| > SEMI-HARD / HARD
|
We currently stock a total of 16 Semi-hard / Hard cheeses |
| |
Name + Quantity |
Description |
Price |
 |
Blue des Basques |
Pyrenees sheeps milk |
R 488 kg |
 |
Comte St. Antoine Aoc 16 months |
Small producer, intence flavours, made from summer milk |
R 419 kg |
 |
Emmental |
Hushed tones of fresh cut hay and meadow flowers; tangy & mouth-tingling |
R 250 / kg |
 |
La Tomme de Savoie Femee |
Cheese paste with a smokey ham taste and a brown rind |
R 273 / kg |
 |
Meule Vully |
9 months affinage, dipped in red wine, firm cheese |
R 554 / kg |
 |
Morbier Aoc Formi (6 weeks) |
Pressed cheese from a small dairy in the jura. Matured for 6 weeks, fulled-bodied |
R 274 / kg |
 |
Morbier le Mont de Jour |
Mild, tangy, sweetish, fruit taste, vegetable ash through centre |
R 310 kg |
 |
Ossau Iraty |
Pyrenees sheeps milk, pressed, elegant, complex |
R 412 / kg |
 |
Ossau Itaty Aoc Fromi |
Pyrenees sheeps milk, small producer, complex |
R 421 / kg |
 |
Raclette |
Light aromas, full milky flavours, melts well over potatoes, bread etc |
R 281 / kg |
 |
Tete-de-Moine (± 960g each) |
Cylinder/dome shaped: washed; spicy, very fruity flavours ; served by shaving thin slivers using a girolle |
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 |
R 360 / kg |
 |
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 304 kg |