The earthy notes of the rind of the finished cheese lead you through to the creamy, buttery body with a complex milky flavour, citrusy notes and a lemony back.
Buffalo Blue delivers a well-balanced blue flavour, which is complimented with a creamy yet light, nearing cleansing, effect on the palate.
It's an extremely special cheese and best tasted...
Named after the street in Totnes where the renowned cheese shop is located, this cheese is crafted from the finest fresh pasteurised goat’s milk. The semi-hard texture of Sharpham Ticklemore is...
Made exclusively from the raw milk of Latxa and Carranzana sheep, this cheese follows a time-honoured tradition, with some variations undergoing a light smoking process over beechwood, cherrywood,...
Olde York is a soft white cheese made using the coulommier method. After gently layering the curds into the moulds, they leave them to set under their own weight. The resulting delicate texture...
If you prefer to cook with your cheeses and not eat traditionally with crackers and chutney, we would recommend using this smoked barrel on top of a lasagne or shepherd's pie.
It has a much dryer harder and crystalline paste, becoming more reminiscent of an old gouda with a distinctive nuttiness in flavour, however, it is a product of evolution and need. Old Winchester...
Aged for a minimum of 10 weeks, Emmental de Savoie develops a firm yet supple texture, with its signature large, round holes (or 'eyes'), formed naturally during the ageing process. Its flavour is...
The earthy notes of the rind of the finished cheese lead you through to the creamy, buttery body with a complex milky flavour, citrusy notes and a lemony back.
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