****No Longer Available**** 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...
View MoreHarbourne 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.
View MoreBeenleigh 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...
View MoreAppleby’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 salt...
View MoreColston Bassett Shropshire Blue
Shropshire Blue has been around since the 1930s, 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.
View MoreCornish 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.
View MoreSparkenhoe Red Leicester
This clothbound Leicester is one of the few farmstead varieties left of its kind. This is complex, yet never overpowering- it is rich, nutty, sweet, and long-lasting.
View MoreTicklemore
Ticklemore is pressed flat by hand into a colander, which gives the cheese its 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...
View MoreClotted 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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