Creamy, sweet and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mild creaminess that’s helped make it...
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...
The taste is nutty, and melts in the mouth, to release flavours of a salty lemon and some 'spiciness'. The texture is creamy, smooth and quite runny at room temperature.
Each wheel is washed in...
The flavour of St. Felicien is rich and mild, with subtle earthy and nutty undertones that become more pronounced as the cheese matures. Its soft, almost spoonable consistency makes it perfect for...
'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...
The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
Typically aged for at least three weeks, it pairs well with Alsace wines like Gewürztraminer and Riesling, and complements dark breads and fruits. Munster Ermitage is a reflection of the rich...
