Normanville is aged for a minimum of 7 weeks and possesses a supple and creamy texture that melts in the mouth. When you open the lovely wooden box, you will discover a white rustic rind and smell mushroom, lactic aromas.
A creamy, white bloomy-rind cheese handmade with a smooth silky texture and a golden curd, with long-lasting warm earth, farmyard and mushroom flavours.
This cheese was named after Baron Bigod, the...
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind.
Often compared to Pecorino, Manchego and even...
This cheese undergoes a special brine wash every three days, resulting in a slightly tangy, moist rind that enhances the cheese’s flavour profile. When Jamie took on the role of cheese master from...
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...
BLUE MONDAY has won several awards including Gold at the BRITISH CHEESE AWARDS 2017 and Silver at the WORLD CHEESE AWARDS in 2019.
Blue Monday is matured for a minimum of 12 weeks. This unique...
Over two years of careful ageing in underground cellars, this extra-mature Comté develops an extraordinary depth of flavour, with pronounced notes of roasted hazelnuts, browned butter, caramel, and...
It was first created by Robin Condon and later moved to Sharpham's when Robin decided to focus on blue cheeses.
The curd is carefully packed into moulds to achieve its unique rustic shape and then...
Normanville is aged for a minimum of 7 weeks and possesses a supple and creamy texture that melts in the mouth. When you open the lovely wooden box, you will discover a white rustic rind and smell mushroom, lactic aromas.
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