£4.03
Flavours are delicate with a citric tang and textures are pleasantly dense yet creamy.
Made with raw goat’s milk and animal rennet.
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.
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
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 semi-soft washed rind cheese, Gubbeen has distinct meaty, savoury flavours and a pliant texture. It is incredibly moreish.
Made with pasteurised 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.
Cashel Blue has a balanced amount of blue veining, which adds a lift to the rich full-flavoured paste. This is an easy-eating blue cheese with a pleasantly buttery texture.
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
07775 920777
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