Our Curd Artisanal Market!
SAGE DERBY: COOMBE CASTLE // Sage Derby is a variety of British Derby cheese infused with sage to produce a glorious green marbling effect and subtle herb flavour. Hard to find these days, it is England’s oldest and most famous cheeses originally made only for special occasions such as Harvest and Christmas. Freshly milled, salted Derby curd and sprinkles of fresh sage are arranged in layers and left to mature for six months.
LANDAFF: JASPER HILLS FARM // Landaff has a natural rind and a semi-firm paste with subtle aromas of cave and grass. Its balanced complexity harmonizes a bright buttermilk tang and savory brown butter notes.
MOODY BLUE: EMMI ROTH // Moody blue is a classic blue cheese, which is delightfully creamy with a subtle smokey flavour. Made from the freshest Wisconsin cow milk, it is smoked over fruit wood which results in a sultry, mouth watering flavour with hints of roasted nuts and coffee.
ROSSELLINO: PIENZA IL ROSSELLINO // Rossellino is a firm sheep’s milk cheese from Tuscany. Its name is and appearance is derived from characteristic architecture of the Tuscan towns. Rossellino is rubbed with tomato paste, giving it that earthy terracotta look typical to the roofs in the Tuscan buildings. The pate is firm and straw colored with classic flavor components of traditional Pecorinos. It is somewhat sweet with salty undertones and a rich nutty flavor.
FRENCH EMMENTALER SWISS: // A traditional, unpasteurised, hard cheese made from cow’s milk. The aroma is sweet with tones of fresh-cut hay. The flavour is very fruity, not without a tone of acidity. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of its complicated hole-forming fermentation process. The cheese tastes delicious with a glass of wine.
TETILLA: NINFAS // This cheese has a pale yellow, thin, natural rind or sometimes no rind can be seen at all. Its texture is soft, thick and smooth with scatterings of air pockets. Yellowish ivory in colour Tetilla has a creamy mouth feel with buttery, slightly bitter and tangy flavours surrounding the palate. The maturing, which takes place between 10 and 30 days, happens in the hot and humid climate of Galicia.