Cheese

Browse and buy your cheese here

Grid View
List View

Showing 1–12 of 27 results

Sort by

Filter by price

Cart

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.

A Brie-style cheese with a crumbly texture at the core and a silky breakdown at the rind. The flavour balances a clean lactic brightness with mushroomy, vegetal notes.

Cashel Blue has a balanced amount of blue veining, which adds a lift to the rich full-flavoured paste.  This is an easy-eating blue cheese with a pleasantly buttery texture.

The flavours of this cheese are sweet and rich with hints of caramel, butterscotch and honey. Coolea is smooth and close textured cheese, reminiscent of Dutch Gouda.

Made with pasteurised cow’s milk and animal rennet.

Flavours are zesty, bright and fresh with a pleasant citrus sparkle. This turret-shaped goat’s cheese has a light, fluffy texture.

A smooth, soft washed-rind cheese; flavours range from milky and buttery at the paste, to vegetal with a cocoa-like bitterness at the rind. The aftertaste is sweet and reminiscent of caramel, even chocolate.

Made with pasteurised cow’s milk and animal rennet.

Semi Soft cheese from the Montbeliard, Simmental region of France. It has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, and does not separate even when melted. The flavour can vary from nutty, slightly acidic to milky

Made with raw cow’s milk and animal rennet

A semi-soft washed rind cheese, Gubbeen has distinct meaty, savoury flavours and a pliant texture. It is incredibly moreish.

Made with pasteurised cow’s milk and animal rennet.

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.

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.

A lactic goat’s cheese with flavours of youn hazelnut, bright acidity and grass.  Textures are dense and fudgey and coat the mouth deliciously.

A complex mature, raw milk Somerset cheddar with a depth of flavour

CheeseMungers of Windsor Purveyors of interesting cheeses

Address

71 Bourne Avenue, Windsor SL4 3JR, United Kingdom

Phone

07775 920777

Email

Sign Up & Save

Get exclusive offers, free shipping events & more by signing up for our promotional emails.

X