A unique cheese, hand-made by Will Clarke, from the family's own pedigree Holstein-Friesian cows. It has a beautiful, peachy coloured paste, shot through with meandering blue veins, and a mellow...
Inspired by the classic French cheese Morbier, but made in the rolling hills of the Cotswolds! Ashcombe is a smooth, supple cheese, with a striking line of ash running through...
Cornish Kern is the the latest cheese from Lynher Dairies, makers of a modern classic in Cornish Yarg. Kern is longer-matured (16 months), more dense in texture and much more intense...
Made by Terroir Tapas Michelin Green Starred Chef Jesse. Twist on the classic course pate using only super local Ingredients. Ingredients - Beef Mince, Pork Mince, Pheasant, Game Offal (Heart...
Tempus has a straightforward philosophy: in order to make great charcuterie, you have to start with magnificent animals.Tempus work extremely closely with a small number of highly specialised and passionate...
Cheesemaker Joe Schneider, Randolph Hodgson of Neal’s Yard Dairy and the Welbeck Estate have joined forces to make a blue cheese from raw milk. Stichelton Dairy is located in a...
Appleby’s Cheshire is still made using the unpasteurised morning and evening milk from Paul Appleby’s farm. The Appleby’s land extends to the salt plains of the Cheshire marshes, which add...
