The Raw Milk Club

Four incredible unpasteurised cheese’s coining all that healthy bacteria

Mrs Kirkhams 250g – Made by Graham Kirkham in Goosnargh, Lancashire

Winner of a 3 Star Great Taste Award 2019, Mrs Kirkham’s is top of its game for a traditional British Territorial cheese. It’s the last remaining raw milk Lancashire made in Britain, so it really is a slice of history. It is made with a recipe passed down through generations that produces an amazing depth of flavour. It has all the classic milky, lactic yogurt notes, accompanied with the trademark Lancashire crumble. However, the artisan nature of the production brings in a lovely deep buttery angle that you don’t usually get with Lancashire.

St Helena 250g – Made by Blake Bowden in Bungay, Suffolk

St. Helena is washed with brine to encourage the native flora from the raw milk and the beautiful pink rind. Supple and fudgey, with a delicate texture. You will notice a buttery paste with subtle soured milk flavours and earthy/farmyard flavours on the edible rind.

Saval Made by Robert Savage in Ceredigion, Wales

A rich, pungent and tangy raw-milk cheese, washed in cider, which gives it its gorgeously strong aroma and creamy but dense and savoury taste. Saval has won a truly impressive range of awards over the years, including Golds at the World Cheese Awards, and the James Aldridge Memorial Trophy for the Best British Raw Milk Cheese.

Stichelton Made by Joe Schneider in The Welbeck Estate, Nottinghamshire

Juicy acidity and toasty, biscuity notes towards the rind are the hallmarks of Stichelton. This soft, creamy raw milk blue cheese provides a range of flavours from crisp green apple through to beef stock umami. The name comes from a form of the name of Stilton village in the 1086 Domesday book (Stichiltone/Sticiltone), as the name Stilton cannot legally be used for the cheese.