Manchego-style (6 months) Sheep's Cheese with Rosemary
£38.30
Vat excluded
This sheep's cheese is initially covered with rosemary and left to cure for two to three months. After this period, it undergoes an additional aging process, lasting up to six or twelve months, depending on the desired outcome. The result is a sheep's cheese with an intense flavour, deeply infused with the aroma and taste of rosemary.
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...
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Made by David...
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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...
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
"Beautiful, creamy buttery moist, full bodied. Savoury and salty. Becomes creamier in the mouth. Exceptional and moist, perfect cheese." Victoria Urresti - Cheese Expert and World Cheese Awards Top...
This sheep's cheese is initially covered with rosemary and left to cure for two to three months. After this period, it undergoes an additional aging process, lasting up to six or twelve months, depending on the desired outcome. The result is a sheep's cheese with an intense flavour, deeply infused with the aroma and taste of rosemary.
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