{"title":"Healthy Cheeses Products","description":"","products":[{"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":"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":"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":"mini-goat-log","title":"Mini Goat Log","description":"\u003cp\u003eMade by Pierre Jaquin \u0026amp; Sons in the Loire Valley France. This is a classic style of fresh goat cheese from France.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"150g","offer_id":57674201137487,"sku":"GOA3","price":4.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/goat-log.jpg?v=1780062146"},{"product_id":"mini-goat-log-with-flowers","title":"Mini Goat Log with Flowers","description":"\u003cp\u003eMade by Pierre Jacquin \u0026amp; Sons in the Loire Valley France. A classic, mild goat log cheese decorated with a floral rind. A pretty addition to any cheese board or salad.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"100g","offer_id":57674201203023,"sku":"GOA11","price":3.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Goat-log-with-flowers.jpg?v=1780062122"},{"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":"mozzarella-di-bufala-125g","title":"Mozzarella di Bufala 125g","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":"125g","offer_id":57674204315983,"sku":"BUF1","price":4.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/mozzarella-125g-bufala.png?v=1780060490"},{"product_id":"roves-des-garrigues","title":"Roves des Garrigues","description":"\u003cp\u003eRoves des Garrigues takes its name from the brown, long-horned Rove goats used to produce the milk for this cheese, and the Garrigue, or scrub on which they graze. Roves are bred for both their milk and their meat, making them a popular choice in this sparse landscape. Roves des Garrigues is made at Saint-Hippolyte-du-Fort by the Fromagerie Cigaloise, although two or three fermier versions are also available in the area. Summer curd is frozen and used to produce cheeses during the winter months; they are never quite as good as the summer cheeses but still a treat. The cheese has a definite flavour of lemon and thyme, which is testament to the flora of the Garrigue on which the animals graze.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"70g","offer_id":57674218996047,"sku":"ROV1","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Roves-des-garrigues.jpg?v=1780059203"}],"url":"https:\/\/sheridanscheesemongers.com\/collections\/healthy-cheeses-products.oembed","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}