Cheese make |
Hard |
---|---|
Cheese post make |
Cloth wrapped |
Milk type |
Cow |
Strength |
3 |
County |
Somerset |
Pasteurisation |
Unpasteurised |
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Pitchfork Cheddar 250g
£8.00
Pitchfork – Made by Trethowen Brothers near Weston Super Mare, Somerset
This cheese is first class picked by our Head of Cheese, James (World Cheese Judge) at the World Cheese Awards in Bergamo. It went on to become Englands best cheese 2019. As a result It is often in short supply, so, get it while you can! It’s flavour has savoury tones, is well balanced by bright acidity and hints of tropical fruit. It has a long lasting tangy finish. This works well with our handmade chutney and a good cider.
10 in stock
Categories: Cheese, Cow's Milk, Hard Cheese, Organic Cheese
Tags: cheddar, cheese, cow's milk, creamy, rich, Somerset, Trethowan, world class
Additional information
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Gorwydd Caerphilly 250g
£7.50
Gorwydd Caerphilly – Made by Trethowen Brothers near Weston Super Mare, Somerset
Is really three cheeses in one; The rind has a mushroomy flavour, below that, you will find a creamy breakdown while the centre is lactic and lemony with a delicate, crumbly texture. The three characteristics together make for a great depth of flavour and are what makes Gorwydd one of a kind.
Montgomery Cheddar 250g
£7.50
Montgomery – Made by Jamie Montgomery in North Cadbury, Somerset
Montgomery 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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Mrs Kirkhams – Made by Graham Kirkham in Goosner, Lancashire
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Ogleshield 250g
£6.25
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.