This flavoursome French cheese has been absent for a while because of a ban on unpasteurised milk products, but is once again in store. Made from sheep’s milk, it has an exterior crust that is coated with dried rosemary, thyme, coriander seeds, juniper berries and pepper. You can eat the crust, but it’s bitter. The inside of the cheese is snowy white, cream moist and soft when it’s young and gets whiter and runnier as it ages.Mark says: The first bite shows the creamy silky texture and then it explodes in the back of your mouth and you can taste the dried rosemary flavour. The robust flavours of the sheep’s milk linger in the mouth. It’s great as a snack, with a salad or on a cheese platter because it looks spectacular. Ben says: Match it with a glass of the prunotto barbera d’alba, a fragrant, fruity red with hints of flowers.
There are several other new cheeses in the cheese room at Spring Hill and the cheese cabinet at Milton. Drop in and have a look.We also have a new cheese club offer with three classic cheese boxes available all year round.
>View our website for more details about our cheese boxes
