EXPLORE OUR WORLD OF CHEESE

Learn a little more about some of our popular cheese types.

Blue mould cheese

Blue mould cheese has a sharp and distinct taste that grows more biting with age. The cheeses are pierced with needles to allow oxygen in, helping the mould to cultivate inside as well as outside. Blue cheeses become even tastier as they age but shouldn’t be eaten once they turn yellow or develop an odour of ammonia.

White mould cheese

White mould cheese typically has a mild, milky taste though some can be distinctively strong. An immature white mould cheese is firm inside with a softness below the rind as it matures from the outside. Unlike blue cheeses, mould only grows on the surface of white mould cheese.

Red smear cheese

Red smear cheeses have a rich and aromatic smell and taste. During the cheese-making process, the fresh cheese is brushed with red smear culture. As the cheese ages, the surface becomes more orange and the taste gets stronger. To enjoy the full experience, be sure to eat the rind as well!