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.
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...
A favourite of Rick Stein and Raymond Blanc, Mrs Bell's Blue is as creamy as her sister cheese, the Yorkshire Blue, but distinct in appearance via its whiter coloured body, contrasting beautifully...
Livarot Père Gauthier is easily recognisable by its orange-hued, sticky rind, which is encircled by strips of dried reed, earning it the nickname 'The Colonel' due to its resemblance to a colonel’s...
Olde York is a soft white cheese made using the coulommier method. After gently layering the curds into the moulds, they leave them to set under their own weight. The resulting delicate texture...
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.
cheesemongery.com uses cookies to enhance your browsing experience during your time on this website. I'm OK with this and happy to continue.
