White mould range from bries to camemberts to the deliciously decadent triple creams. Covering the exterior is a velvety white rind, grown from a mould such as Penicillium candidum. It takes about a week for the mould to grow on the surface of the cheese after which it is wrapped and left in controlled conditions to further mature. When cut, a fully-matured cheese is creamy in texture (in comparison with the slightly chalky texture of the immature cheese) and develops wonderful flavours. Our white mould cheese include Affidelice Normandie, Herve Mons Camembert, Lady Musgrave Brie, King Island Seal Bay, and Saint Simeon.

Blue Vein or blue cheeses are characterised by blue, green, black or grey veins or spots of mold throughout the body. These veins are created during the production stage when cheese is 'spiked' with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops the distinctive blue flavour. Our blue vein cheeses include Domaine de Bresse, Colston Bassett Stilton, Roquefort Gabriel Coulet, and Luigi Guffanti Gorgonzola Dolce.

Washed rind cheeses are typically bathed in a solution of saltwater brine, wines, and/or mould-bearing agents so that their surface becomes responsive to bacteria. This bacterium (Brevibacterium Linens) "smears" the cheese with a firm, palatable, bright red/orange rind and influences the texture, aroma, and flavour of the entire cheese. Also known as surface ripened, the cheeses can be soft, semi-hard, or hard. If you like your cheese stinky and full of flavour, then this is the cheese for you. Our washed rind cheeses include Langres Petit, Jean de Brie, and Affidelice.

Hard cheeses are great for crumbling and grating. The aging gives them the dry texture, pungency, and character. They have a long shelf life and will continue to develop their flavour as they age. Hard cheeses are used for grating over pasta, soups, and salads. Our hard cheeses include Grana Padano, Ashgrove - Vintage Waxed, Parmesan, and Alexandrina Mt Jagged Matured.

Semi-hard are great for snacks and sandwiches, and many can be cooked without becoming rubbery oily. As the semi-hard cheeses age, they become even firmer and more pungent and crumbly. Some of our semi-cheeses include, Edam, Brezain, Queso Machego Maturado, Prima Donna, and Swiss Emmental.

Fetta is a crumbly aged cheese, commonly produced in blocks, and has a grainy texture. It is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. Upon maturation of 2 months, fetta is sold in blocked submerged in brine. Used as a table cheese and also great in salads, pies, and pizzas.

Goat's milk cheeses or chèvre is more similar to human milk than that of the cow. It is the most easily digested of the three milks. Goat’s milk cheese is often consumed by young children, the elderly, those who are fill, or have low tolerance to cow’s milk. Our goat’s milk cheese include Brunet, Meredith Marinated Chèvre, Goat's Cheese Marinated, Meredith Chèvre Dill or Ash.

Sheep milk cheeses or ewe’s milk cheese is made from the milk of domestic sheep. Though sheep produce a smaller volume of milk than cows, it is richer in fat, solids, and minerals. Fetta and haloumi are traditionally made from sheep’s milk, but may now be made from a combination of milks. Our sheep’s milk include Queso Manchego Maturado, Roquefort Gabriel Coulet, and Hervé Mons Roquefort.