Britt & Blair, Farmstead cheese. A specialty made by Meester Affineurs.
A creamy layer of cow cheese coming from the milk of the MRIJ (Meuse / Rhine and IJssel) race and a soft layer of goat cheese made of the milk of the Saanen race, nicely divided by a subtle layer of ashes from burnt grape leaves. The cows and goats find their home in the Gelderse Vallei. The creamy cow cheese and the soft goat cheese are responsible for this surprisingly good combination and the delicate flavour profile.
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Matured for 5 months and made from ewe’s milk, you can never go wrong adding this cheese to a cheese board, sandwiches, or topping your meals for a transformative flavour.
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,...
The injection technique allows you to start tasting by detecting separately the characteristic flavours of Spanish cured sheep’s cheese on the one hand and Italian pesto on the other, and enjoy a...
Britt & Blair, Farmstead cheese. A specialty made by Meester Affineurs.
A creamy layer of cow cheese coming from the milk of the MRIJ (Meuse / Rhine and IJssel) race and a soft layer of goat cheese made of the milk of the Saanen race, nicely divided by a subtle layer of ashes from burnt grape leaves. The cows and goats find their home in the Gelderse Vallei. The creamy cow cheese and the soft goat cheese are responsible for this surprisingly good combination and the delicate flavour profile.
