Boursault is made from cow's milk and has a high fat content, making it very creamy. It has a rich creamy, buttery, slightly nutty flavour that is a bit salty with a slight citrus tang. It has a thin white rind with light penicillin mould, similar to Camembert.
Produced in France, this small artisan-style cheese has a firm yet creamy texture, making it a versatile choice for both cheese boards and cooking.
When young, this crottin-style cheese has a soft,...
Developed in 2010 by Katie Matten (née Bell) on the family farm, Bluemin White picked up a three-star Great Taste Award, which placed it in the top 125 tasty foods in the country, it then went on...
Aged for a minimum of 5 months, but often matured for up to 12 months, Gruyère de France develops a smooth, dense interior with the characteristic small, irregular holes formed naturally during its...
Strong, steely and sweet, in other words, Northern!
A powerhouse blue cheese with serious credentials. Deliciously creamy and luxuriously more-ish, this cheese is is a strong arm to success....
The injection technique allows you to start tasting by detecting separately the characteristic flavours of Spanish cured sheep’s cheese on the one hand and Italian pesto on the other, and enjoy a...
The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma. It has a soft texture and glossy with milky flavour and woody notes.
Made by David...
Originating from the Po Valley in northern Italy, Grana Padano follows strict traditional methods, ensuring its authenticity and quality. It shares similarities with Parmigiano Reggiano, though it...
Boursault is made from cow's milk and has a high fat content, making it very creamy. It has a rich creamy, buttery, slightly nutty flavour that is a bit salty with a slight citrus tang. It has a thin white rind with light penicillin mould, similar to Camembert.
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