A spectrum of flavours, colours and textures to suit any cheese-loving vegetarian.
Beenleigh Blue
milk type
Sheep
ingredients
Pasteurised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Penicillium roqueforti
coagulant
Vegetarian Coagulant
A delicately blue sheep’s milk cheese from Devon, with a lemony sweetness and moist, crumbly texture.
Ragstone
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Cultures (contains trace cow's MILK), Vegetarian Coagulant
coagulant
Vegetarian Coagulant
A soft, matured goat’s cheese with a densely fudgy texture and lactic, lemony flavours reminiscent of crème fraiche.
This cheese intentionally has a thin mould rind. Because of this, wild moulds- spots of blue, green and grey moulds, often develop on the surface during maturation. They are perfectly safe to eat and do not negatively affect the flavour of the cheese.
Minimum: 200g.
Riseley
milk type
Sheep
ingredients
Thermised Sheep's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
A washed-rind sheep’s milk cheese with a rich paste beneath a vivid, tacky rind which sometimes has a salty crunch. Flavours are bold and savoury, with occasional hints of smoky bacon.
Templegall
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant, Lysozyme (EGG)
coagulant
Vegetarian Coagulant
Templegall is an Alpine style cheese, rather like a Gruyère, made by the Hegartys and Jean-Baptiste Enjelvin in Cork, Ireland.
We sell two different age profiles of this cheese, current batches are mature. Please note that this cheese contains the protein Lysozyme (EGG).
Yoredale Wensleydale
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Cheese Cultures, Vegetarian Coagulant
coagulant
Vegetarian Coagulant
Yoredale is a delicately milky and buttery Wensleydale with a clean fresh flavour.
You may also like
