
Époisses (AOP/PDO)
Aged for a minimum of six weeks, Époisses is carefully washed in Marc de Bourgogne, a local pomace brandy, which gives the rind its characteristic deep orange hue, sticky texture, and bold, pungent...
Beautiful, authentic handcrafted Olive Wood Cheeseboard in a range of sizes from Small (30-34cm) to XX Large (50-55cm).
Please note image is for illustrative purposes, these products are handcrafted and as with both handcrafted and natural products there are variations - two pieces are never alike!
16 other products in the same category:
Aged for a minimum of six weeks, Époisses is carefully washed in Marc de Bourgogne, a local pomace brandy, which gives the rind its characteristic deep orange hue, sticky texture, and bold, pungent...
The cheese develops its distinctive white coat while ripening in a temperature and humidity-controlled room with a filtered fresh air system to replicate the conditions found in original cheese...
"Beautiful, creamy buttery moist, full bodied. Savoury and salty. Becomes creamier in the mouth. Exceptional and moist, perfect cheese." Victoria Urresti - Cheese Expert and World Cheese Awards Top...
This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from...
The flavour of St. Felicien is rich and mild, with subtle earthy and nutty undertones that become more pronounced as the cheese matures. Its soft, almost spoonable consistency makes it perfect for...
Aged for a minimum of 45 days, Murcia al Vino DOP/PDO boasts a semi-soft, creamy texture with a smooth, ivory-coloured interior. The flavour is mild and slightly tangy, complemented by fruity...
The cheese sits somewhere between Evenlode and Rollright in terms of the making process. The rind is gently washed in a solution of brine and Tom’s Yarlington Mill 2019 cider. Yarlington itself is...
Aged for a minimum of 21 days, Munster Pasteurised AOP/PDO develops a soft, creamy interior with a sticky, orange-hued rind, the result of regular brine washing. This process enhances its mildly...