Extra Mature Cornish Gouda

One for the strong cheese enthusiasts! Giel Spierings takes his Cornish Gouda and instead of keeping it for about six months - as is the case in our regular version - matures it for two years. The result is hard, dry and dense with - unsurprisingly - a massive hit of flavour which is heading in the direction of parmesan. The texture at two years is transformed too: granular and with crunchy tyrosine crystals.

Pasteurised, not vegetarian.