The Yorkshire Gouda will dispel all thoughts of mass-produced Gouda – a supple, full-flavoured cheese.
Botton cheeses are made in small batches so demand invariably outstrips supply.
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The flavour of St. Felicien is rich and mild, with subtle earthy and nutty undertones that become more pronounced as the cheese matures. Its soft, almost spoonable consistency makes it perfect for...
'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history. The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...
The Yorkshire Gouda will dispel all thoughts of mass-produced Gouda – a supple, full-flavoured cheese.
Botton cheeses are made in small batches so demand invariably outstrips supply.
