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These FANGST mussels have been smoked with beech wood and preserved in cold pressed rapeseed oil
A perfect balance of Tiny round blueberry with a natural lavender to indulge your palate
A green leaf and spices like nutmeg
In the cold water of the Danish inlet Limfjorden
Stilton France These FANGST mussels have beenOne 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.
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