Sheep's milk Blue

This relatively new sheep’s milk cheese is produced not far from Roquefort in the mountainous Basque country bordering France and Spain. Small pockets of the salty blue Roqueforti moulds form in the cheese as it matures, developing a crumbly, nutty texture and creating a beautiful balance between the saltiness of the moulds and the sweet, floral flavours of the ewe’s milk.

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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.

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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.

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A white mould goat’s cheese

A white mould goat’s cheese produced at the Fromagerie Guillouteau in Lyon, France. Produced using modern, ultra-filtration methods, Le Peilloute is silky smooth in texture, with a mild goat flavour.

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Goat's cheese surface ripened

A small, round disc of goat’s cheese produced in the Poitou region, South-West France. Le Chevrot is surface ripened with a geotrichum mould giving this cheese it’s wonderful ‘wrinkly’ rind. Firm, yet smooth & creamy in texture, Le Chevrot displays condensed sweet, nutty flavours with a slightly lime-like zesty finish.

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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.

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Sheep and goat's milk semi hard cheese

A semi-hard shepherd’s cheese made from a blend of sheep and goat’s milk, produced in the French Basque Pyrenees. Smooth and dense on the palate, Roy de Vallees displays a complex combination of the floral characteristics of goat’s milk and the savoury, salty flavours of sheep’s milk. A RHCL cheeseroom favourite.

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Semi-hard, Goat's milk

A semi-hard shepherd’s cheese made from pure goat’s milk in the French Basque Pyrenees. Smooth, with a dense, oily texture, Caprinelle displays the sweet, floral flavours characteristic of goat’s milk. If we didn’t tell you, you would never know it was goat’s cheese, so for those who say they don’t like goat’s cheese just give it a try….

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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.

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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.

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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’!

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Cow's milk white mould cheese

The most famous and widely available of all Bries, Fromage de Meaux is a cow’s milk Brie that takes its name from the village of Meaux in the Ile de France, just east of Paris. Soft, sticky and unctuous in texture, Fromage de Meaux displays flavours characteristic of cooked cauliflower and corn.

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Cow's milk, white mould

A traditional cow’s milk Brie produced in the Ile de France, just east of Paris. Matured with a fern leaf on top, the fern and the moulds combine to create an earthy flavoured brie displaying flavours reminiscent of cooked cauliflower.

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Cow's milk white mould cheese

Clarines is a small village in the East of France, it is here in a small artisan dairy the cheese Clarines is made. This mild white mould cheese has a devilishly smooth texture which should be eaten by scooping out its contents with a spoon. This milky sweet cheese has a light covering of white mould and s slightly sticky texture that regularly oozes from teh centre - hence the need for the wooden box it is presented in. Learn More