Beaufort d'Ete AOPThe name means summer Beaufort" indicating this cheese is made between June and October when the cattle are pasturing in Alpine meadows, grazing on wild grass and flowers . Legendary gourmand, Brillat Savarin called this cheese the "Prince of Gruyres." And who are we to argue when this elegant cheese delivers a delicately fruity aroma, sweet flavours of cream, and a slight nutty finish? Long live the prince! Sold in ~150 g or ~200 g wedges. (Note:

with floral tones

It is deliciously rich

bold savoury flavour

A rare buffalo milk Caciocavallo cheese from Tuscany

and savoury broth

Ready to eat

soft-ripened cheese made from raw cow’s milk and finished with a striking alpine touch: toasted larch needles

Sold in whole or half wheels

and silky texture

this fresh

Add cream into the mix and you have a sweet and nutty flavour bomb

flavours are intense in this handmade