vegetarian coagulant

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non-animal rennet

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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.

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

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.

The yoghurty flavour of this cheese is complemented by a delicate, almost red-fruit flavour from the rind.  Its rind is wrinkly with a golden colour the texture of the paste is pleasantly light, almost whipped

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.

A hard yellow, cheese, based on a Gouda recipe. Matured for 9 months, Winchester emulates a cheddar but retains an element of creaminess with a subtle nutty flavour.

A small soft and oozing cheese with a quiet floral earthiness and is superbly rich and gentle on the palate.  Its spruce band imparts a distinctive piney note.

CheeseMungers of Windsor Purveyors of interesting cheeses

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71 Bourne Avenue, Windsor SL4 3JR, United Kingdom

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07775 920777

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