Douglas cheese selection contains the following:
A tall, cylindrical, creamy-white cheese marbled with dark, blue-green
veining. The paste is smooth and fairly moist, tasting quite rich
This cheese is named after Sir Edward Elgar who was born within
a mile of the farm where it is made. It is based on the 17th century
recipe of Peter Roger's Great Grandmother. A frim but slightly open
texture and a rich flavour.
Made form the milk of the La Mancha sheep, it has a firm, ivory
paste and a piquant flavour.
A skimmed-milk cheese flavoured with pepper and the local pink garlic.
It is moulded into the shape of a dome. he cheese grows a white
fluffy coat and looks a little like a small igloo.
Crottin de Chavignol
A smooth, firm, ivory texture with a full, goaty flavour. As the
cheese matures it forms a blue-grey mould and the flavours intensify.
Very simlar to Pont l'Eveque and from a nearby town, it has a bright-orange
rind and is round in shape. It is wrapped with bands of sedge leaves
amd is commonly referred to as a Colonel.
here or press your 'Back' button to return