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
Cured Sheep’s Cheese
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 6 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the
Feta
A cornershop staple, feta can be called in to perk up couscous, salads, pizzas and pastas. This creamy white Greek cheese traditionally made from ewes’
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
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.
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,
Cheese of the Day
Asiago Fresca
Asiago Fresca shares a mild, pleasing taste. It is a young cheese with delicate, smooth open texture, presenting a fresh, creamy milk flavor with a
Retorta
Un-pasteurized sheep milk cheese pressed by hand and elaborated with mime artisan in the traditional way. Its taste is soft but very personal, well defined
Cheeses in numbers
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