£3.28
A Brie-style cheese with a crumbly texture at the core and a silky breakdown at the rind. The flavour balances a clean lactic brightness with mushroomy, vegetal notes.
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 Cheddar cheese with a supple, golden paste and the occasional blue vein. The flavours are rich, layered, and generally less acidic than our other Cheddars.
Made with cow’s milk and animal rennet. Clothbound with lard.
This recipe harks back to more traditional Wensleydale-making methods. Its texture is less crumbly and its flavour more buttery than many examples if Wensleydales more widely available today.
Flavours are delicate with a citric tang and textures are pleasantly dense yet creamy.
Made with raw goat’s milk and animal rennet.
A lactic goat’s cheese with a bright acidity reminiscent of creme fraiche. The texture is smooth yet dense.
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.
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
07775 920777
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