Mrs Kirkham’s Lancashire 250g
Mrs Kirkhams – Made by Graham Kirkham in Goosner, Lancashire
Mrs Kirkham's Lancashire is a fantastic, a buttery finish and a flaky texture cows' milk cheese, with delightfully lactic flavour. Made on the Beesley Farm in Lancashire to the same recipe Mrs Kirkham first made it in 1978, though the cheese today is now made by Graham Kirkham, her son. This is the only Lancashire still made with unpasteurised cows' milk and hence the only Lancashire you should ever buy.
Westcombe Smoked Cheddar 250g
Old Winchester 250g
St Cera
St Cera – Made by Julie Cheyney in Bungay, Sulfolk
A washed rind version of St.Jude made in small batches this cheese is hand-made by Julie using fresh, raw cows’ milk from her family’s single herd of Montbéliarde cows. This is a strong, oozy cheese best eaten with a spoon or scoped out with a bit of bread. It is regularly washed in brine during its maturation which brings out strong, pungent, farmyard flavours – a brilliant farmhouse cheese reminiscent of a great French Époisses. A pinky/orange blush to the rind is usual and the cheese flavour varies between seasons depending on which season the cows were milked in.
Montgomery Cheddar 250g
Montgomery – Made by Jamie Montgomery in North Cadbury, Somerset
Montgomery cheese has been made within the Montgomery family for over 70 years and great pains are made to ensure that the recipe and quality of the cheese remain the same. So committed to the original production methods, Montgomery Cheddar still uses the traditional source of enzymes used to start the curd, calf rennet – which is one of the reasons why the Montgomery Cheddar Cheese has such character.
Gorwydd Caerphilly 250g
Gorwydd Caerphilly – Made by Trethowen Brothers near Weston Super Mare, Somerset
Is really three cheeses in one; The rind has a mushroomy flavour, below that, you will find a creamy breakdown while the centre is lactic and lemony with a delicate, crumbly texture. The three characteristics together make for a great depth of flavour and are what makes Gorwydd one of a kind.
Sparkenhoe Vintage 250g
St Jude
St Jude – Made by Julie Cheyney in Bungay, Sulfolk
A lactic style cheese with a wrinkled, mould ripened rind & a smooth paste. Usually eaten between 2-5 weeks old. St. Jude develops from a young, fresh & creamy cheese to more complex flavour leaning towards a buttery, vegetal & grassy profile in the winter when the cows are out to pasture.
Westcombe Cheddar 250g
