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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Mature cheddar with jalapeños, bell peppers, cayenne pepper and garlic incorporated… this cheese really provides all the heat you want in a spicy cheese, as well as the extra hit of garlic.
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...
The injection technique allows for an initial distinction between the flavours of the cheese and the Piment d’Espelette, which then meld into a harmonious blend that pleasantly envelops the palate...
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...
This is Yorkshire's version of the traditional Mediterranean salad style cheese, made by Judy Bell and her team in Yorkshire since 1987. A very easy cheese to enjoy on your cheese board, in a...
Parmigiano Reggiano is a premium cheese produced solely in certain Italian regions, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. The farms in these areas adhere to stringent cattle...