Appleby’s Coloured Cheshire is a timeless, traditional British territorial cheese that’s full of delicious, grassy, piquant flavours. It has an earthy complexity and a subtleness that lingers. The gentle red color of this cheese is achieved by adding annatto to a mixture of unpasteurized morning and evening milk.
Matured for 5 months and made from ewe’s milk, you can never go wrong adding this cheese to a cheese board, sandwiches, or topping your meals for a transformative flavour.
Originating from the scenic Sardinian island, this cheese is recognised as one of the best in the world. Pecorino Sardo, painstakingly handmade, features a semi-hard and semi-cooked texture,...
Originating from the Po Valley in northern Italy, Grana Padano follows strict traditional methods, ensuring its authenticity and quality. It shares similarities with Parmigiano Reggiano, though it...
This is Yorkshire's version of the traditional Mediterranean salad style cheese, made by Judy Bell and her team in Yorkshire since 1987. A very easy cheese to enjoy on your cheese board, in a...
The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma. It has a soft texture and glossy with milky flavour and woody notes.
Made by David...
Made from milk sourced exclusively from local breeds (Manech and Basco-Béarnaise sheep), Ossau-Iraty is aged for a minimum of 80 days, during which it develops a firm yet smooth texture and a...
Double Gloucester is a firm, mellow and tangy cheese made only from the milk of Gloucester cows in southwestern England while Stilton Blue cheese is a blue-veined, strong, smooth and creamy cheese...
Pair with your chutney and crackers of choice if you like to eat your cheese traditionally or we would also recommend incorporating the 'Strongest' into scones and create a cheese scone phenomenon!
Appleby’s Coloured Cheshire is a timeless, traditional British territorial cheese that’s full of delicious, grassy, piquant flavours. It has an earthy complexity and a subtleness that lingers. The gentle red color of this cheese is achieved by adding annatto to a mixture of unpasteurized morning and evening milk.
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