Appleby’s Double Gloucester is a traditional, full-fat, hard cheese made from unpasteurized cow’s milk. It uses the same ingredients as Appleby’s Cheshire but with variations in the timing, temperature and acidity. It has a smooth, buttery texture with a rich and nutty, yet delicate flavour. The acidity is less dominant than in Cheshire and is balanced with a slight tang and mineral bite.
This cheese is suitable for vegetarians as it uses vegetarian rennet.
Aged for a minimum of 21 days, this cheese develops a dense, smooth paste with a pale yellow hue, encased in its signature black wax or natural rind, which enhances both its appearance and ageing...
Once pressed and bandaged, the truckles are left in stores for several months, until they reach optimum maturity. From an amazing artisan smokehouse where the process is performed with a huge...
All of Lymn Bank's smoked cheeses are traditionally smoked on the farm for a minimum of 24 hours to create the depth of smokiness you can truly taste. The natural creaminess of the cheddar and...
This combination creates a delightful balance between the rich, melty qualities of Raclette and the invigorating spice of chili, making it a versatile choice for those who enjoy a bit of heat. When...
During maturation, Manchego forms its characteristic herringbone-patterned rind, a nod to its historic moulding in woven grass baskets. The interior is pale ivory with small, irregular holes,...
Made in France, this double-crème cow’s milk cheese undergoes an innovative ultrafiltration process, which concentrates the milk and enhances its buttery, smooth consistency, making it...
Aged for a minimum of four weeks, Maroilles develops a sticky, deep orange-hued rind, the result of regular washing with brine to encourage the growth of Brevibacterium linens, which gives the...
Appleby’s Double Gloucester is a traditional, full-fat, hard cheese made from unpasteurized cow’s milk. It uses the same ingredients as Appleby’s Cheshire but with variations in the timing, temperature and acidity. It has a smooth, buttery texture with a rich and nutty, yet delicate flavour. The acidity is less dominant than in Cheshire and is balanced with a slight tang and mineral bite.
This cheese is suitable for vegetarians as it uses vegetarian rennet.
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