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 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.
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
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.
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.
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
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