Styled around Bleu d’Auvergne from south/central France.
A fairly high moisture blue made with reasonably high-fat milk which helps advance a creamy texture.
All blue tends to be high in salt at around 2.2% but when mature it’s almost impossible to tell as the flavour develops into a salty/sweet combination with a distinctive steely blue note to finish. Try a peated dram, they tend to be a touch sweeter and always match nicely with the salty note of a blue cheese, as well as a muscat or pudding wine!
16 other products in the same category:
It has a much dryer harder and crystalline paste, becoming more reminiscent of an old gouda with a distinctive nuttiness in flavour, however, it is a product of evolution and need. Old Winchester...
Olde York is a soft white cheese made using the coulommier method. After gently layering the curds into the moulds, they leave them to set under their own weight. The resulting delicate texture...
It boasts a golden-yellow rind and a pale interior dotted with small holes, characteristic of its traditional aging process, which lasts from several months to a year or more. French Gruyère is...
The cheese-making process is entirely handcrafted, with every decision and step made by a real person. This attention to detail is what sets this cheese apart and gives it a truly unique...
Styled around Bleu d’Auvergne from south/central France.
A fairly high moisture blue made with reasonably high-fat milk which helps advance a creamy texture.
All blue tends to be high in salt at around 2.2% but when mature it’s almost impossible to tell as the flavour develops into a salty/sweet combination with a distinctive steely blue note to finish. Try a peated dram, they tend to be a touch sweeter and always match nicely with the salty note of a blue cheese, as well as a muscat or pudding wine!
