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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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.
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...
Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...
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,...
The name 'Dolcelatte' translates to 'sweet milk' in Italian, perfectly capturing the cheese's delicate balance between the boldness of blue veining and a velvety, buttery mouthfeel. Produced from...
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.
