Artisan cured cheese
The artisan cured cheese is made according to the traditional form with raw sheep’s milk. It matures for 6 months in the cellar until reaching
Aged Brick Cheese
Aged Brick 1 lb Bronze Winner at World Awards competition. Heritage: Brick is a Wisconsin original, first made by John Jossi around 1877. Click here
Ashmore Farmhouse
Unpasteurised hard cheese. Our award-winning naturally rinded cheddar-style cheese made from British Friesian cow’s milk and matured for at least six months. A deep, rich,
Kelly’s Canterbury Goat
Unpasteurised hard cheese. Award-winning naturally rinded cheddar style Kentish goat’s milk cheese aged for around three months to make a creamy, clean and fresh-tasting cheese
Bix
Bix is a soft, triple cream cheese, named after the village where the herd grazes. The recipe is loosely based on that of a Chaource,
Glacier Wildfire Blue
Our newest blue cheese produced in our Glacier Point facility, it is a delectable symphony of mild blue notes and pepperonci peppers that bodes a
Cheese of the Day
Vintage Organic Cheddar
Godminster Vintage Organic Cheddar is a deliciously soft and creamy cheddar covered in our distinctive burgundy wax. The cheddar is matured for up to 12
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
Cheeses in numbers
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