{"title":"Washed Rind","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","products":[{"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":"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":"drunken-saint","title":"Drunken Saint","description":"\u003cp\u003eDrunken Saint arrives to our Meath location as small white disks of soft cow’s milk cheese made by Wicklow Farmhouse Cheese. It is then washed in Apple Brandy and aged in our Meath maturing rooms by Mark Booker for approximately 7 days. The natural rind and paste are similar to a mild camembert before we age it in brandy which gives its distinct colour and aroma. This is the newest cheese to the Sheridans range which brought home Gold from the World Cheese Awards AND Cáis Irish Cheese Awards.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"250g","offer_id":57674173645135,"sku":"ONL12","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/drunken-saint.jpg?v=1780665285"},{"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":"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":"gruyere-6mth","title":"Gruyere 6mth","description":"\u003cp\u003ePringy dairy is located just beneath the historic village of Gruyère and is the official show-dairy of the Gruyère association of Switzerland. To produce Gruyère cheese with respect to tradition and in following the strict production guidelines set out by Gruyere association as a means to protect this cheese. From the carefully selected dairy farms to the production of Gruyere cheese, every step along the way is documented and controlled for to maintain the cheese integrity. The milk used to make Pringy Gruyère comes from a chosen group of surrounding farms and arrives at the dairy twice daily and must be turned into cheese within 23 hours of the milking. Even with these rules and others, the various cheeses sometimes show significant differences in flavour from season to season or batch to batch.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"165g","offer_id":57674185474383,"sku":"P\/W33","price":7.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Gruyere.jpg?v=1780656737"},{"product_id":"gubbeen","title":"Gubbeen","description":"\u003cp\u003eAfter salting, the cheeses are matured in carefully controlled conditions where they are regularly washed and turned, encouraging the development of a natural rind. Gubbeen has a semi-soft texture, savoury depth, and distinctive, slightly nutty, earthy character. Over time, Gubbeen cheese became one of the early standout examples of Ireland’s modern farmhouse cheese movement, helping to establish a reputation for small-scale, quality-driven production. Its evolution has remained closely tied to the family farm, with production still focused on hands-on techniques, natural rind development, and a consistent connection to the local terroir.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"170g","offer_id":57674185572687,"sku":"P\/W24","price":5.45,"currency_code":"EUR","in_stock":true},{"title":"390g","offer_id":57674185605455,"sku":"GUB2","price":11.9,"currency_code":"EUR","in_stock":true},{"title":"1.5kg","offer_id":57674185539919,"sku":"ONL74","price":48.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/gubbeen_cheese_plain.jpg?v=1780655349"},{"product_id":"langres","title":"Langres","description":"\u003cp\u003eUnfortunately, only one farmhouse or fermier producer is still making the cheese, though there a quite a few very good larger-scale producers. Although the rind is washed to encourage the growth of a light covering of B. linens, the colourant annatto is also added to give the impression of a stronger rind. A gentle candidum bloom grows over the washed rind later in maturation. Most cheeses are turned frequently during maturation to avoid the danger of the cheese collapsing in on itself. By contrast, Langres is purposely left unturned during its affinage, which takes place on oat straw. This allows the formation of the ‘fountain’ or dip on the topside of the cheese. Some people like to pour a drop of Champagne or Marc de Bourgogne into this natural indentation before sampling the cheese. The aroma can be quite pungent but the flavour is very gentle. The paste remains quite firm, though creamy and moist.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674195665231,"sku":"LAN1","price":8.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Langres.jpg?v=1780062769"},{"product_id":"milleens-dotes","title":"Milleens Dotes","description":"\u003cp\u003eMilleens is a washed rind cheese made with pasteurised cow’s milk. It is probably the strongest of the four classic Irish washed rinds, the others being: Durrus, Gubbeen. In ideal condition, Milleens should have an ever so slightly wet rind and a chalk paste which bulges towards the rind but remains chalky in the middle. The pleasure involved in eating good Milleens centres around the contrast between the whiffy, pungent rind and the fresh, lactic taste of the paste within. The paste, particularly of the small dotes, can be bulging, almost spilling, or it can be a little chalky yet moist. The flavour of the less attractive chalky cheeses can be surprisingly complex and satisfying, while the softer cheeses tend to be sweet and pungent. Certainly best enjoyed at room temperature.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674199859535,"sku":"MIL2","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/milleens.jpg?v=1780062404"},{"product_id":"mini-washed-rind-cheesecake-6-8-people","title":"Mini Washed Rind Cheesecake (6-8 people)","description":"\u003cp\u003eOur Washed Rind Mini Cheesecake includes:\n\u003cbr\u003eLangres 200g – Langres has a powerful, penetrating aroma which belies the mild flavour of the cheese itself. The firm, yet supple paste is creamy and slightly salty, whilst the orange rind lends a pungent farmyard note. The cheese grows firmer with age but is more lively when young.\n\u003cbr\u003ePetit Reblochon – The flavour is fresh, creamy and rich with lingering notes of nuts and a fresh stoney minerality to the rind. The flavour and aromas evoke images of verdant pastures and stone barns.\n\u003cbr\u003ePont L’eveque – Pont l’Eveque is rich and creamy, and in perfect condition, can be quite similar to Camembert. The rind of Graindorge’s Pont-l’Évêque is a ridged dusty white, with an occasional orangey\/salmon pink tinge. The creamy yellow paste is soft, but not runny with air holes speckled throughout.\n\u003cbr\u003e*Please note crackers are sold separately.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"Default Title","offer_id":57674201432399,"sku":"MIN10","price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/mini_washedrind.webp?v=1781693902"},{"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":"petit-reblochon","title":"Petit Reblochon","description":"\u003cp\u003eThis wonderful cheese has its origins in a form of tax evasion. Knowing that village-dwelling tax collectors were unlikely to be fully acquainted with agricultural practice, canny mountain farmers, who had to pay tax on all milk produced, would only partially milk their cows, leaving the rest of the milk in the beast. Satisfied that he had seen the animals milked before his very eyes, the taxman would move on to the next farm, where the trick would be repeated again. Once the coast was clear, a milking would take place. This second milking produced a thicker, richer milk that would then be used to make the small soft cheese eventually known as Reblochon – taking its name from the French verb reblocher, to pinch a cow’s udder again. Nowadays, The rind of this little disc shaped cheese is velvety pink. The Brevibacterium linens are veiled in a gentle bloom of candidum moulds. The paste is soft and almost liquid when ripe. The aroma will be familiar to anyone who has ever milked a happy, clean cow in a stone shed. The smell of this cheese evokes that place. The flavour is delicate with a sweet, rich creaminess and light nuttiness.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"230g","offer_id":57674210804047,"sku":"REB1","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Reblochon.jpg?v=1780059730"},{"product_id":"pont-levque","title":"Pont-l'Évêque","description":"\u003cp\u003eThe cheese takes its name from the little town of Pont l'Évêque, between Deauville and Lisieux. Pont l'Évêque comes in two basic styles; the first (carried by Sheridans) is brushed regularly during ripening to produce a whitish pink rind with a slightly beige hue. This rind produces a soft long-lasting cheese. The second style involves the frequent washing of the rind with salt water during affinage. This produces a firmer, stronger tasting cheese with a more orange coloured rind. Pont l'Évêque is said to be the oldest Norman style of cheese still in production. The flavour is characterised by a certain nutty sweetness finish and faint smokiness.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"360g","offer_id":57674212344143,"sku":"PON2","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/pont-leveque.jpg?v=1780059672"},{"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":"schnebelhorn","title":"Schnebelhorn","description":"\u003cp\u003eSchnebelhorn is a wonderful Swiss cheese made with milk from Braunvieh cows grazing on high altitude pastures. Named after the region’s highest mountain peak, Schnebelhorn stands out for its complex textural and flavour characteristics. During the cheesemaking process, the milk is enhanced by the addition of cream left over from the Appenzeller production from the same dairy. Aged 8-9 months, the cheese develops a pronounced level of distinct alpine cheese brothy flavour. This is balanced by tremendous richness and a lightly piquant kick at the finish. This is a favourite of Sheridans customers.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"180g","offer_id":57674221814095,"sku":"P\/W10","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Schnebelhorn.jpg?v=1780053693"},{"product_id":"taleggio","title":"Taleggio","description":"\u003cp\u003eAlthough it only acquired the name Taleggio in the early twentieth century, this style of cheese has been made in the Val Taleggio, in Upper Bergamo, since at least the tenth century and it is from here that the cheese takes its name. Taleggio is characterised by a slightly pungent, pinkish-orange rind and a semi-soft white paste, along with its distinctive square shape. There are many producers and many styles of affinage, which all produce a myriad of different styles of this cheese. Some can have quite a chalky paste and lactic, light flavours, others can be long matured with thick, creamy pastes and rich, deep, pungent flavours. We like our Taleggio to have an active, bright-pink-orange rind and a soft, bulging paste, giving a pungent but still sweet and slightly fruity tang.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"200g","offer_id":57674236363087,"sku":"DEL2545","price":7.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/Taleggio.jpg?v=1780052655"},{"product_id":"tte-de-moine-aop","title":"Tête de Moine AOP","description":"\u003cp\u003eTête de Moine is a washed rind, semi-hard cow’s milk cheese from the districts of Franches-Montagnes, Moutier and Courtenay. This pungent little cheese was supposedly named by Napoleon, who remarked that the cheese reminded him of a monk’s head.  In Switzerland, and across the continent, Tête de Moine is general served in little rosette shapes, formed by impaling the cheese on a purpose-made cutter, a girollin and scraping rounds from the top of the cheese. Interestingly this device was only invented in the 1980’s but sales of Tête de Moine have boomed since. By scraping the cheese with this device, it gently creates friction and more surface area, enhancing the flavours and aromas further. This principal can be applied to many a firm cheese with varying results. The reddish-brown rind of the Tête de Moine has a pungent, spicy aroma which permeates the smooth paste and gives Tete de Moine a unique, pungent flavour. Try it with beer.\u003c\/p\u003e","brand":"Sheridans Cheesemongers","offers":[{"title":"480g","offer_id":57674236428623,"sku":"ONL10","price":26.4,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":57674236461391,"sku":"ONL37","price":49.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/4814\/9583\/files\/tete.jpg?v=1780051461"}],"url":"https:\/\/sheridanscheesemongers.com\/collections\/washed-rind.oembed","provider":"Sheridans Cheesemongers","version":"1.0","type":"link"}