Its rind is a golden yellow colour and distinctively wrinkled in appearance (it can also be slightly sticky).
The interior paste is creamy-white in colour, with a dense, smooth and slightly moist texture. Flavors are smooth, slightly salty and milky with a lactic tang.
It is exclusively made with raw cow’s milk from the Abondance, Montbéliarde and Tarentaise breeds. The cows are fed on 100% local hay in the winter and in summer, graze on pastures where they make...
Ranging from fresh to aged variations, Manchego cheese has emerged as a hallmark of excellence and heritage in the realm of cheese production. This particular Manchego cheese, bearing the...
First developed by Cees Boterkooper in 1914 on a small farm in Schoonrewoerd, today, the cheese is produced exclusively by le Groupe Bel. Schoonrewoerd is located in the municipality of Leerdam...
Heckfield displays a rich umami flavour and a buttery texture that melts in the mouth. It is naturally golden from the carotene present in Guernsey milk. The texture is often compared to 'hard...
Ranging from fresh to aged variations, Manchego cheese has emerged as a hallmark of excellence and heritage in the realm of cheese production. This particular Manchego cheese, bearing the...
The cheese is mould-ripened similar to a French Tomme De Savoie. It is 8 weeks old and has a creamy, buttery in texture, and sweet flavours, with a distinctly earthy finish. The name Stoney Cross...
Its rind is a golden yellow colour and distinctively wrinkled in appearance (it can also be slightly sticky).
The interior paste is creamy-white in colour, with a dense, smooth and slightly moist texture. Flavors are smooth, slightly salty and milky with a lactic tang.
cheesemongery.com uses cookies to enhance your browsing experience during your time on this website. I'm OK with this and happy to continue.
