£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.
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.
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 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.
A fresh, mild and creamy goat’s cheese with a mousse-like texture and natural acidity – subtly flavoured with garlic and parsley.
An outstanding mature, raw milk (unpasteurised) Somerset cheddar made with traditional 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.
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
07775 920777
Get exclusive offers, free shipping events & more by signing up for our promotional emails.
© 2020 CheeseMungers All rights reserved by CheeseMungers.
Reviews
There are no reviews yet.