Cheese – Brindisa Cheese Cave Rupert says “We’re going to have an amazing range of small sheeps’ milk cheeses: Casa de la Aldaba washed in PX sherry, the creamy and soft La Retorta and Torta de Barros – both vegetarian cheeses made with thistle rennet and the earthy but light Pastura with Truffles.
We’ll also have Manchego, a blue Valdeon Picos, and the Cabra del Tietar cured goats cheese which we ripen in Balham.”

Brindisa cheese board

Brindisa cheese board