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A full fat award winning vegetarian soft cheese, with a distinctivlely tangy nettle-coated rind and a delicate creamy flavour. Another from Charles Martell |
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A smooth mould ripened cheese with an edible rind and a softening centre that allows the taste to develop as it matures. |
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Made on the same farm with the same cows the difference is tha the "single" is made with a mix of skimmed and full fat milk, resulting in a deliciously light texture and beautifully balanced taste, with a cool, clean tang and grassy taste. |
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Originally made by Cisctercian monks in thevillage of Dymock, this beatiful cheese is soft, full flavoured with a pungent creamy aroma created by washing the cheese in local Perry made from Stinking Bishop pears |
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A full flavoured distinctively heart shaped waxed cheddar, tasty and mellow with a long lingering aftertaste. |
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Smooth and creamy with distinctive blue veins which become more stongly defined as the cheese matures. Known as the best of the Stiltons, and rightly so. |
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Made from Old Gloucester cows, the full cream milk of both morning and evening milk is mixed with annatto and aged for 6 months, resulting in a cheese with a slightly crumblier texture than Cheddar, and a rich, mellow, powerful, earthy, almost smoky flavour! |
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Less crumbly than traditional farmhouse cheddars, having a uniquely creamy taste and texture . As this is a vintage cheese it is left to mature for 12 months to produce a powerful tangy flavour - and its organic. |
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Having a similar consistency to feta cheese this is a white,mild quite firm textured cheese delicious with fresh bread. |
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Produced to organic standards of Jerseyness and Creaminess in the Herefordshire hills. |
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