Deeply fruity and rich, this intense damson preserve is a must for strong cheeses.
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Wrapped in sycamore or chestnut leaves, it develops an earthy aroma and a beautifully rustic appearance, distinguishing it from other Spanish blue cheeses. Aged in the natural limestone caves of...
Aged for a minimum of six weeks, Époisses is carefully washed in Marc de Bourgogne, a local pomace brandy, which gives the rind its characteristic deep orange hue, sticky texture, and bold, pungent...
Using raw milk allows Manchego to retain its natural depth of flavour, giving it a more intense, earthy, and slightly tangy profile compared to its pasteurised counterparts. The texture is firm yet...
Originally, Morbier was made by small dairy farmers who would use the leftover curd from the morning milking, sprinkle it with vegetal ash to preserve it, and then add the evening curd on top,...