Here is a cheese that will demand second helpings – and with good reason! It’s sweet and grassy aroma combined with a superb crumbly texture is the perfect combination.
This is a goat’s cheese that is subtle on the goat.
Ribblesdale Mature provides nutty, fruity flavours with a slight caramel hint that compliment each other in unison to create a well-rounded and balanced cheese that becomes slightly more ‘goat-y’ as it gets to the rind.
When young, Montasio (PDO) is smooth, elastic, and mildly sweet, while aged varieties develop a firmer, crumbly consistency with a rich, nutty depth. Aged for at least two months, its flavour...
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...
Originally, Morbier was made by small dairy farmers who would use the leftover curd from the morning milking, sprinkle it with vegetal ash to preserve it, and then add the evening curd on top,...
Creamy, sweet and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mild creaminess that’s helped make it...
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind.
Often compared to Pecorino, Manchego and even...
Produced in the Auvergne region, this cheese is one of France’s oldest protected cheeses, with a history dating back over 2,000 years. As a cheese with Appellation d’Origine Protégée (AOP) status -...
Here is a cheese that will demand second helpings – and with good reason! It’s sweet and grassy aroma combined with a superb crumbly texture is the perfect combination.
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