It is a hard, mature cheese between a cheddar and a Swiss mountain cheese. It has a rich, long-lasting flavour with sweet, nutty notes and a sharp tang that sometimes tastes a bit like pineapples. The texture is smooth, close, dense and creamy.
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Made from cow’s milk, it can be raw or pasteurised, and is aged for at least 10 days, during which it develops a thin, wrinkled rind that encases a soft, creamy interior. When young, it has a mild,...
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...
This cheese follows the strict AOP guidelines, meaning it must be made using raw cow’s milk, hand-ladled into moulds, and aged for a minimum of 4 to 8 weeks to develop its signature flavour and...
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,...
Produced in the Île-de-France region, this traditional raw milk cheese has been awarded Appellation d’Origine Protégée (AOP) status - the French equivalent of Protected Designation of Origin (PDO)...
It is a hard, mature cheese between a cheddar and a Swiss mountain cheese. It has a rich, long-lasting flavour with sweet, nutty notes and a sharp tang that sometimes tastes a bit like pineapples. The texture is smooth, close, dense and creamy.
