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
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.
Flavours are zesty, bright and fresh with a pleasant citrus sparkle. This turret-shaped goat’s cheese has a light, fluffy texture.
A lactic goat’s cheese with a bright acidity reminiscent of creme fraiche. The texture is smooth yet dense.
CheeseMungers of Windsor Purveyors of interesting cheeses
71 Bourne Avenue, Windsor SL4 3JR, United Kingdom
07775 920777
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