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.

Pungent

Tasting notes

Pungent

It’s the flavour that gets up into your nose and makes you want to sneeze. Raw garlic and onions, black pepper, horseradish, mustard, wasabi, ginger – they all have a uniquely sharp, piquant or pungent quality. What is it? It’s a hotness that’s different from the heat of chiles, yet from a chemical standpoint, it’s nearly identical. The heat of chiles is measured on the Scoville scale, while the heat of garlic and onions is measured on the pyruvate scale, which measures their concentration of pyruvic acid — one of their “pungent” flavour components. The pungency of onions, garlic and radishes can be toned down by salting them and then rinsing them after a few minutes. It can also be tempered by milk products like yogourt and sour cream. Gesundheit!

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