Olde York is a soft white cheese made using the coulommier method. After gently layering the curds into the moulds, they leave them to set under their own weight. The resulting delicate texture means Olde York slices easily straight from the fridge. Or if you let it stand a while, it warms to an indulgently creamy spreadability. They wax Olde York to preserve its fresh flavour and texture, and the cheese’s many accolades include being chosen for British Airways' Concorde menu in the 1990s. Olde York, along with Yorkshire Fettle, was part of our inaugural cheese range from the 1980s, and both remain firm favourites.
Aged for around 75 days, it develops a velvety grey mould rind, which helps create its mild, earthy aroma and beautifully balanced flavour.
The cheese has a buttery, slightly elastic texture, with...
Shaped into a small, round disc, Retorta features a thin, golden-hued natural rind and a smooth, melting interior that oozes when cut. Using thistle rennet, the cheesemakers achieve a delicate...
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...
Parmigiano Reggiano is a premium cheese produced solely in certain Italian regions, including Parma, Reggio Emilia, Modena, Bologna, and Mantua. The farms in these areas adhere to stringent cattle...
When young, Montasio (PDO) is smooth, elastic, and mildly sweet, while aged varieties develop a firmer, crumbly consistency with a rich, nutty depth. Aged for at least two months, its flavour...
