White Balsamic Vinegar with Thyme

White Balsamic Vinegar with ThymeWhite balsamic with added thyme for a focused, flavoursome glaze for pork, chicken, lamb, white fish and even scrambled eggs.

But raw milk and fine cheese need the best ingredients

made from cooked grape must

IGP balsamic vinegars are a mixture of cooked grape must and wine vinegar

The caves are warmer than others used to mature cheese

with a long finish as the flavour develops from sweet to tangy and ‘meaty’

All the cheeses are made on the farm using milk from the family’s Friesian herd

white peach

but it is the silky texture with the crunchy crystals and immense flavour that set this cheese apart from other Gruyères

while a thin line of lactic curd at the centre remains

This ‘warm’ aging is key to achieving a deeper

We want to make life easy for you

His technique is firstly to source raw milk cheese from only the very best cheese-makers and farms