bars sharp thin
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Dark, sweet and impossible to mistake for ordinary.
Black garlic slips its sweet, savoury depth into six-month matured sheep’s cheese, creating dark marbling and a flavour that keeps unfolding. Familiar enough to sell at first sight, unexpected enough to make the first taste memorable.
Black garlic does not shout. It works its way through the matured sheep’s cheese with mellow sweetness and deep savoury notes, leaving dramatic black marbling through every cut. The result is intense yet beautifully composed, with none of the raw sharpness normally associated with garlic.
Put it where customers can see the contrast. Serve it with roasted mushrooms, charred vegetables, cured meats or warm bread, or let pears, figs and toasted nuts draw out its sweeter side. In the kitchen, it brings instant depth to risotto, potato dishes, filled pasta and grilled sandwiches.
Pasteurised sheep’s MILK, rennet, lactic cultures, calcium chloride, salt, preservative (lysozyme derived from EGG) and black garlic (<6%).
Origin of milk: Spain.