Beenleigh Blue
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
coagulant
Vegetarian Coagulant
A delicately blue sheep’s milk cheese from Devon, with a lemony sweetness and moist, crumbly texture.
Brightwell Ash
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Ash.
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 weight - 130g.
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.
Riseley
milk type
Sheep
ingredients
Pasteurised 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.
Wigmore
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
Flavours range from mild and milky to meaty and nutty depending on age. The paste is creamy and soft beneath the rind and chalky and firm in the centre.
Wittenham
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 weight - 90g.