Munster Gerome
Made on both sides of the Vosges mountains, and formerly named “Munster” on the Alsace side and “Gerome” on the Lorraine side, they were united
Livanjski cheese original
Livno cheese falls into the category of hard whole milk cheeses that mature under the bark naturally for at least 60 days. It is made
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
Dolcelatte
Literally ‘sweet milk’ in Italian, this soft, blue-veined cows’ milk cheese from Lombardy was developed as a milder version of traditional Gorgonzola (hence it’s also
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
Redesdale
Redesdale has a thirty-year-old history, and is extra special to us because it is the first cheese we ever made! Originally called Redesdale Sheep’s Dairy,
Cheese of the Day
Fior delle Alpi LeSuperbe
Fresh and clean air, rich soil with powerful herbs, Mountain milk of pure nature and honest craftsmanship in the small mountain dairy: the result is
Oak-Smoked
Our Northumberland Oak-smoked an extremely popular cheese, and with good reason! It is our delicious Original recipe cheese, which is then cold-smoked over wood chippings