'Villa Rosso' is a farmer's Gouda with red pesto, fenugreek and Italian herbs.
Matured for approximately 8 weeks on wooden shelves, this creamy cheese has an eye-catching red colour.
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Aged for 10 to 30 days, Selles-sur-Cher develops a dense yet creamy interior, beneath its signature thin layer of natural ash. This ageing process enhances the cheese’s mild, slightly nutty flavour...
The rind is carefully washed in a special brine solution to develop a bright terracotta hue. The rind is meaty and savoury, while the paste has aromas of warm milk and hay. The flavours are...
Aged for a minimum of four weeks, Maroilles develops a sticky, deep orange-hued rind, the result of regular washing with brine to encourage the growth of Brevibacterium linens, which gives the...
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Doddington Cheese which takes its name from the village in Northumberland where the farm is...
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...
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...
'Villa Rosso' is a farmer's Gouda with red pesto, fenugreek and Italian herbs.
Matured for approximately 8 weeks on wooden shelves, this creamy cheese has an eye-catching red colour.
