I’ve spent a great many years on the road travelling to unknown villages and hunting down great cheese. I did it for pure joy and having a business does not change it at all. It’s something I still do and I’m always scheming to get away from the business to go cheese hunting again. You can see posts of journeys and farms we visit on Instagram.
AGEING OUR OWN CHEESE
We have the only full-fledge affinage room in Singapore. It is the most important room in our store. It is where we work with the cheese to make affinage magic happen.
Being able to age our own cheese means we can produce more flavour profiles than if we didn’t. It means our cheese is always going to taste more complex. It means we can give each wheel a slightly different nuance. No two wheels are exactly the same.
PICKING THE BEST CHEESE EVERY SEASON
Understanding nature has given us clues on when is the best time of year for each cheese. This means we’re stocking cheeses only at the best time of year. We want to show you our cheesemakers’ best work and we only want you to have the best cheese available every time you visit.