Showing all 2 resultsSorted by popularity

Show sidebar
Show 9 12 18 24
A close-up of a block of matured cheese with a crumbly texture, sitting on a wooden surface against a muted brown background.
A wedge of Mrs Kirkham's Lancashire 250g cheese stands upright on a wooden surface against a dark, solid background.
Compare

Mrs Kirkham’s Lancashire 250g

, ,
£9.00

 Mrs Kirkhams – Made by Graham Kirkham in Goosnargh, 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.

 

Add to basket
Quick view
A round wheel of Stonebeck Wensleydale 250g cheese with a rustic rind sits on a wooden board. A tag with a vintage illustration is attached, and a green wooden wall forms the background.
A 250g wedge of Stonebeck Wensleydale cheese with a crumbly yellow interior and natural rind rests on a wooden board against a weathered green background.
Compare

Stonebeck Wensleydale 250g

,
£15.75

Stonebeck Wensleydale - Made by Andrew and Sally Hattan in Nidderdale, Yorkshire

Stonebeck Wensleydale is a raw milk farmhouse cheese inspired by the heritage of the farm. The milk for the cheese comes from a small herd of Northern Dairy Shorthorn cows, a rare breed native to the Yorkshire Dales. They graze traditional wildflower meadows and pastureland. The cheese’s taste and texture are an expression of the farm and place: soft and creamy with long, complex and layered flavour.  Made by hand, pressed and bound in calico before maturing.

Cheese was made on the farm using milk from Northern Dairy Shorthorns up to the mid- 1950s. This historical link has inspired the Hattons to base their cheese making on methods from the early 20th century. Using references from 1917 and 1932 together with interviews with a 101-year-old local cheese maker to re-imagine farmhouse Wensleydale.

Add to basket
Quick view