A longer matured member of the White Lake family (minimum 12 months). This cheese is matured in the Alpine style, with a full, rich and complex flavour.
This beautiful cheese goes well grated on pastas, salads, atop almost any meal. Try it grilled on toast or in a sandwich to truly transform your lunchtime.
Made with unpasteurised milk and vegetarian rennet.
16 other products in the same category:
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...
Named after the street in Totnes where the renowned cheese shop is located, this cheese is crafted from the finest fresh pasteurised goat’s milk. The semi-hard texture of Sharpham Ticklemore is...
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...
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...
A longer matured member of the White Lake family (minimum 12 months). This cheese is matured in the Alpine style, with a full, rich and complex flavour.
This beautiful cheese goes well grated on pastas, salads, atop almost any meal. Try it grilled on toast or in a sandwich to truly transform your lunchtime.
Made with unpasteurised milk and vegetarian rennet.
