With it’s own mixture of herbs and spices consisting of green pesto, pine nuts and fenugreek, 'Villa Verde' is very tasty and has a spicy character to it with a good balance of flavours.
All of Lymn Bank's smoked cheeses are traditionally smoked on the farm for a minimum of 24 hours to create the depth of smokiness you can truly taste. The natural creaminess of the cheddar and...
It has a much dryer harder and crystalline paste, becoming more reminiscent of an old gouda with a distinctive nuttiness in flavour, however, it is a product of evolution and need. Old Winchester...
Developed in 2010 by Katie Matten (née Bell) on the family farm, Bluemin White picked up a three-star Great Taste Award, which placed it in the top 125 tasty foods in the country, it then went on...
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...
'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history.
The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...
Its supple, spreadable texture is enhanced by a velvety rind and a creamy centre adorned with the characteristic blue marbling that emerges during the aging process (typically spanning several...
Creamy, sweet, herbaceous and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mellow creaminess....
With it’s own mixture of herbs and spices consisting of green pesto, pine nuts and fenugreek, 'Villa Verde' is very tasty and has a spicy character to it with a good balance of flavours.
cheesemongery.com uses cookies to enhance your browsing experience during your time on this website. I'm OK with this and happy to continue.
