Handcrafted using milk from our grass-fed cows, clothbound and naturally matured, typically for 24 months.
The oldest in the range, a rich intense cheese with a delightfully crumbly texture and huge depth of flavour- from umami to buttery, to salted caramel.
16 other products in the same category:
The name 'Dolcelatte' translates to 'sweet milk' in Italian, perfectly capturing the cheese's delicate balance between the boldness of blue veining and a velvety, buttery mouthfeel. Produced from...
The cheese is mould-ripened similar to a French Tomme De Savoie. It is 8 weeks old and has a creamy, buttery in texture, and sweet flavours, with a distinctly earthy finish. The name Stoney Cross...
Produced in the Île-de-France region, this traditional raw milk cheese has been awarded Appellation d’Origine Protégée (AOP) status - the French equivalent of Protected Designation of Origin (PDO)...
This is a goat’s cheese that is subtle on the goat. Ribblesdale Mature provides nutty, fruity flavours with a slight caramel hint that compliment each other in unison to create a well-rounded and...
Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...