Roquefort has a tingly pungent taste, a distinct bouquet, and a flavour that combines the sweet burnt-caramel taste of sheep’s milk with the sharp, metallic tang of the blue mould.
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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,...
The cheese develops its distinctive white coat while ripening in a temperature and humidity-controlled room with a filtered fresh air system to replicate the conditions found in original cheese...
Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...
Roquefort has a tingly pungent taste, a distinct bouquet, and a flavour that combines the sweet burnt-caramel taste of sheep’s milk with the sharp, metallic tang of the blue mould.
