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.
At once complex and balanced, savoury and mellow, this farmhouse revival of a classic British cheese is full of flavour without any aggressive acidity. the texture is firm, chewy and pleasantly moist.
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.
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
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