The Trethowan Brother dairy makes Pitchfork Cheddar from unpasteurised organic cow’s milk and traditional rennet, giving a dense, creamy texture and a distinguished full-bodied flavour.
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Aged for a minimum of 5 months, but often matured for up to 12 months, Gruyère de France develops a smooth, dense interior with the characteristic small, irregular holes formed naturally during its...
Protected by its Appellation d’Origine Protégée (AOP) status, Fourme d’Ambert must be made using traditional methods, ensuring the highest quality and authenticity. This unpasteurised version...
Aged for a minimum of 30 days, Tomme de Savoie develops a firm yet creamy interior, speckled with small, irregular holes, and covered by a thick, grey-mottled natural rind. The flavour is mild,...
This is Yorkshire's version of the traditional Mediterranean salad style cheese, made by Judy Bell and her team in Yorkshire since 1987. A very easy cheese to enjoy on your cheese board, in a...
Over two years of careful ageing in underground cellars, this extra-mature Comté develops an extraordinary depth of flavour, with pronounced notes of roasted hazelnuts, browned butter, caramel, and...