It’s fudge-like, caramelised, and decadent, making it a great breakfast or dessert cheese.
Gjetost is best served in thin slices along with fresh fruit.
16 other products in the same category:
BLUE MONDAY has won several awards including Gold at the BRITISH CHEESE AWARDS 2017 and Silver at the WORLD CHEESE AWARDS in 2019. Blue Monday is matured for a minimum of 12 weeks. This unique...
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...
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...
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,...
The cheese is made by blending the curd and seaweed mixture and then packing it into smaller moulds. After 48 hours of draining and brining, the cheese is left to mature, allowing the flavours to...
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...
It’s fudge-like, caramelised, and decadent, making it a great breakfast or dessert cheese.
Gjetost is best served in thin slices along with fresh fruit.
