Punchy Herb Dutch Style
Punchy, sweet and nutty with a generous smattering of chives, this crowd-pleasing cheese is always first to disappear on the cheeseboard, just like there’s always some poor sod who comes back for more and is sorely disappointed to see it’s already all gone.
Pasteurised Milk, Salt, Garlic (0.5%), Chives (0.2%), Cultures, Enzyme (Non-Animal Rennet).
Enjoy me with
A Burger or Any White
A retro throwback with a cheeky Talbot twist.
Ah nostalgia, it’s a wonderful thing. We’ve taken this retro hero and given it a deliciously modern spin. A fun little number for a cosy night in with friends, dust off the fondue set or use a posh looking dish – and get dipping.
A gourmet toastie of epic proportion.
How do you transform the humble toastie into a pillar of foodie magnificence? It’s all in the ingredients. Thick slabs of good bread, heavy handed flavours and not one, but two types of cheese. Ideal for a casual lunch, when you still want to impress.
Go big or go home with this classic American cheeseburger.
When it comes to burgers, a few epic ingredients can make it into something really memorable. Ideal for a backyard meal with mates, served with a side of chips to really push the boat out.
Easy and incredible pinwheel scones. A little bit of posh for very little effort.
In and out of the oven in a mere 20 minutes, these scrumptious little pinwheels make an impressive offering to take to lunch at the in-laws, or combined with a side of eggs and a handful of salad, a delicious at-home brunch.
Your favourite Caesar made even better with plentiful Talbot cheese.
The secret to a good Caesar lies in the balance of crunchy textures, and creamy zingy flavours. Try this for a date with a glass of crisp white wine, and watch your other half swoon.
Bring something different to the dinner table with this authentic Cypriot dish.
It’s mac and cheese, but not as you know it. This Turkish version features lamb mince, two types of delicious Talbot Forest Cheese and cinnamon for a warming and flavourful family dinner.