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.
Apatha
milk type
Goat
allergens
Allergens: MILK
ingredients
MILK, salt, rennet
A washed-rind goat’s cheese whose deeply savoury, pinkish rind gives way to a sweet and floral paste that ranges – according to the batch and the season – from oozing to flaky and firm.
This cheese is currently only available in our retail shops and via wholesale. For more information about availability, please give us a call or use our Contact us form get in touch.
Dorstone
milk type
Goat
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
This turret-shaped goat’s cheese combines a light, fluffy texture with bright, citrusy flavours and a gentle acidity.
Minimum: 180g.
Hafod
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Animal Rennet
A Welsh-made Cheddar cheese with rich, layered flavours and a supple texture, Hafod is generally found to be less acidic than our other Cheddars. Rather than being clothbound, as it previously was, the cheese is now allowed to develop a natural rind; its inside reveals a warmly golden paste and the occasional blue vein.
Natural rind.
*Please note that we sell both a pasteurised and a raw milk version of this cheese. The cheese you receive will be labelled with the appropriate milk treatment.
Hawes Wensleydale
milk type
Cow
ingredients
MILK, salt, rennet
coagulant
Vegetarian Coagulant
This recipe harks back to more traditional Wensleydale-making methods. Its texture is less crumbly and its flavour more buttery than many examples of Wensleydale more widely available today.
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