A bouncy, comforting cheese with a milky and velvety flavour. Made from raw cows milk, this semi soft cheese has a layer of vegetable ash running through the middle. This...
Award-winning Bath Blue, stunningly creamy in texture, zesty on the palette. A traditional Stilton recipe, made organically in small batches on Kelston Park Farm, Bath. Pasteurised cow's milk, not...
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...
Gjetost or Norwegian Brown Cheese is a slow cooked whey cheese made from a mixture of goat and cow's milk. Distinctively sweet with notes of caramel and a firm, smooth...
Created by us! A limited PARLOURMENTARY cheese. We have taken Stoney Cross made by Lyburn & aged it in fermenting Baccus grape skins. Finally it's washed in a Chardonnay grape...
St Felicien is a double-cream cow's milk cheese made at the Etoile de Vercors near Grenoble, Rhone-Alpes. It is an adaptation of a traditional cheese from the Lyon area called...
Menorca's most famous creation. The cheeses are wrapped in muslin and squeezed to expel the whey, creating the distinctive pillow-like shape. They are then rubbed in oil and sweet paprika...
Established in Ireland, 1984, Cashel Blue is characterful but not strong. Between 6 to 10 weeks of age and is pleasant, firm and creamy-edged with an established blue character –...
