Made on the farm with unpasteurised milk.
A mould-ripened cheese, semi-soft with a white crumbly centre getting softer towards the grey mould.
16 other products in the same category:
'Tête de Moine' as a proper term has been used since about 1790, but the cheese has a much longer history. The monastery of Bellelay was established in 1136 and confirmed by Pope Innocent II six...
Its supple, spreadable texture is enhanced by a velvety rind and a creamy centre adorned with the characteristic blue marbling that emerges during the aging process (typically spanning several...
Buffalo Blue delivers a well-balanced blue flavour, which is complimented with a creamy yet light, nearing cleansing, effect on the palate. It's an extremely special cheese and best tasted...
Developed in 2010 by Katie Matten (née Bell) on the family farm, Bluemin White picked up a three-star Great Taste Award, which placed it in the top 125 tasty foods in the country, it then went on...
Made on the farm with unpasteurised milk.
A mould-ripened cheese, semi-soft with a white crumbly centre getting softer towards the grey mould.
