Vicens Chupa Chops Strawberries and Cream Turron 300g
£16.95
Add to Bag16 items
Lunya Gin (50cl, 42%)
1 x 24.95
Cafe Saula Decaf Tin
1 x 8.95
Dried Rose Petals 6g
1 x 3.50
Rodriguez Serrano Ham Gift Set
4 x 105.00
Jolonch/Vicens Madagascan dark chocolate bar 66% Cocoa 100g
1 x 4.95
Tortas De Aceite Almond
1 x 4.25
Vicens Soft Almond Turron 200g
1 x 8.50
All Butter Fudge 150g
1 x 4.50
Ultimate Fabulous Fudge Box 960g
1 x 15.95
Gruyere Buttercrumb Biscuits
1 x 4.70
Agusti Torello Kripta
1 x 80.25
Capricho, D.O. Navarra
1 x 26.75
Grazalema - per 200g
1 x 12.40
SUBTOTAL
£592.01INC VAT
DELIVERY CALCULATED AT CHECKOUT
£40.75
In Stock
In stock
Catalan pasteurised goat’s milk cheese. This is a new cheese brought back to life in the late 1970s by a number of young graduate city dwellers who decided to leave the city in search of a rural alternative. The Mogent dairy was one of the pioneers who chose to reinvent the old cheese of the comarca of la Garrotxa, a north central region of Catalonia. It is made from pasteurised milk of the Murcia and Granada goats that thrive on the green, herb-filled slopes of the foothills of the Pyrenees and the lowlands of Tarragona on the Eastern coast of Spain. The Catalan climate is temperate but with significant humidity, conditions that help to create the mould, pell florida the fluffy rind, typical of most Garrotxa cheeses. This pell florida begins to form on the rind during its second week in the maturing chamber and becomes fully formed after around 20 days. A velvety grey bloom coats the rind, while inside the compact paste is snow white with a slightly soft and elastic spring to it. It has a mild goaty yet floral aroma and a herbal taste that is very pleasant on the palate. Produced all year round, it is an excellent table cheese. It can be used in the kitchen as an ingredient, marinated in herb-infused oil, lightly fried, or consumed as a dessert with a variety of sharp-flavoured citrus fruit
Catalan pasteurised goat’s milk cheese. This is a new cheese brought back to life in the late 1970s by a number of young graduate city dwellers who decided to leave the city in search of a rural alternative. The Mogent dairy was one of the pioneers who chose to reinvent the old cheese of the comarca of la Garrotxa, a north central region of Catalonia. It is made from pasteurised milk of the Murcia and Granada goats that thrive on the green, herb-filled slopes of the foothills of the Pyrenees and the lowlands of Tarragona on the Eastern coast of Spain. The Catalan climate is temperate but with significant humidity, conditions that help to create the mould, pell florida the fluffy rind, typical of most Garrotxa cheeses. This pell florida begins to form on the rind during its second week in the maturing chamber and becomes fully formed after around 20 days. A velvety grey bloom coats the rind, while inside the compact paste is snow white with a slightly soft and elastic spring to it. It has a mild goaty yet floral aroma and a herbal taste that is very pleasant on the palate. Produced all year round, it is an excellent table cheese. It can be used in the kitchen as an ingredient, marinated in herb-infused oil, lightly fried, or consumed as a dessert with a variety of sharp-flavoured citrus fruit
Product Size: 1Kg