This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Doddington Cheese which takes its name from the village in Northumberland where the farm is located and where the cheese is crafted using milk from their cows. This British territorial cheese falls between a Leicester and a Cheddar, offering exceptional flavours like sweet caramel and nutty notes, making it a must-try for food enthusiasts and cheese connoisseurs. The cheese is unpasteurized and made using traditional rennet.
This is Yorkshire's version of the traditional Mediterranean salad style cheese, made by Judy Bell and her team in Yorkshire since 1987. A very easy cheese to enjoy on your cheese board, in a...
Creamy, sweet, herbaceous and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mellow creaminess....
Named after the street in Totnes where the renowned cheese shop is located, this cheese is crafted from the finest fresh pasteurised goat’s milk. The semi-hard texture of Sharpham Ticklemore is...
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.
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind.
Often compared to Pecorino, Manchego and even...
Strong, steely and sweet, in other words, Northern!
A powerhouse blue cheese with serious credentials. Deliciously creamy and luxuriously more-ish, this cheese is is a strong arm to success....
