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 from pasteurised goat’s milk, Monte Enebro is shaped into a distinctive flattened log ('pata de mulo' or 'mule’s leg'), with its signature Penicillium roqueforti rind, the same blue mould used...
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,...
This is a goat’s cheese that is subtle on the goat.
Ribblesdale Mature provides nutty, fruity flavours with a slight caramel hint that compliment each other in unison to create a well-rounded and...
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...
The name 'Dolcelatte' translates to 'sweet milk' in Italian, perfectly capturing the cheese's delicate balance between the boldness of blue veining and a velvety, buttery mouthfeel.
Produced from...
