milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
The tangy flavour of this cheese is bright and juicy. Its ashed rind is wrinkly, and the texture of the paste is pleasantly light and silky.
Minimum: 130g.
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
coagulant
Vegetarian Coagulant
Brunswick Blue is more dry and flaky than its sister cheese Beenleigh Blue with a more pronounced blue flavour with a salty, savoury note.
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Animal Rennet, Annatto, Cheese Cultures, Clothbound with Lard
coagulant
Animal Rennet
A more mature, meatier version of Sparkenhoe Red Leicester, selected by us and aged for at least 12 months. The aging process creates richly savoury, brothy flavours and a texture that is crunchier and more crystalline than its younger counterpart.
Clothbound with lard.
milk type
Sheep
ingredients
Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
A washed-rind sheep’s milk cheese with a rich paste beneath a vivid, tacky rind which sometimes has a salty crunch. Flavours are bold and savoury, with occasional hints of smoky bacon.
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
This aged Brightwell Ash has a full-on peppery piquant flavour and a fudgy yet smooth texture.
Minimum: 90g.