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 […]
Stoney Cross
Stoney Cross is our most recent offering from Lyburn Farmhouse Cheesemakers. The cheese comes as a 1Kg truckle or a 3.0Kg wheel, mould ripened, not dissimilar to a French Tomme De Savoie. At 8 weeks old it is creamy, buttery in texture, sweet flavours, with a distinctly earthy finish. The name Stoney Cross comes from an […]
Lyburn Lightly Oak Smoked
This cheese is based on the Lyburn Gold, still a washed curd cheese but the eyes are not so prominent and is smoother, to give a light and delicate flavour. For those that enjoy a heavily smoked cheese, this may not suit. During the maturation process the rind goes a glorious caramel colour and can’t […]
Old Winchester
Also known as Old Smales, Old Winchester is an older version of Winchester, on a previous page. This is now a much dryer and harder cheese, becoming more reminiscent of an Old Amsterdam with a distinctive nuttiness in flavour. Because Old Winchester is made with a vegetarian rennet, on a number of occasions the cheese […]
Lyburn’s Winchester
In the early days it became clear, that although we had decided not to make cheddar, for all the obvious reasons, Southern England, likes its hard yellow cheese, so we took the Lyburn Gold on to 9 months. Now we have a cheese that is clearly not a cheddar, but not a typical Gouda, you […]
Lyburn Gold
Comes in a 5.5kg round, 9 inches across. It is ripened for about 8- 12 weeks, and has a creamy smooth texture with very small holes, eyes, to be seen evenly distributed throughout. In terms of a make, it is a washed curd cheese, more continental, closer to a Gouda, but not typical. Technically it […]
Ashmore Farmhouse
Unpasteurised hard cheese. Our award-winning naturally rinded cheddar-style cheese made from British Friesian cow’s milk and matured for at least six months. A deep, rich, strong taste that lingers long in the mouth. The cheese that makes French cheese-lovers raise their eyebrows and exclaim, “So, you make real cheese in England!” Good with fruity chutneys. […]