monchego and Ossau Iraty - Spanish Cheese |
R 82 |
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Meule Vully |
9 months affinage, dipped in red wine, firm cheese |
R 541 / kg |
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Morbier Aoc Formi (6 weeks) |
Pressed cheese from a small dairy in the jura. Matured for 6 weeks, fulled-bodied |
R 274 / kg |
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Morbier de Chevre |
Goats milk morbier with coal ash in the middel. Soft paste with a fruity goats milk taste. |
R 420 / kg |
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Morbier le Mont de Jour |
Mild, tangy, sweetish, fruit taste, vegetable ash through centre |
R 270 kg |
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Ossau Iraty |
Pyrenees sheeps milk, pressed, elegant, complex |
R 406 / kg |
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Ossau Itaty Aoc Fromi |
Pyrenees sheeps milk, small producer, complex |
R 421 / kg |
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Petite Jurassic 5kg |
Semi hard cheese from the jura, light and complex flavours |
R 247 / kg |
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Raclette |
Light aromas, full milky flavours, melts well over potatoes, bread etc |
R 260 / kg |
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Tete-de-Moine (± 960g each) |
Cylinder/dome shaped: washed; spicy, very fruity flavours ; served by shaving thin slivers using a girolle |
R 403 / 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 |
R 360 / kg |
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Tomme Chevre |
Mild and light cheese, delicate flavours |
R 381 / kg |
 |
Tomme Chevre Aydius |
Pyrenees Atlantic cheese, small dairy in the mountains; mild yet complex flavours |
R 448 / kg |
 |
Tomme de Savoie |
Pressed; slight cellar aromas; gentle nutty taste |
R 304 kg |
|
Tomme de Savoie Ferme |
Pressed; cellar aromas, nutty taste |
R 274 kg |
 |
Tomme Merle Rouge Listrac |
Semi-hard; washed with listrac (Bordeaux red) - delicate mild and fruity |
R 205 kg |