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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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Sparkenhoe Red Leicester

This clothbound Leicester is one of the few farmstead varieties left of its kind. This complex, yet never overpowering, taste is rich, nutty, sweet, and long-lasting.

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Spenwood

Spenwood is a hard, pressed sheep’s milk cheese. Styled after Italian pecorinos, Spenwood has a smooth texture with nutty, juicy, and long-lasting flavors.

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Ticklemore

Ticklemore is pressed flat by hand into a colander, which gives the cheese it’s distinctive flattened sphere shape – almost like a flying saucer. Cheeses are dry salted at the end of production and matured for ten weeks. Ticklemore is a firm-textured goat cheese with a crumbly center and a softer paste just under the rind. It is light, moist and delicate, with small “eyes,”...

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Lincolnshire Poacher

Lincolnshire Poacher is made similar to traditional cheddar. It is matured for 14-24 months and although the taste varies with the seasons it usually has a distinctive fruity, nutty taste with a clean sweet finish. It has been described as sitting somewhere between the continental hard mountain cheeses (such as Comte) and traditional West Country Cheddar.

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Clotted Cream

Clotted Cream attains its thick texture when the cream of high fat breed cows (such as Jerseys) is heated in pans (traditionally copper, now stainless) to about 190ºF and then slowly cooled. Traditonally served on scones with strawberry jam at cream teas. Delicious.

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Gubbeen

Gubbeen has been made by the Fergusons at the 250 acre Gubbeen Farm in West County Cork for almost 40 years now.  Tom looks after a herd that includes numerous Kerry cows, a rare black breed that ranks among the world’s oldest.  The cattle enjoy warm Gulf Stream winds and a certified GMO-free diet. Tom’s wife Giana makes the cheese, washing it in both salt water and white...

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Berkswell

Berkswell is rich, sweet, fruity (almost like pineapple), and nutty. These tastes are always long and deep and the texture varies on the age from soft and moist to firm with maturation.

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Hawe’s Wensleydale

This traditional Wensleydale is mellow and lactic with a smooth, creamy texture.

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Kirkham’s Lancashire

Using a unique style blending three days’ milk, Kirkham’s Lancashire is the only Lancashire cheese to be made using unpasteurized milk and traditional rennet. They coat the outside of the cheese with butter which leads to the development of a lemony, savory tanginess and a creamy, crumbly texture.

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