A pleasantly sharp aroma and unsalty flavour. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream.
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The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
The cheese develops its distinctive white coat while ripening in a temperature and humidity-controlled room with a filtered fresh air system to replicate the conditions found in original cheese...
Ranging from fresh to aged variations, Manchego cheese has emerged as a hallmark of excellence and heritage in the realm of cheese production. This particular Manchego cheese, bearing the...
The flavour of St. Felicien is rich and mild, with subtle earthy and nutty undertones that become more pronounced as the cheese matures. Its soft, almost spoonable consistency makes it perfect for...
Developed in 2010 by Katie Matten (née Bell) on the family farm, Bluemin White picked up a three-star Great Taste Award, which placed it in the top 125 tasty foods in the country, it then went on...
A pleasantly sharp aroma and unsalty flavour. The red wine in which the cheese is soaked during ripening gives a flowery aroma and a pleasant aftertaste with reminiscences of goat’s milk and cream.
