Developed to be enjoyed as an immature, fresh cheese; Cornish Blue is a very different product from traditional English blue cheeses.
With its soft and thick texture this cheese is heavy and sumptuous. The simple production process is carried out entirely by hand, relying on the skilled cheesemakers with a love of the process and the product.
Devon is a county of England. Its rolling hills and National Parks are an idyllic location for cattle to roam, the sea breezes allow a higher salt content in the grass giving the milk of the heifers and in turn their butter a rich, premium and salty taste.
Cheddar is a small village in the South West corner of Somerset.
Cheddaring refers to an additional step in the production of cheddar cheese where, after heating, the curd is stacked and turned by hand to drain the whey, cut into cubes and finally salted. Its hard work and not for the faint hearted.
Double Gloucester has been produced in Gloucestershire, England since the 16th century. Gloucester was founded in AD 97 by the Romans and many of their influences are still visible throughout the city.
With a pretty orange hue and nutty aftertaste its easy to understand why this cheese is still enjoyed all over the world.
Stinking Bishop is made from the milk of Gloucester cattle and has been produced since the 1700’s at which time the milking herd consisted solely of 68 Gloucester heifers.
Each cheese is soaked in Perry and takes its name from the type of pear used ‘stinking bishop’! A stinky but ever so tasty soft cheese.
Wexford is lovingly made by a group of Wexford farmers, their families, and their Friesian cows near the south-eastern corner of Ireland.
They have been devoted to making this truly unique, creamy cheddar for the last 40 years. Wexford is thought to be the sunniest corner of Ireland, the sun helping to enrich the grass and in turn the Wexford milk.
The village of Stilton, in Cambridgeshire, with its pretty houses and cobbled streets; is thought to be the original home of Stilton cheese.
The process to create the iconic cheese takes approximately nine to twelve weeks, the blue veins created by piercing the crust of the cheese with stainless steel needles, allowing air into the core.
The village of Cropwell Bishop in Nottinghamshire has one of only six creameries that produce Stilton cheese, the family who have been making it for three generation believe it can be used in anything at all and should not be reserved for ploughman’s and sandwiches but enjoyed in soups and currys too.
Cheshire cheese was most popular in the 18th Century when even the Royal Navy insisted on a good stock aboard its ships.
Originally Cheshire was a hard cheese as it needed to withstand the rough and tumble of transportation but over the years the cheese has softened to the fresh and crumbly cheese we love to enjoy.
Colliers cheese originated from the mining towns of Wales, easy to pack and store it cheese was a staple is any miners lunch box.
Wales has a long and valued history of coal mining, with most welsh families being able to trace ancestry to the coal mines.
We believe that cheese has been made in Lancashire since the 13th Century; The cheese is dazzling white with a slightly sour taste and crumbly texture.
Lancashire County is known for its friendly people, pretty countryside and fertile soil.
Wensleydale cheese, fashioned in the town of Hawes in Wensleydale, North Yorkshire, has been made in its namesake dale for more than eight centuries.
Yorkshire is known for is lush green grass and rolling hills, this unique combination makes for a delicious fresh tasting cheese.
Mull of Kintyre is lovingly crafted on the rugged West Coast of Scotland using local recipes and the finest milk from the Kintyre Peninsula.
It’s from these herds, on the mainland and the beautiful Island of Gigha, that it gets its unique creamy taste.