From the Basque region of the Pyrenees, it has a rusty, bumpy rind with a smooth velvety interior. It has a sweet and earthy aroma with caramel notes.
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Strong, steely and sweet, in other words, Northern! A powerhouse blue cheese with serious credentials. Deliciously creamy and luxuriously more-ish, this cheese is is a strong arm to success....
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma. It has a soft texture and glossy with milky flavour and woody notes. Made by David...
As it matures, Mahón Curado DOP/PDO acquires a firm, slightly crumbly texture, with a flavour profile that is rich, tangy, and intensely savoury, carrying notes of aged butter, toasted nuts, and...
The cheese is mould-ripened similar to a French Tomme De Savoie. It is 8 weeks old and has a creamy, buttery in texture, and sweet flavours, with a distinctly earthy finish. The name Stoney Cross...
By using original bacteria ferments, cheddaring methods, traditional hand-making techniques, and employing cloth-binding, Jane has successfully handcrafted a Cheddar with a distinctive flavour...
Aged for a minimum of 30 days, Tomme de Savoie develops a firm yet creamy interior, speckled with small, irregular holes, and covered by a thick, grey-mottled natural rind. The flavour is mild,...
From the Basque region of the Pyrenees, it has a rusty, bumpy rind with a smooth velvety interior. It has a sweet and earthy aroma with caramel notes.
