Ashcombe
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Wood Ash, Animal Rennet, Cheese Cultures, Lysozyme (EGG)
coagulant
Animal Rennet
A rich yet subtle cheese. The mild and mushroomy rind gives way to a golden paste shot through with a line of wood ash. The flavours are milky and mild and the texture is bouncy, buttery and semi-firm.
Please note that this cheese contains the protein Lysozyme (EGG).
Baby Baron Bigod
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Animal Rennet, Cheese Cultures
coagulant
Animal Rennet
The smaller sister to one of our most popular cheeses, perfect as a centrepiece to a cheeseboard. Silky at its rind but crumbly at its core, this Suffolk-born, traditional Brie-style cheese balances a clean lactic brightness with mushroomy, vegetal notes.
Minimum weight - 250g.
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.
Karst
milk type
Goat
ingredients
Raw Goat's MILK, Salt, Cheese Cultures, Animal Rennet, Vegetable Ash
coagulant
Animal Rennet
Karst is delicate and creamy, with fresh and lemony notes. It is the sister cheese to St Tola and shares a similar flavour profile.
This cheese intentionally has a thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds, may develop on the surface during maturation. They are perfectly safe to eat and do not negatively affect the flavour of the cheese.
Minimum weight - 150g.
Stonebeck Wensleydale
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Animal Rennet
coagulant
Animal Rennet
This cheese truly reflects the biodiversity of its origins both in terms of the breed of cows and the pastures they graze. When young, the cheeses are fresh with a juicy complexity. As they mature, the flavours deepen and have a long and complex finish.