Caprozzo al Prugnolo
Made using goat’s milk pasteurised at 72°C, with the addition of selected starters and fermentation, addition of rennet and coagulation – breaking of the curd and pouring in special moulds, drying and salting, then cold storage at 8°C. After 30 days it is washed by hand and dried before being left to refine with crushed […]
Redesdale
Redesdale has a thirty-year-old history, and is extra special to us because it is the first cheese we ever made! Originally called Redesdale Sheep’s Dairy, Marc Robertson’s company at Soppit Farm in Otterburn made small batches of Redesdale ewe’s milk cheese; legend has it that Marc made his first batch in buckets in the kitchen […]
Brinkburn
In 2000 we were invited to cater Brinkburn Music Festival at Brinkburn Priory; a prestigious event attracting many visitors to Northumberland. For such a special occasion we decided to create a new cheese. Based on the same recipe as Elsdon, our original goat’s milk cheese, Brinkburn was matured in cellar conditions for 3 months to […]
Oak-Smoked
Our Northumberland Oak-smoked an extremely popular cheese, and with good reason! It is our delicious Original recipe cheese, which is then cold-smoked over wood chippings for 24 hours, to develop a deep russet outer core and a beautifully smoky taste. Our Oak-smoked cheese is the real deal; there is absolutely nothing artifical in this flavour. It […]
Nettle
Northumberland Nettle is our bestselling cheese. It is delicious Original cheese, based on a Gouda recipe, with the unusual and wonderful addition of Nettles. The creaminess of the cheese is emphasized by the gentle herby background Nettle flavour. It has a gorgeous speckled appearance, and will be a talking point on the cheese board. It […]
Coquetdale
The Coquetdale recipe developed from a trip Marc made to France in the late 90s, where he visited Puy-de-Dôme, in the Auvergene region famous for Saint-Nectaire cheese. After spending a couple of weeks making cheese with the farmers, Marc returned to Northumberland to adapt the recipe and make our own version that played to the strengths of […]
Bix
Bix is a soft, triple cream cheese, named after the village where the herd grazes. The recipe is loosely based on that of a Chaource, a luxuriant white-rind cheese from Champagne country in northern France. Click here to see more about Nettlebed Creamery and our other cheeses published at the World Cheese Map … Credits: […]
St Bartholomew
St Bartholomew is a semi-hard, cheese, named after Nettlebed village church. It is made with organic milk and is made to a recipe which is similar to many alpine cheeses. It has a deep, nutty flavour with fruity, caramel overtones and a smooth texture. The cheese is matured for 5-6 months. St Barts is certified […]
Arzberger Ursteirer
50% FDM, hard cheese made of cow’s milk. The “Arzberger Ursteirer” is made in the dairy Leitner from cow’s milk exclusively of pasture grazing and hey fed cow. The cheese ripened in a silver mine for 5 months, is stored in 100 m deep in the mountain, embeded in millions of years old stones by […]
Capellaro
50% FDM, semi hard cheese made of goat’s milk. The “Capellaro” is made in the dairy Leitner with pasteurized pure goat’s milk. The cheese ripened in a silver mine for 4 months, is stored in 100 m deep in the mountain, embeded in millions of years old stones by constant 10 degrees, summer and winter. We […]