Beenleigh Blue

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Untitled DocumentSuitable for vegetarians Untitled DocumentMade with pasteurised milk Untitled DocumentEwe's milk cheese Beenleigh Blue
Ticklemore Cheese, Totnes, Devon

Robin Congdon matures his cheese to reveal a moist yet crumbly ivory texture and avoids the salty flavour often associated with blue cheese. Bronze Medal Winner 2003.

£2.65 per 100g 


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Berkswell

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Untitled DocumentSuitable for vegetarians Untitled DocumentMade with pasteurised milk Untitled DocumentEwe's milk cheese 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.

£2.60 per 100g 


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Crozier Blue

Untitled DocumentSuitable for vegetarians Untitled DocumentMade with pasteurised milk Untitled DocumentEwe's milk cheese Crozier Blue
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.

£2.60 per 100g

 


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Lanark Blue

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Untitled DocumentSuitable for vegetarians Untitled DocumentMade with unpasteurised milk Untitled DocumentEwe's milk cheese 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.

£2.60 per 100gr 


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Little Urn

Untitled DocumentSuitable for vegetarians Untitled DocumentMade with unpasteurised milk Untitled DocumentEwe's milk cheese Little Urn
Little Urn, Worcestershire, England

Named after the 2005 Ashes victory, Little Urn is a hard ewe's milk cheese, with a delicious flavour, similar in style to pecorino.

£2.85 per 100g

 


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Mature Manchego

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Untitled DocumentSuitable during pregnancy Untitled DocumentMade with pasteurised milk Untitled DocumentEwe's milk cheese 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.

£2.45 per 100g
Membrillo 400g £1.90
 


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Ossau Iraty

Untitled DocumentEwe's milk cheese 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

Untitled DocumentSuitable during pregnancy Untitled DocumentMade with pasteurised milk Untitled DocumentEwe's milk cheese 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.

£2.50 per 100g 


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Roquefort Vieux Berger

Untitled DocumentMade with unpasteurised milk Untitled DocumentEwe's milk cheese 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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Swaledale

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Untitled DocumentSuitable for vegetarians Untitled DocumentMade with unpasteurised milk Untitled DocumentEwe's milk cheese Swaledale
David 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.

£2.50 per 100g 


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Wigmore

Untitled DocumentSuitable for vegetarians Untitled DocumentMade with unpasteurised milk Untitled DocumentEwe's milk cheese Wigmore
Wigmore Berkshire, England

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

£2.65 per 100g

 


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