£2.16
Westcombe has a softer texture than other Cheddars, with warm rounded flavours and a balance of milkiness and juicy acidity.
Out of stock
An outstanding mature, raw milk (unpasteurised) Somerset cheddar made with traditional animal rennet
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.
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.
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.
Flavours are delicate with a citric tang and textures are pleasantly dense yet creamy.
Made with raw goat’s milk and animal rennet.
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
07775 920777
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