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.
Its distinctive square shape and orange-hued rind, rubbed with paprika and oil, give it a characteristic Mediterranean appearance and depth of taste.
During its semi-curado ageing stage, Mahón...
Made from high-quality cow’s milk, this traditional French cheese is renowned for its velvety texture and delicate bloomy rind, which gives way to a rich, buttery interior. The flavour is mild yet...
Aged for a minimum of 4 to 6 weeks, Pont-l'Évêque develops a supple, buttery interior, encased in a golden-orange washed rind that gives off a mildly earthy yet complex aroma. Its flavour is rich,...
The cheese develops its distinctive white coat while ripening in a temperature and humidity-controlled room with a filtered fresh air system to replicate the conditions found in original cheese...
This aged pecorino cheese is matured for at least 4 months, resulting in a bold and spicy flavour profile. It can be grated over dishes like soups, salads, and pastas, adding a unique twist to...
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind.
Often compared to Pecorino, Manchego and even...
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...
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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