Canterbury Cobble
Unpasteurised semi-hard cheese. Naturally rinded brine-washed British Friesian cow’s milk cheese aged for two to four months. We use the same starter culture as in our Bowyer’s brie-style cheese. This gives a slight sweetness to balance its tang. A children’s favourite with plenty to keep the adults interested. Click here to see more about Cheesemakers […]
Trelawny
Traditional farmhouse cheese with a lively balanced acidity giving a clean tangy flavour and a wonderful creamy texture. Pasteurised cows’ milk and vegetarian rennet. Made by cutting the curd and pressing straight away so that the acidic whey included in the curd gives the cheese a traditional acidic cheesy flavour similar to other English cheddar […]
Miss Muffet
Sweet continental style washed curd cheese with a supple texture and nutty creamy flavour – unique pink/grey natural mould rind, peculiar to my maturing room! Matured for 4 – 6 weeks veg. rennet, pasteurised cows’ milk. I WASH THE CURD by tipping warm water onto the curd pieces and vigorously wash them, squooshing them around […]
Keltic Gold
Pungent WASHED RIND cheese, creamy smooth texture and round full sweet flavour reminiscent of French Alpine cheeses. Vegetarian rennet and pasteurised cows’ milk. Local cider from Cornish Orchards is used to dip and scrub each cheese three times a week which gives apple overtones to the pate and a distinctive edible orange rind. Keltic Gold […]
Cornish Smuggler
A creamy traditional farm house flavour with beautiful red marbling throughout. Vegetarian rennet and pasteurised cows’ milk. A year ago, I was asked to produce a traditional farmhouse cheese which looked attractive on a cheeseboard. Cornish Smuggler. I came up with a traditional farmhouse recipe, which gives the cheese a traditional flavour with a balanced […]
Cornish Crumbly
Creamy, lively young Lancashire-style mould ripened cheese with a real zing on the finish! This cheese will appeal to cheese lovers everywhere. Vegetarian rennet and pasteurised cows’ milk. Cornish Crumbly is made by scooping soft lumps of curd, just after it has been cut; into shallow cloth-lined molds. The curd is not heated or stirred, […]
Añejo
Medium-hard soft-ripened cheese. Click here to see more about Casa de Piedra and our other cheeses published at the World Cheese Map … Credits: Casa de Piedra
Gran Reserva
Semi-hard soft-ripened cheese. Click here to see more about Casa de Piedra and our other cheeses published at the World Cheese Map … Credits: Casa de Piedra
Semi Curado
Soft soft-ripened cheese. Click here to see more about Casa de Piedra and our other cheeses published at the World Cheese Map … Credits: Casa de Piedra
Matured goat cheese wrapped in rosemary
Semi-hard pasteurised goat cheese. Washed natural rind wrapped in iberian pork lard and rosemary. Click here to see more about El Pastor del Valle and our other cheeses published at the World Cheese Map … Credits: El Pastor del Valle