Vintage Organic Cheddar
Godminster Vintage Organic Cheddar is a deliciously soft and creamy cheddar covered in our distinctive burgundy wax. The cheddar is matured for up to 12 months, at which point we select the best cheese to be made into one of our award-winning truckles. The cheddar has a rich depth of flavour without the acidity […]
Handmade Organic Brie
Godminster’s Organic Brie is lovingly handmade by our skilled artisan cheesemakers Malcolm and Steve Dyer in the beautiful market town of Bruton, Somerset. One of the secrets to its great taste is the fresh organic milk delivered daily from our 1,300 acre farm only one mile away from the dairy itself. The Heart-Shaped Organic Brie […]
Oak-Smoked Vintage Organic Cheddar
Godminster Oak-Smoked Vintage Organic Cheddar is made from the same high-quality Vintage Organic Cheddar that we use for our waxed variety, which is matured for up to 12 months. The cheese is naturally smoked over oak chippings which are sourced from sustainable woodlands. The cheddar has a rich depth of flavour and the smokiness is […]
Campscott Cumin
Campscott Cumin is a traditional blend of flavours, with organic cumin seed. Click here to see more about Middle Campscott Farm and our other cheeses published at the World Cheese Map … Credits: Middle Campscott Farm
Campscott
Campscott is a lightly salted, full flavoured cheese. The autumn and winter cheeses tend to be creamier than those made in summer. The finished cheese is a small truckle of about 1kg. We also produce a 2kg truckle. Click here to see more about Middle Campscott Farm and our other cheeses published at the World Cheese Map … […]
Shropshire Blue
Colston Bassett Shropshire Blue is instantly recognisable with its distinctive orange body and blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and is delicately sweet. Like Stilton, the cheese has a creamy taste and smooth texture with no bitterness or sharpness. The […]
Blue Stilton
Colston Bassett’s Stilton is a rich cream colour with even blue veining throughout. The texture of the cheese is smooth and creamy with a mellow flavour that balances sweet and savoury notes. The cheese is best eaten at around 12 weeks but this can vary from cheese to cheese, as each one is an individual. […]
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 […]