Style: Fresh soft-ripened cheese with pepper
Origin: Nouvelle-Aquitaine, France
Milk Type: Pasteurised goat's milk

This vibrant little chèvre represents modern French innovation at its finest -traditional goat cheesemaking elevated with the prized Piment d'Espelette AOP, creating a visual and flavour masterpiece that captures the essence of both the Pyrenees and Loire Valley traditions.

The soft, bloomy white rind is dramatically speckled with crimson pepper flakes, making it instantly recognisable on any cheese board.

What distinguishes this from ordinary pepper-crusted cheeses is the quality of both components: young, fresh goat's milk cheese at 3-4 weeks maturation maintains that characteristic chalky heart surrounded by a creamline just beneath the rind. The Espelette pepper - harvested and dried according to strict AOP standards since 1650 - provides a gentle, fruity heat rather than aggressive spiciness.

You'll taste the classic citrusy tang of fresh chèvre first, followed by earthy undertones, then a warming pepper finish that builds gradually without overwhelming the delicate goat milk flavours.

Bring to room temperature 30 minutes before serving - this releases both the aromatic compounds of the pepper and the full flavour profile of the cheese.

Exceptional with a young Côtes de Provence rosé or crisp Sancerre. Pair with crusty baguette, fresh figs, or a drizzle of lavender honey to balance the pepper's warmth.

Keeps for 2-3 weeks wrapped in cheese paper, though the pepper acts as a natural preservative extending its life slightly beyond standard fresh chèvre.

Style: Soft, washed-rind cheese
Origin: Burgundy, France (Côte-d'Or)
Milk Type: Pasteurised cow's milk

Robert Berthaut's playful miniature masterpiece from the early 1980s, is essentially an Époisses you can demolish in one sitting. Each 60g round undergoes three weeks of patient washing with Marc de Bourgogne, creating that signature sticky, coral-pink rind that announces serious French cheesemaking heritage.

Serve at room temperature to experience the full spectrum of flavours - the paste becomes luxuriously spoonable, perfect for spreading on crusty baguette.

Pair with a crisp Chablis or Gewürztraminer to cut through the richness. Store wrapped in its original paper in your cheese drawer for up to 10 days once opened.

Style: Cornish Nettle-Wrapped Cheese, 2-3 Weeks Aged
Origin: England
Milk Type: Pasteurised Cow's Milk 

This is the cheese that put modern Cornish cheesemaking on the map -wrapped in wild nettle leaves that create those distinctive grey-green patterns whilst developing subtle herbaceous flavours. Fresh, lemony, and gently tangy with a unique texture that's both creamy and slightly crumbly.

Flavour: Clean and bright with citrus notes, gentle saltiness, and that distinctive tang that develops from the inside out. The nettle wrapping adds earthy, herbal undertones that complement rather than overwhelm.

Best for: Stunning cheese boards, picnics, or when you want something that looks as interesting as it tastes. Perfect with Cornish wines or just enjoyed with crusty bread and fresh tomatoes.

Created by the Gray family using a recipe found in the 1600s, perfected by Lynher Dairies since the 1980s.

Style: Blue, Natural Rind
Origin: Aveyron, France
Milk Type: Sheep

Papillon Roquefort is a powerhouse - raw sheep’s milk, ripened in the limestone caves of Combalou, where blue veins bloom into a spicy, tangy intensity.

Rich and fudgy, with a sharp saline kick, it’s balanced by a deep, almost caramel-like sweetness.

For pairings, a luscious Sauternes or nutty Oloroso Sherry tempers its bite, while a Barleywine or Trappist Ale plays into its boldness. A spiced pear juice or cold brew oolong makes a fine non-alcoholic match. On the plate, drizzle it with honey, crumble it over steak, or let it melt luxuriously into warm, crusty bread.