From North Doddington Farm, located in the picturesque Glendale Valley.
This charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, from where they handcraft their Berwick Edge, a robust and full-flavoured Gouda-style cheese with undertones of pineapple and spice. It is similar to the traditional Gouda cheese still made by Dutch farmers in Holland today. This cheese is made with raw milk and traditional rennet, coming in approximately 4kg and 6kg wheels and aged for 12 to 18 months to achieve its full and distinctive flavour.
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Its supple, spreadable texture is enhanced by a velvety rind and a creamy centre adorned with the characteristic blue marbling that emerges during the aging process (typically spanning several...
The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma. It has a soft texture and glossy with milky flavour and woody notes. Made by David...
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...
Olde York is a soft white cheese made using the coulommier method. After gently layering the curds into the moulds, they leave them to set under their own weight. The resulting delicate texture...
Aged for 12 months, this Manchego develops a firm, crumbly texture with a golden-ivory hue, featuring crystalline specks that enhance its deep umami richness. The flavour is robust and...
From North Doddington Farm, located in the picturesque Glendale Valley.
