A farmstead cheese made of thermised milk. A cheese which fits perfectly on a spring cheeseboard due to the fresh taste of asparagus!
This farmstead cheese is matured for about 8 weeks.
Due to the short ripening time, the cheese is still nice, soft and creamy.
16 other products in the same category:
This cheese follows the strict AOP guidelines, meaning it must be made using raw cow’s milk, hand-ladled into moulds, and aged for a minimum of 4 to 8 weeks to develop its signature flavour and...
This combination creates a delightful balance between the rich, melty qualities of Raclette and the invigorating spice of chili, making it a versatile choice for those who enjoy a bit of heat. When...
It was first created by Robin Condon and later moved to Sharpham's when Robin decided to focus on blue cheeses. The curd is carefully packed into moulds to achieve its unique rustic shape and then...
Aged for a minimum of 4 months, but often matured for 12, 24, or even 36 months, Comté develops a complex flavour profile that can include notes of buttered hazelnuts, caramel, toasted bread, and a...
A farmstead cheese made of thermised milk. A cheese which fits perfectly on a spring cheeseboard due to the fresh taste of asparagus!
This farmstead cheese is matured for about 8 weeks.
Due to the short ripening time, the cheese is still nice, soft and creamy.
