1057 Extra Mature Scottish Cheddar Ash and suddenly you’re crunching into

and suddenly you’re crunching into the fresh

natural rind and matures for a period of 10–12 weeks with a fat content of about 48 per cent

in which the curds are dried and then salted

Gorgonzola has been produced for centuries in Gorgonzola

It has a concentrated sweet

1057 Extra Mature Scottish Cheddar Ash and suddenly you’re crunching intoNamed after the date when one of the last of the Celtic Kings King MacBeth lost his head upon a cold stone near the Peel of Lumphanan, 1057 is made from rich Scottish milk taken from dairy herds that graze on the banks of the lochs and in the glens of Scotland. This mature cheddar is full flavoured, savoury, with some pleasant salty crystals throughout. Origin: Scotland Producer: Millbrook Dairy Company Dairy: Pasteurized Cow Rennet: Microbial