Mature cheddar with jalapeños, bell peppers, cayenne pepper and garlic incorporated… this cheese really provides all the heat you want in a spicy cheese, as well as the extra hit of garlic.
Shaped into a small, round disc, Retorta features a thin, golden-hued natural rind and a smooth, melting interior that oozes when cut. Using thistle rennet, the cheesemakers achieve a delicate...
Made from high-quality cow’s milk, this traditional French cheese is renowned for its velvety texture and delicate bloomy rind, which gives way to a rich, buttery interior. The flavour is mild yet...
From this charming family farm surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Darling Blue, a wonderfully mellow buttery blue cheese with notes of a savoury saltiness...
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...
When young, the cheese is curdy and lactic with a sticky rind, developing a soft breakdown below the rind as it ages giving way to a buttery breakdown and a firm, curdy centre. Once fully ripened,...
Aged for a minimum of four weeks, Maroilles develops a sticky, deep orange-hued rind, the result of regular washing with brine to encourage the growth of Brevibacterium linens, which gives the...
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,...
