Continental Cheeses

The world's most famous sheep's milk cheese. Every cheese is cave-aged and then turned and wrapped by hand. A pronounced sheepy flavour with a rich, salty aftertaste and an even blueing (which should be more green than blue). Unpasteurised ewes milk, not suitable for vegetarians.

Originally from Normandy, this quintessentially French soft cheese has a white, bloomy rind with a supple, salty/fruity flavour. This version is made from pasteurised cow's milk.

Italy's best known blue cheese, a world and flavour of its own. Green-veined rather than blue, this cheese has a pungent, rich, spicy flavour with a definite bite. The Mountain Gorgonzola, such as ours, is more piquant than normal.

Dolcelatte is a blue veined Italian soft cheese. The cheese is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English.

From the Picos de Europa mountain range of eastern Spain, this is my personal favourite blue cheese (although I am sure there are many delights still waiting to be found!). Made using a mixture of cow's and goat"s milk this cheese comes wrapped in vine leaves and has a pungent, spicy flavour that is certainly not for the faint-hearted.

One for the true blue cheese connoisseur.

The most famous Spanish cheese, baa none (sorry!). Hard, white ewe's milk cheese which has won many devotees for its subtle, nutty flavour. This is the superior version, matured for at least twelve months.

Unpasteurised ewes milk. Not suitable for vegetarians.

What Italy would taste like - if it were a cheese!

The brittle, grainy texture is counterbalanced by an intensely rich, creamy and strong flavour. Used in a wide variety of Italian dishes, this can be shaved on to pasta or, if you're like one of my close friends, simply eat it whole in front of the telly! Bellisimo!

Unpasteurised cow's milk. Not suitable for vegetarians.