Who can resist a light, crumbly farmhouse cheese? Our selection showcases some of the very best crumblies in all their delicate glory. Artisan cheesemakers typically mature their British territorials and crumbly cheeses for just a few months for a young, fresh flavour. We love the butter and citrus notes in these cheeses, as well as their clean lactic tangs. Of course, we’re very partial to mature crumbly cheeses too. These deliver a more intense flavour, deeper complexity and stronger tang, making them ideal for seasonal cheeseboards.
All crumbly cheeses are delicious with sweet accompaniments, such as chilli jam, fruit—or, as is traditional in Lancashire and Yorkshire, a slice of rich, dark fruit cake.
Picos de Europa, also known as Queso de Valdeon, is a semi-soft blue-veined cheese with PGI (Protected Geographical Indication) status from the province of Leon in northern Spain. This unique cheese, made from a blend of pasteurised cow’s and goat’s milk, is wrapped in maple and chestnut leaves after being matured for around six weeks. Similar in strength and saltiness to French Roquefort, we love its caramelised aroma and intense piquant flavour. Read more
15% off your first purchase at Slate online
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