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.

The Scoville Scale

Tasting notes

The Scoville Scale

The burn of chiles is not caused by actual heat, of course, but eating very spicy foods can trigger the same feeling of pain and the same rush of endorphins as an actual burn. And just as kinetic heat is measured in degrees Celsius or Fahrenheit, the heat of chiles is measured on the Scoville scale. Scoville Heat Units (SHUs) measure the concentration of capsaicin — the active component in spicy heat. Green bell peppers score a 0, whereas jalapeños can range between 3,500 and 10,000. Cayenne pepper is up around 30,000 to 50,000 SHUs, and the legendary Ghost pepper and Carolina Reaper can clock over a million. Please, pass the yogourt!

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’.

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