Its supple, spreadable texture is enhanced by a velvety rind and a creamy centre adorned with the characteristic blue marbling that emerges during the aging process (typically spanning several...
The cheese is rich and buttery with a briney, spritzy acidity. The texture is smooth, giving and silky.
Made by David Jowett from his Manor Farm in the Cotswold village of Chedworth,...
Originally inspired by Fontina, Fontal is a more modern and widely produced variant, offering a gentler and more uniform taste compared to the stronger, earthy notes of traditional Fontina...
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
It was first created by Robin Condon and later moved to Sharpham's when Robin decided to focus on blue cheeses.
The curd is carefully packed into moulds to achieve its unique rustic shape and then...
Originating from the Po Valley in northern Italy, Grana Padano follows strict traditional methods, ensuring its authenticity and quality. It shares similarities with Parmigiano Reggiano, though it...
Its fragrance, the combination of the characteristic flavour of cured sheep cheese with floral essence, and its spectacular presentation make it truly special. In recognition of its quality and...
