250g - Cow, Raw Milk
British Cheese Awards 2018 - Best English Cheese & Best Territorial Cheese
Made by Tom Calver, the recipe was handed down to Tom from Chris Duckett, who at one time was the last producer of traditional, raw milk, farmhouse Caerphilly in the UK.
Delicious, lactic, crumbly and fresh.
BLU DI BUFALA
250g - Buffalo, Pasteurised
World Cheese Awards 2017 - Reserve Champion & Best Italian Cheese
A highly acclaimed blue cheese that has a number of awards in the prize cabinet.
Almost a perfect cube, the cheese has a sweetness that perfectly accentuates the aromatics of the blue veins, while the slightly open texture keeps its shape and melts in the mouth.
230g - Cow, Pasteurised
Artisan Cheese Awards 2018 - Best Soft Cheese
From Hampshire Cheeses, the celebrated makers of Tunworth, this is an exceptional cheese with a gooey, almost spoon-able paste contained by a band of spruce.
It has a rich, delicate but complex flavour and a wonderful ‘woody’ aroma.
ST. JUDE *
90g-110g - Cow, Raw Milk
Artisan Cheese Awards 2018 - Best Raw Milk Cheese
A delicate, rich and complex cheese.
Hand-made by Julie Cheyney in Suffolk from the milk of Montbeliarde cows, this tiny cheese is full of flavour.
The thin, wrinkled coat encases a dense, lactic core, and the flavour is refined but deep and lingering.
* This cheese is made with flavour rather than appearance as the paramount consideration. Because the coat is kept deliberately thin, other moulds can appear. The creamy coloured surface is created by geotrichum and the blue, green and grey spots that can often appear are other wild penicillium. They are perfectly safe to eat and do not mar the flavour of the cheese.