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More Information | Untitled Document Untitled Document Appenzeller
Washing in spices and wine gives this cheese an orange, sticky rind and a full, spicy flavour. It has a smooth, dense, straw-coloured paste and can be used in a similar way to Gruyère. |
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More Information | Untitled Document Untitled Document Emmental Haute Savoie
Emme Valley Maturing a whole wheel for eighteen months in cellars gives this cheese a nutty, sweet flavour almost lost in most Emmental produced today. |
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More Information | Untitled Document Untitled Document Gruyère Cave Aged
When making traditional Gruyère, the curds are only heated once they have clotted, giving a very dense cheese. Matured for a minimum of 14 months in natural sandstone caves, this Gruyère yields a fabulously deep, sweet, nutty flavour. |
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More Information | Untitled Document Untitled Document Tête de Moine
Farms surrounding Bellelay Abbey The cheese is washed in spices and wines producing an orange, sticky rind and a full, spicy flavour. It is generally shaved thinly to release its aromatic flavours. |
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More Information | Tête de Moine with a Girolle
A Girolle is a machine built specially for the Tête de Moine cheese. It pares away the surface of the cheese to produce attractive rosettes of cheese. The spicy, aromatic flavours of the cheese are enjoyed at their most profuse when cut and served in this manner. A superb buy for the Dinner table.
Special Offer Price: £55.00
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