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A smooth, soft washed-rind cheese; flavours range from milky and buttery at the paste, to vegetal with a cocoa-like bitterness at the rind. The aftertaste is sweet and reminiscent of caramel, even chocolate.
Made with pasteurised cow’s milk and animal rennet.
Semi Soft cheese from the Montbeliard, Simmental region of France. It has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, and does not separate even when melted. The flavour can vary from nutty, slightly acidic to milky
Made with raw cow’s milk and animal rennet
Morbier is a semi-soft cows’ milk cheese is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery. The aroma of Morbier cheese is strong, but the flavor is rich and creamy, with a slightly bitter aftertaste. From the Jura and Doubs region of France.
Made from raw cow’s milk and animal rennet
A washed rind, pasteurised cow’s milk cheese, aged for no longer than 20 days, it is refined with Dark Side beer, a smoked porter from northern Italy. Robiola has a soft creamy texture, smooth flavour with a rich porter finish.
Made from pasteurised cows milk.
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
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