Creamy and soft in texture, blue cheese is known for its moldy pockets of blue colour. It has a sharp, clean aroma and strong flavour that some people either love or hate. Blue cheese is best served with sliced pears and walnuts with a drizzle of honey. You can even use it to make it into a dressing, mix it in salads, or add it to your steak.

Camembert is a soft cheese that has an intense, earthy flavour. It is similar in shape and texture to Brie, but creamier and sweeter in flavour. To intensify its taste, serve a slice of Camembert with cherry jam or figs.

Most people love Brie for its mild, creamy, and silky texture. With taste notes of browned butter and mushroom, it goes well with cured ham and other known components of a charcuterie board. You can also serve it at room temperature with some crusty bread and fruit jam.

Havarti is a creamy, hole-filled, semi-hard cheese that has subtle sweet and acidic notes. Suited to most palates, its flavours are best intensified in cheese toasties, sandwiches and salads. Halloumi is one of the few types of cheese to keep its shape when grilled or fried. Salty and slightly tangy in flavour, Halloumi is delicious when used as an addition to your sandwich, cubed in salads or in casseroles.

Feta cheese tastes salty and tangy in flavour because it’s cured or aged in brine. Being robust in flavour and crumbly in texture, Feta’s taste can change depending on where it's made, how it's stored, how long it is cured, and how it is served. Try it in a watermelon salad or many viral baked feta pasta recipes. You can also pair it with olives, bell peppers, fresh tomatoes, and a bottle of fruity red wine.

We have a range of hard, low-moisture cheeses like Parmesan and Cheddar. These types of cheeses are characterised by their saltiness, and zingy flavour profile and are often grated over dishes like pasta and soup.