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.
Made in France, this double-crème cow’s milk cheese undergoes an innovative ultrafiltration process, which concentrates the milk and enhances its buttery, smooth consistency, making it...
Aged for a minimum of 21 days, Munster Ermitage develops a smooth, supple interior beneath its orange-hued, sticky rind, which is washed regularly with brine to encourage the growth of...
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,...
With origins dating back to the 10th century, this Protected Designation of Origin (PDO) cheese is made from cow’s milk and aged for around six to ten weeks, during which it develops its...
