• BOUCHE NATURALE, SOIGNON
    This white mould French goat’s cheese is from the co-operative dairy base at D’Issey. Salted curds are covered with penicillium and ripened in humid rooms to encourage moulds to form a velvety texture.
    $13
  • TARAGO RIVER BLUE
    Made from cows milk this cheese has a soft runny texture and a slight astringent flavour. The yeast and full mould cultures liberate ammonia and other aromatics, which deliver a pungent bouquet.
    $14
  • SOVRANO CON LATTE DI BUFALA
    This Buffalo milk cheese has been matured for 36 months giving it a fine granulated structure, pale yellow in colour and a rich and delicate flavour.
    $18