Brie De Meaux Quarter (AOP/PDO) - 750g
Produced in the Île-de-France region, this traditional raw milk cheese has been awarded Appellation d’Origine Protégée (AOP) status - the French equivalent of Protected Designation of Origin (PDO)...
Gorgonzola tastes like a rustic barnyard nestled in a field of lush, green grass. While that might sound crazy, you’ll know what we mean once you try it.
This blue cheese is full-flavored, salty, and earthy. Depending on how long it’s aged, the texture can range from creamy and soft to semi-firm and crumbly.
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Produced in the Île-de-France region, this traditional raw milk cheese has been awarded Appellation d’Origine Protégée (AOP) status - the French equivalent of Protected Designation of Origin (PDO)...
Originally, Morbier was made by small dairy farmers who would use the leftover curd from the morning milking, sprinkle it with vegetal ash to preserve it, and then add the evening curd on top,...
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...
Made in France, this double-crème cow’s milk cheese undergoes an innovative ultrafiltration process, which concentrates the milk and enhances its buttery, smooth consistency, making it...
Aged for a minimum of four weeks, Maroilles develops a sticky, deep orange-hued rind, the result of regular washing with brine to encourage the growth of Brevibacterium linens, which gives the...