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English Cheeses

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Swaledale

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.
3.30 per 100g

Ticklemore

Ticklemore

Ticklemore Cheese Co., Totnes, Devon

Made using unusual 5lb basket moulds this cheese forms a natural, dimpled rind after ten weeks' maturation. A moist, semi-hard, medium-flavoured goat's cheese.
3.20 per 100g

Tornegus

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

Wensleydale, Richard III

Wensleydale, Richard III

Yorkshire, England

Produced by Suzanne Stirke on her farm in Bedale, this cheese has a higher moisture content than most Wensleydales made today. It is matured naturally in muslin, and has a lovely creamy texture and a smooth flavour.
2.20 per 100g

White Nancy

White Nancy

Bovey Tracey, Devon, England

A semi hard goats cheese from Devon, with a delicate lemony taste.
3.20 per 100g
Amount required:

Wild Garlic Yarg

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
Amount required:

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.
3.40 per 100g

Cornish Yarg

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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