42 Station Road, Teddington, Middlesex, TW11 9AA
Telephone: 020 8977 6868 Fax: 020 8977 1141 E-mail: cheese@teddingtoncheese.co.uk

Cow's Milk Page 2

Lancashire, Kirkham's

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Lancashire, Kirkham's

Goosnargh, Lancashire

A 'Tasty Lancashire' made with the curds of three consecutive milkings. Crumbly texture with a tangy flavour. Also makes an ideal toasting cheese
2.30 per 100g

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Lancashire, Kirkham's Smoked

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Lancashire, Kirkham's Smoked

Lancashire is one of the most labour intensive cheeses to produce. Just to make life a little more difficult, Ruth Kirkham has now started to smoke her cheese.
2.50 per 100g

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Langres

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Langres

Champagne

A strong, spicy, orange-brown cheese shaped like a sunken drum. Its paste is rich and smooth and has a pungent aroma. Champagne can be poured into the hollow allowing the cheese to be savoured as one might enjoy Stilton with port.
2.40 per 100g

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Lyburn's Winchester Mature

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Lyburn's Winchester Mature

Mike and Judy have been making cheeses for just 6 years. Winchester is matured for 8-10 months to give the cheese its full flavour. Great to grate.
3.00 per 100g

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Mimolette Vieux

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Mimolette Vieux

Flanders

Looking like a rusty cannonball this cheese is matured for eighteen months to produce a hard, brittle, bright orange cheese with a very nutty flavour. Also known as Boule de Lille.
3.80 per 100g

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Morbier

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Morbier

Franche-Comte

Morbier has a layer of ash running through the cheese and it has a pliable texture, a pink-orange rind and a medium-sweet flavour. Excellent for cooking as well as on the cheeseboard.
2.30 per 100g

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Munster

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Munster

Eastern Vosges, Alsace

An ancient cheese first made by monks in the 7th century. The paste is buttery-yellow, very rich and creamy and the rind is an orange-red colour. The flavour is spicy and tangy and it has a lively aroma.
2.80 per 100g

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Livarot

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Livarot

Livarot, Normandy

Very similar to Pont l'Evêque and from a nearby town, it has a bright orange rind and is round in shape. Wrapped with bands of sedge leaves, it is often referred to as a the Colonel. £2.40 per 100g

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Mont d'Or (Vacherin)
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Mont d'Or (Vacherin)

This cheese is shaped in cloth-lined moulds, then encircled with a strip of spruce bark and washed in brine for three weeks. The spruce imparts a resinous flavour to the pale interior which becomes almost liquid as it matures. Three sizes available. Only available October to February.!!

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Mont des Cats
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Mont des Cats

Flanders, France

Made by Trappist Monks since 1845, the cheeses are still carefully matured in the caves of the Mont des Cats Abbey. The creamy flavour makes Mont des Cats fabulous on a baguette.
2.70 per 100g


Mont des Cats



Oxford Blue
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Oxford Blue

Oxfordshire, England

First made in 1995, this 'Old Fashioned' style blue cheese, is made in a Stilton dairy and is moist, tangy and creamy. Wet stick rind with many exciting blue veins running through it. Won many awards and widely acclaimed.
2.50 per 100g

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Oxford Isis
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Oxford Isis

Oxford England

This cheese is ripened using honey mead, giving it a creamy texture and distinctive flavour.
2.80 per 100g


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Parmigiano Reggiano

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Parmigiano Reggiano

Central Italy

The most famous of all Italian cheeses. It has a straw-yellow, crumbly, grainy paste with a superb fruity flavour. Ours is 22 months old giving the best balance of texture and flavour.
2.40 per 100g

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Pave D'Affinois
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Pave D'Affinois

France

A pasteurised cow's milk cheese from the Rhone Alps region of France. The cheese is produced in a gentle way with soft curds, resulting in a creamy texture rich in protein and minerals.
4.50

Picos Blue

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Picos Blue

Picos de Europa, Northern Spain

A creamy, full flavoured blue wrapped in Maple leaves. Made from cow's milk.
2.70 per 100g

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Pont l'Eveque
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Pont l'Eveque

Normandy

The oldest of the Normandy cheeses. It is square-shaped, has a red-brown rind, smooth straw-coloured paste, savoury flavour and a rustic aroma. Can become pungent with age.
2.70 per 100g


Puzzone di Moena
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Puzzone di Moena

Trentino Alto Adige

Produced near the Swiss and Austrian borders, this cheese is washed periodically in brine as it matures, producing a sticky rind and a sweet, fruity flavour with notes of the farmyard and cellar
2.70 per 100g

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Raclette

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Raclette

Jura

Traditionally, this cheese is placed in front of a fire and the surface of the melted cheese is scraped onto hot baked potatoes, which are then eaten with pickles. A real winter warmer and excellent for parties. See our Raclette grills and accessories in the Cheese Accessories and Gifts section.
2.00 per 100g

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Reblochon

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Reblochon

Savoie

A small mountain cheese with a supple, creamy paste and a firm, pinkish-brown washed-rind patched with white mould. The flavour is mild and fruity.
2.70 per 100g

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Scrumpy Sussex
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Scrumpy Sussex

Stonegate, East Sussex, England

Made by hand to a traditional recipe in Stonegate in East Sussex. Garlic, herbs and cider are blended with the curds to give a distinctive zingy flavour.
2.80per 100g
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Sharpham
Made with cow's milkMade with unpasteurised milkSuitable for vegetarians

Sharpham

Sharpham Totnes, Devon, England

Handmade from Jersey milk, Sharpham is a mould - ripened cheese with a unique flavour and creamy teture.
2.50 per 100g


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Shropshire Blue

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Shropshire Blue

Colston Basset Dairy, Nottinghamshire

Similar to Stilton but with an orange colouring - never actually made in Shropshire. Medium blue flavour with a firm, creamy texture.
2.50 per 100g

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Sottocenere al Tartufo
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Sottocenere al Tartufo

Veneto, Italy

This cheese is spotted with truffles and covered in ash. The truffle is evident in the aroma and combines beautifully with the sweet, milky flavour of the cheese.
2.70 per 100g

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Soumaintrain

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Soumaintrain

Champagne/Burgundy borders

When young, the rind is washed with brine which encourages the development of a creamy paste and a full flavour and aroma. It then develops a white, bloomy coat.
3.00 per 100g

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Stilton, Cropwell Bishop
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Stilton, Cropwell Bishop

Cropwell Bishop Creamery, Nottinghamshire

A classic, hand-crafted stilton with a rich, tangy, flavour and velvety texture.
2.20 per 100g

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Stilton, Colston Bassett Stilton
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Stilton, Colston Bassett Stilton

Colston Bassett Dairy, Nottinghamshire

A full-flavoured, creamy, Stilton.
2.60 per 100g

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Cropwell Bishop Stilton Whole Baby Truckle
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Cropwell Bishop Stilton Whole Baby Truckle

Cropwell Bassett Creamery, Nottinghamshire

A classic, hand-crafted Stilton, with a rich, tangy flavour and velvety texture. c 2.2 kg
46.00

Stinking Bishop (as featured in Wallace & Gromit!)
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Stinking Bishop (as featured in Wallace & Gromit!)

Charles Martell, Dymock, Gloucestershire

The rind of this cheese is washed in perry which is made from the Stinking Bishop variety of pear. This washing encourages a pungent and spirited aroma. Available in 500g, 750g and 1.5kg sizes.

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Strathdon Blue
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Strathdon Blue

Ross & Cromarty, Scotland

This firm, meaty blue won "Best Scottish Cheese" for Highland Fine Cheeses in 2002. It has a strong creamy flavour and a deep, powerful finish.
2.60 per 100g

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Taleggio

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Taleggio

Bergamo

The paste is creamy and supple, the flavour mild and fruity and it has a thin, pinkish rind.
2.40 per 100g

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Tomme de Marc
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Tomme de Marc

Savoie, France

Made since ancient times, this cheese is marinated for at least a month in the residue of the grape pressing, the marc, which imparts a distinct flavour and perfume.
2.40 per 100g

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Tomme de Savoie
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Tomme de Savoie

Savoie, France

Tomme is the generic term for a deep disc-shaped cheese. The locals dunk this cheese in their soup, as well as serving it for breakfast. The cheese is firm but supple, mild in flavour with a hint of walnuts.
2.30 per 100g

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Torta

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Torta

Trieste

Alternate layers of Mascarpone and Dolcelatte or Gorgonzola are pressed together like a gâteau. Mild and very creamy.
2.40 per 100g

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Tornegus

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Tornegus

James Aldridge, Godstone, Surrey

James Aldridge takes Duckett's Caerphilly and marinates it in herbs, brine and wine from Kent. It is matured for ten weeks and acquires a complex flavour.
2.70 per 100g

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Trami d'Alsace

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Trami d'Alsace

Alsace

Trami d'Alsace is related to Munster. The cheese is washed several times in Marc de Gewertztraminer as it matures. It has a soft, creamy texture, a full, spicy flavour and lively aroma.

7.00

Vacherin Frigbourgeois
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Vacherin Frigbourgeois

Switzerland

Produced in Switzerland, this sought after cheese has a grassy nutty flavour and an aroma of fresh hay. It becomes stone with age and makes an excellent fondue.
2.80 per 100g
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Vieux Lille

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Vieux Lille

Flanders

Also known as Gris de Lille, this cheese is extremely strong and pungent. It is a type of Maroilles cheese but is matured for twice as long and is regularly washed with brine or beer.
1.79 per 100g

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Cornish Yarg

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Cornish Yarg

Lynher Valley Dairy, Upton Cross, Cornwall

A cheese similar to Caerphilly but with a distinctive coating of nettle leaves. Moist and supple texture with a light, citrus flavour.
2.50 per 100g

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Wild Garlic Yarg
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Wild Garlic Yarg

Cornwall, England

The wild garlic yarg leaves that cover this variant of the better known nettle covered Cornish Yarg impart a subtle flavour which complements the gentle taste of the cheese and its moist supple texture.
2.50 per 100g
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Y-Fenni

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Y-Fenni

Abergavenny Fine Foods, Gwent

One of the few creamery cheeses to earn a place in our shop. A mature cheddar blended with mustard and ale to yield a moist, tangy cheese. Excellent melted on toast.
2.10 per 100g

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