A semi-hard English goats’ cheese made in South Devon, with a crumbly texture and a mellow and complex flavour.
An unpasteurised cow’s milk cheese with a semi-soft texture and a velvety grey rind. Traditionally matured on rye straw in vaulted cellars in the, it has a hint of the volcanic soil of the Auvergne.
Pecorino Fiore Sardo
Made in Sardinia using milk from local sheep, it is matured for a minimum of seven months, giving a fruity cheese with a salty, fiery bite.