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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Olde York is a soft white cheese made using the coulommier method. After gently layering the curds into the moulds, they leave them to set under their own weight. The resulting delicate texture...
The cheese is rich and buttery with a briney, spritzy acidity. The texture is smooth, giving and silky. Made by David Jowett from his Manor Farm in the Cotswold village of Chedworth,...
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...
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.
