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 Parmigiano Reggiano, Spenwood has a well-developed, nutty flavour with elements of sweet and savoury and a supple texture. Kept longer it becomes more piquant, harder and slightly crumbly. A great substitute for Parmesan with pasta.
Pair with a full-bodied red wine, like Cairanne La Cote Sauvage.
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...
By using original bacteria ferments, cheddaring methods, traditional hand-making techniques, and employing cloth-binding, Jane has successfully handcrafted a Cheddar with a distinctive flavour...
All of Lymn Bank's smoked cheeses are traditionally smoked on the farm for a minimum of 24 hours to create the depth of smokiness you can truly taste. The natural creaminess of the cheddar and...
Aged for a minimum of 21 days, this cheese develops a dense, smooth paste with a pale yellow hue, encased in its signature black wax or natural rind, which enhances both its appearance and ageing...
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...
