• Cashel Blue
    • Made by: Louis & Jean Grubb Milk type: Cow Milk treatment: Pasteurised Coagulant type: Vegetarian Location: Beechmount, Co. Tipperary How it tastes: Cashel Blue has a balanced amount of blue veining which adds a lift to the rich, full-flavoured paste. This is an easy-eating blue cheese with a pleasantly buttery texture. At the time that Louis and Jane Grubb started making cheese, there was no...
      from £10.20
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    • Ticklemore
    • Made by: Debbie Mumford Milk type: Goat Milk treatment: Pasteurised Coagulant type: Vegetarian Location: Sharpham Estate, Devon How it tastes: This goat's cheese with a bloomy, natural rind has a white, chalky paste with fresh lemony flavours; more mature cheeses will have some delicate breakdown bringing a vegetal earthiness. Historically, these cheeses are sold quite young – at about four to six weeks – although there is current experimentation...
      from £18.75
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    • Spenwood
    • Made by: Anne & Andy Wigmore Milk type: Sheep Milk treatment: Pasteurised Coagulant type: Vegetarian Location: Riseley, Bershire How it tastes: Spenwood is a sheep's milk cheese with a supple texture and a thin natural rind. Its cream-coloured paste has a sweet, milky flavour that develops a slight piquance with maturity. Cheesemaker Anne Wigmore’s inspiration for Spenwood was a pecorino cheese she encountered while visiting the...
      from £22.35
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    • Cotherstone
    • Made by: Joan Cross Milk type: Cow Milk treatment: Pasteurised Coagulant type: Vegetarian Location: Barnard Castle, Co. Durham How it tastes: Cotherstone has a texture that is at once flaky, moist and bouncy. It has a fresh milky taste with pleasantly sour and citric notes. Cotherstone has been made by Joan Cross for over thirty years. She is the last remaining producer of this Dales...
      from £10.60
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