"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 16 Judge.
"Exceptional cheese, incredible lingering taste in the mouth. So much personality, it is an honour to taste this" Roland Barthelemy - Cheese Expert and World Cheese Awards Top 16 Judge.
Harrogate Blue is a stunning addition to any cheese board, golden-bodied and matured for a minimum of 10 weeks, the optimum time for the cheese to develop exactly the right depth of flavour and creaminess.
The cheese has been a hit since day one, winning its first award just two weeks after launch in 2012. It has a special place in the history of Shepherd's Purse as it was the first cheese co-produced by Katie and Caroline (Judy's daughters) after taking over the running of the speciality cheese company.
Harrogate Blue has won many top awards on the international cheese stage since, including a Super Gold and was judged to be the 11th best cheese in the world at the World Cheese Awards in London in 2017/18 and then a Gold in Bergen, Norway 2018/19, and another Gold in Bergamo, Italy 2019/20.
Creamy, sweet and mild, Yorkshire Blue is an ideal introduction to blue cheese. With age, the flavour deepens and becomes more complex without compromising the mild creaminess that’s helped make it...
Matured for 5 months and made from ewe’s milk, you can never go wrong adding this cheese to a cheese board, sandwiches, or topping your meals for a transformative flavour.
With its characteristic herringbone-patterned rind and pale ivory paste, Manchego Semi-Cured has a smooth, buttery mouthfeel, with gentle notes of fresh cream, sweet grass, and toasted nuts....
Developed in 2010 by Katie Matten (née Bell) on the family farm, Bluemin White picked up a three-star Great Taste Award, which placed it in the top 125 tasty foods in the country, it then went on...
The unlikely pairing of cheese and lavender makes a mind-blowingly delicious cheese.
Made with ewes’ milk, Shepherd's Purse master cheesemakers roll the cheese in dried lavender flowers.
Left to...
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,...
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...
