Mingolucas Semicurado Artesano
Raw sheep milk. Artisan Cheese. Young cheese is supple and moist. The flavour is fresh and remind milky, soft in the mouth with pleasant aftertaste.
Fontina
A very popular semi-soft Italian cows’-milk cheese, fontina is deep golden-yellow in colour with a reddish-brown rind. It has a firm, slightly springy texture and
Havarti
Havarti is a semi-soft Danish cow’s milk cheese. It is a table cheese that can be sliced, grilled, or melted. Havarti is made like most cheeses, by
M&R Traditional Goat Milk Cheese
Ripened cheese made with pure goat’s milk, it has a firm texture, slightly acidic flavor and a mildly pronounced aroma. It has a hard-white paste
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
Pastures Aged Cheddar
This is a semi-firm, Old English style, aged bandage-wrapped cheddar. You’ll find a clean crispness and a lingering fruit background. The sweet, creamy texture is like
Cheese of the Day
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
Cured Sheep’s Cheese
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 6 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the
Cheeses in numbers
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