This particular Tomme de Savoie is made by Mons cheesemongers. They use full fat cows milk whereas some producers skim the milk. This give it a thick velvety texture.
Produced by Alsop & Walker in Sussex this cheese has a nutty flavour similar to a lot of alpine cheeses. Suitable for vegetarians, made with pasteurised cows milk.
Añejo Carpuela Manchego is a cheese that has matured for at least twelve months. Carpuela Aged Cured Cheese has a very intense, spicy flavor, with a persistence and a very pleasant...
