Tasting notes
Curing is a way of ‘cooking’ something raw without using heat, to prevent it from spoiling without refrigeration. Pickles of all kinds are cured with both salt and vinegar. Preserved lemons are cured with salt. Smoked salmon is cured by smoke, while gravlax is traditionally cured with a combination of salt, sugar, and a spirit such as vodka or gin. Cured foods have a natural affinity with the delicately cultured flavour of yogurt, sour cream, and crème fraîche.
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.
Smoky, savoury and slightly spicy and nutty, this culinary creation takes its inspiration from local products, warm autumnal colours, and the comforting flavours of fall.
A fantasia of midnight black and solar yellow, with the briny essence of the sea—this dish is smooth yet complex, bright yet dark, subtle yet flavourful.
Our luscious Liberté Greek Double Cream 8% yogourt provides a welcome contrast to the wintry kiss of peppermint, tender pine tips
Inspired by the combination of flavours and aromas of South East Asia, this creation is spicy, velvety, crunchy and creamy, topped with subtle but vibrant herb notes.
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.
Tasting notes Bitter
Tasting notes
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’.
