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Gordydd Caerphilly

Three distinct flavors run through this cheese: it’s springy, citric, lactic center; oozy, mushroomy cream under the rind, and musty, earthiness of the rind itself.

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Tunworth

Tunworth is a Camembert-style cheese made by Stacey Hedges and Charlotte Spruce in Hampshire, England. Rich, sweet, nutty and milky with a pleasingly vegetal cabbagey flavor. Long lasting, mouth-filling and harmonious.

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Barber’s Cheddar – 20 Month

Not only is Barber’s one of the oldest English cheddar makers still in existence, they also play a vital role in supporting all traditional cheddar makers in England. Barber’s has an on-the-farm lab that isolates specific microflora and packages starter cultures for many neighboring plants. This particular cheddar walks the line between sweet and savory, and features a...

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Stichelton

One of only a handful of unpasteurized English blues on the market anymore, Stichelton is made using small amounts of rennet and starter. This creates a buttery taste with notes of nutttiness and sweetness.

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Duckett’s Caerphilly

This is a lightly pressed, moist and crumbly cheese made from cow’s milk. Duckett’s Caerphilly is at it’s best at four weeks of age before stronger flavors and softer textures develop. It has a sharp lemony fresh flavor and is beautiful eaten on its own. Chris Duckett makes his cheese by hand using old traditional presses.

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Cheddar with Caramelized Onions

This cheese possesses a creamy, buttery cheddar that is perfectly blended with tangy, caramelized onions to produce a new English favorite. As versatile as it is addictive, this new cheddar has livened up everything from simple sandwiches to hot dogs and grilled portabellas.

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Wensleydale with Cranberry

Wensleydale pastures give the cheese the unique, refreshing flavor for which it is renowned. The cheese is a fresh, young cheese taken at only three weeks old. It has a clean, mild, slightly sweet flavor with a honeyed aftertaste. Superb texture of fresh Wensleydale is perfectly complemented by the addition of all natural cranberries. Suitable for vegetarians.

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Appleby’s Cheshire

Made by the Appleby family for multiple generations at Hawkstone Abbey farm in Shropshire, Appleby’s Cheshire is still made from the original ingredients: unpasteurized milk, starter culture, rennet, salt, and annato. This leads to a flaky and crumbly texture to accompany a savory, minerally taste with a slight clean tang. It is the last traditionally made Cheshire. The...

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Appleby’s Double Glouchester

Made by the Appleby family at Hawkstone Abbey Farm in Shropshire, Appleby’s Double Glouchester uses the same ingredients as their Cheshire: unpasteurized milk, starter culture, rennet, salt, and annato. The catalyst for change is the variations in timing, temperature, and acidity during the maturation process. This leads to a texturally smooth and buttery cheese with a rich...

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Colston Bassett Shropshire Blue

Shropshire Blue has been around since the 1930’s, taking a traditional stilton recipe and then adding annatto for coloring. This leads to a creamy, savory cheese with a slight yeasty bite from the blueing.

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