This selection brings together some of our favourite cheeses for spring.
Cotherstone
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
Cotherstone is back. This varied cheese can range from fresh, flaky and acidic to smooth and custardy. We are expecting more variety to come with the change in cheesemaker.
Harbourne Blue
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
coagulant
Vegetarian Coagulant
Harbourne Blue is a clean, bright cheese with light blue veining, a crumbly texture and flavours which are fresh, slightly floral and sometimes delicately sweet.
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.
Wakebridge
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Starter Culture, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
Wakebridge is a pasteurised clothbound, pressed sheep's milk cheese that is close- textured, mild and savoury with a hint of sweetness.