
Livarot Père Gauthier Large (AOP/PDO) - 2kg
Aged for a minimum of 6 weeks, Livarot develops a smooth yet supple interior, surrounded by a signature sticky, orange-hued rind, the result of repeated washings with brine and annatto during the...
Granted AOC status in 1969, Neufchatel can be industrial, farmstead or artisanal. Artisanal Neufchatel has a grainy, close textured and thick paste covered with a soft, downy, velvety bloomy rind. Matured for 8–10 weeks, the taste and texture is reminiscent of a Camembert; mushroomy, rich, nutty and slightly yeasty.
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Aged for a minimum of 6 weeks, Livarot develops a smooth yet supple interior, surrounded by a signature sticky, orange-hued rind, the result of repeated washings with brine and annatto during the...
Shaped into a small, round disc, Retorta features a thin, golden-hued natural rind and a smooth, melting interior that oozes when cut. Using thistle rennet, the cheesemakers achieve a delicate...
Using raw milk allows Manchego to retain its natural depth of flavour, giving it a more intense, earthy, and slightly tangy profile compared to its pasteurised counterparts. The texture is firm yet...
Mario Olianas’ Yorkshire Pecorino Leeds Blue is made exclusively from top-quality ewe's milk sourced from a local farm in Harrogate, North Yorkshire. This award-winning cheese has received numerous...
Aged for a minimum of 6 weeks, Livarot develops a smooth yet supple interior, surrounded by a signature sticky, orange-hued rind, the result of repeated washings with brine and annatto during the...
Shaped into a small, round disc, Retorta features a thin, golden-hued natural rind and a smooth, melting interior that oozes when cut. Using thistle rennet, the cheesemakers achieve a delicate...
Using raw milk allows Manchego to retain its natural depth of flavour, giving it a more intense, earthy, and slightly tangy profile compared to its pasteurised counterparts. The texture is firm yet...