Montgomery's Cheese Ogleshield
This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from...
Cashel Blue is certainly Ireland’s most popular cheese, it was first made in the 1980s on Beechmount Farm in County Tipperary by Jane and Louis Grubb to highlight the exceptional quality of the region’s grass-fed cow’s milk.
Cashel Blue is a wonderfully creamy blue cheese with a mild and gentle, far from overpowering strength and much less salty than many other blue cheeses. However, the rind can taste substantially more so than the paste underneath.
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This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from...
Sage Derby Cheese is England’s oldest and most famous cheese originally made only for special occasions such as Harvest and Christmas. Traditional Sage Derby has an open texture with a smooth,...
Crafted from sheep’s milk, it boasts a diverse range of flavours determined by its aging process. Ranging from fresh to aged variations, Manchego cheese has emerged as a hallmark of excellence and...
The taste is nutty, and melts in the mouth, to release flavours of a salty lemon and some 'spiciness'. The texture is creamy, smooth and quite runny at room temperature. Each wheel is washed in...