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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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Harbourne Blue

Made by the producers of Beenleigh Blue, this is the goat milk counterpart. It is matured at about 40-45 degrees Fahrenheit to slowly develop the flavor which is sweet, floral, and sometimes with a spicy kick.

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Beenleigh Blue

In an attempt to make an English-style Roquefort, Robin Congdon tried everything. He planted herbs in his pasture, he developed a humidifier to mimic the caves of Southern France, and even grabbed spores off of the caves of Aveyron. Although it’s not roquefort-like, the work put into Beenleigh Blue has paid off with a delicious and complex cheese. It starts off tangy but...

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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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Cornish Yarg

This more contemporary cheese (started in 1983) is developed similar to Caerphilly except that the Cornish Yarg is covered with (sanitized) nettle leaves. Cornish Yarg develops nicely into a milky tasting cheese with rich, creamy, and sweet undertones.

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