St Bartholomew
St Bartholomew is a semi-hard, cheese, named after Nettlebed village church. It is made with organic milk and is made to a recipe which is
Callosi Fresh Cheese
The artesian distinctive shape of this cheese defines its weight of 2000 grams. It is crafted in a traditional way with pasteurized cow and goat
Stilton
Britain’s best-known blue cheese is widely regarded as one of the world’s finest. Made from pasteurised whole cows’ milk, it has a rich, piquant flavour
Hot Pepper Jack Smoked
A Monterey Jack cheese with green and red jalapeno peppers that has a mild smoky flavor, giving it a wonderfully added punch! Melts well and
Cornish Crumbly
Creamy, lively young Lancashire-style mould ripened cheese with a real zing on the finish! This cheese will appeal to cheese lovers everywhere. Vegetarian rennet and
Villåttinge
Villåttinge is similar to an Italian washed-rind cheese. It weighs around 1.4 kilo and has a well-balanced acidity and aroma with a full-bodied, rich flavour.
Cheese of the Day
Capellaro
50% FDM, semi hard cheese made of goat’s milk. The “Capellaro” is made in the dairy Leitner with pasteurized pure goat’s milk. The cheese ripened in
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