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!
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A favourite of Rick Stein and Raymond Blanc, Mrs Bell's Blue is as creamy as her sister cheese, the Yorkshire Blue, but distinct in appearance via its whiter coloured body, contrasting beautifully...
This King Cut Block is a versatile, easy-to-use format, ideal for professional kitchens, delicatessens, and home cooks looking for premium-quality Gruyère in a convenient cut. Aged for a minimum of...
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 cow’s milk, Langres Champenois is aged for a minimum of 15 days, during which it is regularly washed in brine to develop its signature deep orange, wrinkled rind. Unlike many washed-rind...
Small but full of character, 'Crottin de Chavignol' has a dense, creamy interior when young, offering a mild, fresh, and slightly tangy flavour with notes of hazelnut and sweet cream. As it...
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!
