Liberté

There’s more to taste

At Liberté, taste is infinite, and our obsession, endless.

There’s more to taste

At Liberté, taste is infinite, and our obsession, endless.

There’s more to taste

At Liberté, taste is infinite, and our obsession, endless.

Cultured or Fermented?

Tasting notes

Cultured or Fermented?

We talk about yogourt as being a cultured product, like cheese. Both depend on the action of bacterial cultures to produce their unique characteristics and flavours. There’s also a lot of talk these days about the flavours and benefits of fermented foods, like kimchi, miso, sauerkraut, and of course wine. What’s the difference between cultured and fermented? They mean the same thing. It’s the same process — the difference lies in the type of culture used. Yogourt uses lactic acid bacteria. Kefir culture is a symbiotic mix of bacteria and yeast. Blue cheese uses a bacteria called Penicillium roqueforti. Each culture imparts its own unique flavour, and all cultured/fermented foods provide wonderful health benefits.

The Aurora Borealis

The Aurora Borealis

This Nordic variation of the classic bagel and cream cheese features the hearty crunch of rye crisps, the earthy aroma of beets, and the silky textures of plum and salmon, all wrapped in the lush softness of our new Liberté Greek Double Cream.

The Harvest Moon
The Midnight Sun
The Arctic Circle
The lucky monkey
The Liberté Taste
The pie in the sky

The pie in the sky

This taste experience is inspired by the classic combination of apple pie and cheddar cheese, deconstructed and accented with salt and caramel, a surprising hint of smoke, and the indulgence of our plain Méditerranée yogourt.

Bitter

Tasting notes Bitter

Bitter

Tasting notes

Bitter

In the plant kingdom, bitterness often signals poison. It’s why babies will automatically spit out anything bitter – it’s a deep-rooted instinctive reaction. Yet many of us acquire quite a taste for bitter things: beer, coffee, citrus peel, and mildly bitter greens like rapini and endive. For centuries, bitter herbs have been infused in alcohol and taken as a restorative, or to improve digestion. These “bitters” are making a huge comeback on the craft cocktail scene, and bitter as a flavour is enjoying a moment in the spotlight – Canadian author Jennifer McLagan’s recent book Bitter is a fascinating and delicious read on the topic. She considers bitter to be ‘the most sophisticated flavour’.

Load more