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

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Ewe's Milk Cheeses

Berkswell

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Berkswell

Berkswell, West Midlands.

Named after the saxon chief, Bercul, who was baptised in the ancient well at the centre of the village. It has a firm, ivory paste with a fabulous flavour.

3.20 per 100g

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Crozier Blue

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Crozier Blue

County Tipperary, Ireland

Made by Jane and Louis Grubb (who make Cashel Blue) this lightly veined ewes milk blue cheese has a creamy texture and a mildly sweet flavour. The taste is 'biscuity' and not unlike cream crackers.
3.20 per 100g


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Lanark Blue

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Lanark Blue

Humphrey Errington, Strathclyde

Humphrey's sheep graze the wild heather pastures which impart their flavours to this Roquefort-style cheese. A very variable cheese with the strength varying from full to fierce. Only available from June to January.
3.00 per 100gr

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Mature Manchego

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Mature Manchego

La Mancha

Made from the milk of La Manchega sheep, it has a firm, ivory paste and a piquant flavour. Traditionally enjoyed with Membrillo - a quince paste from the same region.
3.00 per 100g
Membrillo 400g 2.50

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Ossau Iraty

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Ossau Iraty

Pyrenees

Generations of the Pardou family have produced this AOC cheese in Montplaisir. It is matured in a stone tunnel which they have built into the mountainside.
2.50 per 100g

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Pecorino Fiore Sardo

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Pecorino Fiore Sardo

Sardinia

Pecorino is this generic term for sheeps milk cheese. Mase in Sardinia this Pecorino is matured for a minimum of seven months, giving a fruity cheese with a salty, fiery bite.
2.80 per 100g

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Roquefort Vieux Berger

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Roquefort Vieux Berger

Les Causses

Roquefort is one of the most famous of all cheeses. It has a creamy, white paste with green-blue veining and a full flavour characteristic of a ewe's milk cheese. Vieux Berger is one of the last hand-made Roqueforts.
2.99 per 100g

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Spenwood

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Spenwood

Spenwood, Berkshire, England

Spenwood is named after the village where Ann and Andy Wigmore make the cheese. It has a rich nutty flavour and a slightly flaky texture. As it matures it hardens and develops a piquant flavour.
3.00 per 100g
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Swaledale

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Swaledale

Sam Reed, Richmond, North Yorkshire

Most Swaledale is made using cow's milk but ours is made using the traditional ewe's milk. Mild, moist and creamy when young, becoming drier and fuller-flavoured with age.
3.00 per 100g

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Ubel Fiuritu

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Ubel Fiuritu

Corsica, France

Made in Corsica from ewe’s milk this soft cheese has a tangy flavour and is robust when ripe. 350g.
8.00


Wigmore

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Wigmore

Berkshire, England

Wigmore is named after the artisan cheese makers - Anne and Andy. The delicate white rind hides a creamy, voluptuous sweet interior.
3.20 per 100g


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