Cropwell Bishop Stilton is a multi-award-winning traditional cheese.
Hand-ladled Blue Stilton made in Nottinghamshire. It has a smooth, creamy texture with a buttery complex and long finish.
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Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...
The cheese sits somewhere between Evenlode and Rollright in terms of the making process. The rind is gently washed in a solution of brine and Tom’s Yarlington Mill 2019 cider. Yarlington itself is...
Aged for a minimum of 15 days, Reblochon develops a supple, creamy interior beneath its thin, velvety orange-yellow rind. The flavour is delicately fruity, buttery, and slightly nutty, with a...
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,...
Cropwell Bishop Stilton is a multi-award-winning traditional cheese.
Hand-ladled Blue Stilton made in Nottinghamshire. It has a smooth, creamy texture with a buttery complex and long finish.
