Sharpham Rustic With Dulce & Sea Lettuce - 1kg
The cheese is made by blending the curd and seaweed mixture and then packing it into smaller moulds. After 48 hours of draining and brining, the cheese is left to mature, allowing the flavours to...
Moorland Tomme is made to a French ‘tomme’ recipe, that Alastair learnt whilst working in Germany – there are many variants of tomme cheese (which means round in French), Tomme de Savoie (round from Savoie) being the most famous – they are used to name cheeses throughout France, each cheese taking it’s own characteristics; this Tomme recipe is slightly firmer than most but exhibits that nutty, slightly sweet flavour.
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The cheese is made by blending the curd and seaweed mixture and then packing it into smaller moulds. After 48 hours of draining and brining, the cheese is left to mature, allowing the flavours to...
"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...
From this charming family farm surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Darling Blue, a wonderfully mellow buttery blue cheese with notes of a savoury saltiness...
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...
A favourite of Rick Stein and Raymond Blanc, Mrs Bell's Blue is as creamy as her sister cheese, the Yorkshire Blue, but distinct in appearance via its whiter coloured body, contrasting beautifully...