The Blog
Return of the Natives
In our shops and on our website, we make a point of labelling our cheeses with key information, including who made them, whether the milk came from cows, goats, or sheep, the type of coagulant used to set the milk (for example, natural rennet or a vegetarian coagulant), and finally whether the milk used is raw or pasteurised.
The Evolution of the Cheshire recipe
In this post, our colleague Jennifer Kast, explores the history of the Cheshire recipe and looks at how it has changed through the ages.
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