Raclette, the beloved semi-hard cheese made from cow's milk, originating from the mountainous regions of France, particularly the Savoie and Franche-Comté areas. Known for its smooth texture and mild, slightly nutty flavour, Raclette is traditionally enjoyed melted. When heated, it transforms into a rich, creamy consistency that is perfect for pouring over potatoes, vegetables, and cured meats, making it the centrepiece of the classic raclette dish!
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...
Livarot Père Gauthier is easily recognisable by its orange-hued, sticky rind, which is encircled by strips of dried reed, earning it the nickname 'The Colonel' due to its resemblance to a colonel’s...
Once pressed and bandaged, the truckles are left in stores for several months, until they reach optimum maturity. From an amazing artisan smokehouse where the process is performed with a huge...
The cheese boasts a creamy, moist texture with a slightly crumbly paste, and its rich, tangy flavour is complemented by the earthy and salty notes of Penicillium roqueforti blue veins. Known for...
Why not use this cheese on your pizza? Add that extra burst of tomato & basil on-top of your sauce, as well creating the cheesiest pizza! If you’d prefer to incorporate the cheese into your...
Raclette, the beloved semi-hard cheese made from cow's milk, originating from the mountainous regions of France, particularly the Savoie and Franche-Comté areas. Known for its smooth texture and mild, slightly nutty flavour, Raclette is traditionally enjoyed melted. When heated, it transforms into a rich, creamy consistency that is perfect for pouring over potatoes, vegetables, and cured meats, making it the centrepiece of the classic raclette dish!
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