Livarot Graindorge (AOP/PDO) - 6x 250g
Aged for a minimum of 6 weeks, Livarot Graindorge AOP develops a sticky, golden-orange rind, achieved through repeated washings that encourage the growth of Brevibacterium linens, the bacteria...
William makes this very traditional raw milk Sparkenhoe Blue. The result is a cheese that has a dense and creamy texture, a mellow blue flavour, with a savoury finish. This taste is reminiscent of the old leicestershire blue cheese.
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Aged for a minimum of 6 weeks, Livarot Graindorge AOP develops a sticky, golden-orange rind, achieved through repeated washings that encourage the growth of Brevibacterium linens, the bacteria...
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Doddington Cheese which takes its name from the village in Northumberland where the farm is...
Aged for a minimum of 6 weeks, Livarot du Plessis develops a pungent, earthy aroma and a smooth yet supple interior, encased in a sticky, deep orange rind, achieved through regular washing with...
Strong, steely and sweet, in other words, Northern! A powerhouse blue cheese with serious credentials. Deliciously creamy and luxuriously more-ish, this cheese is is a strong arm to success....
Made from cow’s milk, Langres Champenois is aged for a minimum of 15 days, during which it is regularly washed in brine to develop its signature deep orange, wrinkled rind. Unlike many washed-rind...