Pecorino Gelsomino
Made with pasteurised sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added
Red Leicester
Formerly known as Leicester, or Leicestershire cheese, this is a hard cows’ milk cheese made in much the same way as Cheddar, but with a
Campscott
Campscott is a lightly salted, full flavoured cheese. The autumn and winter cheeses tend to be creamier than those made in summer. The finished cheese is a small
Sheep Cheese with Black Olive
The authentic flavor of sheep’s cheese with the subtlety provided by the Castellana black olive, elegant and sophisticated. This union brings us closer to the
Cheddar Cheese Curds
Our “World Famous” fresh Cheddar Curd whose squeaky freshness cannot be beat! Made fresh daily to ensure the great flavor and texture. Can be eaten
Paski sir
Pag cheese is our most famous and most awarded cheese. Though it makes up only for 15% of our total cheese production, it is still
Cheese of the Day
Lyburn Lightly Oak Smoked
This cheese is based on the Lyburn Gold, still a washed curd cheese but the eyes are not so prominent and is smoother, to give
Cranberry Chipotle Cheddar
This white cheddar has cranberries and chipotle peppers for added flavor. It has the taste of the best Texas barbecue and the heat comes on
Cheeses in numbers
No Data Found