Quickes Cheddar (18 months) from the United Kingdom is a creamy, complex cheese with an outstanding depth of flavour and a distinctive earthy taste that develops as it reaches the back of the palate. The flavour profile ranges from brothy to grassy with a lasting caramel quality.
Raclette Savoie is a semi-hard cheese used for melting and scraping (racler), with a nutty and fruity dense taste. A cross between the Gruyere-type Comté and Reblochon, Raclette is traditionally served in winter with baked or boiled potatoes, cornichons, small sweet onions, charcuterie and salad.
Mothais sur Feuille is a goats cheese from the Loire Valley which rests on a chestnut leaf to encourage optimum flavour development. The rind is delicate and slightly wrinkled, often covered with blue and grey moulds. The interior has a meltincgly soft texture when young with delicate earthy flavours, becoming denser and more intense as the cheese matures.
The Fourme, or cylindrical shape of this cheese is traditionally made in the area of Ambert, in the Auvergne region of France. This cheese has a smooth, creamy beige interior with liberal blue veining throughout. The unique flavour is milky yet complex with earthy overtones. There is a lightness and sweetness to this luscious cheese which makes it a crowd pleaser.
"Le Roi des Fromages" (The King of Cheeses), Brie de Meaux is a soft, raw cow's milk cheese covered with a bloomy rind that develops red or brown patches as it nears peak ripeness. Taking its name from the French town ‘Meaux’, this cheese has a velvety, rich, sweet and buttery flavor with hints of truffle and almonds.
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