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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.

  • Details
  • Ingredients, Nutrition, etc
  • Taste
    Creamy. Tangy. Sharp. Umami
    Texture
    Creamy soft with a touch of firmness.
    Similar to N/A.
    Maturity
    TBC
    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.

    Allergens

    • Contains nuts

    Weight (approx): 120g

    Nutrition

    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

  • Reviews
  • Customer Feedback

    Based on 1 review Write a review