A stunning unpasteurised sheep’s milk cheese matured for up to 18 months. Less well known than the Manchego, these ewe’s milk cheeses come from Zamora and are made with milk from the Churra and Castellana sheep.
Sweet but meaty, with hints of nuts and white chocolate.
Mature cheddar with jalapeños, bell peppers, cayenne pepper and garlic incorporated… this cheese really provides all the heat you want in a spicy cheese, as well as the extra hit of garlic.
The cheese is moulded in an ammonite round and salted in brine before it gets pierced to allow oxygen into the cheese during maturation. During its 4-5 week spell in a maturing room, oxygen allows...
The cheese-making process occurs daily to maintain the milk’s freshness, with Jamie following the same ancestral techniques that were used a century ago. Unlike many others, Jamie still employs...
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...
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 10 to 30 days, Selles-sur-Cher develops a dense yet creamy interior, beneath its signature thin layer of natural ash. This ageing process enhances the cheese’s mild, slightly nutty flavour...
From this charming family farm surrounded by the enchanting ‘Dark Skies’ countryside, they handcraft their Capability Brown. It is indeed a delightful cheese, reminiscent of Darling Blue but...
A stunning unpasteurised sheep’s milk cheese matured for up to 18 months. Less well known than the Manchego, these ewe’s milk cheeses come from Zamora and are made with milk from the Churra and Castellana sheep.
Sweet but meaty, with hints of nuts and white chocolate.
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