Caprozzo al Prugnolo
Made using goat’s milk pasteurised at 72°C, with the addition of selected starters and fermentation, addition of rennet and coagulation – breaking of the curd
Gouda
A Dutch style cheese made in the Wisconsin tradition, it has a firm, creamy body with a nutty flavor as it ages. We like it
M&R Traditional Sheep Milk Cheese
Ripened cheese made with pure sheep’s milk, it has a buttery texture, moderate pronounced flavor and mild aroma. It has a soft-white paste and soft
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
Raw Milk Aged Gouda
WAKKER’S CREAMY GOUDA is traditional Dutch style Gouda, hand-crafted in small batches by ancient family recipe. Made from whole raw milk, aged Gouda has a firm,
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
Goat Mature Cheese with Rosemary
The rosemary matured goat’s cheese is crafted in a traditional way with thermizated goats milk, ferments, rennet, salt and calcium chloride. Its unique method of
Old Winchester
Also known as Old Smales, Old Winchester is an older version of Winchester, on a previous page. This is now a much dryer and harder