Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is
Mingolucas Semicurado Artesano
Raw sheep milk. Artisan Cheese. Young cheese is supple and moist. The flavour is fresh and remind milky, soft in the mouth with pleasant aftertaste.
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
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
Queso Semicurado
Es un queso que está dotado de un sabor suave, mantecoso manteniendo la esencia de su materia prima, la oveja. El proceso de su elaboración
Cottage Cheese
Made from pasteurised skimmed milk, this mild fresh cheese is very popular with dieters thanks to its low fat and carbohydrate content, and high levels
Cheese of the Day
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,
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