Spenwood is 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 piquance with maturity.
Made with thermised sheep's milk and vegetarian coagulant.
This cheese tends to have a sweet, caramelly flavour profile. Occasionally some cheeses will develop light spicy flavours too. It has a crumbly, buttery texture with subtle blue veining throughout.
Made with pasteurised cow's milk and vegetarian rennet.
This goat's cheese with a bloomy, natural rind has a white, chalky paste with fresh lemony flavours; more mature cheeses will have some delicate breakdown bringing a vegetal earthiness.
Made with pasteurised goat's milk and vegetarian coagulant.
Flavours are delicate and bright with a warm finish reminiscent of fresh cream. The texture of this soft sheep's milk cheese is moussy, light and fluffy, often with a silky breakdown at the rind.
Made with raw sheep's milk and vegetarian coagulant.