| Key | |||
| Un-Pasteurised | Pasteurised | Organic | Suitable for Vegetarians |
| UP | P | O | V |
OLD AMSTERDAM (Holland)
Selected Gouda matured for 18 months. Salty mature and not dissimilar to Parmesan in taste and texture.
P
GJETOSTT (Norway)
A Norwegian goats, cooked whey cheese. Caramel in colour and flavour. Very rich.
P V
APPENZELLER (Switzerland)
A rind-washed cheese with wine and spices. A beautiful cheese with a fairly strong, fruity bite.
UP
EMMENTAL (Switzerland)
Famous for being the cheese with holes. Mild, sweet, nutty flavour with a slightly powdery texture.
CAMBOZOLA (Germany)
Very creamy, blue veined cheese from Germany.
P
GRUYERE (Switzerland)
Smooth, sweet, rich and creamy with a distinctive flavour. Essential for fondues.
P
GRUYERE PREMIER CRU (Switzerland)
Fruity, nutty and intense with a fabulous crystalline texture, this has been the winner of the World Cheese Competition three times.
UP
WHITE MOUNTAIN (Switzerland)
A new cheese to The Cheese Shop this is a rich mountain cheese with a strong fruity aftertaste.
UP