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Vacuum Packed Hard Cheese
Cheeses Loves You started off with a Stilton style Blue cheese recipe and started tweaking the recipe about a year ago. The cheese now is milder, softer and has a lovely creamy flavour due to that beautiful Jersey milk. It even has non blue eaters addicted!Penicilium Roqufortii is added to the milk when making this cheese to create the blue colour and flavour. A porous curd kept in the hoop at room temperature for 5 days allows the blue to slowly creep all the way through the curd and means no piercing is required. It also means the outer rind is surrounded by blue mould and some other brevi linens bacteria (the pink and grey colours). This creates the flavour. The curd is also lightly salted at hooping and I only use Australian Olssen salt with wonderful minerals that spreads more flavour through the cheese. I usually start selling Bluey at 5 weeks when it is mild then as it ages the flavour develops. Cheeses Loves You usually only make 300 litres of Bluey at a time so they become too strong.
The Peppery is a Romano style cheese so a little piquant in flavour with an Australian Cracked Pepper added towards the end of the cheese making. The Pepper is boiled before adding to the curd and the peppery water spreads
This is a semi hard cheese and is ready to eat 6 weeks after being made. The rind is scrubbed with a salt brine to develop the salty flavour and enhance the red/orange colour. The taste has a salty burnt butter with a soft paste.
Jarlsberg was very popular in the 70’s and it is great to bring it into the 21 st century. Another semi hard cheese that has a beautiful yeasty nutty flavour. It looks like butter with the golden Jersey milk used from the Allard's farm and the holes appear with the use of propionic bacteria that expands any spaces in the cheese with carbon dioxide.
This is unlike any commercial Jarlsberg you have tasted as, with all the Cheeses Loves You cheeses,no preservatives are used to extend the use by date.