Experimental Cheese May 2022
Infused with fermented paste for a - Sharp and Umammi filled experience
Mixing experience, old-aged traditions, and authenticity of an ex-dairy cheesemaker with traditional fermenting skills brings a brand new experience of cultivated bacteria that creates a new deep and rich flavour tones without the fake nonsense for the matured cheese lovers.
- Ingredients, Nutrition, etc
TasteCreamy. Tangy. Sharp. Umami
TextureCreamy soft with a touch of firmness. Similar to N/A.
Wine Pairing TBC
Shelf-life Average 2-weeks minimum in the fridge Can be frozen Yes - no texture problems Packaging Home-compostable cheese film
Cashew Nuts, Coconut Oil, Home-Grown Lactobacillus Cultures, Vicia faba, Water Salt, Kappa Carrageenan, Sunflower lecithin.
- Contains nuts
Weight (approx): 120g
Note: The values represented below are estimates based on whole ingredients. As cheese ages and develops, moisture is lost and compounds breakdown and altering the values. The only way to accurately get these values is to pay to get it professionally tested.
Nutrition per 100g - TBC