Please note that all prices and vintages are subject to change and availability

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Cheese / Semi-Hard / Hard

We have [ 15 ] products in stock for your selection of Cheese / Semi-Hard / Hard
    • Producer
    • Price
    • Comte St. Antoine Aoc 16 months per kg
    • R 641
    • Small producer, intence flavours, made from summer milk

      • Emmental
      • R 422
      • Hushed tones of fresh cut hay and meadow flowers; tangy & mouth-tingling

        • La Tomme de Savoie Femee per KG
        • R 581
        • Cheese paste with a smokey ham taste and a brown rind

          • Meule Vully
          • R 714
          • 9 months affinage, dipped in red wine, firm cheese

            • Morbier le Mont de Jour Tradiyion per KG
            • R 512
            • Mild, tangy, sweetish, fruit taste, vegetable ash through centre

              • Ossau Iraty per KG
              • R 606
              • Pyrenees sheeps milk, pressed, elegant, complex

                • Raclette Sapin per kg
                • R 371
                • Light aromas, full milky flavours, melts well over potatoes, bread etc

                    • St. Nectaire Fermier Aoc
                    • R 535
                    • The texture is silky; with heavy flavours on the tongue. With slightly acidity

                      • Tete-de-Moine (± 960g each) per KG
                      • R 707
                      • Cylinder/dome shaped: washed; spicy, very fruity flavours ; served by shaving thin slivers using a girolle

                        • Tomme Chevre Aydius per KG
                        • R 581
                        • Pyrenees Atlantic cheese, small dairy in the mountains; mild yet complex flavours

                          • Tomme Chevre per KG
                          • R 596
                          • Mild and light cheese, delicate flavours

                            • Tomme de Savoie Ferme per KG
                            • R 541
                            • Pressed; cellar aromas, nutty taste

                              • Xavier David Comté
                              • R 530
                              • 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.

                                • Xavier David Tomme de Savoire Fermier
                                • R 460
                                • Pressed, slight cellar aromas, gentle nutty taste. tome de Savoire has a rather washed rind and a fine hazelnut taste



                              TOTAL = [ 15 ] PRODUCTS