Collection: Foreign Cheese

Taleggio is a historic Italian washed-rind cheese from Lombardy, crafted from whole cow's milk. Don't be fooled by its distinctive, pungent orange-pink rind—the interior is delightfully soft, ultra-creamy, and melts in the mouth, delivering a surprisingly mild, tangy, and fruity flavor. Milk Type: Whole Cow's Milk Tasting Notes: Soft, ultra-creamy, mild, and pleasantly tangy. Perfect Pairings: Sensational when melted over risotto, gourmet pizzas, or warm crostini. On a cheese board, pair it with fresh figs, ripe pears, a drizzle of honey, and a medium-bodied red wine.

Livanjski sir is one of the most celebrated traditional cheeses of the western Balkans — a long-aged hard cow's milk cheese from the Livno region in Bosnia and Herzegovina. Crafted from milk sourced where the Dinaric Alps meet rich pastures, it boasts a firm, golden-amber paste with a beautifully developed flavour. Deeply savoury and slightly piquant, it delivers a long, satisfying mineral finish. A serious cheese-board choice with deep heritage. Livno, Bosnia & Herzegovina

Gruyère is a legendary Swiss Alpine cheese crafted from raw cow's milk, world-renowned for its exceptional melting qualities. It boasts a dense, smooth texture and a complex, nutty, slightly sweet flavor that beautifully deepens and becomes more earthy as it ages. Milk Type: Raw Cow's Milk Tasting Notes: Dense, smooth, earthy, and distinctly nutty. Perfect Pairings: The undisputed star of traditional Swiss fondue and French onion soup. It is equally delicious on a cheeseboard alongside crusty rustic bread, cured hams, crisp apples, and dry white wines or Chardonnay.

Known worldwide as the "King of Cheeses", Parmigiano Reggiano is a legendary Italian hard cheese crafted from raw cow's milk. Aged to perfection, it develops a distinctive crumbly texture with delightful crystalline crunches and a profound, nutty, umami-rich flavor that represents the absolute pinnacle of Italian cheese-making. Milk Type: Raw Cow's Milk Tasting Notes: Hard, crumbly, savory, and intensely nutty. Perfect Pairings: Essential for grating over pasta and risotto. On a cheeseboard, it pairs beautifully with aged balsamic vinegar, fresh figs, prosciutto and full-bodied red wines.