Based on the Lyburn Gold, the smoked version is still a washed curd cheese but the eyes are not so prominent. It is smoother, giving a light and delicate flavour. During the maturation process the rind goes a glorious caramel colour and cannot be mistaken for any other.
The flavours of this cheese are sweet and rich with hints of caramel, butterscotch and honey. Coolea is smooth and close textured cheese, reminiscent of Dutch Gouda.
Made with pasteurised cow’s milk and animal rennet.
A naturally rinded, blue-veined, hand-made soft cheese, made with pasteurised milk. When fresh, at 3-4 weeks, it has a relatively mild blue flavour but the IOW Blue accelerates quickly to develop a much spikier character than when young. Being naturally rinded, it is covered in green, blue, grey and white moulds, giving the cheese a depth of character, while the variety of surface moulds that grow on the rind ensure it stands out on any cheeseboard.
A small soft and oozing cheese with a quiet floral earthiness and is superbly rich and gentle on the palate. Its spruce band imparts a distinctive piney note.
A cow’s milk cheese that, as the name suggests, has hints of garlic and onion, with support from other ingredients such as chives, parsley, paprika, ginger, and horseradish. The nettle gives the cheese a touch of colour, that can be quite clearly seen, yet the garlic remains subtle presenting a young, firm, well balanced cheese
This Parmigiano-Reggiano is delicious: a cheese with a deeply savoury and brothy flavour, balanced by a rich fruity sweetness and a luscious texture.
A complex mature, raw milk Somerset cheddar with a depth of flavour
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
07775 920777
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