Our Cheese Subscription is a great way to explore the world of British farmhouse cheese, and a perfect gift for adventurous cheese lovers.
Devon Blue
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
coagulant
Vegetarian Coagulant
A sweet and often punchy blue cheese from Devon, with a soy-sauce-like depth and a pleasingly dense, fudgy texture.
Pyghtle
milk type
Sheep
ingredients
Raw Sheep's MILK, Salt, Starter Culture, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
Pyghtle is a small, log-shaped sheep’s milk cheese made by Emily Tydeman at Broughton Hall Dairy, it has a pale wrinkled rind and a fluffy white paste. Cheeses have been fresh-tasting, with tobaccoey or herbal notes depending on the batch.
Minimum weight - 180g
Please note this is a seasonal cheese and is not available year round.
Spenwood
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
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 piquancy as it matures.
St Jude
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
A small, soft, wrinkly cow’s milk cheese from Norfolk. Inspired by the French cheese St Marcellin, its rich and buttery flavour coexists with a luxuriously light texture.
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. They are perfectly safe to eat and do not negatively affect the flavour of the cheese.
Minimum weight - 80g.