St. Andrew's Farmhouse Cheese
By using original bacteria ferments, cheddaring methods, traditional hand-making techniques, and employing cloth-binding, Jane has successfully handcrafted a Cheddar with a distinctive flavour...
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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By using original bacteria ferments, cheddaring methods, traditional hand-making techniques, and employing cloth-binding, Jane has successfully handcrafted a Cheddar with a distinctive flavour...
Mature cheddar with jalapeños, bell peppers, cayenne pepper and garlic incorporated… this cheese really provides all the heat you want in a spicy cheese, as well as the extra hit of garlic.
It is exclusively made with raw cow’s milk from the Abondance, Montbéliarde and Tarentaise breeds. The cows are fed on 100% local hay in the winter and in summer, graze on pastures where they make...
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...