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.
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,...
Its supple, spreadable texture is enhanced by a velvety rind and a creamy centre adorned with the characteristic blue marbling that emerges during the aging process (typically spanning several...
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind.
Often compared to Pecorino, Manchego and even...
With origins dating back to the 10th century, this Protected Designation of Origin (PDO) cheese is made from cow’s milk and aged for around six to ten weeks, during which it develops its...
Using raw milk allows Manchego to retain its natural depth of flavour, giving it a more intense, earthy, and slightly tangy profile compared to its pasteurised counterparts. The texture is firm yet...
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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