Dense, dry curd cheese rolled in cracked black pepper and springy oatmeal. Gritty and aromatic on the palate with a spicy kick, this little cheese (Gruth Dhu in Gaelic) packs a peppery punch on your oatcakes, hot buttered toast with eggs, or on top of a perfect fillet steak.
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!
The injection technique allows for an initial distinction between the flavours of the cheese and the Piment d’Espelette, which then meld into a harmonious blend that pleasantly envelops the palate...
Double Gloucester is a firm, mellow and tangy cheese made only from the milk of Gloucester cows in southwestern England while Stilton Blue cheese is a blue-veined, strong, smooth and creamy cheese...
Creamy, sweet, herbaceous and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mellow creaminess....
It features a soft, creamy texture and a washed rind with a distinctive orange-yellow hue. Reblochon is celebrated for its rich, nutty flavour with a hint of earthiness and a buttery, slightly...
Ranging from fresh to aged variations, Manchego cheese has emerged as a hallmark of excellence and heritage in the realm of cheese production. This particular Manchego cheese, bearing the...
Dense, dry curd cheese rolled in cracked black pepper and springy oatmeal. Gritty and aromatic on the palate with a spicy kick, this little cheese (Gruth Dhu in Gaelic) packs a peppery punch on your oatcakes, hot buttered toast with eggs, or on top of a perfect fillet steak.
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