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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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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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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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 le Troupeau

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Untitled DocumentMade with unpasteurised milk Untitled DocumentEwe's milk cheese Roquefort le Troupeau
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. Le Troupeau 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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Wensleydale

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Untitled DocumentSuitable during pregnancy Untitled DocumentSuitable for vegetarians Untitled DocumentMade with pasteurised milk Untitled DocumentEwe's milk cheese Wensleydale
Hawes, North Yorkshire

The Wensleydale recipe was developed by Cistercian monks during the twelfth century. After the dissolution of the monasteries they assisted the tenant farmers in the dales. Crumbly and delicious with a clean, sharp flavour. (Covered in Red Wax and not yellow).

£2.30 per 100g 


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