After 5-8 weeks of aging, the cheese has a thick white rind surrounding an oozing straw-coloured layer. That in turn surrounds a fluffy, buttery layer containing the mustard, whose tanginess stands up well to the creaminess of the cheese.
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A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind. Often compared to Pecorino, Manchego and even...
Originally, Morbier was made by small dairy farmers who would use the leftover curd from the morning milking, sprinkle it with vegetal ash to preserve it, and then add the evening curd on top,...
The injection technique allows for an initial distinction between the flavours of the cheese and the Piment d’Espelette, which then meld into a harmonious blend that pleasantly envelops the palate...
The name Stinking Bishop was appropriate due to its striking smell and unrivalled taste, developing a strong following amongst cheese lovers for its unique qualities. This smelly Stinking Bishop is...
"Beautiful, creamy buttery moist, full bodied. Savoury and salty. Becomes creamier in the mouth. Exceptional and moist, perfect cheese." Victoria Urresti - Cheese Expert and World Cheese Awards Top...
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,...
After 5-8 weeks of aging, the cheese has a thick white rind surrounding an oozing straw-coloured layer. That in turn surrounds a fluffy, buttery layer containing the mustard, whose tanginess stands up well to the creaminess of the cheese.
