£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
A lactic goat’s cheese with a bright acidity reminiscent of creme fraiche. The texture is smooth yet dense.
An outstanding mature, raw milk (unpasteurised) Somerset cheddar made with traditional animal rennet
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.
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.
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.
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
07775 920777
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