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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From this charming family farm surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Darling Blue, a wonderfully mellow buttery blue cheese with notes of a savoury saltiness...
Aged for around 75 days, it develops a velvety grey mould rind, which helps create its mild, earthy aroma and beautifully balanced flavour. The cheese has a buttery, slightly elastic texture, with...
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,...
Aged for at least 15 days, Langres is regularly washed in brine and annatto, giving its rind a beautiful orange hue and slightly wrinkled texture. Unlike other washed-rind cheeses, Langres is not...
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.
