KEEN’S EXTRA MATURE CHEDDAR
500g - Cow, Raw Milk
Made by George Keen and his family, Keen’s Cheddar is moist, tangy and powerful. At least an extra six months spent in the family’s maturing rooms gives this Cheddar even more stunning complexity and richness.
500g Cow, Raw Milk
A traditional, crumbly, raw milk Lancashire, with a wonderfully moist, pressed texture, and a mellow tang.The last Lancashire made to the traditional two-day curd method, it has the desired “buttery crumble” and is clean and lactic in flavour.
500g - Cow, Pasteurised
Made with organic milk from the cheesemaker’s, family-run farm, Bath Blue cheese is produced by following a traditional Stilton recipe. It is creamy, with even blueing throughout, and a persistent, satisfying tang.
Approx. 375g - Cow, Raw Milk, Vegetarian
Waterloo cheese is soft, rich and buttery like a hollandaise sauce, but with a lactic finish emanating from its centre. It is made by Anne and Andy Wigmore in Berkshire and was originally made with Guernsey milk from the Duke of Wellington’s estate.The milk now comes from a single herd of Guernsey cows near Henley. Anne and Andy wash the curds for this cheese to lower the acidity, which gives it a gentle, sweet flavour.
200g - Goat, Pasteurised
A delicious, ripened, pasteurised, English goat log that is mellow and creamy.
|Brand||The Fine Cheese Co.|