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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Made in France, this double-crème cow’s milk cheese undergoes an innovative ultrafiltration process, which concentrates the milk and enhances its buttery, smooth consistency, making it...
Parmigiano Reggiano is a premium cheese produced solely in certain Italian regions, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. The farms in these areas adhere to stringent cattle...
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...
This is Yorkshire's version of the traditional Mediterranean salad style cheese, made by Judy Bell and her team in Yorkshire since 1987. A very easy cheese to enjoy on your cheese board, in a...
Aged for a minimum of 21 days, Munster Ermitage develops a smooth, supple interior beneath its orange-hued, sticky rind, which is washed regularly with brine to encourage the growth of...
This combination creates a delightful balance between the rich, melty qualities of Raclette and the invigorating spice of chili, making it a versatile choice for those who enjoy a bit of heat. When...
Maida Vale incorporates a 'washed-curd' method, whereby during the make, some of the whey is removed and replaced with water. This results in a less acidic cheese which is milder in flavour than a...