Aged for around 75 days, it develops a velvety grey mould rind, which helps create its mild, earthy aroma and beautifully balanced flavour.
The cheese has a buttery, slightly elastic texture, with...
Aged for a minimum of 12 to 24 months, Comté Saint Antoine has a firm yet smooth texture, with the occasional crunch of tyrosine crystals, a sign of perfect maturation. Its flavour profile is rich...
Matured for 5 months and made from ewe’s milk, you can never go wrong adding this cheese to a cheese board, sandwiches, or topping your meals for a transformative flavour.
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...
The rind is carefully washed in a special brine solution to develop a bright terracotta hue. The rind is meaty and savoury, while the paste has aromas of warm milk and hay. The flavours are...
Made from cow’s milk, it can be raw or pasteurised, and is aged for at least 10 days, during which it develops a thin, wrinkled rind that encases a soft, creamy interior. When young, it has a mild,...
It has a much dryer harder and crystalline paste, becoming more reminiscent of an old gouda with a distinctive nuttiness in flavour, however, it is a product of evolution and need. Old Winchester...
