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A Cheddar cheese with a supple, golden paste and the occasional blue vein. The flavours are rich, layered, and generally less acidic than our other Cheddars.

Made with cow’s milk and animal rennet. Clothbound with lard.

At once complex and balanced, savoury and mellow, this farmhouse revival of a classic British cheese is full of flavour without any aggressive acidity.  the texture is firm, chewy and pleasantly moist.

Known for its succulent-yet-crumbly texture (referred by the Kirkham family as its “Buttery crumble”), Kirkhams Lancashire has a tangy, bright and full flavour.

Made with raw cow’s milk and animal rennet

With a very distinctive ammonite shaped round appearance, and covered in an attractive natural mould-ripened rustic rind,  the deep yellow moist interior is spread with dark blue-green veins.  It has a rich blue taste, smooth buttery texture with a melt-in-the-mouth flavour without the harshness associated with some blue cheeses.

Stichelton can exhibit a multitude of long lasting flavours, ranging from green apples to beef stock. It has a juicy acidity and toasty, biscuity notes towards the rind. The texture tends to be soft and creamy.

Whin Yeats flavours can be lactic and yoghurty through to more mellow and buttery with a delicate hint of mushroom.  It has a texture that ranges from waxy to crumbly.

This recipe harks back to more traditional Wensleydale-making methods.  Its texture is less crumbly and its flavour more buttery than many examples if Wensleydales more widely available today.

CheeseMungers of Windsor Purveyors of interesting cheeses

Address

71 Bourne Avenue, Windsor SL4 3JR, United Kingdom

Phone

07775 920777

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