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
Pasamontes mild
Is mild taste but full in the palate, ripened in caves 3-4 months, is the best cheese for people who love not tender and not
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.
Cotija
Younger cheeeses are mild and salty, somewhat like a young Feta. As the cheese ages, it acquires nuttier, tangier flavors and a drier, coarser texture. Best
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
Oak-Smoked
Our Northumberland Oak-smoked an extremely popular cheese, and with good reason! It is our delicious Original recipe cheese, which is then cold-smoked over wood chippings
Cheese of the Day
Dolcelatte
Literally ‘sweet milk’ in Italian, this soft, blue-veined cows’ milk cheese from Lombardy was developed as a milder version of traditional Gorgonzola (hence it’s also
Pecorino Canapa
Made with 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 and