Suzanne cheese selection (suitable
for vegetarians) contains
the contents of the standard Suzanne selection then
One of the best Brie-like cheeses we have found. It matures to yield
a rich, creamy flavour.
Most Swaledale is made using cows' milk but ours is made using the
traditional ewes' milk. Mild, moist and creamy when young, becoming
drier and fuller-flavoured with age.
The Wesnleydale 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.
White, firm, and crumbly with a distinctive aromatic flavour. Robin
Congdon has been making this cheese for over twenty years and it
is still the only goats' milk blue made in England.
Bishop Kennedy is washed in malt whisky to produce a creamy, orange-rinded,
full-flavoured cheese with a very Scottish character.
Based originally on the Saint Maure cheese, the
recipe has been altered to produce a firm, smooth, velvet texture
and a medium, mellow flavour.
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