Collection: Other European Cheese

Norway's most famous cheese. Dense and fudgy. Flavours of caramel and buttermilk with a lingering cream finish.

Aroma of mountain meadows. Sweet and gentle flavour. Alp Blossom’s simply stunning appearance ensures this cheese will be the belle of the ball on any cheese platter. The rind is coated in a mix of scented flowers and herbs.

Delicate, almost bland in flavour, Haloumi has a wonderfully elastic texture that makes it perfect for grilling and frying.

Crumbly when young. Matures to become richly creamy, ‘honeyed’ and piquant. Cashel Blue is named after the Rock of Cashel, which overlooks the Grubb family farm on the Tipperary plains. Made since 1984, this is Ireland’s most famous blue cheese.

Supple and rich. Delightfully salty with sweet hints of almond. Born out of a study group of friends, Het Hinkelspiel was among the first Belgian organic cheese producers. This co-op takes the idea of a classic abbey-style cheese, and reinvents it with their own raw goats’ milk.

Crumbly and tangy. Rich, mouth-filling creaminess.

The World Cheese Awards Supreme Champion 2023. Buttery and rich. Gentle and plump when young; yielding, sweet, and spiced when mature.

Custard-like texture. Lemon and olive flavours. The perfect entry point for anyone yet to try a torta-style cheese. Its Spanish cousins can be pricey and overpowering. Zimbro is approachable and moreish, and comes from Beira Baixa in eastern Portugal.