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!
Heckfield displays a rich umami flavour and a buttery texture that melts in the mouth. It is naturally golden from the carotene present in Guernsey milk. The texture is often compared to 'hard...
During maturation, Manchego forms its characteristic herringbone-patterned rind, a nod to its historic moulding in woven grass baskets. The interior is pale ivory with small, irregular holes,...
Originally, Morbier was made by small dairy farmers who would use the leftover curd from the morning milking, sprinkle it with vegetal ash to preserve it, and then add the evening curd on top,...
The cheese-making process occurs daily to maintain the milk’s freshness, with Jamie following the same ancestral techniques that were used a century ago. Unlike many others, Jamie still employs...
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.
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