AUGUST 2026

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Close up of a cut piece of Devon Blue vegetarian cow’s milk cheese, showing the delicate blue veining and crumbly, buttery texture

Devon Blue

Made by Ben Harris and Team in Devon.
Pasteurised cow’s milk, vegetarian coagulant.
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Spenwood

Made by the Wigmore Family in Berkshire.
Pasteurised sheep's milk, vegetarian coagulant.
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Pyghtle

Made by Emily Tydeman in Suffolk.
Raw sheep's milk, vegetarian coagulant.
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St Jude

Made by Julie Cheyney & Blake Bowden in Norfolk.
Raw cow’s milk, animal rennet.
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Recipe of the month

The recipe for this quiche is flexible and forgiving. Try swapping out the asparagus for broccoli for a more seasonal dish. The recipe uses Spenwood and Ticklemore, which can be swapped for Pyghtle.

Learn more about our featured cheese this month.

Why raw milk cheese is worth it

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Introducing Broughton Hall Dairy

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