menu
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.

View More
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,”...

View More
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.

View More
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.

View More
Gubbeen

Gubbeen is a gentle cheese, but delivers a rich, buttery warmth and satisfyingly milky-sweet flavors. It will have the acidity of youth but as it matures, the milky-sweet butteriness intensifies while the acidity mellows out and allows a savory, nuttiness to develop.

View More
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.

View More
Hawe’s Wensleydale

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

View More
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.

View More
Devon Cream

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.

View More
Double Gloucester-Singleton’s

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.

View More
Search: