Ramsey
Unpasteurised hard cheese. Naturally rinded cheddar style British ewe’s milk cheese matured for four to six months. Slightly sweet, with the warmth and soft comfort
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
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
Fontina
A very popular semi-soft Italian cows’-milk cheese, fontina is deep golden-yellow in colour with a reddish-brown rind. It has a firm, slightly springy texture and
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
Cured Blended Cheese
This cheese is made with the mix of cow’s (60% min), sheep’s (20% min) and goat’s milk (6% min) using sheep’s rennet. Aged during 6
Cheese of the Day
Crescenza
It’s officially called Stracchino di Crescenza, but often just Crescenza and sometimes just Stracchino. Crescenza is a soft Italian cow’s milk cheese with a very
Jarlsberg
Jarlsberg is a mild cow’s-milk cheese with large regular holes, that originates from Jarlsberg, Norway. Jarlsberg cheese has a yellow wax rind (outer layer) and a semi-firm yellow interior. It is a