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Monkland
£4.75 / 250 gram(s)
Price including VAT

Made in the commonly used colander so popular with many a cheesemaker. The curds are drained and turned and the resulting form is brine bathed overnight and then matured for between 4-8 weeks to produce a hard cheese with a light, crumbly texture and creamy, yet acidic (yes this is good) flavour. And such fun to watch being made, and, if you came on a Cheese Experience Day, you could make one yourself.

 

In stock
can be shipped within 3-5 days


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