Oakwood Cheddar is made by hand from their beautiful Dorset countryside dairy, this West country farmhouse cheddar is made from the highest quality full-fat milk sourced from local herds that graze the rich pastures of the Ashley Chase Estate and its environs.
Once pressed and bandaged, the truckles are left in stores for several months, until they reach optimum maturity. From an amazing artisan smokehouse where the process is performed with a huge amount of love, care and attention to detail, to ensure that these cheeses are imbued with just the right amount of smoky flavour to resulting in a delicious smoked cheddar with a lot of character!
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...
As it matures, Mahón Curado DOP/PDO acquires a firm, slightly crumbly texture, with a flavour profile that is rich, tangy, and intensely savoury, carrying notes of aged butter, toasted nuts, and...
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...
Protected by its Appellation d’Origine Protégée (AOP) status, Fourme d’Ambert must be made using traditional methods, ensuring the highest quality and authenticity. This unpasteurised version...
Oakwood Cheddar is made by hand from their beautiful Dorset countryside dairy, this West country farmhouse cheddar is made from the highest quality full-fat milk sourced from local herds that graze the rich pastures of the Ashley Chase Estate and its environs.
cheesemongery.com uses cookies to enhance your browsing experience during your time on this website. I'm OK with this and happy to continue.
