Imported Cheese

PLEASE NOTE THAT IN THIS TIME OF TRANSITION OUR RANGE IS MUCH SMALLER THAN USUAL

To complement our range of New Zealand cheeses we have a selected range of British and European cheeses:

Switzerland:

  • Gruyere Vieux . Raw cows milk, traditional rennet. $11 per 100gms
  • Risler Raclette. Raw cows milk, traditional rennet. $7.50 per 100gms
  • First Konig. Thermised cows milk, Appenzeller style, traditional rennet. $10 per 100gms

France:

  • Brie de Meaux (AOC) white mould ripened made by the Donge family, nr Treconville, Isle de France. Raw cows milk, traditional rennet. $10 per 100gms
  • Camembert (AOC)  Raw cows milk, traditional rennet. $25 per 250gm whole cheese
  • Epoisse  (AOC) boxed wash rind made in Epoisse, Burgundy.
    Fromagerie Berthaut, Pasteurised cows milk, traditional rennet. $36 per 300gm whole cheese
  • Mont d’Or  Raw cows milk, traditional rennet. $50 per 480gm whole cheese
  • Buche de Chevre Pasteurised goats milk, traditional rennet. $9 per 100gms
  • Ossau Iraty Pasteurised sheeps milk, traditional rennet. $9.50 per 100gms
  • Bleu d’Auvergne Pasteurised cows milk, traditional rennet. $8.50 per 100gms
  • Forme d’Ambert, Pasteurised cows milk, traditional rennet. $8.50 per 100gms
  • Roquefort Raw sheeps milk, traditional rennet. $12 per 100gms
  • Tomme de Chevre Onetik Pasteurised goats milk, traditional rennet. $12 per 100gms

Italy

  • Parmigiano Reggiano  hard grating and table cheese, selected and matured by Montanari and Gruzzi from a select few cheesemakers in the Reggio Emilia, Raw cows milk, traditional rennet. $8.50 per 100gms
  • Taleggio washed rind semi-soft from Formaggi Ciresa, Pasteurised cows milk, traditional rennet, $10 per 100gms
  • Gorgonzola Dolce, spicy and soft mould ripened blue cheese from Formaggi Ciresa, Novara, Pasteurised cows milk, traditional rennet, $10 per 100gms

Netherlands:

  • Hommage Goats milk gouda, young and old hard cheeses made by Veldhuyzen Kaas, Bodegraven, Holland, pasteurised goats milk, microbial rennet.  $6.50 per 100gm young cheese,

Spain:

  • Manchego Pasteurised sheeps milk, traditional rennet. $12 per 100gms

Britain:

  • Stilton mould ripened blue cheese made by Colston Bassett Dairy,  Nottinghamshire. Pasteurised cows milk, traditional rennet. $11 per 100gms
  • Lancashire traditional mixed curd, cloth bound cheese made by Graham Kirkham at Beesly Farm, Goosnargh nr. Preston, Lancashire. Raw cows milk, traditional rennet. $11 per 100gms
  • Wensleydale firm, cloth bound lactic cheese made by Hawes Creamery in the Yorkshire Dales. Pasteurised cows milk, traditional rennet. $9 per 100gms
  • Keen’s Cheddar traditional cloth bound and larded cheeses made at  Moorhayes Farm, nr. Wincanton, Somerset. Raw cows milk, traditional rennet. $11 per 100gms

We import the British cheeses from Neal’s Yard Dairy  in London and Swiss cheeses from Kaseswiss in Zurich. The other cheeses are sourced from various North Island importers including: La Fromagerie, Le Marche Francias, Sous Chef , Sabato and The Holland Shoppe

New Zealand Cheese
Cheese and Health
Looking after your cheese