Tome Haut Barry
Spring’s here, so we’ve found another wonderful sheep’s milk cheese to help you worry down all that Rosé now that the weather is warm enough to drink it. This is a supple, relatively young cheese that tastes fairly mild at first, before the flavours develop in your mouth to produce a surprisingly long finish.
Tomme a l’Ancienne
We’ve gone big on goat’s cheeses this week because it seems like the appropriate thing to be eating in the run up to Easter. These little discs of soft, gooey goat’s cheese are produced in Provence, and are dusted with a little pepper to give them an extra bite in the finish.
We’ve been waiting a month for this cheese to arrive, and it’s been totally worth the wait. These Munsters are pungent, super soft and mouth-wateringly meaty. Get some now, while they’re as excellent as this.