Baby Wigmore Cheese 450g

produced by Anne Wigmore, in Risely near Reading, Wigmore has a fantastic taste, combining floral flavours with burnt caramel, macadamia nuts and roast lamb. Delicate, with a soft creamy centre as it matures, Wigmore constantly wins gold medals at the British Cheese Awards, and is a sure favorite.

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Berkswell Cheese

Berkswell is a magnificent looking cheese with distinctive ridges and unusual markings on its thick rind. This unpasteurized hard cheese was developed from a traditional Caerphilly recipe, but adapted and matured for four to eight months to give it unique texture and flavor. Berkswell enhances any cheese board with its striking good looks. Beautiful golden-orange rind, moulded in a unique barrel-shaped truckle and ribbed for extra pleasure! The taste is sweet and dryish, very similar to our Pecorino.

Buy Berkswell Cheese... an English Pecorino!

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	Pasteurised Cheese
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Etorki

Etorki is oily with butterfat, yet firm and supple with a burnt caramel sweetness, hints of Hazelnut and a creamy texture. This is a lovely cheese in the summer for a buffet or picnic with apples and pears, in salads, or with raw veggies and olives.

 Etorki Cheese wedge

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Foss Way Fleece

The texture of Fosse Way Fleece is a pearly white colour, is wonderfully smooth and silky, with a fresh and clean taste that ends in a mellow afterglow. Fosse Way Fleece takes its name from the old Roman ‘fosse way road’ that runs close to the village of Ditcheat where the dairy is situated, here in Somerset. 

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Lord of the Hundreds 250g

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	Un-Pasteurised Cheese

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Manchego Cheese

Manchego is a popular, rich, creamy sheep's milk cheese that comes from the La Mancha region of Spain. The Manchego sheep graze on the shrubs of the vast plateaus of the Dahesa and produce a thick milk that gives the cheese its unique character. It is a semi-firm cheese that is a rich golden colour with a distinct nutty flavour.

The distinctive zigzag pattern on the wax rind of the cheese proves that the cheese is Manchego and guarantees the exclusive use of milk only from Manchega sheep. 

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Manchego Semi Curado 1kg

Artisan-made top-quality Manchego, Denomination of Origin (D.O.) from La Mancha, made from unpasteurised ewes milk and cured for around 4-5 months. This is a semi-hard cheese, with a rind bearing the basket weave design typical of cheeses from central Spain. It has a smooth creamy texture, and a mild tanginess combined with a nutty and honeyed flavour. Great with an oaky white Rioja, a Reserva red Rioja or a glass of Amontillado Sherry.

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Ossau Iraty Sheeps Milk Cheese

Ossau Iraty is a classic sheep's milk cheese made in the French Pyrenées, and also in two neighboring provinces, the Ossau Valley in the Bearn and the wooded hills of Iraty in the French Basque country.

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Pecorino Dolce

Tuscan ewes enjoy fragrant and aromatic pastures, which produce rich, wholesome milk. The cheese is matured for two to three months, to produce a supple texture, and a rich, creamy flavour.

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Pecorino Rosso

A beautiful Italian sheep's milk cheese, with a firm smooth texture, and a sweet full flavour. The Tuscan ewe, or pecora, enjoy fragrant green pastures and produce a lovely rich milk. Matured for two to three months, the rind is rubbed with tomato paste and olive oil.

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	NON-Vegetarian
	Un-Pasteurised Cheese
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