In our November Deli News we are continuing the raw milk cheese theme. Check our Pasteurised vs Raw Milk Cheese news article for more. In other words, we’re highlighting a few incredible raw milk cheeses that are available in our Deli this month. Come visit us to try them all.
We’ve carefully selected some of the most special raw milk cheeses for you to try. Get in quick because they won’t last long:
Sbrinz. First of all, we have Sbrinz. Sbrinz is extra hard aromatic cheese from Switzerland. It’s made from full-fat unpasteurized cow’s milk. It takes a minimum of 18 months to mature. Grated Sbrinz with its spicy aroma is perfect for adding to pasta, risotto, or au gratin dishes. In addition, this versatile cheese is a Swiss alternative to Parmesan.
Hornbacher. Secondly, there is Hornbacher means “the baked potato cheese”. It’s made from raw and rich mountain milk. It’s handcrafted and aged by 2 Time World Cheese Champion Michael Spycher. Hornbacher tastes like a “baked potato” rind with notes of roasted nuts, caramel and onions. A must try!
Surchoix Gruyere. Finally, we’ve got Surchoix Gruyere is made with fresh full-fat raw milk from dairy cows left to graze naturally. It’s ivory in colour and has rich notes of stone fruits, boiled ham, chestnuts and vanilla cream. Finally, it has a beautiful creamy curd with slightly crumbly texture and crystals.
Visit us to try these (and much more) cheeses and take some home!
We’re open from 9.30 AM to 4.30 PM Monday to Saturday and 10 AM to 3 PM on Sunday.