“Our Dorset crumbly, salad cheese matured in Kalamata Olive Brine for a minimum of 4 weeks. The brine not only gives the cheese a striking red colour but an intense olive flavour that will surprise your taste buds.
Hemingway is made in the feta style but this cheese is ripened to lower the acidity. This gives the cheese an acidic balance to cut through the high salt level of being stored in the Kalamata Olive Brine.”
– The Book & Bucket Cheese Company
