It’s less salty and less pungent than other blue cheeses, making it a good choice for those usually wary of blues.
Taste is lactic with aromas of mushrooms and a slight kick of spiciness from the blue veins.
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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.
Sage Derby Cheese is England’s oldest and most famous cheese originally made only for special occasions such as Harvest and Christmas. Traditional Sage Derby has an open texture with a smooth,...
The cheese is mould-ripened similar to a French Tomme De Savoie. It is 8 weeks old and has a creamy, buttery in texture, and sweet flavours, with a distinctly earthy finish. The name Stoney Cross...
The cheese is rich and buttery with a briney, spritzy acidity. The texture is smooth, giving and silky. Made by David Jowett from his Manor Farm in the Cotswold village of Chedworth,...
It’s less salty and less pungent than other blue cheeses, making it a good choice for those usually wary of blues.
Taste is lactic with aromas of mushrooms and a slight kick of spiciness from the blue veins.
