{"title":"Cheese","description":"\u003cp\u003eExplore our curated selection of farmhouse cheeses from across Ireland and Europe. From creamy white rinded cheeses to bold Blues and tangy Cheddars, each cheese is selected for its unique story and exceptional quality.\u003c\/p\u003e","products":[{"product_id":"aarewasser","title":"Aarewasser","description":"\u003cp\u003eAged for 2-3 months dependent on flavour development. To produce this cheese, milk arrives from two separate farmers from two different regions, Emmental and Aaretal. Long standing is the argument whether cheese made in Eyweid belongs to Emmental or Aaretal and in response to this dispute, master cheesemaker Urs created a cheese of regionally blended milk called ‘Aare Water’. Named in reference to the river Aare which meanders through most of Switzerland and is joined by many smaller streams along the way, the cheese’s name acknowledges that it the sum of many parts.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674111385935,"sku":"ONL61","price":7.2,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Aarewasser-2025-web.jpg?v=1778595318"},{"product_id":"ballyhubbock-imaal","title":"Ballyhubbock Imaal","description":"\u003cp\u003eHalloumi is a popular cheese throughout the Eastern Mediterranean where it is eaten in both raw and cooked states. Although often made exclusively from ewe’s milk Haloumi can also be made from a mixture of milk from different animals. George and Hanna make their IMAAL cheese from the milk of their sheep raised on their third-generation hill farm in The Glen-of-Imaal, Baltinglass, Co. Wicklow. Because Ballyhubbock is made from pure sheep’s milk it has a creamery richer texture.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674124034383,"sku":"BAL14","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Ewelloumi.png?v=1780667691"},{"product_id":"bleu-dauvergne","title":"Bleu D'Auvergne","description":"\u003cp\u003eBleu d'Auvergne is a blue-veined cow’s milk cheese from Central and Southern France. Perhaps uniquely amongst the French AOC cheeses, the development of Bleu d'Auvergne may be traced back to a single individual, Monsieur Antoine Roussel. Roussel was a cheesemaker from the small town of Laqueuille, west of Clermont-Ferrand. Upon his father’s death Antoine, as the eldest son, was forced to take over the day-to-day running of the family farm. The Roussels made a simple fourme-type cheese, the sale of which supplemented the meagre income they derived from farming. One day Antoine noticed that some of the cheeses had developed a natural blue veining. He was struck by how dramatically the blue mould improved the flavour of his product and decided that he would endeavour to encourage the growth of the mould in his cheese. After much fruitless experimentation with various aspects of production, he noticed that the rye loaves he kept near his cheeses were also turning blue. He hit upon the idea of using the mould on the rye loaves as a means of getting the blue moulds from the atmosphere into his cheese. By 1854 Roussel had a run-away success on his hands. As demand increased the price of Roussel’s cheese soared, and the family simply couldn't produce enough. Neighbors were quick to get in on the act and production soon spread throughout the region. Roussel’s cheese received the ultimate accolade in 1973 when Bleu d'Auvergne was awarded the AOC\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g (Serves 2-4)","offer_id":57674138714447,"sku":"ONL21","price":6.6,"currency_code":"EUR","in_stock":true},{"title":"600g (Serves 8-12)","offer_id":57674138747215,"sku":"ONL23","price":19.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Bleu-Auvergne.jpg?v=1780667634"},{"product_id":"bookers-vintage","title":"Bookers Vintage","description":"\u003cp\u003eTo celebrate the best of Irish Creamery Cheddars, we have specially selected Carbery cheddars with exceptional flavour to be matured at Sheridans Cheesemongers. \n\u003cbr\u003eLarge 20kg Cheddar blocks arrive at Sheridans to be cut down into 5 kg bricks, which are then aged on wooden shelves in our humid maturing room. Mark Booker who manages are maturing rooms regularly washes and turns the cheeses encouraging the development of a natural rind. This process develops a culture on the surface of the cheese which adds an additional complex savoury flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674140320079,"sku":"P\/W17","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Bookers.jpg?v=1780667593"},{"product_id":"boyne-valley-ban","title":"Boyne Valley Bán","description":"\u003cp\u003eBoyne Valley Bán is a white goat’s cheese similar in style to a French Tomme cheese made in Co Meath by Michael and Jenny Finegan. The cheese has won many awards and stands out for its great texture and flavour. This cheese works great on cheese boards as well as crumbled into cold pasta dishes or shaved onto salads.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674144448847,"sku":"ONL9","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Boyne-valley-Ban.jpg?v=1780667561"},{"product_id":"boyne-valley-blue","title":"Boyne Valley Blue","description":"\u003cp\u003eBoyne Valley blue is made by Michael and Jenny Finegan in Co. Meath and is one of the few blue goat’s milk cheese produced in Ireland. Indeed, blue goat’s cheeses are truly a rarity on the worldwide market, as it is a difficult balance to strike to ensure that the delicate goats milk flavours are still apparent with the presence of the more assertive blue flavours. The mottled brown rind encloses a semi-hard opaque - white paste containing cavernous, mould-lined holes from which the cheese derives its strength. The paste of the cheese appears quite dry and crumbly, but there is a certain pleasing elasticity to the texture.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674145956175,"sku":"ONL44","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Boyne-valley-blue.png?v=1780915717"},{"product_id":"bride-valley-with-garlic-and-herbs","title":"Bride Valley with Garlic \u0026 Herbs","description":"\u003cp\u003eBride Valley Irish Pasteurised Cheddars are matured and carefully blended by Eamonn and his team at Knockanore.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674146349391,"sku":"BVG1","price":3.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/bride-valley-cheddar-garlic-herbs.jpg?v=1782731599"},{"product_id":"brie-de-meaux","title":"Brie De Meaux","description":"\u003cp\u003eThe soft mould rind cheese is made with raw cow’s milk and takes its name from the area of Meaux some 50km from Paris. Brie has become a word, much like Camembert and Cheddar, to describe a style of cheese that can vary hugely in quality. There are some very good fermier (made by the farmer) bries made in France with raw milk. These tend to have a different, more pungent flavour. Great Brie de Meaux is full of flavour and aroma but is very balanced and restrained. It is made in a large, cylindrical disk approximately 35–40 cm across and 5 cm high. This gives the cheese a high surface area, which it needs if the bloom on the exterior is to break down the interior curd. It is this process that transforms the texture of the paste from chalky to supple. The candidum rind gives off a typical raw mushroom aroma and, when ripe, there is a slight sharpness. The flavour is steamed salty vegetables and cream. \n\u003cbr\u003eMost bloomy-rind cheeses are shaped as flat disks allowing the rind work its way to the middle more quickly. If the cheeses were any thicker, it would take too long for this to happen, by which time the cheese closest to the rind would have matured past its best and be quite unpleasant.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674146545999,"sku":"P\/W25","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/brie-de-meaux.jpg?v=1780667468"},{"product_id":"brie-mariotte-60","title":"Brie Mariotte 60%","description":"\u003cp\u003eMade from biodynamically farmed vineyards, Barbarossa is produced with minimal intervention and a focus on working in harmony with the vines. It is a blend of native and international red grape varieties, fermented spontaneously with indigenous yeasts in cement tanks. The wine is then aged for at least six months in steel, bottled unfiltered with only a small addition of sulphur, preserving its raw and expressive character. For Marco Barbarossa is a wine of pure passion, best enjoyed with good friends alongside grilled red meats or rich, aged cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674146840911,"sku":"P\/W20","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Brie-mariotte.jpg?v=1780667399"},{"product_id":"brillat-savarin","title":"Brillat Savarin","description":"\u003cp\u003eBrillat-Savarin is probably the most famous and the original extra cream added, bloomy-rind cheese. It was created by a French cheesemaker in the nineteenth century and was originally called Délice des Gourmets. It was renamed Brillat-Savarin by Henri Androuët in the 1930s as a homage to eighteenth-century French gastronome Jean Anthelme Brillat-Savarin. Although these cheeses have a bloomy rind, the high fat content slows down the action of the rind. Together with a typically thicker shape to the cheese, the rind of extra creams rarely breaks down the structure of the cheese. If a long ripening is allowed, the cheeses develop an unpleasant sharp flavour, as opposed to the more subtle, sweet, butter flavour of younger extra cream cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674149036367,"sku":"BRI9","price":21.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Brillat.jpg?v=1780667317"},{"product_id":"cais-na-tire","title":"Cáis Na Tíre","description":"\u003cp\u003eThe cheese is made in round slightly bulging small cylindrical wheels a little in the style of a pecorino. During the cheesemaking, the curd is left unwashed which resulted in a slightly flakier, more open texture. It is usually ready for eating from around 3 months but continues to improve up to around 12 months of age. \n\u003cbr\u003eCais Na Tire is made on the farm, 2-4 times a week and requires 7 litres of sheep's milk to produce just 1kg of cheese. Sheep's milk cheeses generally contain higher fat and protein as opposed to cows\/goats milk cheeses which require a higher volume of milk to produce the same amount of cheese. To make Cáis Na Tíre, the milk is pasteurised then mixed with active cultures and rennet within the vat. Once the milk coagulates it is cut to separate the curds from the whey. The curds are then placed in the cheese moulds and then steeped in brine. After the brine bath, the cheese are dried and coated to then be ripened for 6-9 months depending on flavour.  Cais na Tire makes a versatile wine pairing accompaniment, great with a steely white such as a Chablis, but also lovely with a ripe easy going red such as a valpolicella or a tempranillo. Also a good match with a medium dry craft cider.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674151264591,"sku":"SHE5","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cais-na-tire.jpg?v=1780667277"},{"product_id":"camembert-graindorge","title":"Camembert Graindorge","description":"\u003cp\u003eThis traditional surface ripened cheese is handmade to the authentic Camembert recipe in Normandy, France. The unique Normandes milk of the La Manche region and the natural ripening process of the surface moulds ensure the distinctive flavour and aroma development of real Camembert.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674151952719,"sku":"CAM5","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Petit-Camembert.jpg?v=1780667247"},{"product_id":"camembert-rustique","title":"Camembert Rustique","description":"\u003cp\u003eDating back to 18th century Normandy France, Camembert is a soft, mould ripened cheese typically found in small rounds. Often compared to brie, Camembert is frequently on the stronger side comparatively in aroma and taste but often softer and easier to melt.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674153918799,"sku":"P\/W3","price":4.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Camemmbert-rustique.jpg?v=1780666575"},{"product_id":"camembert-rustique-1kg","title":"Camembert Rustique 1kg","description":"\u003ch4\u003eA very soft camembert with a creamy texture and notes of butter, onion, and cooked cauliflower. This French classic is a treat for all lovers of soft cheese.\u003c\/h4\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"1kg","offer_id":57674154246479,"sku":"ONL73","price":38.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Camemmbert-rustique.jpg?v=1780666575"},{"product_id":"carrig-bru","title":"Carrig Bru","description":"\u003cp\u003eAs freshly made wheels, the Carrig Bru rounds have a lovely smooth paste and a sweet milkyness, with no developed rind. We bring the young wheels of plain Carrigaline to our warehouse in Co Meath to grow the natural, craggy rind unique to Carrig Bru. In the Sheridans maturing room, they are put on wooden shelves and the natural rind is created by repeated washing in Irish Ale. While the ale does not impart a beer flavour, it helps the rind grow and develop the overall flavour of the cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674154508623,"sku":"ONL13","price":8.0,"currency_code":"EUR","in_stock":true},{"title":"1.8kg (Full Wheel)","offer_id":57674154541391,"sku":"ONL69","price":72.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrig-bru.jpg?v=1780666513"},{"product_id":"carrigaline-cranberry-wedge","title":"Carrigaline Cranberry Wedge","description":"\u003cp\u003eCarrigaline Cranberry Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft cheese base. Sweet dried cranberries are then folded through the curd before shaping and maturing, giving a mild, creamy cheese with a fruity finish.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674156147023,"sku":"CAR22","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrigaline-cranberry_6.jpg?v=1780666480"},{"product_id":"carrigaline-dillisk-seaweed-wedge","title":"Carrigaline Dillisk Seaweed Wedge","description":"\u003cp\u003eCarrigaline Dillisk Seaweed Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft cheese base. Finely chopped dillisk seaweed is then folded through the curd before shaping and light maturation, giving a creamy cheese with a gentle coastal, savoury character.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674156212559,"sku":"CAR21","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrigaline.jpg?v=1780666428"},{"product_id":"carrigaline-garlic-herb","title":"Carrigaline Garlic Herb","description":"\u003cp\u003eCarrigaline Garlic and Herb Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft curd. Crushed garlic and mixed herbs are blended through before shaping, creating a creamy cheese with a savoury, aromatic profile.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674156343631,"sku":"CAR24","price":6.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Carrigaline-garlic-and-herbs.jpg?v=1780666396"},{"product_id":"carrigaline-smoked","title":"Carrigaline Smoked","description":"\u003cp\u003eCarrigaline Smoked Cheese is made from pasteurised cow’s milk, which is cultured and set with rennet to form a smooth, semi-soft cheese base. The wheels are cold smoked with locally sourced beech wood.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674156605775,"sku":"CAR25","price":6.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/CarrigalineSmoked.jpg?v=1780666362"},{"product_id":"cashel-blue-mature","title":"Cashel Blue Mature","description":"\u003cp\u003eCashel is such a pleasure to sell; its creamy texture and sweet, salty flavour are appealing even to customers who would normally be a little scared of blue cheeses. When matured to the right age, the texture is buttery and almost spreadable, and under the rind it is bulging. The milk used in the production of Cashel comes from the Grubb’s own select herd of Holstein-Friesians, along with milk coming from carefully chosen local herds. Through the use of Penicillium Roqueforti during the cheesemaking process and piercing of the cheese before maturation, Cashel develops a lovely blue pattern throughout the cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674161258831,"sku":"she4","price":5.8,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674161291599,"sku":"ONL72","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cashel-blue.jpg?v=1780666235"},{"product_id":"cavanbert","title":"Cavanbert","description":"\u003cp\u003eCavanbert is made by hand every Monday from raw cows milk from the Corleggy farm herd. It is aged for 2 weeks to develop its white rind mould and continues to develop its flavour for 6 to 8 weeks thereafter. Cavanbert makes a great cheese board cheese or for baked cheese en croute.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"230g","offer_id":57674161520975,"sku":"CAV1","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cavanbert.jpg?v=1780666157"},{"product_id":"mini-goat-christmas-tree","title":"Mini Goat Christmas Tree","description":"\u003cp\u003eThe story goes that the tradition of putting ash on goats’ cheeses originated when cheesemakers sprinkled wood ash from their fires on the surface of the newly made cheeses to protect them from flies. It was another happy accident of the materials to hand being perfectly suited to a purpose. Charcoal is alkaline and it absorbs moisture. When it’s put on a fresh cheese, it dries the rind and lowers the acidity, making it attractive for the growth of delicate moulds and yeasts like Penicillium candidum and Geotrichum candidum. Both these fungi help ripen the cheese. The subtle fur of naturally occurring fungi on the black charcoal gives that distinctive, lovely, soft, grey rind we see on ashed goats’ cheeses. The pure white paste is smooth and mild with a fondant texture. The flavour is tart and salty with a rich hazelnut aroma. Locals eat the rind, which gives the cheese a much sharper, more pronounced flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"75g","offer_id":57674161914191,"sku":"CHE3","price":4.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/ChristmasTree_2025_50kb.webp?v=1778595486"},{"product_id":"chauve-snowman","title":"Chauve Snowman","description":"\u003cp\u003eThe story goes that the tradition of putting ash on goats’ cheeses originated when cheesemakers sprinkled wood ash from their fires on the surface of the newly made cheeses to protect them from flies. It was another happy accident of the materials to hand being perfectly suited to a purpose. Charcoal is alkaline and it absorbs moisture. When it’s put on a fresh cheese, it dries the rind and lowers the acidity, making it attractive for the growth of delicate moulds and yeasts like Penicillium candidum and Geotrichum candidum. Both these fungi help ripen the cheese. The subtle fur of naturally occurring fungi on the black charcoal gives that distinctive, lovely, soft, grey rind we see on ashed goats’ cheeses. The pure white paste is smooth and mild with a fondant texture. The flavour is tart and salty with a rich hazelnut aroma. Locals eat the rind, which gives the cheese a much sharper, more pronounced flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674161979727,"sku":"CHE5","price":6.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Snowman_2025_50kb.webp?v=1778595485"},{"product_id":"cheddar-mature-white-carbery","title":"Cheddar Mature White Carbery","description":"\u003cp\u003eThe Mature and Extra Mature Cabery Cheddars we work with at Sheridans are selected by us for their distinctive flavours and textures. We taste many batches of cheddar to determine the best cheddars for our locations and we use the red vs white color to distinguish the mature from the extra mature cheddars. There are many similarities and many differences between production at Carbery and farmhouse cheddar production. A big difference of course is the breath of the milk supply, instead of one or just a few local farms supplying milk to a farmhouse producer there are hundreds of farms supplying milk into Carbery. As with some Farmhouse cheeses the milk is pasteurised. The basic cheddar making process steps are the same, culturing and renneting of the milk, cutting the curd, milling and salting the curd and pressing. The level of technology though is much greater in this large scale production. The protein and fat levels of the incoming milk are carefully monitored and balanced with the addition of skimmed milk powder when necessary. Temperature and acidity are constantly monitored and regulated. The speed of conveyors carrying the curd, the curd milling wheels operate to exact parameters. \n\u003cbr\u003eThe use of this technology together with a broad milk supply produces a more consistent cheese. The price of this consistency is a lack of distinctive flavour and nuances. However even with all this technology the varying seasons and microclimate still ensure that each batch is different and there are the possibilities of more interesting cheeses.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674162405711,"sku":"P\/W16","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cheddar-mature-white-carbery.jpg?v=1780666080"},{"product_id":"cnoc-liatroma","title":"Cnoc Liatroma","description":"\u003cp\u003eLeitrim Hill’s Cnoc Liatroma is made using raw goat’s milk from their own herd and local partner farms, with a traditional continuous whey starter method that develops natural acidity and complexity. The curds are carefully hand-ladled into moulds to preserve a soft, creamy texture, then lightly aged to develop a delicate geotrichum rind and its signature tangy character.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674164404559,"sku":"CNO2","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cnoc-liatroma.jpg?v=1780916648"},{"product_id":"coeur-aux-fleurs","title":"Coeur Aux Fleurs","description":"\u003cp\u003eCoeur Aux Fleurs is a soft-ripened French cow’s milk cheese distinguished by its heart-shaped format and decorative coating of dried flowers and herbs. Produced in the Loire Valley tradition of fresh goat cheeses, it combines delicate lactic freshness with an aromatic floral exterior that contributes both cheeseboard appeal and botanical character.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674164437327,"sku":"COE4","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Coeur.jpg?v=1778595528"},{"product_id":"coeur-de-berry","title":"Coeur De Berry","description":"\u003cp\u003eSoft, creamy goat’s cheese covered in vegetable ash for a distinctive dark rind which contrasts beautifully with the bone-white interior. Produced very near the village of ‘Saint Valentin’ south of the Loire River, which benefits from a mild microclimate. For obvious reasons, the village promotes itself as the ‘Village of Love’, inspiring the cheese makers to develop this heart shaped cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674164797775,"sku":"COE2","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Coeur-da-Berry.jpg?v=1778595530"},{"product_id":"colston-basset-stilton","title":"Colston Basset Stilton","description":"\u003cp\u003eAlongside Cheddar, Stilton is the best known of all English cheeses. Unlike Cheddar, however, Stilton’s name protected status has prevented the proliferation of imitators which has blighted the image of cheddar as a quality, artisanal cheese. This is primarily because of the establishment of the Stilton Makers’ Association in 1910, a body designed to protect local cheese makers from outside competition. One of its first acts was to register Stilton as a trademark and limit production to the Midland counties of Derbyshire, Nottinghamshire, and Leicestershire. In 1967 the Association rewrote their definition of Stilton. Whilst the definition gave very clear guidelines on what type of cheese could be called Stilton, how and where it should be made etc, it did little to define minimum standards of quality. Only eight dairies are permitted to manufacture Stilton today. \n\u003cbr\u003eTo make Stilton, it takes 72 litres of milk to make a standard 6.5kg wheel. The milk is pasteurized upon arrival at the dairy- all Stilton has been pasteurized since 1990- it is then cooled to 30 degrees and put into vats. Here starter and penicillium roqueforti, the blue mould culture are added. Vegetarian rennet is then used to set the curds, which are cut an hour later. The mixture is then left to settle, thus allowing the curds to separate from the whey. The whey is drained off and the curds are ladled into trays for the night. \n\u003cbr\u003eThe next day the curd is milled, salted, mixed and placed into hoops. The curd drains in the hoops for a further five days, after which time the curd has drained and solidified sufficiently to allow the cheese moulds (hoops) to be removed. The surface of the cheese is then rubbed over with a knife, thus smoothing the exterior and facilitating the later development of a natural rind. The cheese is then aged for 20 days to allow the surface to dry out. By the end of this period it is ready for the maturing room. \n\u003cbr\u003eThe young Stilton is kept in the maturing room for around six weeks. Towards the end of this period the cheese is pierced with long stainless steel needles at regular intervals around its circumference. This allows air to come in contact with the penicillium roqueforti and lets the cheese develop its latent blue potential. As the blue culture reacts to air it is concentrated along the lines left by the needles, thus giving Stilton its characteristic blue veining. The cheeses are given a second piercing about a week later, at which point they are ready for sale.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674164896079,"sku":"P\/W28","price":8.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Stilton-square.jpg?v=1780665967"},{"product_id":"comte-elegance-10-month","title":"Comté Elegance 10 Month","description":"\u003cp\u003eAll our Comté is matured by the famous Affineur Marcel Petite in the Jura Mountains of France. The Comté Elegance is a hard cheese and has a mellow flavour and slightly pliable texture due to the higher moisture content. 10-month Comté is one of those cheeses that works almost everywhere because it melts well but still has enough character to stand up on its own. You can eat it simply on a cheese board with apples, or pears where its nutty sweetness really comes through. It also slices beautifully for sandwiches or croque-monsieur, adding depth without overpowering other ingredients. In cooking, it’s excellent grated into gratins, quiches, or potato bakes because it melts smoothly and gives a rich, savoury backbone. It also works well folded into pasta dishes or melted into a simple sauce with a splash of white wine or cream for something quick but flavourful.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674164961615,"sku":"P\/W26","price":6.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Comte-le-fort.jpg?v=1780665915"},{"product_id":"comte-symphonie-16-4-month","title":"Comté Symphonie 16- 24 month","description":"\u003cp\u003eAll our Comté is matured by the famous Affineur Marcel Petite in the Jura Mountains of France. The production of Comté dates back almost a thousand years and is based around the plateaus of the high Alpine Jura mountains and the rich grazing pastures they provide. The landscape is home to a unique blend of grasses and flora for the Montbeliarde cows to graze upon producing outstanding milk for cheesemaking. Comte wheels are usually around 40 kg each and their size greatly contributes to their ability to age well in the large caves traditionally used by cheesemakers hundreds of years ago, but still in use today at Marcel Petite Le Forte Saint Antoine. \n\u003cbr\u003eThe protection by the French State of Comté cheese has had multi-layered benefits for the farmers, cheese producers and affineurs in the production zone as well as for French agriculture and culture and the wider cheesemaking world. The regulations have not only protected high-quality cheese but have guaranteed a sustainable income for over 2,500 family farms stipulating that Comté farms only farm traditional breeds of cattle on ample free grazing and without the use of GMO feed has protected the landscape and environment of the Jura region.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674164994383,"sku":"P\/W6","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/comte-24-mth.jpg?v=1780665831"},{"product_id":"coolea-extra-mature","title":"Coolea Extra Mature","description":"\u003cp\u003eCoolea is made in the hills of Coolea, near Macroom in Co. Cork. Together with Milleens, it was the starting point for modern Irish farmhouse cheese and is still one of best. During the summer, the Willems use milk from a herd about two miles from their farm, whilst during the winter they use milk from a different herd, feeding on pasture which is drier than most others at that time. They never make cheese when the cattle aren’t grazing. Dicky insists that all milk used comes from grass-fed animals, as he believes that silage can taint the flavour of the cheese as it ages. \u003c\/p\u003e\n\n\u003cp\u003eWe tend to go for quite mature cheeses between 12 and 18 months. At this age, the cheese develops a sweet, almost toffee-like flavour and a slight crystalline consistency, not unlike Parmigiano. What makes Coolea so special, even in comparison to the best farm Dutch Goudas, is that it can age and develop robust flavours yet retain a delicateness as well as some of the gentler floral aromas of younger Goudas.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674165649743,"sku":"P\/W11","price":6.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Coolea_f63f2e49-51d9-4a01-a29b-82c0056e40f1.jpg?v=1780665791"},{"product_id":"cooleeney","title":"Cooleeney","description":"\u003cp\u003eCooleeney was among the first cheeses we sold on our market stall in Galway. It’s a camembert style Irish cheese with a white mould rind and usually fully mature at 8-10 weeks. The Mahers’ cheese is lighter and more floral than your average camembert and we really enjoy it with a slightly chalky centre surrounded by ripe paste.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674165977423,"sku":"COO3","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cooleeney.jpg?v=1780665731"},{"product_id":"cravero-parmigiano-reggiano","title":"Cravero Parmigiano Reggiano","description":"\u003cp\u003eEvery year Giorgio selects and buys cheese at 12 months, then ages it for a further 12 months before sending it on to us. Giorgio deals with just three of the 300 Parmigiano-Reggiano producers because he believes these three farms produce the best Parmesan in Italy. Pinned down, he finds it difficult to explain exactly why each of his dairies produces the best cheese. It is not one or two stark differences but a continuous dedication to producing Parmigiano of outstanding taste and texture. Giorgio points out that under the regulations governing the production of Parmigiano, feed for the cattle cannot be brought in from outside of the production zone but this rule is often ignored. He insists that the hay for feeding the cattle in his dairies is locally grown and believes this is one of the important details.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674170794319,"sku":"P\/W13","price":7.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Parmensan.jpg?v=1780665649"},{"product_id":"cream-cheese-fromage-blanc-isigny","title":"Cream Cheese Fromage Blanc Isigny","description":"\u003cp\u003eFromage blanc is a very mild tangy, soft, spreadable cheese made with soured milk. Cream cheese is simply fresh cheese which has a reasonably high fat and moisture content, has not been allowed to develop any sort of rind and has very little added salt. Soft cheese was often stored in sealed ceramic pots in the millennia before refrigeration but the lack of salt, along with the high fat and high moisture content, means it has little use as a means of preserving milk nutrients for any length of time. Many different variations of cream cheese exist in different cultures, including quark, cottage cheese, queso fresco, fromage frais and fromage blanc.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674170859855,"sku":"CRE17","price":6.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Fromage-Blanc.jpg?v=1780665626"},{"product_id":"creme-fraiche-disigny","title":"Crème Fraîche D'Isigny","description":"\u003cp\u003eCrème fraiche is a fabulous way to add richness and depth to many recipes. Made with heavy cream, the bacterial starter cultures used to form this extra soft fresh cheese provide a defining light tang. While very similar to sour cream, a true crème fraiche has a fantastic texture and flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200ml","offer_id":57674170925391,"sku":"CRE1","price":3.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Creme-Fraiche.jpg?v=1780665545"},{"product_id":"cremeux-de-bourgogne","title":"Cremeux De Bourgogne","description":"\u003cp\u003eCrémeux de Bourgogne is a classic mould-rind double crème cheese. Surrounded by a white bloom rind smelling faintly of mushrooms, the interior of this sumptuous, 72% butterfat cheese is a soft white paste that tastes like a heavenly mixture of butter and stiffly whipped cream.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674171089231,"sku":"CRE18","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cremeux-de-bourgogne.jpg?v=1780665480"},{"product_id":"crottin-de-chavignol","title":"Crottin De Chavignol","description":"\u003cp\u003eCrottin de Chavignol is a unique goat cheese that can be eaten and enjoyed throughout its stages of maturity. At a couple of weeks old, the crottin hasn't developed a complexity of flavour and the rind is a faint fuzz of white mould. A couple of weeks later the cheese is covered in a downy white Penicillium rind and a speckle of blue mould has appeared on it. Inside, the paste remains white but the flavour has become more robust and complex. By two months the downy rind is covered in blue mould. As the cheese ages it dries further and the mould dies off, leaving a bluey-black rind. The paste protected by this hard exterior remains white and firm but the flavour is deeper, still sweet but a little sharp.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"60g","offer_id":57674171253071,"sku":"CRO2","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Crottin.jpg?v=1780665445"},{"product_id":"delice-de-bourgogne","title":"Delice De Bourgogne","description":"\u003cp\u003eDélice de Bourgogne or Crémeux de Bourgogne is a classic mould-ripened triple cream cheese.  Surrounded by a white pillowy rind, which smells faintly of mushrooms, the interior of this sumptuous, 72% butterfat cheese is a soft white paste that tastes like a heavenly mixture of butter and stiffly whipped cream. A true indulgence.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"160g","offer_id":57674171941199,"sku":"P\/W7","price":5.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Delice.jpg?v=1780665338"},{"product_id":"durrus","title":"Durrus","description":"\u003cp\u003eThe Durrus rind varies from smooth and pale with a pinkish bloom to slightly gnarled with mottled pinks, ochres, browns and blacks. The variations depend on the season and age of the cheese but always the rind is complex and beautiful of itself. Under the rind, the paste is moist, elastic and slightly bulging. The aroma varies in intensity but is consistently of earthy wet soil, fresh hay and yoghurt. The flavour varies with age, the development of the rind and the size of cheese being tasted – there are earthy, rich, savoury flavours alongside a sweet milk. With age the flavour and aroma grow more complex, deepening and developing more meaty elements. This is what Jeffa describes as ‘a deep, complex flavour which captures the elemental nature of this part of Ireland.’ Jeffa reckons the cheese is best at around 6 weeks old and is not overly affected by seasonality because the milk comes from staggered breeding.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"360g","offer_id":57674173776207,"sku":"DUR2","price":9.9,"currency_code":"EUR","in_stock":true},{"title":"1.4kg","offer_id":57674173808975,"sku":"ONL53","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/durrus_farmhousecheese.jpg?v=1780665101"},{"product_id":"durrus-og","title":"Durrus Óg","description":"\u003cp\u003eHaving previously used the original Durrus cheese for making Tartiflette, Jeffa set off to make a new cheese inspired by the French classic Reblochon. After experimenting with many different sizes and age profiles Durrus Og was created. Since its beginning in 2008, this cheese has gone on to win many prizes and holds a firm place in Irish artisanal cheese. We love this cheese on any cheeseboard and of course, melted into many a recipe.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"225g","offer_id":57674173874511,"sku":"DUR3","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/durrus-og-2.jpg?v=1780665036"},{"product_id":"dutch-farmhouse-sheep-gouda","title":"Dutch Farmhouse Sheep Gouda","description":"\u003cp\u003eNoordlander sheep’s milk cheese combines the full-bodied flavour of Gouda cheese with the slightly tangy bite of sheep’s milk. Sheep Gouda is made in much the same way as traditional Gouda, but using fresh sheep’s milk, which is richer in fat and protein. The milk is gently warmed, coagulated with rennet, and the curds are cut, stirred. The curds are pressed into wheels, brined, then aged for several months or longer. As it matures, the cheese develops a denser texture and deeper flavours, moving from creamy and mild to more nutty, caramel-like, and savoury.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674174267727,"sku":"SHE7","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Noorlander.jpg?v=1780664915"},{"product_id":"easter-bunny-goats-cheese","title":"Easter Bunny Goats Cheese","description":"\u003cp\u003eOur Easter Bunny cheese is made on a family farm in the Midi-Pyrénées region . For generations, this farm has passionately raised a herd of 500 Alpine goats on 80 hectares . The raw milk produced is transformed into cheeses with a unique flavor. Thanks to artisanal know-how passed down and perfected over time, each cheese is made with respect for tradition. Original in its shape and surprising in its taste, this cheese will surely make a small impression on your Easter platter . Not only is this cheese visually appealing, but it is also very attractive in taste. When young, its aromas develop tangy touches and goaty notes. As it matures, it develops a more rustic flavor, but one that remains well-balanced on the palate.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"80g","offer_id":57674174562639,"sku":"LAP1","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Goat-Bunny-Cheese-Easter_webp.webp?v=1778595615"},{"product_id":"emmental-de-savoie","title":"Emmental De Savoie","description":"\u003cp\u003eEmmental is famous for the large holes that are spread throughout this great cheese, and they are there by design. One of the starter cultures used in Emmental is Propionibacterium freudenreichii. When this bacteria consumes lactose during maturing, it produces CO2 as well as other compounds that contribute to the distinctive sweet nutty flavour of this cheese. This has the added effect of inflating the wheel, much like yeast in a bread dough.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674175349071,"sku":"P\/W8","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Emmental.jpg?v=1780664802"},{"product_id":"epoisses-marc-de-bourgogne","title":"Epoisses Marc de Bourgogne","description":"\u003cp\u003eDespite this cheese’s bold aroma, the paste inside it quite mild. The B. linen rind of this cheese is bright orange and grows thickly over the moist paste beneath, encouraged by regular washing with water and Marc de Bourgogne, a kind of brandy made from the pomace left over when grapes are pressed to make wine. The cheese is hand washed regularly over its maturation time and must meet the 4 week requirement to be considered Epoisses. The high-moisture paste and the thick, active rind mean that the paste quickly turns from chalky to spilling semi-liquid. Whether you enjoy your Epoisses chalky in the centre or nearly liquid, we love it in all its forms!\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674175414607,"sku":"EPO3","price":16.5,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674175447375,"sku":"EPO1","price":49.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Epoisses-1.jpg?v=1780664741"},{"product_id":"farmhouse-goat-cheese-with-truffle","title":"Farmhouse Goat Gouda with Truffle","description":"\u003cp\u003eVerweij Brothers Goat Gouda with truffle is made in the Netherlands using pasteurized goat’s milk, which is cultured, coagulated, and cut into curds before being gently pressed into moulds. Black truffle is incorporated into the curds during production so the earthy aroma is evenly distributed throughout the cheese rather than sitting only on the rind or surface. The cheese is then salted and aged under controlled conditions, allowing the goat’s milk to develop its characteristic tangy creaminess while the truffle matures and infuses the paste. The result is a smooth, slightly firm cheese with bright, lactic acidity from the goat’s milk and a deep, savoury truffle finish.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674181312847,"sku":"SHE8","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Truffle-goat-gouda.jpg?v=1780664301"},{"product_id":"sheridans-feta","title":"Sheridans Feta","description":"\u003cp\u003eOur feta is made in Arta, Greece using fresh sheep’s and goat's milk, which is first pasteurised and then inoculated with starter cultures to begin acidification. Rennet is added to form a curd, which is cut, drained, and gently pressed before being salted and transferred into brine for maturation. The cheese is then aged in brine, where it develops its characteristic crumbly texture, tangy saltiness, and clean dairy richness as it slowly ripens over several weeks to months.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674182689103,"sku":"SHE32","price":5.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Sheridans-greek-feta.jpg?v=1780657017"},{"product_id":"flocon-de-savoie","title":"Flocon de Savoie","description":"\u003cp\u003eChabert cheese dairies use rich and creamy milk from the mountainous region of Savoie, France. The milk used to produce Flocon de Savoie comes from the local breeds in the surrounding farms near the dairy. Before leaving the farms, the milk is scrupulously checked and again analysed before being poured into the tanks before its transformation into this lovely little delicate cheese. The Flocon de Savoie is matured in a cellar to reveal a delicate pattern on its rind. To fully develop its flavour during this period and promote even texture, the Flocon is turned by hand every 2 days.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674182852943,"sku":"FLO1","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Flocon.jpg?v=1780657070"},{"product_id":"fourme-dambert-aoc","title":"Fourme d'Ambert AOC","description":"\u003cp\u003eFourme d'Ambert is a tall cylindrical blue cow’s-milk cheese. The dull yellow-grey rind encloses a loosely-textured ivory paste containing large crevices lined with bluish green penicillium roqueforti. Despite the abundant distribution of blue throughout the cheese, the flavour is surprisingly mild.  Whilst the aroma is immediately redolent of the cellar, the flavour is fruity, creamy with a rounded blue notes and a cow-y finish. Fourme d'Ambert is amongst the most ancient cheeses in France and can trace its origins back at least as far back as the eleventh century. Some sources indicate that the cheese existed in the mountains of Forez even prior to the formation of the Roman Empire.Like Munster and Munster Geromé, Fourme d'Ambert shared its AOC with a very similar cheese from a neighbouring region, Fourme de Montbrison. The AOC Fourme d'Ambert\/ Fourme de Montbrison was granted in 1972, making this one of the older AOC cheeses in France. A decree in 2002 separated Fourme d'Ambert and Fourme de Montbrison into two separate appellations. Fourme d'Ambert takes its name from a combination of the latin word forma, meaning shape or form, and the town of Ambert, which is the main town in the Livradois. Much Fourme d'Ambert is fairing uninteresting stuff and only really suited for the kitchen. Morin’s Fourme d'Ambert is a revelation by comparison. As with nearly all blue cheeses Fourme d'Ambert has a great affinity with apples, walnuts and raisins. Wine pairings range from sweet whites like Coteaux-du-Layon to rosés and fruity reds.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"290g","offer_id":57674182918479,"sku":"ONL25","price":9.86,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Fourme-d-ambert.jpg?v=1780657086"},{"product_id":"garofalo-buffalo-bocconcini","title":"Garofalo Buffalo Bocconcini","description":"\u003cp\u003eThe name Bocconcini, meaning “small mouthfuls”, pertaining to their small, cherry tomato sized shape. While it may look like mini mozzarella, this organic buffalo bocconcini is made with a mixture of cow and buffalo milk, giving it a slightly more buttery, mild and sweet flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674183016783,"sku":"BUF6","price":8.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Bocconcini_opened.jpg?v=1780657177"},{"product_id":"ponte-regale-burrata","title":"Ponte Regale Burrata","description":"\u003cp\u003ePonte Reale Burrata is made by forming a delicate outer shell of fresh mozzarella using stretched curd, which is shaped into a pouch while still soft and warm. The centre is then filled with a rich mixture of cream and shredded mozzarella curds (stracciatella), giving it its signature soft, oozing texture. Finally, the filled pouch is gently sealed and chilled in brine to preserve its freshness and keep the exterior smooth while the interior remains luxuriously creamy.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674183049551,"sku":"BUF4","price":4.65,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/burrata.jpg?v=1780657128"}],"url":"https:\/\/sheridanscheesemongers.com\/collections\/cheese.oembed","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}