A celebration of some of our current favourites
Brunswick Blue
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.
Hafod Cheddar
milk type
Cow
ingredients
Raw or Pasteurised Cow's MILK, Salt, Cheese Cultures, Animal Rennet, Matured with Lard
coagulant
Animal Rennet
A Welsh-made Cheddar cheese with rich, layered flavours and a supple texture, its interior reveals a warmly golden paste and the occasional blue vein.
Natural larded rind.
*Please note that we sell both a pasteurised and a raw milk version of this cheese. The cheese you receive will be labelled with the appropriate milk treatment.
Ragstone
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cultures (contains trace cow's MILK), Vegetarian Coagulant
coagulant
Vegetarian Coagulant
A soft, matured goat’s cheese with a densely fudgy texture and lactic, lemony flavours reminiscent of crème fraiche.
This cheese intentionally has a 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 - 200g.
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.