Sheep’s cheese with a cure of five months and injected with the authentic original pesto of Italian Tuscany, whose ingredients include Genoese Basil DO, Parmesan Reggiano DO cheese cured 30 months, Pecorino Romano DO cheese and Italian olive oil, in addition to the characteristic pine nuts.
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 gradual mixture of flavours.
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...
First developed by Cees Boterkooper in 1914 on a small farm in Schoonrewoerd, today, the cheese is produced exclusively by le Groupe Bel. Schoonrewoerd is located in the municipality of Leerdam...
Aged for a minimum of 6 weeks, Livarot Graindorge AOP develops a sticky, golden-orange rind, achieved through repeated washings that encourage the growth of Brevibacterium linens, the bacteria...
BLUE MONDAY has won several awards including Gold at the BRITISH CHEESE AWARDS 2017 and Silver at the WORLD CHEESE AWARDS in 2019.
Blue Monday is matured for a minimum of 12 weeks. This unique...
Sheep’s cheese with a cure of five months and injected with the authentic original pesto of Italian Tuscany, whose ingredients include Genoese Basil DO, Parmesan Reggiano DO cheese cured 30 months, Pecorino Romano DO cheese and Italian olive oil, in addition to the characteristic pine nuts.
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