Raclette, the beloved semi-hard cheese made from cow's milk, originating from the mountainous regions of France, particularly the Savoie and Franche-Comté areas. Known for its smooth texture and mild, slightly nutty flavour, Raclette is traditionally enjoyed melted. When heated, it transforms into a rich, creamy consistency that is perfect for pouring over potatoes, vegetables, and cured meats, making it the centrepiece of the classic raclette dish!
It is softer and has a more open texture than most English hard cheeses. It is uncoloured and may have a naturally mouldy rind. The cheeses are traditionally made thinner than a Double Gloucester,...
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...
The cheese sits somewhere between Evenlode and Rollright in terms of the making process. The rind is gently washed in a solution of brine and Tom’s Yarlington Mill 2019 cider. Yarlington itself is...
Aged for a minimum of 4 months, but often matured for 12, 24, or even 36 months, Comté develops a complex flavour profile that can include notes of buttered hazelnuts, caramel, toasted bread, and a...
Made in France, this double-crème cow’s milk cheese undergoes an innovative ultrafiltration process, which concentrates the milk and enhances its buttery, smooth consistency, making it...
Raclette, the beloved semi-hard cheese made from cow's milk, originating from the mountainous regions of France, particularly the Savoie and Franche-Comté areas. Known for its smooth texture and mild, slightly nutty flavour, Raclette is traditionally enjoyed melted. When heated, it transforms into a rich, creamy consistency that is perfect for pouring over potatoes, vegetables, and cured meats, making it the centrepiece of the classic raclette dish!
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