St Bartholomew
St Bartholomew is a semi-hard, cheese, named after Nettlebed village church. It is made with organic milk and is made to a recipe which is
Artisan semi cured cheese
The artisan semi-matured cheese is made with raw sheep milk in a traditional stain way. It matures for 3 months to achieve to semifirm texture
Parmigiano-Reggiano, Parmesan
Originating from the Parma region of Italy, this is one of the world’s most popular cheeses, stamped with the official Parmigiano Reggiano mark as a
Tender cheese with nuts
The same symbiosis that is achieved between the sheep and the Walnut, is also reached with the walnut and the cheese, giving place to the
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
Cumin Gouda
WAKKER’S CREAMY CUMIN GOUDA is traditional Dutch style Gouda, hand-crafted in small batches by ancient family recipe. Made from whole raw milk, this Gouda has open and
Cheese of the Day
Havarti
A cheese with a velvety, creamy texture & full-flavoured umami impressions. If you have ever hosted a cheese tasting, you know that you can’t please everyone.
Hard goat cheese
The hard goat cheese is made with the milk of the alpine goats from herd of the family. He needs two months of healing. Click
Cheeses in numbers
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