Mould ripened and meaty with fine threads of blue running through the creamy, white paste, so satisfyingly sweet and velvety that a mouthful can even take non-Blue cheese lovers to heaven!
Similar to our Strathdon Blue in the make, the square-shaped moulds of our Blue Murder drain differently to the rounds and create a blue with a slightly smoother paste.
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...
Using raw milk allows Manchego to retain its natural depth of flavour, giving it a more intense, earthy, and slightly tangy profile compared to its pasteurised counterparts. The texture is firm yet...
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...
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind.
Often compared to Pecorino, Manchego and even...
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...
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...
Mould ripened and meaty with fine threads of blue running through the creamy, white paste, so satisfyingly sweet and velvety that a mouthful can even take non-Blue cheese lovers to heaven!
Similar to our Strathdon Blue in the make, the square-shaped moulds of our Blue Murder drain differently to the rounds and create a blue with a slightly smoother paste.
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