Rich and velvety smooth. Sweet, with mineral tones and winey spice.
Made under the watchful eye of Billy Kevan, only the fourth Head Cheesemaker of the dairy since 1920, and a watchword for consistency. Colston Bassett Stilton is the only remaining exclusively hand-ladled Stilton.
Buttery and earthy.
This organic Welsh cheese is made by the Holden family from their own Ayrshire herd; and ‘Hafod’ is the Welsh word referring to the traditional changing of pastures for livestock between summer and winter.
* Typically made with raw milk but may occasionally be made with pasteurised milk. Your piece of cheese will be clearly labelled.
Earthy and full-flavoured, with protracted finish.
A cheese in the style of Brie de Meaux, made by Jonny Crickmore at Fen Farm. From the cutting of the curds to using the traditional pelle-à-brie ladle, everything is done by hand.
Available in 250g Cut, 500g Cut or 3kg Whole.
1kg whole cheese is also available, please click here
Unctuous under the rind, and a slight acidity of flavour.
Langres has a characteristic dip at the top, which is caused by the fact that the cheese is only turned once during maturation. The dip is not, as some say, intended as a receptacle for Champagne.
