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Stamford Cheese Cellar

European Cheeses

Camembert AOC Cheese

Camembert AOC

Camembert AOC is incredibly versatile. Regularly used as an easy representation of a soft cheese on cheeseboards in the UK, it can be hugely undervalued. As the cheese matures it gains it's characteristic pale yellow, runny interior, building in full flavoured, rich buttery flavour with a strong mushroom aroma. << Find Out More
Coeur De Neufchatel Cheese

Coeur De Neufchatel

Due to this heritage, Neufchâtel is usually sold in either large or small heart shapes, the cheese is also available in small bricks, squares and large or small cylinders from some of the AOC producers of the cheese in the area. Though similar in looks to a Camembert, Neufchâtel has a saltier taste and sharper finish. << Find Out More
Durrus Cheese

Durrus

This cheese has a different all round taste depending on its age and stage of maturation. When young it is mild and creamy, a good behind the scenes cheese for cooking with. The Durrus has excellent melting qualities, it has been said similar to Raclette, so this cheese makes a mean fondue, or cheese on toast. << Find Out More
Époisses Cheese

Époisses

an unpasteurized cows milk cheese produced by Jacques Hennart in the village of Époisses in Burgundy France. This cheese is steeped in history having first been made by monks in the Abbaye de Citeaux, in Burgundy, France in the 1600's. But far more renowned than the history of this cheese is it's pungent aroma! << Find Out More

Manchego Curado Cheese

Manchego Curado

Manchego Curado cheese, as the name suggests is a pasteurised, hard Spanish cheese, created in the La Mancha region of Spain. The name of the cheese actually originates from the ewe's milk used in production, which is from the Manchega breed of sheep. << Find Out More
Raclette Cheese

Raclette

Raclette Cheese is produced in the Valais region, separating the Pennine and Bernese Alps, in South Western Switzerland. The name of the cheese is taken from the traditional language meaning to scrape - as Raclette is traditionally eaten hot and scrapped from the rind directly onto the plate. << Find Out More
Tête De Moine Cheese

Tête De Moine

A Swiss cheese made in the French speaking region of the Canton of Bern. A semi-firm to firm cheese made from unpasturised cows milk. Tête de Moine cheese has a straw coloured yellow paste beneath the sticky rind. A complex full flavoured cheese. << Find Out More
Vignotte Cheese

Vignotte

Vignotte Cheese is a semi-soft French cheese, produced in Normandie, in the Champagne-Ardenne region, made with pasteurised cow's milk. This intense cheese with powdery white skin is made with "Triple Cream", a high milk fat, with extra cream added during production, making it incredibly fatty. << Find Out More
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