Injected with Piment d’Espelette from the French Basque Country, this cured sheep's cheese is distinguished by the subtle spicy touch and aroma imparted by this delightful ingredient.
The injection technique allows for an initial distinction between the flavours of the cheese and the Piment d’Espelette, which then meld into a harmonious blend that pleasantly envelops the palate and nose for a few moments.
Aged for a minimum of 4 months, but often matured for 12, 24, or even 36 months, Comté develops a complex flavour profile that can include notes of buttered hazelnuts, caramel, toasted bread, and a...
From this charming family farm surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Capability Brown. It is indeed a delightful cheese, reminiscent of Darling Blue but...
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,...
Aged for a minimum of 21 days, Munster Pasteurised AOP/PDO develops a soft, creamy interior with a sticky, orange-hued rind, the result of regular brine washing. This process enhances its mildly...
Injected with Piment d’Espelette from the French Basque Country, this cured sheep's cheese is distinguished by the subtle spicy touch and aroma imparted by this delightful ingredient.
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