A fresh, mild and creamy goat’s cheese with a mousse-like texture and natural acidity.
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 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.
Flavours are delicate with a citric tang and textures are pleasantly dense yet creamy.
Made with raw goat’s milk and animal rennet.
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.
An unusual, semi hard, rind-washed goat’s milk cheese with a delicate yet moreish sweet/medium flavour.. Rachel was named after a friend of the cheese maker who says – like the cheese she is sweet, curvy and slightly nutty!.
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
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
07775 920777
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