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
Lancashire
A mild, crumbly-textured white cheese still predominantly produced and consumed in and around the country that gave it its name. It is one of the
Gouda
Similar in character to another Dutch cheese, Edam, Gouda is a firm cows’ milk cheese with a mild, slightly salty flavour and an elastic texture.
Boursault
Boursault (pronounced Boor-soh) is a unique, soft-ripened, triple-cream cheese, produced in the Loire Valley of France. Named in the 1950’s after its inventor Henri Boursault,
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
Malma
Malma is a bit nutty in taste, fits well both on the cheese tray and with breakfast. It is excellent for gratinate and to use
Cheese of the Day
Cured Goat Cheese
Created by the master cheesemaker Francisco Javier Martinez, we present our rediscovery of the ancient recipe for Goat’s Cheese made long ago in La Rioja.
Mascarpone
A thick, creamy, soft Italian cheese with a high fat content (40%). Mascarpone is an essential ingredient in the Italian coffee trifle tiramisù and is