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
Comte
Comté is a French cheese made from unpasteurized cow’s milk in the Franche-Comté region of eastern France. The cheese is made in discs, each between 40 cm (16 in) and 70 cm (28 in) in diameter,
Apple Smoked Cheddar
Made in a 12 lb. wheel. This white cheddar is apple smoked and then hand rubbed with paprika. It has a light smoky flavor that
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 viejo de oveja
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at
Snowfields Aged Butterkase
During late fall and early winter, the Saxon herd produces a unique milk, high in protein and cream. This cheese has rich, creamy texture with
Cheese of the Day
Monterey Jack
Very mild and buttery in flavor with a bit of tang, Monterey Jack is one of the few all-American cheeses. Because of its young age
Quinkana Semi Hard
Semi-soft cheese, ripened at least 16 days (for cheese with a weight of 1 kg) or 30 days (for weights of 3 kg). The cheese