Strong, steely and sweet, in other words, Northern!
A powerhouse blue cheese with serious credentials. Deliciously creamy and luxuriously more-ish, this cheese is is a strong arm to success....
It is exclusively made with raw cow’s milk from the Abondance, Montbéliarde and Tarentaise breeds. The cows are fed on 100% local hay in the winter and in summer, graze on pastures where they make...
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...
A hard-pressed cheese made from unpasteurised ewe’s milk with a vegetarian rennet. The cheese is matured for 7-8 months with a thin, natural rind.
Often compared to Pecorino, Manchego and even...
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...
