Manchego-style with Italian Pesto (from Tuscany)
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...
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 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...
A creamy, white bloomy-rind cheese handmade with a smooth silky texture and a golden curd, with long-lasting warm earth, farmyard and mushroom flavours. This cheese was named after Baron Bigod, the...
Originally, Morbier was made by small dairy farmers who would use the leftover curd from the morning milking, sprinkle it with vegetal ash to preserve it, and then add the evening curd on top,...
Pair with your chutney and crackers of choice if you like to eat your cheese traditionally or we would also recommend incorporating the 'Strongest' into scones and create a cheese scone phenomenon!
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.
Heckfield displays a rich umami flavour and a buttery texture that melts in the mouth. It is naturally golden from the carotene present in Guernsey milk. The texture is often compared to 'hard...