Handmade by Ruth at her West Yorkshire dairy, this soft mould-ripened cheese is created using rich local cow’s pasteurised milk from the Meuse-Rhine-Issel herd, which grazes just 5 minutes away from the dairy.
The cheese develops its distinctive white coat while ripening in a temperature and humidity-controlled room with a filtered fresh air system to replicate the conditions found in original cheese cellars. With a smooth texture, rich golden centre, and unique flavour, Barncliffe Brie is a must-try for anyone looking for a delicious cheese experience.
Mario Olianas’ Yorkshire Pecorino Leeds Blue is made exclusively from top-quality ewe's milk sourced from a local farm in Harrogate, North Yorkshire. This award-winning cheese has received numerous...
Small but full of character, 'Crottin de Chavignol' has a dense, creamy interior when young, offering a mild, fresh, and slightly tangy flavour with notes of hazelnut and sweet cream. As it...
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...
Produced in the Auvergne region, this cheese is one of France’s oldest protected cheeses, with a history dating back over 2,000 years. As a cheese with Appellation d’Origine Protégée (AOP) status -...
Over two years of careful ageing in underground cellars, this extra-mature Comté develops an extraordinary depth of flavour, with pronounced notes of roasted hazelnuts, browned butter, caramel, and...
Handmade by Ruth at her West Yorkshire dairy, this soft mould-ripened cheese is created using rich local cow’s pasteurised milk from the Meuse-Rhine-Issel herd, which grazes just 5 minutes away from the dairy.
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