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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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...
It boasts a golden-yellow rind and a pale interior dotted with small holes, characteristic of its traditional aging process, which lasts from several months to a year or more. French Gruyère is...
The cheese-making process occurs daily to maintain the milk’s freshness, with Jamie following the same ancestral techniques that were used a century ago. Unlike many others, Jamie still employs...
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.
