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...
Made exclusively from the raw milk of Latxa and Carranzana sheep, this cheese follows a time-honoured tradition, with some variations undergoing a light smoking process over beechwood, cherrywood,...
Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...
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!
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.
Why not use this cheese on your pizza? Add that extra burst of tomato & basil on-top of your sauce, as well creating the cheesiest pizza! If you’d prefer to incorporate the cheese into your...
