A celebration of some of our current favourites
Coolea
milk type
Cow
ingredients
Pasteurised Cow's MILK, Salt, Animal Rennet, Cheese Cultures, Sodium Nitrate
coagulant
Animal Rennet
The flavours of Coolea are sweet and rich, with hints of caramel, butterscotch and honey. Smooth and close textured, it is reminiscent of Dutch Gouda.
Dorstone
milk type
Goat
ingredients
Pasteurised Goat's MILK, Salt, Vegetarian Coagulant, Cultures (contains trace cow's MILK)
coagulant
Vegetarian Coagulant
This turret-shaped goat’s cheese combines a light, fluffy texture with bright, citrusy flavours and a gentle acidity.
*** 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: 180g.
Sparkenhoe Red Leicester
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Animal Rennet, Annatto, Cheese Cultures, Clothbound with Lard
coagulant
Animal Rennet
Complex and balanced, nutty and mellow, this farmhouse revival of a classic British cheese is full flavoured without any aggressive acidity. It has a texture that is at once chewy and moist.
Clothbound with lard.
St Helena
milk type
Cow
ingredients
Raw Cow's MILK, Salt, Animal Rennet, Cheese Cultures
coagulant
Animal Rennet
Warm, milky, round flavours are accentuated by a dense and silky texture. The flavour is surprisingly rich and long for such a delicate and relatively youthful cheese.
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