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.
This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from...
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,...
All of Lymn Bank's smoked cheeses are traditionally smoked on the farm for a minimum of 24 hours to create the depth of smokiness you can truly taste. The natural creaminess of the cheddar and...
This combination creates a delightful balance between the rich, melty qualities of Raclette and the invigorating spice of chili, making it a versatile choice for those who enjoy a bit of heat. When...
Aged for 12 months, this Manchego develops a firm, crumbly texture with a golden-ivory hue, featuring crystalline specks that enhance its deep umami richness. The flavour is robust and...
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...
The cheese is made by blending the curd and seaweed mixture and then packing it into smaller moulds. After 48 hours of draining and brining, the cheese is left to mature, allowing the flavours to...
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.
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