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Home Cheese Sheep's Milk Leeds Blue 250g
Nattercrop 250g £7.50
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Mrs Kirkham's truckle £37.00

Leeds Blue 250g

£9.50

Made in Yorkshire by Mario from Sardegna.  Creamy, with a vibrant blue vein.

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Categories: Cheese, Blue, Sheep's Milk Tags: blue, cheese, Pecorino, Sheep milk, Yorkshire
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Description

Leeds Blue– Made by Mario Olinas in Otley, Leeds

Still keeping true to his Sardinian roots, using Italian Cultures & aged for 30 days, produces a beautifully rich, creamy and semi-piquant flavour. Mario sources very best Ewes milk, produced locally on a farm in Harrogate, North Yorkshire.

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Driftwood

Cheese, Goat's Milk, Soft Cheese
£9.50
Driftwood – Made by Roger Longman in Whitelake, SomersetAs it’s age increases, Driftwood develops more intense & tangy flavours and can e enjoyed both young and mature. Driftwood is just one of a number of goats milk cheese made by Roger who is an expert in this field
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Tinto 200g

Cheese, Goat's Milk, Hard
£7.20
Hard, raw, goat's milk cheese.Unanimously scored 10/10 with the team on a blind tasting, hurry though as it sells out quickly!
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Beauvale 250g

Cheese, Blue, Cow's Milk, Soft Cheese
£7.25
Beauvale – Made by Robin Skales in NottinghamshireA soft, smooth blue cheese matured for 7 weeks and during this time it becomes similar in texture to a Gorgonzola Dulce but with the fabouls blue pedigree from its older blue stilton also made by Robin. Beauvale takes its name from Vale of Belboir where it is made and its logo was designed by children at the local Montessori School. This cheese is rich in flavour with savoury tones and a gentle hiny of spiciness.
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Sparkenhoe Blue Shropshire 250g

Cheese, Crumbly, Blue, Cow's Milk
£8.00
Sparkenhoe Shropshire Blue – Made by Will Clark in LeicestershireJo and David Clarke have built an enviable reputation for making the only raw milk, clothbound, farmhouse Red Leicester in the UK.  Now their son, Will, has returned to the family farm to take up the challenge of making the UK’s only raw milk Shropshire Blue. Will makes this to the same recipe as his Sparkenhoe Blue, but adds annatto to the milk, just as they do for their Sparkenhoe Red Leicester. This gives the cheese its glorious colour. The paste ranges from a blush, peach tone to a deeper hue next to the blue veins, as the curd begins to break down. The taste is buttery and mellow with a gentle spice to finish.
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Baby Katherine 250g

Cheese, Goat's Milk, Hard
£9.45
From Whitelake Cheese in Somerset, this is a strong and fruity semi-hard goat's cheese washed in cider brandy.
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St Jude

Cheese, Cow's Milk, Soft Cheese
£6.70

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.

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Pave Cobble

Cheese, Sheep's Milk, Soft Cheese
£9.25
Pave Cobble is creamy and nutty in the centre, with a spicy, gamy exterior which strengthens with age. A sheep's milk cheese formed into a pyramid and lightly coated in ash. Pave Cobble has a springy texture and becomes more creamy with age. Made with unpasteurised sheep's milk and with a vegetarian rennet, so suitable for vegetarians. Pave Cobble is hand-made by Roger Longman on the White Lake Farm, famed for his sheep and goat's milk cheeses.
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Sparkenhoe Blue 250g

Cheese, Blue, Cow's Milk
£8.75
Sparkenhoe Blue – Made by Will Clark in Leicestershire A cheese developed by William Clarke (son of Jo and David)
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