Nutty and sweet on the palate with a juicy bite and milky texture, this naturally pale Cheddar is cloth-bound and traditionally matured for at least a year, giving it a lingering nish punctuated by a hint of fresh sea air.
Undisputedly the best in Tain, this Cheddar is perfect with pickle and crusty bread.
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'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history. The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...