This Raclette has the delicious addition of black truffles which adds mushroomy notes and a delicious savoury flavour to the melted cheese.
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The cheese has a washed rind, imparting a mildly pungent aroma and contributing to its mild yet complex flavour profile, with buttery and slightly tangy notes that intensify with age. St. Albray is...
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind. Often compared to Pecorino, Manchego and even...
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...
Aged for a minimum of 15 days, Reblochon develops a supple, creamy interior beneath its thin, velvety orange-yellow rind. The flavour is delicately fruity, buttery, and slightly nutty, with a...
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 Raclette has the delicious addition of black truffles which adds mushroomy notes and a delicious savoury flavour to the melted cheese.
