Cheese make |
Hard |
---|---|
Milk type |
Cow |
Strength |
4 |
County |
Ceredigion |
Pasteurisation |
Raw Milk, Unpasteurised |
Organic |
Yes |
View basket “Lanark Blue 200g” has been added to your basket.
Sold out
Hafod 250g
£8.00
Hafod – Made by the Holden Family in Wales
The recipe for the cheese originated locally, from the late Dougal Campbell, a close friend of Patrick’s. Dougal learned to make cheese in the Swiss Alps before moving to West Wales in the early 1980s. Here he started making a cheese called T’yn Grug using milk from both his own herd and ours. Whilst doing so, Dougal trained a number of cheesemakers, including Simon Jones of Lincolnshire Poacher.
Out of stock
Email when stock available
Additional information
You may also like…
Sparkenhoe Vintage 250g
£7.25
Peter’s Yard Sourdough Crispbreads 200g
£4.75
Perfect with all the deli produce we sell.
Created by local couple Ian & Christina this is one of the fastest growing and successful brands in the UK fine food industry.
These crispbreads are inspired by a love of Sweden the home of crispbread. They select simple, natural ingredients including organic fresh milk, organic flour and the precious sourdough which is allowed to ferment for 16hours before each batch is made. Baked until crisp & golden, they are the natural choice for smoked salmon, cheese or pate.
Related products
Corra Linn 250g
£11.25
English Pecorino 200g
£9.60
English Pecorino – Made by Roger Longman in Whitelake, Somerset
This creamy textured, semi-hard ewe's milk cheese has a beautifully well-rounded and nutty but relatively subtle flavour - and an eye-catching yellow rind. English Pecorino is a multi-award-winning cheese that is most definitely a crowd favourite. Matured for 5 months. The curds are washed leaving a lovely natural sweetness
Lanark Blue 200g
£9.25
Lanark Blue is a classic unpasteurised sheeps' milk blue cheese, with fudge, cream and mineral notes from the bolts of blue running through it. Sadly the original Lanarkshire Blue cheese recipes were lost post-Second World War, so when Selina and Andrew Cairns decided to revive cheese making in Lanarkshire, they had to go to France to learn from Roquefort cheese makers - bringing back blue cheese recipes and creating their own Scottish or Lanarkshire take on blue cheese.
Mrs Kirkham’s Lancashire 250g
£8.00
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.
Keen’s Mature Cheddar 250g
£6.50
Keen's have been producing cheddar in Somerset for five generations. Their mature cheddar is rich and buttery with a good strength. Maturation for at least 12months allows the flavour to develop into a stunning all round champion of British Cheese.
Keen's mature cheddar is made with unpasteurised cows' milk from grass-fed cows and has a sweet, strong flavour.
Available in 250g and multiples thereof. If you would like a bigger wedge for example 500g, please select 2 x 250g into the shopping basket and make a comment at checkout. Please note the later photographs in the gallery are of a 500g wedge; first photos show a 250g wedge
Little Lilly
£6.30
West Country Buffalo Mozzarella
£5.25
Raw Milk Water Buffalo Mozzarella, traditionally hand made in Somerset using the pasta filata method.
The buffalo are reared on the farm by Jonathan Corpe and his amazing team.
After the early morning milking the buffalo milk is gently added to the vat. Starter cultures are added. A little later a vegetarian rennet is added. After the curd has set, it is cut. When the curd is ready it is taken from the vat and placed on the curd table. When ready the fresh curd is added to 90 degrees of hot water in a large round drum. The curd is then spun by and stretched by hand, a little like making dough. The method used here is of course Pasta Filata. Once the curd has formed the right stretchy, glossy consistency it is placed in to the baller. The balls of freshly made mozzarella are hand brined for roughly 90 minutes. Then they are taken out and placed into a storing solution ready to be served.
Jonathan’s mozzarella tastes citrusy and creamy with sour cream and grassy somewhat yogurty notes. It is quite frankly sublime.
We collect the mozzarella directly sometimes waiting for it to be finished! That’s how fresh No2’s mozzarella is. To find mozzarella this good you would have to travel to Italy. Our Italian customers also agree with this which is surely testimony to Jonathan Corpe’s hard work in producing proper raw milk buffalo mozzarella on his farm.