Soft/Semi Soft

Soft/Semi Soft
Drumloch Truckle

Drumloch is a full fat hard pressed cheese of the cheddar type made using the milk the cheesemaker's own herd of Guernsey cows.
The cows graze the shores of West Loch Tarbert where the pasture imparts its unique gift and helps make this truly one of the finest cheeses in the country.
It has a beautiful creamy texture, a wonderful clean odour, a delightful, and wholly natural, light golden colour and simply the best flavour.


Epoisses has a powerful rich flavor, salty and creamy with a pungent smell.

Epoisses Handcut

Epoisses has a powerful rich flavor, salty and creamy with a pungent smell.


Esrom takes its name from the monastery, Esrom Abbey, where it was produced until 1559. The process for making esrom was rediscovered in 1951. Esrom and Danablu are the only two Danish cheeses that are PGI-marked by the EU, meaning that they may only be produced in Denmark from Danish milk and at approved dairies that produce the cheeses according to the specifications laid down.

Feta-Sheep-Greek Barrel Aged Feta

Visions of grasslands and peasant farmers come to mind with Barrel Aged Feta Cheese. Made the old fashioned way and then aged in oak barrels, it is cherished for its exceptional taste and superb quality.
Master cheese maker Mr. Gerassimos Depountis is from the island of Kefalonia, renowned for its cheese making history. He has been making Krinos Barrel Aged Feta for over 50 years using traditional family recipes, passed on from generation to generation.

Gluten Free. No Sulphites.

Fleur d'Aunis

This is a soft washed rind cow’s cheese from the Loire Valley, in the Aunis province of France, situated on the north-west coast, in the department of Charente-Maritime, within the region of Poitou-Charente.
Fleur d’ Aunis bathed in a cognac fortified aperitif and brushed lightly with fleur D’ Sel water. The salt re-crystallizes on the rind allowing you to bite into a nice soft cheese then having some crackly bits that change up the texture.

Fleurmier de Charlevoix

Made in Quebec. The name Le Fleurmier is a combination of the French words for flower ( fleur) and farmer ( fermier). The Labbé family, which owns Laiterie Charlevoix, comes from a farming background, and the cheese has a subtle floral scent, a result of the bacteria used to develop the bloomy rind. Its paste is snow-white, and also smells of mushrooms and earth.

Mild and creamy with buttery taste and very slight bitterness on rind.  Enriched with whole cream.

Flower Station Sheep Feta

This organic raw sheep milk feta has a salty, tangy flavor and a crumbly consistency.

Feta cheese can be served as a table cheese, used in baking savory dishes, served as an appetizer or tossed in salads.

This is a farmstead cheese made with fresh unpasteurized milk from the cheesemakers own herd.

Fontina de lAbbaye

Made at the only cheese factory managed by Benedictine monks in North America, Fontina de l'Abbaye is a smooth slightly elastic cheese with mild lactic and hazelnut flavours.


Frère Jacques

A mellow tasting cheese with an orange-yellow rind and a nutty flavour.

Lactose Free!

Fromager d’Affinois

Soft bloomy rind,  rich, surprisingly smooth and creamy double cream. Produced by Fromageris Guilloteau in the regional natural park of Pilat, in the French Rhone-Alps.

Fromager d’Affinois Garlic Herb

Soft bloomy rind with rich, buttery, smooth and creamy double cream. Coated in fine herbs and garlic. Produced in the French Rhone-Alps.

Excellent served with salami and baguette or potatoes.