Made using a traditional recipe, Rutland Red is buttered, cloth-bound and matured for six months to produce a flaky, open-texture cheese with a slightly sweet, caramelised flavour and rich golden orange colour.
The cheese itself has a golden, straw-coloured paste, with striking black veins of truffle running through it. Its flavour is a perfect balance of salty, nutty, and umami-rich, with the deep...
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)...
The cheese-making process occurs daily to maintain the milk’s freshness, with Jamie following the same ancestral techniques that were used a century ago. Unlike many others, Jamie still employs...
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, from where they handcraft their Berwick Edge, a robust and full-flavoured Gouda-style cheese with undertones of...
Aged for a minimum of 4 to 6 weeks, Pont-l'Évêque develops a supple, buttery interior, encased in a golden-orange washed rind that gives off a mildly earthy yet complex aroma. Its flavour is rich,...
Made using a traditional recipe, Rutland Red is buttered, cloth-bound and matured for six months to produce a flaky, open-texture cheese with a slightly sweet, caramelised flavour and rich golden orange colour.
cheesemongery.com uses cookies to enhance your browsing experience during your time on this website. I'm OK with this and happy to continue.
