Since 2007, Jane Stewart and her partner Robert have utilised the high-quality unpasteurised milk sourced from their home-bred herd of Holstein-Friesian cows to produce the St Andrew's Farmhouse Cheese!
By using original bacteria ferments, cheddaring methods, traditional hand-making techniques, and employing cloth-binding, Jane has successfully handcrafted a Cheddar with a distinctive flavour profile. This Scottish Cheddar is aged for a period of 14 months, resulting in a rich, buttery cheese with a curd that boasts a golden yellow hue. The texture of this cheese is crumbly yet creamy, and it offers a tangy, salty taste with a complex character that is well-balanced in terms of acidity and possesses a lingering depth of flavour.
It truly provides a taste that transports you to the pastureland.
Originating from the Po Valley in northern Italy, Grana Padano follows strict traditional methods, ensuring its authenticity and quality. It shares similarities with Parmigiano Reggiano, though it...
Originally, Morbier was made by small dairy farmers who would use the leftover curd from the morning milking, sprinkle it with vegetal ash to preserve it, and then add the evening curd on top,...
Made from cow’s milk, it can be raw or pasteurised, and is aged for at least 10 days, during which it develops a thin, wrinkled rind that encases a soft, creamy interior. When young, it has a mild,...
Aged for a minimum of 21 days, Munster Ermitage develops a smooth, supple interior beneath its orange-hued, sticky rind, which is washed regularly with brine to encourage the growth of...
The smooth, silky texture of Baron Bigod cheese, paired with the rich truffle-infused cream, creates a decadent experience that is sure to impress. Whether you’re a truffle enthusiast or simply...
Made from cow’s milk, Langres Champenois is aged for a minimum of 15 days, during which it is regularly washed in brine to develop its signature deep orange, wrinkled rind. Unlike many washed-rind...
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...
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.
Strong, steely and sweet, in other words, Northern!
A powerhouse blue cheese with serious credentials. Deliciously creamy and luxuriously more-ish, this cheese is is a strong arm to success....
Since 2007, Jane Stewart and her partner Robert have utilised the high-quality unpasteurised milk sourced from their home-bred herd of Holstein-Friesian cows to produce the St Andrew's Farmhouse Cheese!
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