If eaten when ripe, the flavours are rich and earthy and can be quite pungent due to it’s washed rind characteristics. When baked with garlic, thyme and brandy the oozey centre takes on subtle flavours but the pungent cheese flavour is still the star.
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The cheese is rich and buttery with a briney, spritzy acidity. The texture is smooth, giving and silky. Made by David Jowett from his Manor Farm in the Cotswold village of Chedworth,...
Ranging from fresh to aged variations, Manchego cheese has emerged as a hallmark of excellence and heritage in the realm of cheese production. This particular Manchego cheese, bearing the...
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...
Livarot Père Gauthier is easily recognisable by its orange-hued, sticky rind, which is encircled by strips of dried reed, earning it the nickname 'The Colonel' due to its resemblance to a colonel’s...
If you prefer to cook with your cheeses and not eat traditionally with crackers and chutney, we would recommend using this smoked barrel on top of a lasagne or shepherd's pie.
It boasts a golden-yellow rind and a pale interior dotted with small holes, characteristic of its traditional aging process, which lasts from several months to a year or more. French Gruyère is...
In October 2023 Wigmore was one of just 100 cheeses to be awarded Super Gold at the 2023/24 World Cheese Awards and was selected by the Super Jury as one of the top 16 cheeses in the world!...
The smooth, silky texture of Baron Bigod cheese, paired with the rich truffle-infused cream, creates a decadent experience that is sure to impress. Whether you’re a truffle enthusiast or simply...
If eaten when ripe, the flavours are rich and earthy and can be quite pungent due to it’s washed rind characteristics. When baked with garlic, thyme and brandy the oozey centre takes on subtle flavours but the pungent cheese flavour is still the star.
