Cheese make |
Hard |
---|---|
Milk type |
Cow |
Strength |
4 |
County |
Ceredigion |
Pasteurisation |
Raw Milk, Unpasteurised |
Organic |
Yes |
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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.
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Sinodun Hill
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Sinodun Hill – Made by Frazer Norton & Rachel Yarrow in Oxfordshire
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Baby Baron Bigod
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Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk
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St Helena 300g
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St Helena is a delicious rind washed, semi-soft cheese made by Julie Cheyney in Bungay Suffolk, using fresh, raw cows milk from her family's single herd of Montbéliarde cows.
Made to a St Nectaire recipe and aged on rye straw mats, St. Helena is a sweet, dairy-first cheese with a hint of nuttiness and often a farmyard tang on the after-taste. Comparable to a French Tomme and brilliant for melting.
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Baron Bigod 250g
£8.75
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, Sulfolk
The only traditionally made, Brie-de-Meaux style cheese produced in the UK. Small batches are made in the early morning using fresh, warm cows’ milk from Fen Farm’s own herd of Montbéliarde cows in Suffolk. All the curds are hand-ladled into large brie moulds and then salted by hand and aged for up to 8 weeks.The flavour of the cheese changes with the seasons, with mushroomy and farmyard notes under the rind and occasional hints of citrus or truffle flavours. With full provenance from cow to cheese, this is a true artisan cheese and the raw milk provides for exceptional taste and quality.
Keen’s Mature Cheddar 250g
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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
Ogleshield 250g
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Ogleshield – Made by Jamie Montgomery in North Cadbury, Somerset
British raclette made using beautifully rich raw Jersey milk by Jamie Montgomery & Wayne Mitchell of Montgomery's cheese-making family. The cheese is washed in special brine every three days to attain a slightly pungent sticky rind, which softens the cheese paste and significantly intensifies its flavour. Excellent when it comes to cooking as it melts brilliantly.
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Yorkshire Blue - Made by Shepherds Purse in Yorkshire
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