Granted AOC status in 1969, Neufchatel can be industrial, farmstead or artisanal. Artisanal Neufchatel has a grainy, close textured and thick paste covered with a soft, downy, velvety bloomy rind. Matured for 8–10 weeks, the taste and texture is reminiscent of a Camembert; mushroomy, rich, nutty and slightly yeasty.
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...
Sage Derby Cheese is England’s oldest and most famous cheese originally made only for special occasions such as Harvest and Christmas.
Traditional Sage Derby has an open texture with a smooth,...
A favourite of Rick Stein and Raymond Blanc, Mrs Bell's Blue is as creamy as her sister cheese, the Yorkshire Blue, but distinct in appearance via its whiter coloured body, contrasting beautifully...
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...
"Beautiful, creamy buttery moist, full bodied. Savoury and salty. Becomes creamier in the mouth. Exceptional and moist, perfect cheese." Victoria Urresti - Cheese Expert and World Cheese Awards Top...