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The Fromage World Cup

#1: NETHERLANDS - Old Amsterdam

This classic, premium Dutch Gouda cheese, deeply steeped in traditional craftsmanship. Rather than relying on a strict timeline, it is aged meticulously until the notoriously fussy Dutch cheesemakers decide it has reached absolute perfection. This patience rewards you with a rich, firm texture studded with those crunchy, delicious crystals everyone loves. It is truly one of the finest hard cheeses in the world, a status cemented when it was awarded Gold for 'Best Dutch Cheese' at the prestigious International Cheese Awards in Nantwich. Perfect on a platter or paired with a deep red wine.  (nV+P)

#2: FRANCE - Roquefort

Roquefort is a legendary French blue cheese that brings a bold, sophisticated intensity to late-summer dining. Protected by strict AOC status, it is crafted exclusively from the raw milk of Lacaune sheep and aged inside the damp, limestone caves of Mount Combalou. The result is an incredibly moist, crumbly, yet ivory-creamy paste shot through with deep veins of blue emerald mold. Roquefort delivers a profound sensory experience: it is intensely salty, complex, and tangy, balanced by a distinct sheep’s milk sweetness. It shines when crumbled over fresh summer figs or melted into a luxurious dressing for crisp green salads. (nV+nP)

#3: SPAIN - Manchego with Truffle

Manchego with Truffle elevates Spain’s most iconic sheep's milk cheese into a decadent sensory experience. Made using the rich, buttery milk of Manchega sheep roaming the arid plains of La Mancha, this firm variety is uniquely infused with black truffle paste. The visual is striking, featuring a beautiful basketweave rind and a pale paste marbled with dark, elegant truffle veins. The flavor gracefully balances the natural sweet, nutty, and slightly grassy notes of classic Manchego with the deep, earthy, and aromatic musk of truffles. It provides a luxurious contrast alongside crisp crackers, sweet honey, and chilled dry Sherry. (nV+nP)

#4: GREECE - Feta

Feta is the quintessential taste of Mediterranean summer. This globally beloved Greek staple is traditionally made from sheep’s milk, or a blend of sheep and goat’s milk, and cured in a salty brine. This aging process preserves its stark white color and gives it a wonderfully crumbly, yet moist texture. Feta is intensely tangy, sharp, and salty, offering a refreshing brightness that effortlessly cuts through hot-weather lethargy. It is an indispensable star in classic Greek salads alongside ripe heirloom tomatoes and cucumbers, or baked with olive oil and oregano for an easy, irresistible warm-weather appetiser. (V+P)

#5: ENGLAND - Open Air Cheddar

Captures the essence of coastal pastures; Crafted from the milk of cows that graze freely on fresh grass, this cheese boasts a rich, golden hue and a complex flavour profile shaped by the changing seasons. The curd is traditionally cheddared, resulting in a firm yet melt-in-the-mouth texture interspersed with occasional crunchy lactate crystals. On the palate, it delivers a robust, savory punch balanced by smooth, creamy, and surprisingly sweet, fruity undertones. It acts as a versatile anchor for any summer charcuterie board, pairing exquisitely with sweet orchard fruits, tangy pickles, and crisp pale ales.  (V+P)