As dark, rich and fragrant as plum cake, made with Stanley plums for their sharp fruitiness, mixed with fresh orange zest and subtle spices. A knock-out with any cheese or cold meat.
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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...
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...
Produced by the Dongé family, who have been perfecting their cheesemaking craft since 1930, this is widely considered the finest Brie de Meaux available. Unlike mass-produced versions, Dongé's Brie...
Made from pasteurised goat’s milk, Monte Enebro is shaped into a distinctive flattened log ('pata de mulo' or 'mule’s leg'), with its signature Penicillium roqueforti rind, the same blue mould used...
The cheese develops rich flavours of crème fraiche, cured ham, and mustard seed, with a smoky, woodsy aroma. It has a soft texture and glossy with milky flavour and woody notes. Made by David...
The cheese-making process is entirely handcrafted, with every decision and step made by a real person. This attention to detail is what sets this cheese apart and gives it a truly unique...
Sage Derby Cheese is England’s oldest and most famous cheese originally made only for special occasions such as Harvest and Christmas. Traditional Sage Derby has an open texture with a smooth,...