32 results for 'raw'

It’s one of the most common things you’ll see written on a cheese label:Raw milk.Pasteurised milk. For many cheese lovers, those words can seem to carry a lot of meaning. Raw milk cheeses are often a

As winter loosens its grip on the Adelaide Hills, a quiet transformation begins. The first warmth of spring breathes life into the pastures, coaxing fresh, green shoots from the earth. It is this mome

Where not taking any sides, we believe both are delicious! However, there has been a huge amount of customers stopping by our shop to find Reblochon for tartiflette. So, what is tartiflette? It is a

Every year, we have customers eagerly seeking out soft, raw milk cheeses like Mont d'Or, Reblochon, Brie de Meaux, and other French classics. These cheeses, celebrated for their depth of flavour and

Hello AbondanceTo make this cheese, raw milk is poured into a copper cauldron, which is heated to warm the milk. Rennet is added to coagulate the milk and, once the curds are formed, they are c

Looking to discovering more about the incredible Mont Cheval?? Keep reading to discover the this incredible cheese from Section 28!Section28 Mont Cheval is a unique semi-hard alpine cheese that genu

We are always looking for something new and delicious, but so many options and so little time..... so we are trying to make our through the selection, one cheese at a time! Which brings us to our lat

The Ultimate Cheese Fondue Guide: Recipe, Tips & the Best Cheeses to Melt There's nothing quite like a bubbling pot of cheese fondue to bring people together. Born in the Swiss and French Alps as a wa

                    Making a cheese is only the beginning. Once the curds have been formed, drained, salted and shaped, the cheese enters a stage that can be just as important as the cheesemaking its