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.
It features a natural, rustic black rind, developed through traditional aging processes. The interior paste is pale yellow, dense, and smooth, offering a complex taste that combines earthy, nutty...
This is Yorkshire's version of the traditional Mediterranean salad style cheese, made by Judy Bell and her team in Yorkshire since 1987. A very easy cheese to enjoy on your cheese board, in a...
Strong, steely and sweet, in other words, Northern!
A powerhouse blue cheese with serious credentials. Deliciously creamy and luxuriously more-ish, this cheese is is a strong arm to success....
