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
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
Pecorino Gelsomino
Made with pasteurised sheep’s milk pasteurised at 72°C, cooling at 32-35°C. Ferments are added and mixture is left to ferment, after which rennet is added
Renegade Monk
Renegade Monk is made from organic, pasteurised cows’ milk and then hand-washed in ale every few days as the cheese matures. Maturation takes no more
Keltic Gold
Pungent WASHED RIND cheese, creamy smooth texture and round full sweet flavour reminiscent of French Alpine cheeses. Vegetarian rennet and pasteurised cows’ milk. Local cider
Fior delle Alpi LeSuperbe
Fresh and clean air, rich soil with powerful herbs, Mountain milk of pure nature and honest craftsmanship in the small mountain dairy: the result is
Cheese of the Day
Menage
This mixed-milk beauty is aged for intense flavor and a drier texture. It’s dipped in a lovely wax as vibrant and green as Wisconsin’s summertime
Pago “Los Vivales” Blue label
Made from 100% raw sheep milk. In keeping with our wish to develop new products, we are now producing a new type of cheese, a
Cheeses in numbers
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