Ramsey
Unpasteurised hard cheese. Naturally rinded cheddar style British ewe’s milk cheese matured for four to six months. Slightly sweet, with the warmth and soft comfort you find in your cosiest woollen jumper. One to savour quietly with old friends. Click here to see more about Cheesemakers of Canterbury and our other cheeses published at the […]
Kelly’s Canterbury Goat
Unpasteurised hard cheese. Award-winning naturally rinded cheddar style Kentish goat’s milk cheese aged for around three months to make a creamy, clean and fresh-tasting cheese with a slightly peppery finish. Strong enough for sandwiches and light enough to make a great sauce for white fish and scallops. Proves goat’s cheese certainly does not have to […]
Chaucers
Pasteurised soft cheese. Award-winning camembert-style British Friesian cow’s milk cheese matured for three weeks. Rich and creamy. Leave it out of the fridge on the day you eat it, and watch it open up and bloom like a flower. For years this was a steady seller in the French-speaking area of Belgium. Click here to […]
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, […]
Renegade Monk
Renegade Monk is made from organic, pasteurised cows’ milk and then hand-washed in ale every few days as the cheese matures. Maturation takes no more than four weeks. The cheesemaker, Marcus Fergusson, deliberately created a cheese of a style not traditionally found in Britain – but rather a cheese inspired by a range of Continental […]