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!
All of Lymn Bank's smoked cheeses are traditionally smoked on the farm for a minimum of 24 hours to create the depth of smokiness you can truly taste. The natural creaminess of the cheddar and...
The cheese has a washed rind, imparting a mildly pungent aroma and contributing to its mild yet complex flavour profile, with buttery and slightly tangy notes that intensify with age. St. Albray is...
Developed in 2010 by Katie Matten (née Bell) on the family farm, Bluemin White picked up a three-star Great Taste Award, which placed it in the top 125 tasty foods in the country, it then went on...
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...
Once pressed and bandaged, the truckles are left in stores for several months, until they reach optimum maturity. From an amazing artisan smokehouse where the process is performed with a huge...
Buffalo Blue delivers a well-balanced blue flavour, which is complimented with a creamy yet light, nearing cleansing, effect on the palate.
It's an extremely special cheese and best tasted...
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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