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Not your usual tangy earthy english cheddar it has a deeper more complex flavour from meaty, brothy and savoury to sweet and fruity. The paste is crumbly and firm with a drier texture and more complexity with an incredible buttery texture on the palate. The flavour of Montgomery’s Cheddar can vary tremendously. One of the principal reasons for this is that the starter culture is changed every day over the course of a week, with the consequence that each day has its own character.
Region: Somerset,England
Milk: Raw Cow’s Milk
Size: Approx 250g wedge, cut to order
$31.00
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Milk: Unpasteurised Sheep
Size: approx 250g wedge, cut to order
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All packed in a wooden cheese box with ribbon.
The cheese: This full-flavoured pecorino is matured the traditional way – on pine boards in a stone cellar, known as a grotta. It is coated with fresh hay when it is young to protect the cheese and to add a deep, complex grassy flavour that compliments the rich, buttery flavours of the sheep’s milk. The cheese develops a subtle savoury bite. It is smooth and even on the tongue, coating the entire palate with the flavours of the Tuscan countryside.
Region: Tuscany, Italy
Milk: Sheep