A classic cheese, crystallised ginger in a creamy mature cheddar.
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Aged for a minimum of 6 weeks, Livarot Graindorge AOP develops a sticky, golden-orange rind, achieved through repeated washings that encourage the growth of Brevibacterium linens, the bacteria...
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Doddington Cheese which takes its name from the village in Northumberland where the farm is...
Buffalo Blue delivers a well-balanced blue flavour, which is complimented with a creamy yet light, nearing cleansing, effect on the palate. It's an extremely special cheese and best tasted...
Over two years of careful ageing in underground cellars, this extra-mature Comté develops an extraordinary depth of flavour, with pronounced notes of roasted hazelnuts, browned butter, caramel, and...
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,...