A lactic goat’s cheese with a bright acidity reminiscent of creme fraiche. The texture is smooth yet dense.
The yoghurty flavour of this cheese is complemented by a delicate, almost red-fruit flavour from the rind. Its rind is wrinkly with a golden colour the texture of the paste is pleasantly light, almost whipped
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 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
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
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