Cow's milk, blue cheese

A cow’s milk blue from South Aquitaine in South-West France. The addition of cream during production creates a lusciously soft and creamy blue that is mild in flavour, ideal for those who say they don’t like blue cheese. One of the most popular cheeses in France and here at Richmond Hill.

*exact cheese prices will vary according to the precise weight of the cheese cut. Learn More

Cow & goat's milk, blue cheese

A cow and goat’s milk combination blue from the Valdeon province in the Leon Valley, Northern Spain. Wrapped in Sycamore leaves to protect the cheeses on the journey down from the mountains, Valdeon is firm, yet creamy in texture, with an even smattering of blue-green moulds that lend a rich and spicy flavour to the cheese.

*exact cheese prices will vary according to the precise weight of the cheese cut. Learn More

Cow's milk, blue cheese

Deep and richly textured pasteurised cow's milk blue cheese using traditional rennet, with the rough pitted grey crust which needs daily brushing to keep the cheese mites under control. This cheese is now being made with traditional rennet too for those of us who like our blue to have a more complex taste. Also by introducing the blue at a slightly later stage in order that the cheese itself can have a little kick-start in maturing before the veins thread their way through imparts a delightful spicy blue tang to the finished product which is nutty and rich. A truly classic British cheese.

*exact cheese prices will vary according to the precise weight of the cheese cut. Learn More

Cow's milk blue cheese

Gorgonzola is one of Italy’s oldest cheeses and comes from Lombardy, just south of the Italian Alps. Named after the village which was once a resting point for the cattle on their way back from grazing on summer alpine pastures, this Gorgonzola is produced by the Mauri Company and has a firm, dense texture with strong, spicy blue-mould flavours.

*Exact cheese price will vary according to the precise weight of the cheese cut. Learn More

Cow's Milk, semi-hard cheese.

A semi-hard cow’s milk, gruyere style, cheese made by Marcel Petit in the Franche-Comté region, France. Matured in a disused fort this 35kg wheel of cheese takes 530 litres milk to produce. One of the most popular cheeses in France, and here at RHCL, Comté is smooth and slightly elastic in texture with well balanced sweet, nutty flavours.

* Exact cheese price will vary according to the precise weight of the cheese cut. Learn More

Cow's milk, semi-hard

A semi-hard cow’s milk, gruyere style, cheese made by Marcel Petit in the Franche-Comté region, France. Matured in a disused fort this 35kg wheel of cheese takes 530 litres milk to produce. One of the most popular cheeses in France, and here at RHCL, Comté is smooth and slightly elastic in texture with well balanced sweet, nutty flavours.

*exact cheese prices will vary according to the precise weight of the cheese cut. Learn More

Cow's milk, semi-hard

A cow’s milk, smear-ripened semi-hard cheese from near Exton, Tasmania.
One of the tried and true Australian European style cheeses, Heidi Raclette is a wonderfully pungent smear-ripened cow’s milk cheese displaying robust and intense flavours with just a hint of sweetness on the finish.

*Exact cheese price will vary according to the precise weight of the cheese cut. Learn More

Cow's milk, hard cheese

Rich, butterscotch-caramel flavours that, as the cheeses age, develop a breadth and depth of flavour beyond this, which can remind us of endive, dark chocolate or toasted brioche.

*Exact cheese prices will vary accordingly to the precise weight of the cheese cut. Learn More

Cow's milk hard cheese

Mimolette is thought to be inspired by Edam cheese. Legend has it that it was first made to copy the cheese after Louis XIV banned the import of Dutch cheeses into France in the 17th century. Hard and waxy in texture, Mimolette displays strong fruity and nutty flavours.

*Exact cheese price will vary according to the precise weight of the cheese cut. Learn More

Cow's milk, Hard Cheese

The 'King' of all cheeses' this cow's milk cooked curd cheese is one of Italy's most prized posessions. Moist and crumbly in texture, the Reggiano Parmesan is delightfully sweet and nutty and would pair beautifully with a glass of sparkling and sliced pear.

*Exact cheese prices will vary accordingly to the precise weight of the cheese cut. Learn More

A cow’s milk washed-rind cheese

A cow’s milk washed-rind cheese taking its name from a small village between Deauville and Lisieux in Normandy, France. One of the oldest surviving Norman cheeses, Pont L’Eveque is golden and bulging in texture with dense, creamy flavours reminiscent of cured meats.

*Exact cheese price will vary according to the precise weight of the cheese cut. Learn More

Cow's milk washed rind cheese

Made by the Mauri family in the mountainous regions of Lombardy, Italy, Artavaggio is a cow’s milk washed rind cheese. Close relative of the more famous Taleggio, Artavaggio is a small disc-shaped cheese that has a wonderfully fudgy texture and robust savoury and yeasty flavours.

*Exact cheese price will vary according to the precise weight of the cheese cut. Learn More

Cow's milk washed rind cheese

One of the few washed-rind cheeses made in Italy, Taleggio originated during the eleventh century in the mountainous regions of Lombardy. Matured in caves, this cow’s milk cheese has a bulging, fudge-like texture and displays wonderfully yeasty flavours that linger. Learn More

Cow's milk washed rind

The oldest of all French washed-rind cheeses, Munster Géromé hails from the Alsace region in France. Issuing a pungent aroma and strong, smokey flavours, Munster is for those who like their washed-rind cheeses ‘stinky’!

*Exact cheese price will vary according to the precise weight of the cheese cut. Learn More