It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester, they also tend to have a lower fat content, hence ‘Single’ rather than ‘Double’ (as in single and double cream). A mild and slightly lactic flavoured cheese, it is eaten young, and goes well with a glass of perry.
It also makes an excellent toasting or cooking cheese.
The cheese is made using a 'washed-curd' method which dilutes the acidity to achieve a gentle, mellow flavour. During the make, some of the whey is removed and replaced with water. This results in...
The cheese-making process is entirely handcrafted, with every decision and step made by a real person. This attention to detail is what sets this cheese apart and gives it a truly unique...
Mario Olianas’ Yorkshire Pecorino Leeds Blue is made exclusively from top-quality ewe's milk sourced from a local farm in Harrogate, North Yorkshire. This award-winning cheese has received numerous...
