Pecorino
Pecorino is the Italian name for ewes’ milk cheese, so in theory the term covers a wide range of varieties from around the country. In
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
Istrian Cheese in Walnut Leaves
Istrian Cheese in Walnut Leaves is a hard full-fat cheese made from mixed cow’s and sheep’s milk and produced using the traditional pressing method. It
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
Gran Istriano
Gran Istriano is a hard full-fat cheese for slicing produced of full-fat pasteurized cow milk, which by aging becomes an extra hard grating cheese. The
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
Cheddar
Perhaps the most famous of the UK native cheeses, Cheddar is now made around the world. Mass-produced examples tend to be aged for much shorter
Il Pecorino Toscano DOP
Pecorino Toscano DOP has a soft form and benefits from a medium maturation time. It is produced with milks that conform to the Consortium of