Silberziege
50% FDM, soft cheese made of goat’s milk. The “Silberziege” is made in the dairy Leitner with pasteurized pure goat’s milk. The cheese ripened 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
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
4 Year Old Cheddar Cheese
Blue Ribbon Winner at the Prestigious American Cheese Society Awards Heritage: Prior to 1850, nearly all the cheese produced in the United States was
Mobay
Sid’s whimsically delicious take on the famous French cheese, Morbier. Our version features a layer of sheep milk cheese and a layer of goat milk
Stoney Cross
Stoney Cross is our most recent offering from Lyburn Farmhouse Cheesemakers. The cheese comes as a 1Kg truckle or a 3.0Kg wheel, mould ripened, not dissimilar
Cheese of the Day
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
Maytag
Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa, the former home of the Maytag Corporation. In 1938, Iowa State University developed a new process for making