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.
Sparkenhoe Blue
milk type
Cow
coagulant
Animal Rennet
milk treatment
Raw
A rich and savoury blue cheese with a chewy texture and very fine threads of blue running through its crisp white paste.
Duckett's Caerphilly
milk type
Cow
coagulant
Animal Rennet
milk treatment
Pasteurised
A thin, earthy rind with notes of fresh grass and raw mushroom gives way to a creamy then crumbly curd, with a clean, fresh flavour and a pleasantly mineral tang.
Pitchfork Cheddar
milk type
Cow
coagulant
Animal Rennet
milk treatment
Raw
A full bodied, dense and nutty Cheddar from Trethowan’s Dairy in Somerset, with a juicy bite and creamy texture that rolls around the mouth.
Clothbound with lard.
St Jude
milk type
Cow
coagulant
Animal Rennet
milk treatment
Raw
A small, soft, wrinkly cow’s milk cheese from Suffolk. Inspired by the French cheese St Marcellin, its savoury, rich and buttery flavour belies its luxuriously light, almost mousse-like paste.
**This cheese intentionally has a very thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds, often develop on the surface during maturation.These are especially noticeable at present. They are perfectly safe to eat and do not negatively affect the flavour of the cheese. **
Made with raw cow's milk and animal rennet.
Minimum: 90g.
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