A classic triple crème cow’s milk cheese with a bloomy rind, Cremeux de Bourgogne fourré à la truffe is lush and buttery, voluptuous inside with a dense paste full of milky and sweet flavours, with a marked lactic finish.
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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...
Once pressed and bandaged, the truckles are left in stores for several months, until they reach optimum maturity. From an amazing artisan smokehouse where the process is performed with a huge...
It is exclusively made with raw cow’s milk from the Abondance, Montbéliarde and Tarentaise breeds. The cows are fed on 100% local hay in the winter and in summer, graze on pastures where they make...
It was first created by Robin Condon and later moved to Sharpham's when Robin decided to focus on blue cheeses. The curd is carefully packed into moulds to achieve its unique rustic shape and then...
The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
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...
A classic triple crème cow’s milk cheese with a bloomy rind, Cremeux de Bourgogne fourré à la truffe is lush and buttery, voluptuous inside with a dense paste full of milky and sweet flavours, with a marked lactic finish.
