This cheese is made at the Hawes dairy in Wensleydale. It has a supple, crumbly moist texture.
The flavour suggests wild honey balanced with fresh acidity.
It blends well with the stem ginger in this one.
16 other products in the same category:
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...
During maturation, Manchego forms its characteristic herringbone-patterned rind, a nod to its historic moulding in woven grass baskets. The interior is pale ivory with small, irregular holes,...
If you prefer to cook with your cheeses and not eat traditionally with crackers and chutney, we would recommend using this smoked barrel on top of a lasagne or shepherd's pie.
Aged for a minimum of six weeks, Époisses is carefully washed in Marc de Bourgogne, a local pomace brandy, which gives the rind its characteristic deep orange hue, sticky texture, and bold, pungent...
The name 'Dolcelatte' translates to 'sweet milk' in Italian, perfectly capturing the cheese's delicate balance between the boldness of blue veining and a velvety, buttery mouthfeel. Produced from...
Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...
Matured for 5 months and made from ewe’s milk, you can never go wrong adding this cheese to a cheese board, sandwiches, or topping your meals for a transformative flavour.
Aged for a minimum of 30 days, Tomme de Savoie develops a firm yet creamy interior, speckled with small, irregular holes, and covered by a thick, grey-mottled natural rind. The flavour is mild,...
Made from pasteurised goat’s milk, Monte Enebro is shaped into a distinctive flattened log ('pata de mulo' or 'mule’s leg'), with its signature Penicillium roqueforti rind, the same blue mould used...
Produced in France, this small artisan-style cheese has a firm yet creamy texture, making it a versatile choice for both cheese boards and cooking. When young, this crottin-style cheese has a soft,...