Gaperon is a hard French cheese made from cow’s milk and flavourings – namely, pepper and garlic. In the past, it was hung from the kitchen beams, but nowadays it ripens in fresh air on rye straw. It also used to be made with leftovers from making butter, but not so much the case nowadays.
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Originating from the Po Valley in northern Italy, Grana Padano follows strict traditional methods, ensuring its authenticity and quality. It shares similarities with Parmigiano Reggiano, though it...
Aged for around 75 days, it develops a velvety grey mould rind, which helps create its mild, earthy aroma and beautifully balanced flavour. The cheese has a buttery, slightly elastic texture, with...
A fruity but delicious cheese… slice thinly onto a digestive biscuit and enjoy as a cheesy snack.
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...
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...
Gaperon is a hard French cheese made from cow’s milk and flavourings – namely, pepper and garlic. In the past, it was hung from the kitchen beams, but nowadays it ripens in fresh air on rye straw. It also used to be made with leftovers from making butter, but not so much the case nowadays.
