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,...
Why not use this cheese on your pizza? Add that extra burst of tomato & basil on-top of your sauce, as well creating the cheesiest pizza! If you’d prefer to incorporate the cheese into your...
The cheese itself has a golden, straw-coloured paste, with striking black veins of truffle running through it. Its flavour is a perfect balance of salty, nutty, and umami-rich, with the deep...
Made in France, this double-crème cow’s milk cheese undergoes an innovative ultrafiltration process, which concentrates the milk and enhances its buttery, smooth consistency, making it...
Aged for a minimum of 6 weeks, Livarot du Plessis develops a pungent, earthy aroma and a smooth yet supple interior, encased in a sticky, deep orange rind, achieved through regular washing with...
Aged for at least 15 days, Langres is regularly washed in brine and annatto, giving its rind a beautiful orange hue and slightly wrinkled texture. Unlike other washed-rind cheeses, Langres is not...
The cheese-making process occurs daily to maintain the milk’s freshness, with Jamie following the same ancestral techniques that were used a century ago. Unlike many others, Jamie still employs...
