It is firm but not dry or hard; creamy with a surface that is crumbly; slightly sweet but also tart in flavour.
It is sometimes described as having a nutty, buttermilk flavour complemented with a honey aftertaste and the gentle aroma of cut grass. It has a fine curd, minimal texturing, and high moisture content.
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A fruity but delicious cheese… slice thinly onto a digestive biscuit and enjoy as a cheesy snack.
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...
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, from where they handcraft their Berwick Edge, a robust and full-flavoured Gouda-style cheese with undertones of...
The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
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...