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Home Cheese Cow's Milk Perl Wen
Bagborough Brie £6.95
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Pexommier £6.50

Perl Wen

£8.20

Luscious brie from the pastures of West Wales, a delicious cheese to fill you with happiness!

2 in stock

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Categories: Soft Cheese, Cheese, Cow's Milk, Organic Cheese Tags: cow's milk, organic, soft, Wales
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  • Description
Description

Perl Wen – Made by Caws Cenarth in Glyneithinog, Wales

One of Wale’s best loved soft cheese, Perl Wen is a glourious & unique cross between a traditional brie & a caerffili. Using a farmhouse caerfilli recipe as a starting point which gives its soft centre a fresh citrus flavour with a hint of sea salt. As the cheese ripens beneath the white rind, it becomes creamy & buttery in texture. If you prefer your cheese runny, rather than with a young chalky texture, eat this cheese closer to its best before.

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£9.95
Baron Bigod - Made by Jonny & Dulcie Cricklemore in Bungay, SulfolkThe 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.
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Keen’s Mature Cheddar 250g

Cheese, Hard, Cow's Milk
£5.50
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
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Mrs Kirkham’s Lancashire 250g

Cheese, Crumbly, Cow's Milk
£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. 
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Rachel 250g

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Rachel – Made by Roger Longman in Whitelake, Somerset Rachel is an unusual, semi-hard goats cheese with a firm texture.
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Montgomery Cheddar 250g

Cheese, Hard, Cow's Milk
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Montgomery – Made by Jamie Montgomery in North Cadbury, SomersetMontgomery 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.
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Blue Monday 180g

Cheese, Blue, Cow's Milk
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 Blue Monday – Made by Alex James in YorkshireThis is a rich pasteurised, sophisticated blue cows milk cheese created by Alex James, former band member of Blur, turned cheesemaker. Blue Monday has a faintly sweet, intensely savoury, spicy and rich complex flavour. The cheese has bold cracks and blue streaks with a thin natural rind. 
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Sparkenhoe Blue 250g

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Sparkenhoe Blue – Made by Will Clark in Leicestershire A cheese developed by William Clarke (son of Jo and David)
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St Jude

Cheese, Soft Cheese, Cow's Milk
£7.25

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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No2 Pound Street
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