Hard cheeses

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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.

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

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

An outstanding mature, raw milk (unpasteurised) Somerset cheddar made with traditional animal rennet

This Parmigiano-Reggiano is delicious: a cheese with a deeply savoury and brothy flavour, balanced by a rich fruity sweetness and a luscious texture.

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.

Westcombe has a softer texture than other Cheddars, with warm rounded flavours and a balance of milkiness and juicy acidity.

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.

CheeseMungers of Windsor Purveyors of interesting cheeses

Address

71 Bourne Avenue, Windsor SL4 3JR, United Kingdom

Phone

07775 920777

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