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One of the new charmers on the British cheese scene. Small and powerful goat’s cheese, washed in Somerset Cider Brandy....
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MONTGOMERY CHEDDAR  Crumbly textured cheese almost melts in the mouth. The lovely grassy aromas offset the fruity mellow rich taste...
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CAMEMBERT BAKER Perfect for baking Tunworth, Camembert, Camembert au Calvados to name just a few...
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STINKING BISHOP               
Uses perry as its wash and has a sticky yellow-orange rind which is very pungent. Soft and creamy...
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Tomme de Corse



A gourmet sheep cheese from Corsica. The pecurella sheep produces a creamy and strong aromatic milk that is used to make this cheese. The sheep graze on stony terrain where there are abundant scrubby “Maquis” bushes which are very fragrant. This gives the style and individual taste so typical of the island.

The Tomme de Corse cheese has a light mineral and nutty flavour running through with a herbal tang at the end. The paste become dry and crumbly during aging and reveals a soft, supple, creamy though strong flavor. Serve with bread and salad or fruit.
Corsica France
Corsica

Unpasteurised Ewes Milk
Country Corsica
Milk Sheep's milk (unpasteurised)
Style Semi-hard, pressed natural rind
Pungency Mild to medium
Fat content 45%
Ripening 2 months
Wine Beaujolias

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