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.
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...
The cheese features a moist, crumbly paste with a rich, creamy mouthfeel and a strong, pungent aroma. Roquefort Société has a protected designation of origin (PDO) status, ensuring it is produced...
Heckfield displays a rich umami flavour and a buttery texture that melts in the mouth. It is naturally golden from the carotene present in Guernsey milk. The texture is often compared to 'hard...
Its fragrance, the combination of the characteristic flavour of cured sheep cheese with floral essence, and its spectacular presentation make it truly special. In recognition of its quality and...
It has a much dryer harder and crystalline paste, becoming more reminiscent of an old gouda with a distinctive nuttiness in flavour, however, it is a product of evolution and need. Old Winchester...
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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