Cambozola Classic has a delicate blue cheese flavour and a softer - almost spreadable - texture than a typical blue style cheese. Cambozola can be a great transition cheese for lovers of milder cheeses who have yet to learn to appreciate the stronger blue cheeses.
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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.
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Doddington Cheese which takes its name from the village in Northumberland where the farm is...
The name 'Dolcelatte' translates to 'sweet milk' in Italian, perfectly capturing the cheese's delicate balance between the boldness of blue veining and a velvety, buttery mouthfeel. Produced from...
Originating from the scenic Sardinian island, this cheese is recognised as one of the best in the world. Pecorino Sardo, painstakingly handmade, features a semi-hard and semi-cooked texture,...
When young, Montasio (PDO) is smooth, elastic, and mildly sweet, while aged varieties develop a firmer, crumbly consistency with a rich, nutty depth. Aged for at least two months, its flavour...
The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
Made from high-quality cow’s milk, this traditional French cheese is renowned for its velvety texture and delicate bloomy rind, which gives way to a rich, buttery interior. The flavour is mild yet...
Cambozola Classic has a delicate blue cheese flavour and a softer - almost spreadable - texture than a typical blue style cheese. Cambozola can be a great transition cheese for lovers of milder cheeses who have yet to learn to appreciate the stronger blue cheeses.
