As Lymn Bank Farm smoke their cheeses traditionally, the texture and taste of this cheese provides that creamy, strong smokiness on the taste buds that is expected from a smoked cheddar.
If you prefer to cook with your cheeses and not eat traditionally with crackers and chutney, we would recommend using this smoked barrel on top of a lasagne or shepherd's pie.
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...
The cheese features a moist, crumbly paste with a rich, creamy mouthfeel and a strong, pungent aroma. Roquefort Société has a protected designation of origin (PDO) status, ensuring it is produced...
The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
Small but full of character, 'Crottin de Chavignol' has a dense, creamy interior when young, offering a mild, fresh, and slightly tangy flavour with notes of hazelnut and sweet cream. As it...
The injection technique allows you to start tasting by detecting separately the characteristic flavours of Spanish cured sheep’s cheese on the one hand and Italian pesto on the other, and enjoy a...
The cheese itself has a golden, straw-coloured paste, with striking black veins of truffle running through it. Its flavour is a perfect balance of salty, nutty, and umami-rich, with the deep...
As Lymn Bank Farm smoke their cheeses traditionally, the texture and taste of this cheese provides that creamy, strong smokiness on the taste buds that is expected from a smoked cheddar.
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