A classic triple crème cow’s milk cheese with a bloomy rind, Cremeux de Bourgogne fourré à la truffe is lush and buttery, voluptuous inside with a dense paste full of milky and sweet flavours, with a marked lactic finish.
It was first created by Robin Condon and later moved to Sharpham's when Robin decided to focus on blue cheeses.
The curd is carefully packed into moulds to achieve its unique rustic shape and then...
The charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, from where they handcraft their Cuddy’s Cave, a unique cheese with a dense texture and hints of citrus flavours....
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!
Aged for a minimum of 12 to 24 months, Comté Saint Antoine has a firm yet smooth texture, with the occasional crunch of tyrosine crystals, a sign of perfect maturation. Its flavour profile is rich...
Aged for 10 to 30 days, Selles-sur-Cher develops a dense yet creamy interior, beneath its signature thin layer of natural ash. This ageing process enhances the cheese’s mild, slightly nutty flavour...
Heckfield displays a rich umami flavour and a buttery texture that melts in the mouth. It is naturally golden from the carotene present in Guernsey milk. The texture is often compared to 'hard...
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 -...
Aged for a minimum of 30 days, Tomme de Savoie develops a firm yet creamy interior, speckled with small, irregular holes, and covered by a thick, grey-mottled natural rind. The flavour is mild,...
A classic triple crème cow’s milk cheese with a bloomy rind, Cremeux de Bourgogne fourré à la truffe is lush and buttery, voluptuous inside with a dense paste full of milky and sweet flavours, with a marked lactic finish.
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