Stilton France in mid-November from their groves

in mid-November from their groves in southern Spain

In the cold water of the Danish inlet Limfjorden

both in restaurants and private homes

The grains of American Paddlefish Caviar are similar in size to Sevruga Caviar with its color varying from light grey to chalky black

Stilton France in mid-November from their grovesOne of the most famous blue cheeses in the world. This british classic is made with pasteurized milk and aged for 3 to 4 months. The milk is inoculated with blue mold before coagulation and the wheels are pierced after 5 weeks. The paste is a delicate white color with veins of blue mold. The paste is buttery with some notes of yeasty bread, with nice tangy notes and a mouthfeel that is full of savory notes.