Flavours expressed can range seasonally from lightly floral and yoghurty to robust and sweet. It has a delicate amount of blueing throughout. The texture of Beenleigh Blue is moist but crumbly.
Made with pasteurised sheep's milk and vegetarian coagulant.
A Cheddar cheese with a supple, golden paste and the occasional blue vein. The flavours are rich, layered, and generally less acidic than our other Cheddars.
Made with pasteurised cow's milk and animal rennet.
A washed-rind sheep’s milk cheese with a rich paste beneath a vivid, tacky rind which sometimes has a salty crunch. Flavours are bold and savoury, with occasional hints of smoky bacon.
Made with thermised sheep's milk and vegetarian coagulant.
Kirkham's Lancashire is known for its succulent-yet-crumbly texture (referred to by the Kirkham family as a ‘buttery crumble’) and its tangy, bright, full flavour.
Made with raw cow's milk and animal rennet.
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