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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Originally inspired by Fontina, Fontal is a more modern and widely produced variant, offering a gentler and more uniform taste compared to the stronger, earthy notes of traditional Fontina...
Aged for a minimum of four weeks, Maroilles develops a sticky, deep orange-hued rind, the result of regular washing with brine to encourage the growth of Brevibacterium linens, which gives the...
As it matures, Mahón Curado DOP/PDO acquires a firm, slightly crumbly texture, with a flavour profile that is rich, tangy, and intensely savoury, carrying notes of aged butter, toasted nuts, and...
Made from milk sourced exclusively from local breeds (Manech and Basco-Béarnaise sheep), Ossau-Iraty is aged for a minimum of 80 days, during which it develops a firm yet smooth texture and a...
Matured for 5 months and made from ewe’s milk, you can never go wrong adding this cheese to a cheese board, sandwiches, or topping your meals for a transformative flavour.
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.
