The Cheesy Grape
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
18 | 19 | 20 | 21 | 22 | 23 | 24 |
Latest Information
Cozy Cheese, Fondue, and Wine Bar
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A rich, full cheddar with a decadent, smooth, creamy flavour from Snowdonia.
Nettle wrapped cheese with a fresh, clean taste with a delicate, crumbly texture.
Nutty, herbaceous, sweet and savoury hard cheese with a buttery flavour.
French cheese made from sheep’s milk matured in the Roquefort caves with a tangy taste.
Crumbly blue cheese that is orange in colour with a strong & creamy flavour.
A French soft cheese with rich and creamy notes.
Smooth in texture that is creamy & light flavour with a crumbly centre.
A rich cheese with a creamy centre & black truffle running through.
A soft and smooth interior, milky aroma but a powerful rich buttery flavour.
Famous Burgundy cheese. Soft with a rich and savoury flavour.
French cheese with a supple texture & ash running through the middle.
Silky texture with a floral & fresh-tasting centre.
Napoli style Italian salami with garlic.
Italian style Finocchiona with aniseed.
Italian dry salami with a hint of spice.
British salted beef aged for two months.
British lamb mixed with peppers, rosemary, garlic and red wine.
Lean & fatty pork, flavoured with subtle spices and matured extra long.
British pork shoulder with pepper & rosemary.
Dry cured salami aged for two months that is a mix of beef and pork.
Air dried British pork loin which is the leanest part of the animal.
A rich, full cheddar with a decadent, smooth, creamy flavour from Snowdonia.
Nettle wrapped cheese with a fresh, clean taste with a delicate, crumbly texture.
Nutty, herbaceous, sweet and savoury hard cheese with a buttery flavour.
French cheese made from sheep’s milk matured in the Roquefort caves with a tangy taste.
Crumbly blue cheese that is orange in colour with a strong creamy flavour.
A French soft cheese with rich and creamy notes.
Smooth in texture that is creamy light flavour with a crumbly centre.
A rich cheese with a creamy centre black truffle running through.
A soft and smooth interior, milky aroma but a powerful rich buttery flavour.
Famous Burgundy cheese. Soft with a rich and savoury flavour.
French cheese with a supple texture ash running through the middle.
Silky texture with a floral fresh-tasting centre.
Napoli style Italian salami with garlic.
Italian style Finocchiona with aniseed.
Italian dry salami with a hint of spice.
British salted beef aged for two months.
British lamb mixed with peppers, rosemary, garlic and red wine.
Lean fatty pork, flavoured with subtle spices and matured extra long.
British pork shoulder with pepper rosemary.
Dry cured salami aged for two months that is a mix of beef and pork.
Air dried British pork loin which is the leanest part of the animal.
A rich, full cheddar with a decadent, smooth, creamy flavour from Snowdonia.
Nettle wrapped cheese with a fresh, clean taste with a delicate, crumbly texture.
Nutty, herbaceous, sweet and savoury hard cheese with a buttery flavour.
French cheese made from sheep’s milk matured in the Roquefort caves with a tangy taste.
Crumbly blue cheese that is orange in colour with a strong & creamy flavour.
A French soft cheese with rich and creamy notes.
Smooth in texture that is creamy & light flavour with a crumbly centre.
A rich cheese with a creamy centre & black truffle running through.
A soft and smooth interior, milky aroma but a powerful rich buttery flavour.
Famous Burgundy cheese. Soft with a rich and savoury flavour.
French cheese with a supple texture & ash running through the middle.
Silky texture with a floral & fresh-tasting centre.
Napoli style Italian salami with garlic.
Italian style Finocchiona with aniseed.
Italian dry salami with a hint of spice.
British salted beef aged for two months.
British lamb mixed with peppers, rosemary, garlic and red wine.
Lean & fatty pork, flavoured with subtle spices and matured extra long.
British pork shoulder with pepper & rosemary.
Dry cured salami aged for two months that is a mix of beef and pork.
Air dried British pork loin which is the leanest part of the animal.
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