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
Bix
Bix is a soft, triple cream cheese, named after the village where the herd grazes. The recipe is loosely based on that of a Chaource,
Herbes De Provence Chevre
This classic fresh semi-soft cheese is fashioned into logs and coated with Herbes de Provence. Ingredients: Cultured, pasteurized goat milk, Herbes de Provence, salt, microbial
Malma
Malma is a bit nutty in taste, fits well both on the cheese tray and with breakfast. It is excellent for gratinate and to use
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
Queso del Abuelo Añejo
Cheese made from cow’s, goat’s and sheep’s pasteurised milk, ripened in extra virgin olive oil, having a minimum ripening of 12 months, cylindrical shaped and
Cheese of the Day
Boulder Chevre
The classic, fresh style that put us on the map is tangy, with clean, citrus and grass flavors and a firm, creamy texture that make
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
Cheeses in numbers
No Data Found