Prices & Vintages are under construction!

 


 

> ALL CHEESE
We currently stock a total of 133 cheeses
  Name + Quantity Description Category Price
Abbaye de Citeaux Mild washed rind cheese. Milk comes from the Montbeliard cows. Abbaye cheese Washed Rind R 861 / kg
Affidelice au Chablis 200g Cow's milk cheese matured with chablis and made of unskimmed milk Washed Rind R 160
Ami du Chambertin la Cote 250g Salt water/marc brandy washed; smooth and creamy yet penetrating taste Washed Rind R 158
Banon 100g Soft curd cheese wrapped in chestnut leaves Goats Milk R 111
Baraka 200g Double cream, textured (horse-shoe shaped) natural rind Cream Enriched R 127
Beaufort Hard mountain cheese. Delicated flavours and become stronger when it matures. Semi-hard / Hard R 721 kg
Bleu des Causses Cows milk cheese - like a Stilton, not to salty; served with sweet wine Blue R 480 / kg
Blue d'Auvergne 125g Cows milk, blue mold spice blends with integrated salt Blue R 48
Brebiou, Bearn 180g Delicate richness, fine, creamy, firm texture, natural rind Sheeps Milk R 140
Brie de Meaux Donge Wheel Complex aromas/flavours of smoke, mushrooms & sweetish sherry Bloomy Rind / Natural Rind R 521 / kg
Brie Marie Harel Soft Brie with a white mould. Made from raw cows milk. Creamy and rustic taste Bloomy Rind / Natural Rind R 566 / kg
Brie Mon Sire - Wheel Similar flavours to the Brie de Meaux, but less pronounced with denser texture, higher fat content, (slightly enriched with cream) Bloomy Rind / Natural Rind R 376 kg
Brie Truffles Creamy Brie with truffels in the center. Mild Brie Bloomy Rind / Natural Rind R 625 kg
Brillat Amour 200g Triple-cream enriched, soft and complex and mixed with truffles. Cream Enriched R 177
Brillat Savarin a la Trufle 500g Triple-cream enriched, soft complex and flavourful; lined with black truffle Cream Enriched R 298
Brillat Savarin Amour Trufle 200g (Heart Shape) Triple-cream enriched, soft complex and flavourful; lined with black truffle, Heart shaped Cream Enriched R 160
Brillat Savarin la Tradition 500g Triple-cream enriched, hand larded, soft complex and full of flavour Cream Enriched R 200
Brin de Paille 125g Buttery, firm texture - stronger when mature (presented on straw mat) Bloomy Rind / Natural Rind R 99
Buerre Cru Cristaux AOP 250g Cream Enriched R 126
Buerre Cru Cristaux AOP 250g Cream Enriched R 126
Camembert AOC Fermier 250g Fragrant aromas, earthy to nutty taste, Nordandie au lait cru Bloomy Rind / Natural Rind R 139
Camembert du Bocage 250g Soft ripened cheese made of raw milk, creamy, full bodied and rustic Bloomy Rind / Natural Rind R 118
Camembert Le Bocage 250g Fragrant aromas, mushroomy & fruity, Normandie au lait cru Bloomy Rind / Natural Rind R 107
Camembert Marie Harel 250g (Vichy) (vichy) Hand-moulded, full-bodied, fragrant mushroomy & fruity, au lait cru Bloomy Rind / Natural Rind R 117
Camembert Marie Harel 275g (Biege) (beige) Hand-moulded, raw milk, ful bodied, mushroomy and nutty, au lait cru Bloomy Rind / Natural Rind R 139
Cantal Entre AOP Mountain Cheese from the Cantal region Semi-hard / Hard R 470
Chabichou Poitou 150g Firm, even-textured pate, delicate salt/acid/sweet flavour, au lait cru Goats Milk R 85
Chablis Chalancy 200g Soft ripered cheese, washed in chablis wine; full bodied aromatic flavours Washed Rind R 116
Chabris Origin 220g Goats Milk R 172
Chaource 250g Mild with loose rind, complex supple pate, piquant Bloomy Rind / Natural Rind R 116
Chev Cream Enriched R 654 /kg
Comte St. Antoine Aoc 16 months Small producer, intence flavours, made from summer milk Semi-hard / Hard R 631 kg
Coulommier Vieux Porche 350g Similar to brie, ripens easier, sweet, sour taste Bloomy Rind / Natural Rind R 117
Coulommiers Graindorge 350g Similar to brie, ripens easier, sweet, sour taste Bloomy Rind / Natural Rind R 183
Cremeux du Jura 280g Soft ripened cheese with washed rind surrounded by a sprous band Washed Rind R 162
Crottin Aoc Chavignol Fromi Raw goats milk ,when dry it is spicy and strong. Most famous Aoc cheese in Loire Goats Milk R 59
Crottin Chevrefeuille 60g Soft when young, (for salads) getting firmer & more flavourful when mature Goats Milk R 59
Delice d'Argental 180g Triple-cream, hand larded, cream fraiche is added. Texture is unctuous and creamy Cream Enriched R 118
Delice de Bourgogne 200g Firm texture, light styled mushroom creamy flavours; tripe cream Cream Enriched R 118
Delice de Pommard 110g Fine, firm, creamy texture, flavoured with garlic and herb Cream Enriched R 103
Delice de Pommard 200g Fine, firm, creamy texture, flavoured with mustard seeds Cream Enriched R 136
Emmental Hushed tones of fresh cut hay and meadow flowers; tangy & mouth-tingling Semi-hard / Hard R 422 / kg
Epoisses AOP Bois Xavier David Cream Enriched R 221
Epoisses Berthaut 250g Marc-washed, strong aromas & flavours, softly textured Washed Rind R 232
Epoisses Chalancey Aoc Boite Hand ladled cheese. Washed in burgundy brandy, full-bodied and intensive flavours Washed Rind R 191
Epoisses Tradition Aoc 250g Hand ladled cheese. Light styled when young, intense flavours Washed Rind R 189
Fourme d'Ambert Cows milk; dry rind; light cellar aromas, creamy yet firm complex tasting pate Blue R 419 / kg
Fromages Blue Soft creamy blue cheese. Very light in favour en very creamy. Blue R 512 kg
Fromages des Clarins Bloomy Rind / Natural Rind R 160
Gorgonzola Dolce DOP Italian Cheese R 528 kg
Gres des Vosges 125g (alsace) Fern leaf deconation; full-flavoured; disc-shaped, au lait cru Washed Rind R 71
Gruyere Suise AOC 15 months Swiss Gruyere. Salt cristals in the cheese with sharper flavours Semi-hard / Hard R 850 kg
Jacquin Rond 200g Round shaped, covered with ash, flavourful; moist texture Goats Milk R 111
La Tomme de Savoie Femee Cheese paste with a smokey ham taste and a brown rind Semi-hard / Hard R 498 / kg
Le 1921 220g Bloomy Rind / Natural Rind R 99
Le Cousin 24th Months Mountain cheese. More on the Swiss boarder. Stronger flavours Semi-hard / Hard R 650 / kg
Marcaire 200g The marcaired are the cowherds who take their cattle up to the alpine pastures of the Vorges for the summer months. the authentic cheese of the same name from the Vosges has a washed rine and the traditional mild, creamy flavours Washed Rind R 101
Merlemont 230g Lightly washed; delicate mouthfilling flavours Washed Rind R 102
Meule Vully 9 months affinage, dipped in red wine, firm cheese Semi-hard / Hard R 714 / kg
Mini Gouda Truffe Dutch gouda cheese with truffels in. Great flavours if you love truffles Semi-hard / Hard R 434 kg
Mon Cremeux Comtois Like a Vacherin Mont D Or. Runny cheese with lots of flavour Washed Rind R 125
Montagnard 200 g Lightly washed with warm Vosges water; delicate mouth flavours Washed Rind R 93
Montbriac Creamy cows milk blue veined; soft; lightly ash-covered rind (blue reblochon) Blue R 239
Montbriac Soft light blue cheese covered with vegetable ash. Also known as a blue Reblochon. Blue R 485 kg
Morbier Aoc Formi (6 weeks) Pressed cheese from a small dairy in the jura. Matured for 6 weeks, fulled-bodied Semi-hard / Hard R 455 / kg
Morbier le Mont de Jour Mild, tangy, sweetish, fruit taste, vegetable ash through centre Semi-hard / Hard R 474 kg
Mozzarella Buffalo santi 50g x 5 subtle sweet mossy character Italian Cheese R 65
Munster 125g Firm aromas, fine texture, sticky, spicy, sweetish milky pate Washed Rind R 89
Munster AOP Au Cumin Soft ripened cheese with a washed rind, with caraway in the past. Mature for 2 weeks. Full bodied flavor Washed Rind R 89
Munster AOP Remy Rudler 200g This Munster is handmade and ripens in the natural cellars of Rochesson in the Lorrains Region Washed Rind R 116
Ossau Iraty Pyrenees sheeps milk, pressed, elegant, complex Semi-hard / Hard R 573 / kg
Pave 175g Cream en-riched cheese with a natural rind Bloomy Rind / Natural Rind R 94
Pave 300g Cream en-riched cheese with a natural rind Cream Enriched R 168
Petite Livarot 250g Medium strength; moist very firm pate, spicy finish Washed Rind R 127
Petite Livarot 250g (Special Affineur) Soft cheese with a washed rind. Ripened for 8 weeks in cellar. Come from Livarot. Washed Rind R 144
Petite Sapin 300g Lightly washed, mild yet creamy, soft inside. Washed Rind R 125
Pico 125g Even textured, slight acidity, piquant; au lait cru Goats Milk R 77
Pico Affine Goats Milk R 94
Picolin Goats Milk R 109
Picoline 160g Soft goats cheese from the Perigord Goats Milk R 89
Pie d'Angloy 200g Natural rind, mild tasting, hint of nuttiness Bloomy Rind / Natural Rind R 106
Plaisir au Chablis 200g Stronger cheese, washed with Chablis wine Washed Rind R 112
Pont L Eveque AOP 220g Cream Enriched R 131
Pont l'Eveque Graindorge 450g Smooth with strongish trace of of savoury &sweet flavours, au lait cru Washed Rind R 137
Pont l'Eveque Marie Harel Beige 400g Smooth with lingering trace of savoury & sweet flavours Washed Rind R 127
Pont l'Eveque Tradition 350g Smooth with lingering trace of savoury & sweet flavours Washed Rind R 127
Pont l'Eveque Traditional 400g Smooth with lingering taste, intense flavours when matured Washed Rind R 136
Pouligny St .Pierre 250g Pyramid-shaped: natural mould: complex aromas/flavour; straw, salt, sweet & sour au lait cru Goats Milk R 136
Pouligny St Pierre 250g Goats Milk R 185
Raclette Light aromas, full milky flavours, melts well over potatoes, bread etc Semi-hard / Hard R 370 / kg
Raclettte Slaipro Ronde Semi-hard / Hard R 393 kg
Reblochon Aoc 500g Semi-hard cheese, matured 3 weeks in humid cellars, hazelnut flavours Washed Rind R 257
Reblochon Bergere Thones 450g Pressed-curd; creamy texture farmyard aromas, nutty aftertaste, au lait cru Washed Rind R 248
Reblochon Savoie 450g Farm product, morning and evening milkings Washed Rind R 199
Regal de Bourgogne Truffle 110g Triple-cream enriched, with black truffles Cream Enriched R 106
Rocbleu Laqueville 550g Firm yet creamy-blue mouthfeel; mildly spicy (unlike blue), ash-rind Blue R 224
Roquefort Coccinellel Aoc Sheeps milk, clean forceful rich flavours of salt and spices Blue R 330 / kg
Roquefort Societe 125g Sheeps milk, clean forceful rich flavours of salt & spices Blue R 98
Roucoulons 220 g Lightly washed (bloomy rind) supply, yellow interior delicate taste Washed Rind R 78
Roudou Slightly washed with mild flavours Washed Rind R 54
Sainte Maure Berc, la Tradition 250g Log shaped, flavourful, au lait cru Goats Milk R 124
Sainte Maure Fermier 250g Log shaped; covered with ash; pronounced aromas; flavourful; au lait cru Goats Milk R 136
Salers A Cream Enriched R
Salers AOP Seasonal cheese from the Cantal Mountains. Very special cheese. The cow will not release the milk if the calf is not tide to the cow. Semi-hard / Hard R 588 kg
Salers AOP Seasonal cheese from the Cantal Mountains. Very special cheese. The cow will not release the milk if the calf is not tide to the cow. Semi-hard / Hard R 588 kg
Soumaintrain Berhaut 400g Marc-washed, soft cheese with strong aromas & texture Washed Rind R 188
Soumaintrain Berthaut 400g Washed Rind R 238
Soumaintrain Berthaut 400g Washed Rind R 238
Soumaintrain Berthaut 400g Washed Rind R 238
Soumaintrain de la Cote 250 g Marc-washed, soft cheese with strong flavours when mature Washed Rind R 83
St Marcellin Bois Formi 80g Round shape, light lactic flavour. Get better when Matur Bloomy Rind / Natural Rind R 40
St. Nectaire Fermier Aoc The texture is silky; with heavy flavours on the tongue. With slightly acidity Washed Rind R 438 kg
Sua Meastra Black rind parmagano hard cheese, black rind (dipped in red wine) strong full flavours Italian Cheese R 640 kg
Tamie des Abbaye 500g Mild cheese, similar to Reblochon, washed twice in brine. Made by a monastry Washed Rind R 490 /kg
Tete-de-Moine (± 960g each) Cylinder/dome shaped: washed; spicy, very fruity flavours ; served by shaving thin slivers using a girolle Semi-hard / Hard R 707 / kg
Tomme Chevre Mild and light cheese, delicate flavours Semi-hard / Hard R 509 / kg
Tomme Chevre Aydius Pyrenees Atlantic cheese, small dairy in the mountains; mild yet complex flavours Semi-hard / Hard R 470 / kg
Tomme de Savoie Ferme Pressed; cellar aromas, nutty taste Semi-hard / Hard R 360 kg
Vacherin Clarine Perrin 280 g Lightly washed; mild yet rich creamy, liquid, flavours Washed Rind R 123
Vacherin Mont d'Or 480g Summer milk; encircled by spruce band; rich flavours, liquid texture, au lait cru Washed Rind R 226
Vacherin Mont D'Or Riems 500g Summer milk, enriched by spruce band, au lait cru Washed Rind R 205
Valencay AOP Fermier 220g Goats Milk R 168
Xavier David Brie de Meaux Hand ladles into the moulds. Brie from au lait cru. During the ripening process its white rind turns brownish and develops small red spots. Cream Enriched R 430 / kg
Xavier David Camembert de Normandie 250g Hand-ladled, ripe for 3 weeks. Xavier David cheeses are carefully hand selected amongst the best Bloomy Rind / Natural Rind R 117
Xavier David Comt Hard cheese and ripening process takes between 14 to 16 months and take place gradually in a cold and humid stone fortress at a altitude of about 1000 metres. Intense aromatic and fruity. Semi-hard / Hard R 530 / kg
Xavier David Epoisses 250g The Xavier David AOP Epoisse milk come from cows who have been fed according to intensive methods. ripens in natural cellars and develops a beautiful orange rind. Washed Rind R 167
Xavier David Fourme de Ambert This fine blue cheese with its non-crumbly texture is very delicate on the palate with a unique mildness and creaminess Blue R 370 / kg
Xavier David Reblochon de Savoie Ripened for six weeks. The cheese acquires and unparalleled creamy texture and on the palate there is an explosion of wooded flavours Washed Rind R 287
Xavier David Roquefort The Penicillium Roquerforti stain, which gives the cheese an unique texture and flavour, belongs exclusively to Xavier David AOP Roquefort. The cheese is creamy with buttery and salty flavours Blue R 540 / kg
Xavier David Roquefort Blue sheeps milk cheese. Sailty and it comes from the Roquefort caves in the area Roquefort. Sheeps Milk R 638 kg
Xavier David Selles-Sur-Cher Fermier 150g The herd only get fed wheat and alfalfa hay. Cheese dry for 24 hours and ripening is 2 weeks. the ash rind of Selles-Sur-Cher is covered in a blue-green mould and the taste have a hint of hazelnuts Goats Milk R 103
Xavier David St Marcellin Fermier This cheese is hand-ladled and comes from the Vectors mountains. It ripens between 3 - 5 weeks. The best is to eat this cheese with a spoon, Very creamy paste and sour, astringent flavours Goats Milk R 40
Xavier David Tomme de Savoire Fermier Pressed, slight cellar aromas, gentle nutty taste. tome de Savoire has a rather washed rind and a fine hazelnut taste Semi-hard / Hard R 460 / kg
© La Cotte Inn, Franschhoek, South Africa | Contact Us | Web design jaMMM