Frequently we have limited quantities of new or experimental cheeses which we introduce to our customers through this selection. This makes the selection a good choice if you want to keep up to date with the latest developments in British cheese making.
Corra Linn
milk type
Sheep
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
Flavours are lightly floral and brothy, with savoury notes of roast lamb. Corra Linn has feathery, slightly grainy textured paste. When chewed the texture is creamy and succulent.
Ogleshield
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
The West Country’s answer to raclette, Ogleshield is a gentle yet complex cheese, with a sweet and milky aroma and warm, savoury flavour reminiscent of chicken broth. The texture beneath the pungent pink rind is soft and pliant, and it melts beautifully.
*Please note that we occasionally sell a raw milk version of this cheese. The piece you receive will show the milk treatment involved in the batch that we send. If you have any concerns about this, please contact us prior to purchasing.
Sinodun Hill
milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
The yoghurty flavour of this cheese is complemented by a delicate, almost red-fruit flavour from the wrinkly, golden coloured rind. The texture of the paste is pleasantly light, almost whipped.
Minimum: 180g.
Westcombe Cheddar
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
A smooth, well rounded farmhouse Cheddar from Somerset, selected for its warm, lingering flavours and happy balance of creaminess and acidity.
Clothbound with lard.
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