Isle of mull cheddar

Wednesday 1 January 2020

Cheese of the Month: Isle of Mull Cheddar

Isle of Mull Cheddar, the 'King' of Scottish cheese, is a raw cow's milk cheese made to a traditional farmhouse recipe and matured for eighteen months, Isle of Mull Cheddar is pale ivory in colour with a yeasty aroma and full, savoury flavour. Its sharp, fruity tang comes from the cows enjoying fermented grain from nearby Tobermory Whisky Distillery. 

Cropwell blue Shropshire cheese

Sunday 1 December 2019

Cheese of the month: Blue Shropshire

Blue Shropshire is an eye-catching cheese perfect for your Christmas cheeseboard with its distinctive orange colour, delicate veining and mellow blue taste. Handmade by family-run Cropwell Bishop Creamery in Nottinghamshire, it is aged for twelve weeks. Blue Shropshire has a buttery flavour with hints of burnt caramel, nuttiness and tangy blue.

Godminster Black Truffle Cheddar

Friday 1 November 2019

Cheese of the month: Godminster Black Truffle Cheddar

Black Truffle Cheddar is an indulgent, richly flavoured new addition to the Godminster range. It combines the smooth creaminess of their well-known Vintage Organic Cheddar, matured for up to twelve months, with generous flecks of black truffle authentically sourced using a truffle hunter and hound. 

Pitchfork cheese

Tuesday 1 October 2019

Cheese of the month: Pitchfork

Pitchfork is a brand new Cheddar from Somerset. It is handmade to a traditional recipe by Trethowan's Dairy, best known for their Gorwydd Caerphilly cheese. Pitchfork has a golden colour and succulent texture, with savoury tones that are well balanced by bright acidity and hints of tropical fruit. 

Cheese of the month: Renegade Monk

Sunday 1 September 2019

Cheese of the month: Renegade Monk

Renegade Monk is a unique soft washed rind cheese with undertones of blue cultures. Made at Feltham Farm in Somerset, each cheese is hand-washed in local ale and matured for four weeks.

Westcombe Ricotta

Thursday 1 August 2019

Cheese of the month: Westcombe Ricotta

Inspired by the famous Italian cheese, Westcombe Ricotta is made to a unique British recipe at Westcombe Dairy in Somerset using mixed whey from their Westcombe Cheddar and Duckett's Caerphilly. Its full dairy flavour is mild and light, with a hint of both sweetness and salt. It can be eaten fresh or used for cooking sweet and savoury dishes.

Cheese of the month: Mothais-sur-Feuille

Monday 1 July 2019

Cheese of the month: Mothais-sur-Feuille

Mothais-sur-Feuille is an exquisite little goat's cheese made in the Poitou-Charentes region of western France. Bright white in colour, each individual cheese has a delicate wrinkled rind and creamy texture that becomes denser with age as it ripens wrapped in a dried chestnut leaf.

Cheese of the month: Doddington

Saturday 1 June 2019

Cheese of the month: Doddington

From the Cheviot Hills in Northumberland, Doddington is a firm cheddar-style cheese with a slightly dry texture and a distinctive dark natural rind. It takes its name from the family farm where it is handmade from the warm raw milk of the farm's own herd.

Cheese of the month: Dorset Blue Vinny

Wednesday 1 May 2019

Cheese of the month: Dorset Blue Vinny

Dorset Blue Vinny is a multi-award winning crumbly cheese veined with bluee. Handmade at Woodbridge Farm in north Dorset to a 300-year-old recipe using milk from the farm's own Holstein-Friesian cows, it is creamy in flavour with a mellow blue taste and edible rind.

Cheese of the month: Pavé Cobble

Monday 1 April 2019

Cheese of the month: Pavé Cobble

Pavé Cobble is an award winning soft lactic-style cheese with a sweet and creamy flavour & a delicate hint of tangy citrus.  With its truncated pyramid shape and ash coating its appearance is reminiscent of the European cobbled streets from which it takes its name.

Cheese of the month: Celtic Promise

Friday 1 March 2019

Cheese of the month: Celtic Promise

Celtic Promise is a semi-soft washed rind cheese from the Teifi Valley in west Wales.  Made from raw cow's milk this "dumpling" shaped cheese is washed in cider developing a sticky, orange coloured rind as it matures.  It has a pungent fruity aroma from its spicy rind, contrasting with its paste that is buttery in texture and delicate in flavour.  

Cheese of the Month: Winslade

Friday 1 February 2019

Cheese of the Month: Winslade

From the luscious green pastures of Hampshire's rounded hills, Winslade is a British cross between Vacherin Mont D'Or and Camembert. Entirely handmade from pasteurised cow's milk, Winslade is encircled in a thin strip of spruce. This wooden collar imparts subtle notes of pine, which sit along side flavours of earthiness and mushroom.