Hard, raw, goat’s milk cheese.
Unanimously scored 10/10 with the team on a blind tasting, hurry though as it sells out quickly!
10 in stock
Categories: Cheese, Goat's Milk, Hard Tags: Errington, goat's cheese, Hard, raw, Scotland
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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
Keen’s Mature Cheddar 250g
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
Highmoor whole cheese
Highmoor – Made by Rose Grimmond in Oxfordshire
A semi-soft, washed rind cheese with brothy and bacony notes from the rind made at the Nettlebed Creamery near Henley by Rose Grimmond. Rose's family are dairy farmers and the family farm, located 1 mile down the road, provides all the beautiful organic cows' milk used to make the Nettledbed cheeses. Shape, taste and texture all make Highmoor an interesting addition to any cheese board and given the closeness of the cow to creamery to No2 this is also a great cheese to eat to reduce your food miles and support two local businesses.
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.
Old Winchester 250g
Strong, crunchy cheese with an attitude.Cow, pasteurised, vegetarian.Sold in 250g. If you would like a larger wedge please use multiples of this (ie 500g = 2 x 250g) and leave a note at checkout.
St Cera – Made by Julie Cheyney in Bungay, Sulfolk A washed rind version of St.Jude made in small batches this cheese is hand-made by Julie using fresh, raw cows’ milk from her family’s single herd of Montbéliarde cows. This is a strong, oozy cheese best eaten with a spoon or scoped out with a bit of bread. It is regularly washed in brine during its maturation which brings out strong, pungent, farmyard flavours – a brilliant farmhouse cheese reminiscent of a great French Époisses. A pinky/orange blush to the rind is usual and the cheese flavour varies between seasons depending on which season the cows were milked in.
Yorkshire Blue 180g
Yorkshire Blue - Made by Shepherds Purse in YorkshireAn ideal blue cheese for those who don't usually go for a blue cheese. Creamy, sweet and mild, the flavour will develop the older the cheese gets. Made in Yorkshire at Shepherd's Purse led by the infamous Mrs Bell, Judy, is now joined by her two daughters making this an all-female cheesemaker. Yorkshire Blue is made from pasteurised cows' milk Yorkshire Blue was the first blue cheese to be made in Yorkshire for 30 years in 1995. Since then its won a cluster of awards and it's easy to see why. This handmade cheese is turned every week during its 8-week maturation which makes for a smooth texture and even blueing. As Yorkshire Blue is made with vegetarian rennet it is suitable for vegetarians.
Aveline is a soft, white bloomed, raw ewes (sheep's) milk cheese made by Tim and Angela on Homewood farm in Ubley, Somerset. Named after Aveline's Hole, the oldest scientifically-dated burial grounds in Somerset. The purposeful hole, as well as a nod to the caves, provides a purposeful use allowing equal ripening of the cheese.As a raw milk cheese the flavour changes throughout the year, in the winter Aveline is very soft and milky tasting, while in the summer Aveline is stronger and firmer. Aveline is made with vegetarian rennet making it suitable for vegetarians and also those with lactose intolerance.Each invidually wrapped cheese is approximately 150g.Homewood cheeses specialise in unpasteurised, artisan ewes milk cheeses. Aveline makes a stunning centre piece, whether on a cheese board or as the very top layer of a celebration cake of cheese.
Baby Katherine 250g
From Whitelake Cheese in Somerset, this is a strong and fruity semi-hard goat's cheese washed in cider brandy.