pasteurised cow's milk

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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.

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.

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.

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.

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 naturally rinded, blue-veined, hand-made soft cheese, made with pasteurised milk. When fresh, at 3-4 weeks, it has a relatively mild blue flavour but the IOW Blue accelerates quickly to develop a much spikier character than when young.  Being naturally rinded, it is covered in green, blue, grey and white moulds, giving the cheese a depth of character, while the variety of surface moulds that grow on the rind ensure it stands out on any cheeseboard.

Based on the Lyburn Gold, the smoked version is still a washed curd cheese but the eyes are not so prominent.  It is smoother, giving a light and delicate flavour. During the maturation process the rind goes a glorious caramel colour and cannot be mistaken for any other.

A washed rind, pasteurised cow’s milk cheese, aged for no longer than 20 days, it is refined with Dark Side beer, a smoked porter from northern Italy.  Robiola has a soft creamy texture, smooth flavour with a rich porter finish.

Made from pasteurised cows milk.

Not dissimilar to a French Tomme De Savoie, Stoney Cross is mould-ripened and has a smooth texture with a creamy, buttery texture.  Sweet and subtle flavours, with a distinctly earthy finish, the name Stoney Cross comes from an old World War II airfield, some 2 miles to the South of of the Lyburn creamery.

CheeseMungers of Windsor Purveyors of interesting cheeses

Address

71 Bourne Avenue, Windsor SL4 3JR, United Kingdom

Phone

07775 920777

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