An artisan, raw milk, naturally rinded, cloth-bound Caerphilly cheese, originally made in the shadows of the Cambrian mountains, but since 2014 near Weston-Super-Mare in Somerset.
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Originally inspired by Fontina, Fontal is a more modern and widely produced variant, offering a gentler and more uniform taste compared to the stronger, earthy notes of traditional Fontina...
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...
Maida Vale incorporates a 'washed-curd' method, whereby during the make, some of the whey is removed and replaced with water. This results in a less acidic cheese which is milder in flavour than a...
The charming family farm is surrounded by the enchanting ‘Dark Skies’ countryside, from where they handcraft their Cuddy’s Cave, a unique cheese with a dense texture and hints of citrus flavours....
Its paste is ivory to yellow in colour and has a dense, smooth, and shiny texture. Depending on the ripening stage, it may contain small white clusters of tyrosine, an amino acid that contributes...
An artisan, raw milk, naturally rinded, cloth-bound Caerphilly cheese, originally made in the shadows of the Cambrian mountains, but since 2014 near Weston-Super-Mare in Somerset.
