A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess.
The cheese has a milky aroma with lemon sour tones.
Flavours are of butter and fresh cream.
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This semi-mature cheese is matured for between 90 and 120 days. It has a lactic flavour, sophisticated and lingering, slightly buttery and with a toasted dried fruit and nuts note! Thanks to its...
The unlikely pairing of cheese and lavender makes a mind-blowingly delicious cheese. Made with ewes’ milk, Shepherd's Purse master cheesemakers roll the cheese in dried lavender flowers. Left 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...
A matured Brillat-Savarin has a typical white, bloomy rind with an interior paste that is buttery-white in colour. The texture is dense, moist, and slightly chalky with enough lusciousness and creaminess.
The cheese has a milky aroma with lemon sour tones.
Flavours are of butter and fresh cream.
