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unpasteurised milk
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Rachel Goat's Cheese
£4.10
Cornish Yarg
£2.80
Peters Yard Sourdough Crackers
£3.95
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.
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 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
Morbier is a semi-soft cows’ milk cheese is ivory colored, soft and slightly elastic, and is immediately recognizable by the distinctive thin black layer separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery. The aroma of Morbier cheese is strong, but the flavor is rich and creamy, with a slightly bitter aftertaste. From the Jura and Doubs region of France.
Made from raw cow’s milk and 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.
Stichelton can exhibit a multitude of long lasting flavours, ranging from green apples to beef stock. It has a juicy acidity and toasty, biscuity notes towards the rind. The texture tends to be soft and creamy.
A camembert-style cheese with a classically creamy and unctuous paste. Flavours are vegetal, truffley and garlicky.
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
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
07775 920777
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