Emmental
The archetypal Swiss cheese is traditionally made from unpasteurised cows’ milk in both Switzerland and across the border in France. Well-known for the marble-sized holes
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
Château Heitenried LeSuperbe
A mystic castle, spacious estates, legends dating back to the 11th century – this is the world of noble “Château Heitenried” a legendary delicacy from the
Maytag
Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa, the former home of the Maytag Corporation. In 1938, Iowa State University developed a new process for making
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
Colby
Colby is a semi-hard cow’s milk cheese from the United States. Colby is similar to Cheddar, but does not undergo the cheddaring process. Considered a semi-hard cheese, Colby is softer, moister, and milder than
Cheese of the Day
Château Heitenried LeSuperbe
A mystic castle, spacious estates, legends dating back to the 11th century – this is the world of noble “Château Heitenried” a legendary delicacy from the
M&R Premium Sheep Milk Cheese
Ripened cheese made with pure sheep’s milk, with buttery texture, intense flavor with clean and soft tang. It has a soft paste with white color
Cheeses in numbers
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