Maturation: 14 months
Cheese Type: Uncooked, Pressed cheese
Dipped into Burgundy wax
A mellow and slightly sweet Cheddar, hand-made from goats’ milk in Dorset, and matured around six months. Less powerful in flavour than the English Farmhouse Cheddar, the goats’ milk creates a more delicate, subtle sweetness.
Red wines (Beaujolais, Pinot Gris)
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
To show you our gratitude and that you are very special to us, this special VIP rank gives you an exclusive access to the Shop at the Monthly Offer’s price, for a period of one year!
We may also provide you with other benefits along the way, like invitation to our private events and tastings.
Your Cheese Club Team