| Key | |||
| Un-Pasteurised | Pasteurised | Organic | Suitable for Vegetarians |
| UP | P | O | V |
BUFFALO MOZZARELLA
Made from the milk of the Water Buffalo and hand-moulded into balls. Creamy and light in texture, with a faint fresh, lemony taste.
P
FONTINA
A buttery flavour pressed cheese with an oiled rind.
MANCHEGO
Spain’s most famous hard cheese, only made from the milk of La Mancha sheep. Nutty, honeyed tang, complex.
UP
PICOS DE EUROPA
A cows’ milk blue cheese from the Cantabrian coast. A semi soft blue cheese, 1 to 2 months old and wrapped in maple leaves when mature. Rich and creamy in texture with a strong blue flavour.
UP
MONTE ENEBRO
Hand moulded into a log shape and covered in wood ash. It has a firm white paste and a rich, creamy, goat flavour.
MAHON
Made in Menorca from cows milk, a creamy paste, ripened for 20 days and coated in olive oil.
UP
MEMBRILLO (Quince Jelly)
A naturally produced fruit paste – a delicious, traditional accompaniment to any hard, preferably sheep’s milk cheese like Manchego.