Shepherd’s Blend
A sheep, goat and cow millk cheese cured for 10 weeks, it has a soft body and a subtle, complex flavor. Excellent melting cheese and
Halloumi
A firm, slightly springy white cheese from Cyprus, traditionally made with sheeps’ milk, although these days mass-produced varieties often use cows’ milk. In texture, halloumi is
Añejo Reserva
Cheese made from pasteurised sheep’s milk, with a minimum ripening of 15 months, cylindrical shaped and of an intense yellow appearance, a characteristic of the milk
Coquetdale
The Coquetdale recipe developed from a trip Marc made to France in the late 90s, where he visited Puy-de-Dôme, in the Auvergene region famous for Saint-Nectaire cheese.
Emmental
The archetypal Swiss cheese is traditionally made from unpasteurised cows’ milk in both Switzerland and across the border in France. Well-known for the marble-sized holes
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,
Cheese of the Day
Quinkana Fresh
Our fresh cheese has the typical acid aroma of a goat cheese and the taste is sweet, mild, slightly salty flavour and fresh sensation. Without
Chisquero Semicurado Manchego Artesano
Manchego cheese. Raw sheep milk. This semi-hard Artisan Manchego cheese presents a firm a supple texture, light yellow color and its taste is slightly marked