The Gallery

Amber Hills Tomme

A golden-tinged wheel with a natural grey-brown rind dotted with white and pale blue moulds. The semi-firm paste yields under gentle pressure, revealing a smooth, ivory interior with scattered small eyes. Aromas of cultured butter and toasted nuts give way to a clean, mild tang with hints of grass and cream that build gently across the palate.

Cellar Guardian

A noble amber wheel with a natural rind mottled in earthy browns and whites, aged to firm density with occasional small eyes. The paste yields a complex bouquet of roasted nuts, caramelised onions, and leather, with crystalline calcium lactate deposits that crackle between the teeth. Flavours unfold from sweet hay and brown butter to a lingering mineral finish that speaks of patient time in cool stone cellars.

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Emberglow Inferno

A burnished amber wheel with a moist, brick-red rind that glistens with brine. The interior paste is pale ivory and semi-firm, scattered with tiny crimson chilli flecks. Aromatic waves of smoke, barnyard funk, and capsicum heat meld with the pungent, meaty character of B. linens. Each bite delivers a building heat that plays against the tangy, proteolyzed richness of 21-week aging.

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Cendré des Bergers

A distinctive sheep's milk cheese with an ash-veined ivory paste punctuated by shaved truffle. The smear-ripened rind develops a golden-orange bacterial bloom with yeasty, meaty aromas. The texture is semi-firm yet yielding, with earthy truffle notes balanced by the tangy complexity of sheep's milk and the mineral accent of ash streaks.

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Cinder & Smoke

A striking wheel with ash-dusted charcoal rind and cold-smoke aromatics, revealing a dense, ivory paste with subtle mineral notes. The buffalo milk's richness balances the earthy ash and gentle smoke, creating a cheese that tastes like ancient fire meeting alpine stone. Firm yet yielding texture with complex savory depth that builds over 16 weeks of careful aging.

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Cendre Bleue

A distinctive ash-dusted sheep's milk blue wheel with natural grey-black rind mottling. The ivory paste develops irregular blue-green veining over 9 weeks, creating a creamy yet crumbly texture with earthy, mineral notes from the ash interplaying with the sweet, lanolin richness of sheep's milk and mild blue piquancy.

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Jardin de Provence

A semi-firm cow's cheese aged 16 weeks to develop a pale golden paste with herbs and garlic visible throughout. The texture becomes smooth and slightly crumbly, while the natural rind develops earthy, mushroom-like notes. Aromatic herbs blend with a gentle tang and the savory depth of garlic, creating a rustic, farmstead character.

Garlic Grove

A semi-firm cow's milk wheel with a mottled natural rind of wild moulds and yeasts. The interior paste reveals flecks of herbs and garlic throughout, offering a firm yet yielding texture that breaks cleanly but springs back under pressure. The aroma balances herbaceous complexity with earthy cellar notes, while the flavour develops from initial garlic warmth to a deeper, nutty finish with hints of barnyard funk from 20 weeks of natural rind development.

Bluebrook Smear

A complex hybrid cheese presenting blue-green veining through a rich, double-cream paste beneath a reddish-orange smear-ripened rind. The interior develops herbaceous, garlicky notes while the surface contributes earthy, barnyard aromatics. Texture ranges from creamy near the rind to more structured in the center, with the high salt content balancing the richness and supporting both blue mold development and surface bacterial activity.

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Garlic Moon

A rustic blue cheese with herb-flecked paste and pale natural rind, developing from ambient cellar moulds. The double-cream richness carries pungent garlic and herb aromatics through a creamy, slightly crumbly texture. Blue veining may develop unevenly depending on piercing technique and cave conditions, creating pockets of sharp, mineral intensity against the herbaceous backdrop.

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Cumin Gold

A semi-soft buffalo milk cheese with a pale golden paste dotted with aromatic cumin seeds. The texture is supple and slightly elastic, yielding a rich, tangy flavour balanced by warm, earthy spice notes. The natural rind develops a dusty bloom under cellar conditions, while the interior maintains buffalo milk's characteristic richness and subtle gamey undertones.

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Truffle Grove Reserve

A semi-firm cow's milk wheel with pale golden paste studded with dark truffle fragments. The natural rind develops a mottled tan-grey patina over 16 weeks of cellar aging. Rich, earthy aromas lead to a dense, slightly crumbly texture with pronounced umami depth and lingering truffle notes that have mellowed and integrated into the milk's natural sweetness.

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Cellar Gold

A pale golden wheel with a thin, irregular natural rind bearing traces of ambient cellar moulds. The semi-firm paste yields under gentle pressure, revealing a smooth, slightly granular texture. The aroma is clean and dairy-forward with subtle nutty undertones that develop through extended aging. The flavour opens with mild lactic tang, progressing to gentle nuttiness and a lingering mineral finish.