Originating from the scenic Sardinian island, this cheese is recognised as one of the best in the world. Pecorino Sardo, painstakingly handmade, features a semi-hard and semi-cooked texture,...
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...
The cheese boasts a creamy, moist texture with a slightly crumbly paste, and its rich, tangy flavour is complemented by the earthy and salty notes of Penicillium roqueforti blue veins. Known for...
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...
When young, the cheese is curdy and lactic with a sticky rind, developing a soft breakdown below the rind as it ages giving way to a buttery breakdown and a firm, curdy centre. Once fully ripened,...
Its fragrance, the combination of the characteristic flavour of cured sheep cheese with floral essence, and its spectacular presentation make it truly special. In recognition of its quality and...
Its supple, spreadable texture is enhanced by a velvety rind and a creamy centre adorned with the characteristic blue marbling that emerges during the aging process (typically spanning several...
