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CheeseMungers Christmas Selection (minimum 1,000g cheese) contains all the family favourites: Keens Cheddar, Stichelton Blue, Lyburn Winchester and a Tunworth, accompanied by a pack of Sheridans Brown Bread Crackers and a Cranberry and Red Wine Chutney from Hampshire Jams.  The perfect treat for 1-2 people over a few servings.

CheeseMungers Christmas Selection (minimum 1,800g cheese) give you a great way to sample a festive taster slate.  Some old favourites, like Keens Cheddar, Stichelton Blue and Tunworth, meet some of the less well-known cheeses, like the Lyburns, the Rosary goat’s cheeses and the Isle of Wight Blue.  All these are accompanied by Sheridans Brown Bread…

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 cow’s milk cheese that, as the name suggests, has hints of garlic and onion, with support from other ingredients such as chives, parsley, paprika, ginger, and horseradish.  The nettle gives the cheese a touch of colour, that can be quite clearly seen, yet the garlic remains subtle presenting a young, firm, well balanced cheese

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.

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

Email

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