Connoisseur cheese selection contains the following:
Cave Aged Gruyere
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.
When young the rind is washed with brine which encourages the development
of a creamy paste and a full-flavour and aroma. It then develops
a white, bloomy coat.
Most Swaledale is made using cows' milk but ours is made using the
traditional ewes' milk. Mild, moist and creamy when young, becoming
drier and fuller-flavoured with age.
A creamy, full-flavoured blue cheese wrapped in Maple leaves.
An ancient cheese first made by the monks in the 7th century. The
paste is buttery-yellow, very rich and creamy and the rind is an
orange-red colour. The flavour is spicy and tangy and it has a lively
Saint Maure de Touraine
A log-shaped, soft, creamy cheese with a full, goaty flavour. The
rind is blue-grey and a distinctive feature is a straw running through
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