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...
When young, this cheese has a soft and creamy texture, and a delicate flavour reminiscent of flowers, hazelnuts, and fresh milk. As it matures, it develops more complex aromas of grilled fruit and...
Aged for 10 to 30 days, Selles-sur-Cher develops a dense yet creamy interior, beneath its signature thin layer of natural ash. This ageing process enhances the cheese’s mild, slightly nutty flavour...
Made from pasteurised goat’s milk, Monte Enebro is shaped into a distinctive flattened log ('pata de mulo' or 'mule’s leg'), with its signature Penicillium roqueforti rind, the same blue mould used...
The cheese-making process occurs daily to maintain the milk’s freshness, with Jamie following the same ancestral techniques that were used a century ago. Unlike many others, Jamie still employs...
The cheese-making process is entirely handcrafted, with every decision and step made by a real person. This attention to detail is what sets this cheese apart and gives it a truly unique...
Produced in France, this small artisan-style cheese has a firm yet creamy texture, making it a versatile choice for both cheese boards and cooking.
When young, this crottin-style cheese has a soft,...
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...
