The cheese is made by blending the curd and seaweed mixture and then packing it into smaller moulds. After 48 hours of draining and brining, the cheese is left to mature, allowing the flavours to...
This is Yorkshire's version of the traditional Mediterranean salad style cheese, made by Judy Bell and her team in Yorkshire since 1987. A very easy cheese to enjoy on your cheese board, in a...
The cheese features a moist, crumbly paste with a rich, creamy mouthfeel and a strong, pungent aroma. Roquefort Société has a protected designation of origin (PDO) status, ensuring it is produced...
During maturation, Manchego forms its characteristic herringbone-patterned rind, a nod to its historic moulding in woven grass baskets. The interior is pale ivory with small, irregular holes,...
Made exclusively from the raw milk of Latxa and Carranzana sheep, this cheese follows a time-honoured tradition, with some variations undergoing a light smoking process over beechwood, cherrywood,...
