Cheese – Brindisa’s Cheese Cave-Rupert says “Our cheeses this week will be:

Brindisa’s Cheese Cave: ripening cheeses

Goat –

Luna Negra, ash coated raw and fresh from the Gredos mountains, Cabra del Tietar- ripened in Balham.
Sheep –

Pastura with Truffles, thistle rennet silky Cañarejal and semi Curado Manchego Villarejo.

Cow –

Rey Silo – buttery raw milk cheese from Asturias,                        

Mahón – raw milk Menorcan cheese rubbed in olive oil and pimentón.”