Gruyère de France (IGP/PGI) Wedge
Aged for a minimum of 5 months, but often matured for up to 12 months, Gruyère de France develops a smooth, dense interior with the characteristic small, irregular holes formed naturally during its...
From North Doddington Farm, located in the picturesque Glendale Valley.
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, from where they handcraft their Berwick Edge, a robust and full-flavoured Gouda-style cheese with undertones of pineapple and spice. It is similar to the traditional Gouda cheese still made by Dutch farmers in Holland today. This cheese is made with raw milk and traditional rennet, coming in approximately 4kg and 6kg wheels and aged for 12 to 18 months to achieve its full and distinctive flavour.
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Aged for a minimum of 5 months, but often matured for up to 12 months, Gruyère de France develops a smooth, dense interior with the characteristic small, irregular holes formed naturally during its...
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...
Aged for a minimum of 21 days, Munster Fermier develops a supple, creamy interior beneath its distinctive orange, sticky rind, which is regularly washed in brine to encourage the growth of...