OLD ROAN WENSLEYDALE
250g - Cow, Raw Milk
Husband and wife team, Ben and Samantha Spence, returned to the family farm to work with Ben’s father, David, and to create the only raw milk Wensleydale made in Wensleydale. Old Roan is a rounded and smooth raw milk Wensleydale. The cheese is rich and buttery, but balanced with a refreshing acidity.
Cheesemaker Will Clarke returned to the family farm to work with his father, David. David and Jo (Will’s mother) had already created Sparkenhoe Red Leicester and Will wanted to take on the challenge of creating a new raw milk blue cheese. Sparkenhoe Shropshire Blue is a unique cheese, hand-made by Will Clarke, from the family's own pedigree Holstein-Friesian cows. It has a beautiful, peach-coloured paste, shot through with meandering blue veins, and a mellow rich and buttery taste.
250g - Cow, Pasteurised, Organic
Hugh Padfield works with his father, Graham, to continue making their range of stunning, artisan cheeses. Bath Soft is a full-flavoured, creamy, organic, Brie-style cheese made to an original 19th century recipe. Notes of mushroom mingle with a slight citrus twist.
225g - Goat, Raw Milk, Vegetarian
Matt Blunt works with his father, Kevin, to carry on his legacy of fine goats’ cheese making. Golden Cross is a ripened goats' milk cheese first rolled in ash, then matured to develop a complex, yet subtle flavour. The texture is like ice-cream.
|Brand||The Fine Cheese Co.|