Our artisan Manchego is produced in the heart of La Mancha, Spain. This DOP status cheese is made in the traditional way with raw milk from Spain’s most iconic breed of sheep, the Manchego. Our “semi curado” variety is moister and fresher than longer-aged “curado” Manchego. The texture is buttery and the flavour reminiscent of dried fruits and roasted nuts with acidic notes of green olives. Marinate in fruity Spanish olive oil for tapas. Read more
Norfolk White Lady is a full fat, Brie-style cheese produced by Jane Murray at Willow Farm Dairy just outside Norwich. Made from pasteurised ewe's milk, it has a bloomy white rind and pale ivory paste. The creamy texture and rich flavour of this mould-ripened cheese develop with age. Its taste is slightly sharper than traditional Brie due to the natural tanginess of ewe's milk. Warm it at room temperature for at least an hour to enjoy at its oozy best. Read more
Spenwood is a hard, pressed cheese made from unpasteurised ewes' milk. Reminiscent of Pecorino, its pale yellow paste has a smooth, dense texture and a sweet, slightly nutty flavour. Spenwood is produced by Anne Wigmore of Village Maid Cheese, based near Spencer Wood in Berkshire, from where this cheese takes its name. Matured for six months, it is perfect for grating over pasta or risotto. Spenwood won Super Gold at the World Cheese Awards 2017. Read more
Wigmore is a sweet semi-soft brie style cheese made from unpasteurised ewes' milk. Maker Anne Wigmore founded Village Maid Cheese in Berkshire in 1986 and has won many awards since: Wigmore achieved a gold medal at the British Cheese Awards 2016. Its pale paste is dense and creamy in texture. It has a rich, complex flavour which is fruity as well as sweet. Ripened for eight weeks, its bloomy natural rind darkens as the cheese matures. Read more
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