Torrecampos Sheep Aged
Sheep Cheese, Raw Milk, Aged Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits: Quesos Revilla
Torrecampos Sheep Old
Sheep Cheese, Raw Milk, Old Click here to see more about Quesos Revilla and our other cheeses published at the World Cheese Map … Credits: Quesos Revilla
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 […]
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 […]
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 […]