FAQs

 

Cheese shop opening hours

Monday - Saturday 9am until 6pm
Sunday - 10am until 5pm
 

About our cheeses

Choose from the finest cheese that the British Isles and Continental Europe have to offer.

We stock a wide range of washed rind cheese, blue mould cheese, soft cheese and the harder cheeses. For those who are on a special diet we have a fantastic range of sheep & goats milk cheese.
All our large cheese is cut to order from the wheel rather than from pre-packed cheeses.

Many of our cheese are of AOC, DOP or PDO recognition depending on their country of origin.

AOC - Appellation d’origine contrôlée
This translates as "Controlled Term of Origin" which guarantees that the milk is from a fixed geographical area, along with the cheese’s production and maturity.
Makers entitled to use the AOC designation on their cheese must be in compliance with legal stipulations regarding how and where in France the cheese is made. So if your French cheese is AOC, that means it's the real deal.

DOP - Denominazione di Origine Protetta
This translates as “Protected Designation of Origin”. The Italians have their own way of guaranteeing fromaggio lovers that their cheese is of the highest quality. Similar to the AOC, the DOP guarantees that the milk of the cheese and production are at a specific location in Italy. The methods of production must be traditional and have fixed storage guidelines to ensure that the cheese ages correctly. 

PDO - "Protected Designation of Origin". The law enforced within the EU that only products genuinely originating in that region are allowed in commerce as such. The legislation came into force in 1992. The purpose of the law is to protect the reputation of the regional foods and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of different flavour. This system is similar to Appellation systems throughout the world.

How do I care for my cheese?

  1. Good cheese deserves good care.
  2. Always bring the cheese to room temperature before serving.
  3. When selecting cheese for a cheese board it is usual to go for cheese of different milk types from cows, sheep or goat.
  4. Cheese should be served before the pudding as it does not taste as well after the sweetness of a desert.
  5. Cheese keeps better as a whole cheese, so it is better to purchase a larger piece.
  6. Some cheese prefer to be kept cool and others warmer, but most are quite happy between 80C (450F) and 150C (600F).
  7. The waxed paper we wrap the cheese in keeps the cheese in good condition and allows it to breath to avoid the build up of excess moisture.
  8. Store the cheese in a cool pantry, cellar or in the refrigerator preferably in the lower drawer.
  9. Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.
  10. The way a cheese is cut depends largely on its shape and size. The most important thing to keep in mind when cutting a cheese is to divide cheese so that everybody has an equal share of the inside and outside.

How do I match cheese and wine?

  1. The whiter and fresher the cheese the crisper and fruitier the wine should be
  2. Sweet wine contrasts very well with a cheese with high acidity.
  3. Not all red wines match with cheese. The most recommended are the fruity, light red wines.
  4. Dry, fresh red wines are ideally suited to soft cheeses, especially goat ones.
  5. Dry champagnes are brilliant combination with bloomy white rinds like Brie or Camembert.
  6. Try regional combination, the cheese and wine from the same region.
© George Mewes 2010
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