Maroilles
Maroilles, also known as Marolles, is a semi-soft washed rind cheese from the North of France. After it was invented in the 10th century by a
Bread Cheese
In Finland there is a cheese called Juustoleipa. This translates into cheese bread. We make ours different but better with oven baking it until it
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
Pecorino
Pecorino is the Italian name for ewes’ milk cheese, so in theory the term covers a wide range of varieties from around the country. In
Colby
Inspired by family, this young cheese has a light texture & a tart, caramel finish. One of two cheeses made in a 4kg loaf-shape and only
Cheshire
One of Britain’s oldest cheeses, Cheshire is a hard-pressed, cows’ milk cheese with a relatively dry texture and a mild, tangy character that’s made in
Cheese of the Day
Pago “Los Vivales” Burgundy label
Made with 100% raw sheep milk. This is a cheese with a very firm consistency and a smooth, thin and hard honey-coloured natural rind. When
Raw Milk Young Gouda
WAKKER’S CREAMY GOUDA is traditional Dutch style Gouda, hand-crafted in small batches by ancient family recipe. Made from whole raw milk, young Gouda has a rich,
Cheeses in numbers
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