Blue vein cheeses

This medium-strength blue cheese has a rich, creamy texture with a great tangy finish developed from eight weeks' maturation. Made by Butlers with milk from their own pedigree herd.

This moist, creamy cheese resembles Roquefort, with a piquant smell and sharp clean taste with a hint of herbs. It is produced on farms in the mountains.

Currently also available as part of our French Selection

Less salty than most other blue cheeses, this is medium-flavoured with a delightful creaminess. The first blue farmhouse cheese to be made in Ireland.

This Stilton has a well-marbled appearance, amber-coloured edges and a smooth, close texture.

Awarded the Supreme Champion at The World Cheese Awards 2010 and second prize in the 2011 awards, this remarkable cheese is handmade and matured for three months. It is made from the high quality milk of Holstein cows, which results in its creamy, rich sweetness.

One of the most consistent award-winning Blue Stilton cheeses available. Each cheese is hand made by methods that have changed little since the 17th century. Around 78 litres of fresh, local cows' milk is needed to produce a single cheese weighing about 8 kilos.

A firm blue cheese with a spicy flavour and buttery overtones, Dunsyre is made by Humphrey E. Errington, well known for his ewes' milk Lanark Blue.

This distinctive blue cylindrical cheese has a mild flavour with nutty overtones.

Camembert Petit Normande 250g

Bleu d'Auvergne 200g

Munster 200g

Chaource 250g

Millers Damsel Crackers 125g

Total cheese weight 850g

A luscious, creamy, decadent blue cheese, Gorgonzola Dolce has a tangy, piquant flavour.