Prices & Vintages are under construction!

 


 

> ALL CHEESE
We currently stock a total of 113 cheeses
  Name + Quantity Description Category Price
Abbaye de Citeaux Mild washed rind cheese. Milk comes from the Montbeliard cows. Abbaye cheese Washed Rind R 820 / kg
Affidelice au Chablis 200g Cow's milk cheese matured with chablis and made of unskimmed milk Washed Rind R 155
Ami du Chambertin la Cote 250g Salt water/marc brandy washed; smooth and creamy yet penetrating taste Washed Rind R 149
Banon 100g Soft curd cheese wrapped in chestnut leaves Goats Milk R 111
Baraka 200g Double cream, textured (horse-shoe shaped) natural rind Cream Enriched R 123
Bleu des Causses Cows milk cheese - like a Stilton, not to salty; served with sweet wine Blue R 452 / kg
Blue d'Auvergne 125g Cows milk, blue mold spice blends with integrated salt Blue R 48
Brebiou, Bearn 180g Delicate richness, fine, creamy, firm texture, natural rind Sheeps Milk R 125
Brie de Meaux Donge Wheel Complex aromas/flavours of smoke, mushrooms & sweetish sherry Bloomy Rind / Natural Rind R 493 / kg
Brie Marie Harel Soft Brie with a white mould. Made from raw cows milk. Creamy and rustic taste Bloomy Rind / Natural Rind R 517 / 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 337 kg
Brillat Amour 200g Triple-cream enriched, soft and complex and mixed with truffles. Cream Enriched R 160
Brillat Savarin a la Trufle 500g Triple-cream enriched, soft complex and flavourful; lined with black truffle Cream Enriched R 380
Brillat Savarin Amour Trufle 200g (Heart Shape) Triple-cream enriched, soft complex and flavourful; lined with black truffle, Heart shaped Cream Enriched R 160
Brillat Savarin la Tradition 500g Triple-cream enriched, hand larded, soft complex and full of flavour Cream Enriched R 200
Brin de Paille 125g Buttery, firm texture - stronger when mature (presented on straw mat) Bloomy Rind / Natural Rind R 99
Camembert AOC Fermier 250g Fragrant aromas, earthy to nutty taste, Nordandie au lait cru Bloomy Rind / Natural Rind R 139
Camembert Chevalier 250g Soft ripened cheese, creamy, full bodied and rustic Bloomy Rind / Natural Rind R 80
Camembert du Bocage 250g Soft ripened cheese made of raw milk, creamy, full bodied and rustic Bloomy Rind / Natural Rind R 109
Camembert Le Bocage 250g Fragrant aromas, mushroomy & fruity, Normandie au lait cru Bloomy Rind / Natural Rind R 107
Camembert Marie Harel 250g (Vichy) (vichy) Hand-moulded, full-bodied, fragrant mushroomy & fruity, au lait cru Bloomy Rind / Natural Rind R 117
Camembert Marie Harel 275g (Biege) (beige) Hand-moulded, raw milk, ful bodied, mushroomy and nutty, au lait cru Bloomy Rind / Natural Rind R 139
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 116
Comte St. Antoine Aoc 16 months Small producer, intence flavours, made from summer milk Semi-hard / Hard R 574 kg
Coulommier Vieux Porche 350g Similar to brie, ripens easier, sweet, sour taste Bloomy Rind / Natural Rind R 115
Coulommiers Graindorge 350g Similar to brie, ripens easier, sweet, sour taste Bloomy Rind / Natural Rind R 169
Cremeux du Jura 280g Soft ripened cheese with washed rind surrounded by a sprous band Washed Rind R 155
Crottin Aoc Chavignol Fromi Raw goats milk ,when dry it is spicy and strong. Most famous Aoc cheese in Loire Goats Milk R 44
Crottin Chevrefeuille 60g Soft when young, (for salads) getting firmer & more flavourful when mature Goats Milk R 36
Delice d'Argental 180g Triple-cream, hand larded, cream fraiche is added. Texture is unctuous and creamy Cream Enriched R 107
Delice de Bourgogne 200g Firm texture, light styled mushroom creamy flavours; tripe cream Cream Enriched R 109
Delice de Cremiers Triple-cream, hand larded. Creamy texture Cream Enriched R 93
Delice de Pommard 110g Fine, firm, creamy texture, flavoured with garlic and herb Cream Enriched R 103
Delice de Pommard 200g Fine, firm, creamy texture, flavoured with mustard seeds Cream Enriched R 136
Emmental Hushed tones of fresh cut hay and meadow flowers; tangy & mouth-tingling Semi-hard / Hard R 422 / kg
Epoisses Berthaut 250g Marc-washed, strong aromas & flavours, softly textured Washed Rind R 220
Epoisses Chalancey Aoc Boite Hand ladled cheese. Washed in burgundy brandy, full-bodied and intensive flavours Washed Rind R 146
Epoisses Tradition Aoc 250g Hand ladled cheese. Light styled when young, intense flavours Washed Rind R 148
Fourme d'Ambert Cows milk; dry rind; light cellar aromas, creamy yet firm complex tasting pate Blue R 397 / kg
Grain d'Orge Sur Paille 250g Cow's milk cheese. Washed in Calvados twice a week. Comes from Normandy. Washed Rind R 115
Gres des Vosges 125g (alsace) Fern leaf deconation; full-flavoured; disc-shaped, au lait cru Washed Rind R 71
Jacquin Rond 200g Round shaped, covered with ash, flavourful; moist texture Goats Milk R 91
La Tomme de Savoie Femee Cheese paste with a smokey ham taste and a brown rind Semi-hard / Hard R 360 / kg
Les Maitres Comtois Creamy cheese with lots of flavours Bloomy Rind / Natural Rind R 86
Livarot Affine Calvados 250 g Washed in calvados, strongish cheese with spicy apple flavours Washed Rind R 132
Marcaire 200g The marcaired are the cowherds who take their cattle up to the alpine pastures of the Vorges for the summer months. the authentic cheese of the same name from the Vosges has a washed rine and the traditional mild, creamy flavours Washed Rind R 89
Merlemont 230g Lightly washed; delicate mouthfilling flavours Washed Rind R 89
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 96
Mini Brillat Truffles Formi 110g Triple-cream enriched, soft complex and flavourful; lingering with black truffles Cream Enriched R 109
Mon Cremeux Comtois Like a Vacherin Mont D Or. Runny cheese with lots of flavour Washed Rind R 125
Montagnard 200 g Lightly washed with warm Vosges water; delicate mouth flavours Washed Rind R 93
Montbriac Creamy cows milk blue veined; soft; lightly ash-covered rind (blue reblochon) Blue R 239
Morbier Aoc Formi (6 weeks) Pressed cheese from a small dairy in the jura. Matured for 6 weeks, fulled-bodied Semi-hard / Hard R 455 / kg
Morbier le Mont de Jour Mild, tangy, sweetish, fruit taste, vegetable ash through centre Semi-hard / Hard R 340 kg
Mozzarella Buffalo santi 50g x 5 subtle sweet mossy character Italian Cheese R 94
Munster 125g Firm aromas, fine texture, sticky, spicy, sweetish milky pate Washed Rind R 89
Munster AOP Au Cumin Soft ripened cheese with a washed rind, with caraway in the past. Mature for 2 weeks. Full bodied flavor Washed Rind R 89
Munster AOP Remy Rudler 200g This Munster is handmade and ripens in the natural cellars of Rochesson in the Lorrains Region Washed Rind R 116
Olivade Au Foie Gras 110g Pasteurized goats cheese stuffed with a slice of foie gras and decorated with a dried fig on the top Goats Milk R 92
Ossau Iraty Pyrenees sheeps milk, pressed, elegant, complex Semi-hard / Hard R 614 / kg
Pave 175g Cream en-riched cheese with a natural rind Bloomy Rind / Natural Rind R 74
Pave 300g Cream en-riched cheese with a natural rind Cream Enriched R 145
Petit Gaugry Lait Cru 70g Small soft cheese, rind washed with Marc de Bourgogne. The typical taste like Epoisse Washed Rind R 53
Petite Livarot 250g Medium strength; moist very firm pate, spicy finish Washed Rind R 127
Petite Livarot 250g (Special Affineur) Soft cheese with a washed rind. Ripened for 8 weeks in cellar. Come from Livarot. Washed Rind R 144
Petite Reblochon Aoc 240g Semi-hard cheese, matured 3 weeks in humid cellars, hazelnut flavours Washed Rind R 103
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 77
Picoline 160g Soft goats cheese from the Perigord Goats Milk R 89
Pie d'Angloy 200g Natural rind, mild tasting, hint of nuttiness Bloomy Rind / Natural Rind R 80
Plaisir au Chablis 200g Stronger cheese, washed with Chablis wine Washed Rind R 112
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 127
Pont l'Eveque Tradition 350g Smooth with lingering trace of savoury & sweet flavours Washed Rind R 127
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 136
Raclette Light aromas, full milky flavours, melts well over potatoes, bread etc Semi-hard / Hard R 330 / kg
Reblochon Bergere Thones 450g Pressed-curd; creamy texture farmyard aromas, nutty aftertaste, au lait cru Washed Rind R 248
Reblochon Savoie 450g Farm product, morning and evening milkings Washed Rind R 199
Regal de Bourgogne Truffle 110g Triple-cream enriched, with black truffles Cream Enriched R 106
Rocbleu Laqueville 550g Firm yet creamy-blue mouthfeel; mildly spicy (unlike blue), ash-rind Blue R 224
Roquefort Coccinellel Aoc Sheeps milk, clean forceful rich flavours of salt and spices Blue R 330 / kg
Roquefort Societe 125g Sheeps milk, clean forceful rich flavours of salt & spices Blue R 76
Roucoulons 220 g Lightly washed (bloomy rind) supply, yellow interior delicate taste Washed Rind R 78
Roudou Slightly washed with mild flavours Washed Rind R 54
Sainte Maure Berc, la Tradition 250g Log shaped, flavourful, au lait cru Goats Milk R 124
Sainte Maure Fermier 250g Log shaped; covered with ash; pronounced aromas; flavourful; au lait cru Goats Milk R 136
Soumaintrain Berhaut 400g Marc-washed, soft cheese with strong aromas & texture Washed Rind R 188
Soumaintrain de la Cote 250 g Marc-washed, soft cheese with strong flavours when mature Washed Rind R 83
St Marcellin Bois Formi 80g Round shape, light lactic flavour. Get better when Matur Bloomy Rind / Natural Rind R 40
St. Nectaire Fermier Aoc The texture is silky; with heavy flavours on the tongue. With slightly acidity Washed Rind R 390 kg
Sua Meastra Black rind parmagano hard cheese, black rind (dipped in red wine) strong full flavours Italian Cheese R 640 kg
Tamie des Abbaye 500g Mild cheese, similar to Reblochon, washed twice in brine. Made by a monastry Washed Rind R 490 /kg
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 550 / kg
Tomme Chevre Mild and light cheese, delicate flavours Semi-hard / Hard R 420 / kg
Tomme Chevre Aydius Pyrenees Atlantic cheese, small dairy in the mountains; mild yet complex flavours Semi-hard / Hard R 470 / kg
Tomme de Savoie Ferme Pressed; cellar aromas, nutty taste Semi-hard / Hard R 360 kg
Vacherin Clarine Perrin 280 g Lightly washed; mild yet rich creamy, liquid, flavours Washed Rind R 123
Vacherin Mont d'Or 480g Summer milk; encircled by spruce band; rich flavours, liquid texture, au lait cru Washed Rind R 190
Vacherin Mont D'Or Riems 500g Summer milk, enriched by spruce band, au lait cru Washed Rind R 205
Xavier David Brie de Meaux Hand ladles into the moulds. Brie from au lait cru. During the ripening process its white rind turns brownish and develops small red spots. Cream Enriched R 430 / kg
Xavier David Camembert de Normandie 250g Hand-ladled, ripe for 3 weeks. Xavier David cheeses are carefully hand selected amongst the best Bloomy Rind / Natural Rind R 117
Xavier David Comt Hard cheese and ripening process takes between 14 to 16 months and take place gradually in a cold and humid stone fortress at a altitude of about 1000 metres. Intense aromatic and fruity. Semi-hard / Hard R 530 / kg
Xavier David Epoisses 250g The Xavier David AOP Epoisse milk come from cows who have been fed according to intensive methods. ripens in natural cellars and develops a beautiful orange rind. Washed Rind R 167
Xavier David Fourme de Ambert This fine blue cheese with its non-crumbly texture is very delicate on the palate with a unique mildness and creaminess Blue R 370 / kg
Xavier David Reblochon de Savoie Ripened for six weeks. The cheese acquires and unparalleled creamy texture and on the palate there is an explosion of wooded flavours Washed Rind R 287
Xavier David Roquefort The Penicillium Roquerforti stain, which gives the cheese an unique texture and flavour, belongs exclusively to Xavier David AOP Roquefort. The cheese is creamy with buttery and salty flavours Blue R 540 / kg
Xavier David Selles-Sur-Cher Fermier 150g The herd only get fed wheat and alfalfa hay. Cheese dry for 24 hours and ripening is 2 weeks. the ash rind of Selles-Sur-Cher is covered in a blue-green mould and the taste have a hint of hazelnuts Goats Milk R 103
Xavier David St Marcellin Fermier This cheese is hand-ladled and comes from the Vectors mountains. It ripens between 3 - 5 weeks. The best is to eat this cheese with a spoon, Very creamy paste and sour, astringent flavours Goats Milk R 40
Xavier David Tomme de Savoire Fermier Pressed, slight cellar aromas, gentle nutty taste. tome de Savoire has a rather washed rind and a fine hazelnut taste Semi-hard / Hard R 460 / kg
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