A spectrum of flavours, colours and textures to suit any cheese-loving vegetarian.
Cotherstone
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
Cotherstone is back. This varied cheese can range from fresh, flaky and acidic to smooth and custardy. We are expecting more variety to come with the change in cheesemaker.
Devon Blue
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
coagulant
Vegetarian Coagulant
A sweet and often punchy blue cheese from Devon, with a soy-sauce-like depth and a pleasingly dense, fudgy texture.
Sinodun Hill
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cheese Cultures
coagulant
Vegetarian Coagulant
The yoghurty flavour of this cheese can develop into a delicate, almost red-fruit flavour. It has a wrinkly, ivory rind, with dustings of blue and grey moulds.
Minimum weight - 160g.
Spenwood
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
A sheep’s milk cheese with a supple texture and a thin natural rind. Its cream-coloured paste has a sweet, milky flavour that develops a slight piquancy as it matures.