A handcrafted cheese, naturally smoked over oak chips for 18 hours, creating a cheese with a subtle smoked flavour.
16 other products in the same category:
Aged for 12 months, this Manchego develops a firm, crumbly texture with a golden-ivory hue, featuring crystalline specks that enhance its deep umami richness. The flavour is robust and...
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...
This aged pecorino cheese is matured for at least 4 months, resulting in a bold and spicy flavour profile. It can be grated over dishes like soups, salads, and pastas, adding a unique twist to...
It was first created by Robin Condon and later moved to Sharpham's when Robin decided to focus on blue cheeses. The curd is carefully packed into moulds to achieve its unique rustic shape and then...
Its distinctive square shape and orange-hued rind, rubbed with paprika and oil, give it a characteristic Mediterranean appearance and depth of taste. During its semi-curado ageing stage, Mahón...
This cheese follows the strict AOP guidelines, meaning it must be made using raw cow’s milk, hand-ladled into moulds, and aged for a minimum of 4 to 8 weeks to develop its signature flavour and...
The unlikely pairing of cheese and lavender makes a mind-blowingly delicious cheese. Made with ewes’ milk, Shepherd's Purse master cheesemakers roll the cheese in dried lavender flowers. Left to...
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...
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...
A handcrafted cheese, naturally smoked over oak chips for 18 hours, creating a cheese with a subtle smoked flavour.
