

This cheese packs a punch of garlic enhanced by the hint of chive.
16 other products in the same category:
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...
This semi-mature cheese is matured for between 90 and 120 days. It has a lactic flavour, sophisticated and lingering, slightly buttery and with a toasted dried fruit and nuts note! Thanks to its...
The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...