 |  | | | Pecorino Brillo di Vino | | | Matured in pitchers of Tuscan wine this unique cheese maintains a traditional sheep's milk flavour with an added sweetness and an inspirational aroma of wine. | |
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 | | | | Roquefort Papillon Black Label | | Known as one of the worlds greatest cheeses, this damp and crumbly cheese dates back to the days of Charles VI of France. Made from raw ewe's milk and matured in the natural limestone caves of Mont Combalou, this pate exhibits a distinctive salty taste as well as a clean, forceful flavour.
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 | | | | Lincet Brillat Savarin | | An instant party pleaser, Lincet Brillat Savarin is a smooth triple cream cheese, made from whole full cream cow's milk. It is known as the "foie gras" of cheese, and it's easy to understand why when the top is cut off and the centre is scooped out and served with warm crusty bread.
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 | | | | Guilloteau Buche D'affinois | | Buche d'Affinois is a beautiful smooth, creamy and delicate surface-ripened cheese. A cows milk cheese, which has been reinvented as a milder version of a traditional washed-rind goats milk cheese once made in the Lyon region.
Wine suggestion - Chardonnay
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