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not suitable for vegetarians
Showing 1–12 of 22 results
Rachel Goat's Cheese
£4.10
Cornish Yarg
£2.80
Peters Yard Sourdough Crackers
£3.95
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.
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.
Cornish Yarg is a semi-hard cow’s milk cheese made in Cornwall, United Kingdom. Before being left to mature, this cheese is wrapped in nettle leaves to form an edible, though mouldy, rind. The texture varies from creamy and soft immediately under the nettle coating to a Caerphilly cheese-like crumbly texture in the middle
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.
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
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
07775 920777
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