Sheep’s Cheese with chili
Cheese made from pasteurised sheep’s milk, multicoloured due to its special chilli paste ingredient, very colourful and appetising, having partridge (tiny) eyes and 45 day
Robiola
Robiola is an Italian soft-ripened cheese of the Stracchino family. It is from the Langhe region and made with varying proportions of cow’s, goat’s milk and sheep milk. One theory is
Beaufort
Beaufort is a firm, raw cow’s milk cheese associated with the Gruyère family. An Alpine cheese, it is produced in Beaufortain, Tarentaise valley and Maurienne, which are located in the Savoie region
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
Campscott Cumin
Campscott Cumin is a traditional blend of flavours, with organic cumin seed. Click here to see more about Middle Campscott Farm and our other cheeses published at
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
Cheese of the Day
Double Gloucester
A hard, cows’ milk cheese with a smooth texture, milky, nutty flavour and apricot colour thanks to the addition of annatto (a natural plant extract
Danish Blue
Also known as Danablu in its homeland, Danish Blue is a semi-soft, lightly veined blue cheese with a piquant, almost bitter flavour. It was developed
Cheeses in numbers
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