This selection brings together some of the last of our seasonal cheeses
Brefu Bach
milk type
Sheep
ingredients
Raw Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
The texture of this soft sheep’s milk cheese is moussy, light and fluffy, often with a silky breakdown at the rind. Flavours are delicate and bright with a warm finish reminiscent of fresh cream.
*Please note this is a seasonal cheese and is not available year round.
Minimum: 120g.
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. Still a cheese under development, early batches have been fresh-tasting, with tobaccoey or herbal notes depending on the batch.
min. weight 180g
St James
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Farm Produced Cheese Cultures (MILK), Animal Rennet
coagulant
Animal Rennet
A washed-rind ewe’s milk cheese that is strongly influenced by seasonality, ranging from a buttery softness to a more firm and granular texture. Flavours are deep, malty and punchy towards the rind, with a milky freshness and tangy note coming from the paste.
*Please note this is a seasonal cheese and is not available year round.
St Tola
milk type
Goat
ingredients
Raw Goat's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
St Tola has a delicate flavour with a lactic tang. Its texture is dense and creamy.
The St Tola we sell is made especially for us with fresh uncooled morning milk, a little extra salt, and with carefully hand mixed curd.
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