Specialty Cheeses

Long Clawson Dairy originated this cheese and are the sole makers of Cotswold. They use only top quality Double Gloucester, made in the factory to a traditional recipe. Only fresh onions and chives are used to flavor the cheese.

The rich milk of the Devonshire counrtyside is collected and poured into a vat. It is then gently heated until a thick semi-solid layer of cream forms on the top. This cream is then scooped off and bottled.

Double Gloucester is crafted using a mixture of morning and evening milk, hence its name. It is a traditional cheese made in Gloucestershire since the 16th century. It is a tangy, cheddary-like cheese, with a medium flavor and a chewy texture.

Named after the Welsh warriors of the Middle Ages, Harlech is a mature cheese containing chopped horseradish and parsley. The texture is dense and creamy with a peppery, fresh and zingy flavor. Add to a cheese plate with crisp apples and crackers. Likewise, try in an omelet or on a roast beef sandwich.

Huntsman is the combination of two British classics; Double Gloucester and Blue Stilton, brought together through a layering process. Creamy, flavorful Stilton is sandwiched between an exterior of mellow, satiny Double Gloucester.

Red Dragon takes its name from the dragon symbol of the Welsh flag. It is a blended Welsh Cheddar cheese with whole grain mustard seeds and Welsh ale, coated in a bright red wax. Red Dragon combines the subtle sharpness and depth of natural mustard with the mild, piquant taste notes of the Welsh ale and traditional Cheddar.

Classic, mellow cheese originally produced by Trappist monks in the early 19th century. Today it’s manufactured by the French industrial cheese giant S.A.F.R. The famous rind is dyed bright orange through the use of an Annato extract. Very similar to Danish Esrom and nearly identical to French St. Paulin.

A true AOC gem. Its signigficant fruity, nutty flavor is derived from milk from Manech and Basc Beanaise sheep – a perfect picnic cheese. Its texture is semi-firm and smooth with flavors reminiscent of hazelnut, butter, and herbs. Pairs well with nearly any fruit or vegetable, and salty meats such as Prosciutto di Parma.

Raclette’s name is derived from the French term “racler”, which means “to scrape”.  This cheese has a milky, fruity flavor which intensifies when heated and is a pasteurized version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.

Raclette’s name is derived from the French term “racler”, which means “to scrape”. This cheese has a milky, fruity flavor which intensifies when heated. Raw milk (unpasteurized) version of the world’s best melting cheese. Slightly softer when compared to the Switzerland variety.