{"title":"Cheese for Cooking","description":"","products":[{"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":"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":"ONL48","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":"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":"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"},{"product_id":"garofalo-ricotta-di-bufala","title":"Garofalo Ricotta di Bufala","description":"\u003cp\u003eRicotta roughly translates to re-cooked, from Italian. Traditionally ricotta is made by heating the leftover whey from cheese making. The whey is heated until the curds rise to the top which are then hand ladled and strained to create this smooth and rich soft cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674183246159,"sku":"BUF7","price":3.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Ricotta-bufala.jpg?v=1780656906"},{"product_id":"gorgonzola","title":"Gorgonzola","description":"\u003cp\u003eGorgonzola is a blue cow’s-milk cheese made in specific areas of Piemonte and Lombardia in Northern Italy. This cheese is graded in accordance with the amount of blue in the paste, either sweet (dolce) or sharp (naturale, piccante, di monte or stagionato). Gorgonzola Dolce has a soft, creamy texture and a slightly blue flavour. Gorgonzola is a cheese with ancient origins, although there is some dispute as to exactly how old the cheese is. There is some evidence that Gorgonzola was being produced in the town of Gorgonzola, outside Milan, as early as 879 AD. Others claim that the cheese originated in Pasturo, in the Valsassina, where the low, constant temperatures in the surrounding caves were eminently suited to the maturation of cheeses such as Gorgonzola and Taleggio. The caves also contain moulds which naturally blue the cheese over time. Gorgonzola was traditionally made in the autumn using the milk of cattle returning from the high Alpine pastures where they spent the summer grazing. The long journey from the summer pastures to the flatlands would leave the cattle exhausted. This is why the cheese used to be known first as stracchino di Gorgonzola and later as stracchino verde or green stracchino. The term stracchino comes from the word stracca, local dialect meaning tired. \n\u003cbr\u003eTo make Gorgonzola; cow’s milk is pasteurized and heated to 30°C. Penicillium Glaucum (the blue-ing agent), starter culture and rennet are added at this point. 30 minutes later the resultant curd is cut into cubes, left to stand in the whey for a further 10 minutes, then cut into walnut sized lumps. The curds are then lifted into cheese cloth and left to drain for 30 minutes. Afterwards the curd is transferred to cylindrical moulds and left to drain on slanted boards for 24 hours. The following day the moulds are brought to the ‘purgatories’, rooms at 20-22°C with 96% humidity, they are ripened here for 4-5 hours before being salted. Traditionally dry salting is used, although many larger operations use brine baths to cut down on labour. The cheeses are pierced about a month later, releasing the latent blue potential which they contain because of the initial addition of the Penicillium Glaucum. Although more traditional methods, such as natural fermentation (del nonno or antico) and the ‘two curd’ (due paste) technique persist in a very limited way, the modern method outlined above is far more common nowadays.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674185179471,"sku":"SHE3","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Gorgonzola.jpg?v=1780656787"},{"product_id":"halloumi","title":"Halloumi","description":"\u003cp\u003eThis traditional Halloumi is made from sheep and goat’s milk from Pittas in Cyprus. Halloumi is a hugely versatile cheese, its high melting point means it can be grilled, fried, and even barbequed making it a popular ingredient in vegetarian recipes. You can slice it fresh- it’s perfect with fresh fruit, salad or a favourite wine. Grill it – it doesn't melt, so it’s great for summer barbecues. Grate it- and pasta becomes more delicious or fry it – without the need of oil or butter and serves as a meat replacement.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674185867599,"sku":"HAL7","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Halloumi.jpg?v=1780655132"},{"product_id":"isigny-sainte-mere-aerosol-cream-with-madagascan-vanilla","title":"Isigny Sainte-Mère Aerosol Cream With Madagascan Vanilla","description":"\u003cp\u003eIsigny whipped cream is made from high-quality cow’s milk collected in the Normandy region, which is gently separated to obtain rich double cream with a high butterfat content. The cream is then lightly pasteurised and whipped using controlled mechanical agitation to incorporate air, creating a smooth, stable texture that reflects its naturally rich dairy base.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250ml","offer_id":57674187440463,"sku":"CRE2","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Cream-Isigny.png?v=1780488980"},{"product_id":"isigny-sainte-mere-sel-de-guerande-butter-salted","title":"Isigny Sainte-Mère Sel de Guerande Butter Salted","description":"\u003cp\u003eIsigny salted butter is made by churning high-quality cream from Normandy cows until the fat separates into butter and buttermilk. The butter is then worked and lightly salted with fine sea salt before being shaped and packaged, preserving its rich, creamy character and enhancing its flavour.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674187735375,"sku":"BUT14","price":5.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Iisgny-butter.png?v=1780409060"},{"product_id":"italian-cow-mozzarella","title":"Italian Cow Mozzarella","description":"\u003cp\u003eWhile Valcolatte operates on a larger scale, they maintain traditional cheese making steps: careful curd formation, hot-water stretching, and brining. This helps maintain a consistent but good texture and flavour mozzarella compared to mass-produced alternatives.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"125g","offer_id":57674188259663,"sku":"COW1","price":2.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/cow-mozzarella.png?v=1780408913"},{"product_id":"italian-mascarpone","title":"Italian Mascarpone","description":"\u003cp\u003eValcolatte mascarpone is made from fresh cream that is gently heated and acidified (usually with citric or tartaric acid) to encourage it to thicken and form a rich, velvety curd. The curd is then carefully strained rather than pressed, which preserves its high fat content and gives mascarpone its characteristic smooth, spreadable texture.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674189144399,"sku":"MAS5","price":3.6,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mascarpone.png?v=1780489354"},{"product_id":"italian-ricotta","title":"Italian Ricotta","description":"\u003cp\u003eValcolatte ricotta is made by reheating the whey leftover from cheese production and adding heat and a small amount of acid so that the remaining proteins coagulate into soft curds. These curds are gently collected and drained in moulds, resulting in a light, grainy yet creamy fresh cheese.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674189209935,"sku":"COW2","price":3.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Ricotta-cow.png?v=1780489049"},{"product_id":"mont-dor","title":"Mont d'Or","description":"\u003cp\u003eA luscious, creamy cheese from the Jura region of France. This cheese is only available from about October until April as only winter milk is used to produce it. It comes in a 500 g round, wrapped in spruce bark and in a wooden box.\n\u003cbr\u003eIt’s best enjoyed warm and melty—perfect for dipping or spreading, perfect for the cozy nights in or showstoppers at a dinner party.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"500g","offer_id":57674201727311,"sku":"MON3","price":15.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mont_d_or.png?v=1780061991"},{"product_id":"morbier-marcel-petite","title":"Morbier Marcel Petite","description":"\u003cp\u003eMorbier is a raw, semi-soft cow’s milk cheese from Franche-Comté in Eastern France. Morbier takes its name from the commune of the same name. Morbier is a natural rind cheese with a moist, beige \/orange colour on the exterior and an ivory to pale yellow paste within. Production is limited to areas of the Jura mountains, within the départements of Doubs, Jura and L’Ain. All milk used must come from Montbeliarde cows which are fed exclusively on grass and hay. The trademark line of ash through the centre of the paste instantly differentiates Morbier from Raclette, a cheese similar in size, shape and style. Traditionally Morbier was made over a 24-hr period, using both morning and evening milk. The first lot of curds would be cut, drained and left to rest in the mould, awaiting the addition of the curds from the next milking. In order to prevent the growth of bacteria and mould on the exposed surface of the drained curds- and therefore avoid the incorporation of undesirable substances into the interior of the finished cheese - a layer of inert vegetable ash was scattered over this exposed surface. Once they had been cut and drained the new curds could then simply be added on top of the ash.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674203267407,"sku":"ONL64","price":6.6,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674203300175,"sku":"ONL66","price":49.5,"currency_code":"EUR","in_stock":true},{"title":"6kg (Full Wheel)","offer_id":57674203234639,"sku":"ONL62","price":198.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Morbier.jpg?v=1780061048"},{"product_id":"mozzarella-di-bufala","title":"Mozzarella di Bufala","description":"\u003cp\u003eAlthough buffalo mozzarella is more expensive than cow milk versions, there is no comparison when it comes to flavour. Buffalo milk contains nearly twice as much fat as cow’s milk producing a sweeter and richer cheese. Pasta filata cheeses are a category in their own – a particular way of making cheese, originating in Italy. The term translates from Italian as ‘spun paste’, they are referred to in English as stretched curd cheeses. To make stretched curd cheeses: First, the curd is left to ripen for a relatively long time reaching a high level of acidity thanks to the lactic acid produced by bacterial fermentation. The curd is then re-cut in a similar process to cheddaring; this removes more moisture and allows the acidity to continue to rise. Next the curd is ‘scalded’ in very hot whey or water, about 85°C. The curds are then kneaded until they are soft and stretchy, then pulled apart into the desired shape before being cooled in cold water. The most famous pasta filata cheese is of course mozzarella.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674204283215,"sku":"BUF2","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Mozzarella-250-grams-bufala.png?v=1780060687"},{"product_id":"pecorino-romano","title":"Pecorino Romano","description":"\u003cp\u003eThe term ‘pecorino’ meaning ‘of sheep’ in Italian covers a wide range of ewe cheeses. More specifically there are four Pecorino PDO denominations coming from central Italy and Sardinia (where we source our cheese from). The cheese gets its name ‘Romano’ from its historical links to the Roman Empire and the Roman legionaries’ diet. The cheese was introduced to Sardinia after the Punic war, when Roman settlers found the island to have the perfect environment for cheesemaking: good pastures and sheep. The rest as they say, is history. Today Sardinia produces the majority of Pecorino Romano. CAO Formaggi Pecorino Romano PDO is dense, lightly crumbly, savoury and comes with the month and year of production engraved on the side.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674210771279,"sku":"P\/W22","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/pecorino-romano.jpg?v=1788880523"},{"product_id":"raclette-savoie","title":"Raclette Savoie","description":"\u003cp\u003eHigh in the Alps, raclette cheese and its gastronomic endeavours were born of practicality. In traditional Alpine cheesemaking, raclette cheese production ties closely to the grazing season. During the summer months, cows graze in high mountain pastures on herb-rich grasses that produce rich flavourful milk, perfect for making the best Raclette cheeses. Traditionally production of Raclette cheese usually starts around September before being aged for 3 to 6 months depending on the producer’s preference.\n\u003cbr\u003eIn terms of raclette as a meal, the name is derived from the French racler, to scrape, which is exactly how it was first enjoyed: a wheel of cheese warmed by the fire, softening its surface before being scraped onto bread or boiled potatoes.\n\u003cbr\u003eFor centuries, raclette was the food of herdsmen, tending cattle through Alpine pastures. Milk and cheese was available, fuel was scarce, and meals needed to be resourceful, nutritious and warming. At the time there was little ceremony beyond what the land provided, potatoes, preserved vegetables, and if you were lucky, a glass of local wine. Over the years, raclette became part of the social fabric of Alpine life, adopted into après ski culture, and featured at large gatherings like weddings. What was once a shepherd’s supper became a communal ritual, an convivial food centrepiece to gather round.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"480g","offer_id":57674216997199,"sku":"ONL31","price":14.88,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674216964431,"sku":"ONL32","price":27.9,"currency_code":"EUR","in_stock":true},{"title":"2.6kg (Half Wheel)","offer_id":57674216931663,"sku":"ONL58","price":80.6,"currency_code":"EUR","in_stock":true},{"title":"5.2kg (Full Wheel)","offer_id":57674216898895,"sku":"ONL75","price":161.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Raclette.jpg?v=1780059381"},{"product_id":"raclette-savoie-sliced","title":"Raclette Savoie Sliced","description":"\u003cp\u003eHigh in the Alps, raclette cheese and its gastronomic endeavours were born of practicality. In traditional Alpine cheesemaking, raclette cheese production ties closely to the grazing season. During the summer months, cows graze in high mountain pastures on herb-rich grasses that produce rich flavourful milk, perfect for making the best Raclette cheeses. Traditionally production of Raclette cheese usually starts around September before being aged for 3 to 6 months depending on the producer’s preference.\n\u003cbr\u003eIn terms of raclette as a meal, the name is derived from the French racler, to scrape, which is exactly how it was first enjoyed: a wheel of cheese warmed by the fire, softening its surface before being scraped onto bread or boiled potatoes.\n\u003cbr\u003eFor centuries, raclette was the food of herdsmen, tending cattle through Alpine pastures. Milk and cheese was available, fuel was scarce, and meals needed to be resourceful, nutritious and warming. At the time there was little ceremony beyond what the land provided, potatoes, preserved vegetables, and if you were lucky, a glass of local wine. Over the years, raclette became part of the social fabric of Alpine life, adopted into après ski culture, and featured at large gatherings like weddings. What was once a shepherd’s supper became a communal ritual, an convivial food centrepiece to gather round.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"350g","offer_id":57674217095503,"sku":"SLI7","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Raclette.jpg?v=1780059381"},{"product_id":"scamorza-bianca","title":"Scamorza Bianca","description":"\u003cp\u003eScamorza is part of the pasta filata cheese family, sharing similarities with provolone and mozzarella. Pasta filata cheeses are made with spun or pulled cheese curds giving it a very satisfying texture. When the scamorza cheese is made, the curd is pulled and shaped into a knot, then hung to dry for about 14 days giving it a more firm texture and creamy, slightly salty flavour. This cheese is an excellent melting cheese. We highly recommend this for pizzas and sandwiches.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"300g","offer_id":57674221584719,"sku":"SCA3","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/scamorza-bianca.jpg?v=1780059104"},{"product_id":"scamorza-smoked","title":"Scamorza Smoked","description":"\u003cp\u003eScamorza is part of the pasta filata cheese family, sharing similarities with provolone and mozzarella. Pasta filata cheeses are made with spun or pulled cheese curds giving it a very satisfying texture. When the scamorza cheese is made, the curd is pulled and shaped into a knot, then hung to dry for about 14 days giving it a more firm texture and creamy, slightly salty flavour. This cheese is an excellent melting cheese. We highly recommend this for pizzas and sandwiches. Once the scamorza is dried, it is then smoked over flame. This cheese is an excellent melting cheese. We highly recommend this for pizzas and sandwiches.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"220g","offer_id":57674221617487,"sku":"SCA4","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/scamorza-smoked.jpg?v=1780054057"},{"product_id":"sheridans-baking-camembert","title":"Sheridans Baking Camembert","description":"\u003cp\u003eOur Baking Camembert by produced by Isigny in Normandy using unpasteurised cow’s milk, which is gently cultured, coagulated with traditional rennet, and ladled into moulds to preserve its soft, creamy curd structure. It is then lightly salted and aged briefly to develop a bloomy rind while keeping the interior rich, mild, and designed specifically for baking applications rather than long maturation. It sits within classic French-style soft cheese making but is crafted in a format intended for cooking, where heat transforms its texture into an ultra melty, spoonable centre. It is typically baked whole until molten and served as a warm centrepiece with crusty bread and a bit of charcuterie.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674222797135,"sku":"SHE1","price":8.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Sheridans-baking-camembert.jpg?v=1780053639"},{"product_id":"sheridans-grated-parmigiano-reggiano","title":"Sheridans Grated Parmigiano Reggiano","description":"\u003cp\u003eParmigiano Reggiano Boni SpA cheese is made from fresh milk from cows. They are raised in the Emilia Romagna region in northern Italy. This product is produced using the traditional method. It is soaked in salt for about 20-25 days to create a characteristic flavor and crunch.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"120g","offer_id":57674225221967,"sku":"TUB55","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Parmesan-Grated.png?v=1780499046"}],"url":"https:\/\/sheridanscheesemongers.com\/collections\/cooking.oembed","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}