|
Berkswell |
Shropshire |
Named after the saxon chief, Bercul, who was
baptised in the ancient well at the centre of the
village. It has a firm ivory paste with full
flavour, smooth and creamy texture |
|
Brie - St Endellion |
Cornwall |
Delicious 'ripening' Brie made with Cornish double
cream and cows milk. |
|
Caerphilly Gorwydd |
Wales Cerediglion |
Mature traditional unpasteurised Caerphilly, which
exhibits a fresh lemony taste with a creamy texture
outer and a firmer, but moist inner. |
|
Camembert - Glos |
Glos |
Made by David and Penny Hill from Newnham on Severn. |
|
Cashel Blue |
Ireland |
A medium-flavoured blue with a melt in the mouth
creaminess, this cheese is less salty than the
majority of blues. Ireland's most famous cheese |
|
Celtic Promise |
Wales Dyfed |
Shaped like a dumpling this cheese is washed in
cider to produce a spicy, aromatic flavour. Voted
the Supreme Champion at the 1998 British Cheese
Awards. |
|
Saval |
Wales Dyfed |
Celtic Promise is a 500g cheese. The bacteria used
to wash the cheese is called brevi-bacterium linens. |
|
Cerney Banon |
Glos |
0 |
|
Cerney Pepper |
Glos |
0 |
|
Cerney Pyramid |
Glos |
0 |
|
Cerney Starters |
Glos |
0 |
|
Cheddar Keens Artisan |
Somerset |
0 |
|
Cheddar Montgomery |
Somerset |
Made by the Montgomery family for generations, this
cheese has won endless awards. A flavoursome nutty
Cheddar. |
|
Cheddar Quickes |
Devon |
Firm, chewy, buttery texture, clothbound, tangy,
complex aromas. Also available with herbs and oak
smoked. Veg or non-veg/pasteurised or raw milk. |
|
Cheshire Applebys coloured |
Shropshire |
0 |
|
Cooleeney large |
Ireland |
0 |
|
Cornish Yarg |
Cornwall |
0 |
|
Derby - Sage |
W.Midlands |
Fowlers |
|
Devon Oke |
Durham |
The King of the Curworthy stable. Creamy and mature. |
|
Dorset Blue Vinney |
Dorset |
A lower in fat, unpasteurised blue cheese. |
|
Durrus |
Ireland Cork |
Mild and fruity, deep flavour, rind washed,
semi-soft paste. |
|
Finn |
Hereford |
White rind |
|
Gloucester D Martell |
Glos |
A traditionally made cheese. Rich and creamy, and
although classed as a hard cheese, it has a melt in
the mouth texture. |
|
Gloucester D Smarts |
Glos |
0 |
|
Gloucester S. Martell |
Glos |
A traditionally made cheese. Rich and creamy, and
although classed as a hard cheese, it has a melt in
the mouth texture. |
|
Hereford Hop - Martell |
Glos |
0 |
|
Lancashire Kirkhams |
Lancs |
A 'Tasty Lancashire' made with the curds of three
consecutive milkings. Crumbly texture with a tangy
flavour. Also makes an ideal toasting cheese. |
|
Lancashire Smoked Kirkhams |
Lancs |
Smoked version of the famous cheese |
|
Lancashire Trad Creamy Kirkhams |
Lancs |
A 'Tasty Lancashire' made with the curds of three
consecutive milkings. Crumbly texture with a tangy
flavour. Also makes an ideal toasting cheese. |
|
Leicester Red |
Somerset |
Unpasteurised version. As it should be made. |
|
Llanboidy |
Wales Dyfed |
Traditional hand-made cheeses using milk from rare
breed Red Poll Cow. Gold Award BCA 2001. |
|
Marlow |
Shropshire |
From the Ram Hall dairy. From Friesland Ewes. Soft
cheese developed in 2002. Washed curd. They mature
at about 4w. |
|
May Hill Green |
Glos |
0 |
|
Milleens |
Ireland Cork |
The aroma is of a farmyard, wet rocks and heather.
The cheese is a firm, supple, sweet cheese, which
also has hints of cream and butter. Milleens has the
sweet-sour taste associated with genuine Trappist
cheeses. |
|
Oxford Blue |
Oxford |
Creamy Blue, semi-soft. |
|
Shropshire Blue - Colston Bassett |
Notts |
The cheese was invented in Scotland at the beginning
of the century. It is one of the vegetarian,
creamery blue cheeses made from cow's milk. The
cheese has a mild flavor and fantastic taste. Thanks
to annato, the cheese has a deep orange-brown,
natural rind. Shropshire Blue matures for a period
of ten weeks and the content of fat is about 34 per
cent. |
|
Stilton - Colston Bassett |
Notts |
0 |
|
Stilton - Colston Bassett |
Notts |
0 |
|
Stilton Baby - Colston Bassett |
Notts |
Best selling English blue cheese. For notes, see
additional word document |
|
Stilton white |
0 |
Christmas only |
|
Stinking Bishop - Martell |
Glos |
Stinking Bishop is a vegetarian cheese that comes
from England, Gloucestershire. This cheese was
created by Charles Martell. It is similar to Munster
and is washed and rubbed with perry, an alcoholic
drink made with a local variety of pear called
"Stinking Bishop". This washing encourages a pungent
and spirited aroma. It has a meaty flavour and the
fat content is 48%. The affinage takes from six to
eight weeks. |
|
Stinking Bishop Raw - Martell |
Glos |
Unpasteurised version of this wonderful cheese. |
|
Teifi Baby |
Wales Cardigan |
0 |
|
Teifi Caerphilly |
Wales Cardigan |
0 |
|
Teifi Mature |
Wales Cardigan |
0 |
|
Teifi Mini |
Wales Cardigan |
0 |
|
Teifi Mini Oak-Smoked Caerphilly |
Wales Cardigan |
0 |
|
Teifi Oak-Smoked Caerphilly |
Wales Cardigan |
0 |
|
Teifi with Garlic |
Wales Cardigan |
Teifi comes from Wales and is made from cow's milk.
It is an unpasteurized, organic, vegetarian cheese
and according to its texture, it ranks among hard
cheeses. The cheese is similar to Gouda and has a
deep sunshine-yellow interior. There are several
varieties of Teifi, depending on the period of
maturation. When young, the cheese has a fruity
flavour, when aged, Teifi becomes hard and almost
flaky. The affinage usually takes two to nine
months. Sometimes nettles and cumin are added and
smoked version is also available. Teifi was created
by John and Patrice Savage-Ontswedder. |
|
Wensleydale |
Yorks |
0 |
|
Greek style |
0 |
0 |
|
Crème Fraiche |
0 |
0 |
|
Keens Whey butter |
0 |
0 |
|
Lescure roll small |
0 |
0 |
|
Butter au Sel de Guerande |
0 |
A traditional butter produced "A' La Baratte" - by
churning fresh milk in the original way, to which
sea-salt from the guerande is added. |
|
Emmental cave aged |
0 |
Aged for minimum of 14M in natural sandstone caves
in the Santenberg hills. |
|
Gruyere D'Alpage |
0 |
Maturing as a whole wheel for eighteen months in
cellars gives Gruyère Reservé a spicy, sweet flavour
and nutty aroma. |
|
Gruyere cave aged |
0 |
Aged for minimum of 14M in natural sandstone caves
in the Santenberg hills. |
|
Raclette Swiss |
0 |
0 |
|
Appenzell |
0 |
Washing in spices and wine gives this cheese an
orange, sticky rind and a full, spicy flavour. It
has a smooth, dense, straw-coloured paste and can be
used in a similar way to Gruyère. |
|
Beaufort Mature |
Rhone-Alpes |
This huge mountain cheese is matured for eighteen
months to produce a fruity, hazelnut flavour and a
smooth, creamy, buttery paste. It is similar to a
Swiss Gruyère. A whole cheese weighs up to 60kg and
has a distinctive concave edge. |
|
Bleu D'Auvergne |
Auvergne |
Created by an Auvergnian peasant farmer after seeing
the famous Roquefort commanding high prices at the
markets. A creamy full-flavoured blue. |
|
Brie Pays |
Ile de France |
0 |
|
Cabri |
Midi-Pyrenees |
0 |
|
Camembert artisan |
Basse Normandie |
reputed to have been invented in 1791 by Marie Harel.
In 1880 it could be shipped sue to the use of the
thin wooden box. Ripened for 21 days. Contains 45%
fat. |
|
Cantal |
Auvergne |
0 |
|
Chabichou de Poitou |
Poitou-Charentes |
An ancient Poitevin cheese shaped like a small,
flattened cone, Chabichou is emphatically goaty in
flavour and aroma. One of the best French Chevres.
Originating in the C8th (manufactured by the
Saracens) the name comes from the Arabic 'chebli'
meaning Goat. The bottom should be inlaid with the
initials CDP.
Aroma is goaty and light. Mild, without agression,
smooth and creams on the palate. |
|
Chaource |
Champagne-Ardennes |
Chaource has a delicate, nutty flavour and a creamy
texture which melts in the mouth like snow. It has a
white, fluffy coat. |
|
Chevre Log |
0 |
0 |
|
Comté |
Franche-Comte |
Gruyere de Comte. Existed as far back as C1st, as
written about by Pliny the Elder. It takes
132gallons of milk to make one millstone. It should
have few holes. Sweet nutty flavour and creamy
texture. Originally made in isolated hillside farm
communities which were a long distance from the
markets, therefore it was only possible to sell
their cheese a few times each year.
Can be eaten from appetiser to dessert. |
|
Coulommiers on straw |
Ile de France |
Similar to Brie, this gives off a grassy aroma, with
strong flavour and sweet almond finish. 40-45% fat. |
|
Coulommiers St Jaques |
Ile de France |
0 |
|
Crottin de Chavignol fresh |
Centre |
A smooth, firm, ivory texture with a full, goaty
flavour. As the cheese matures it forms a blue-grey
mould and the flavours intensify.
Crottin Fresh
Crottin Demi-affine - after 2W
Crottin Sec (dry) - when blue appears
Crottin Repasse - 5W - powerful flavour, brittle
interior with hazelnut taste |
|
Crottin de Chavignol Mature |
Centre |
See Crottin |
|
Emmental de Savoie |
Rhone-Alpes |
45% fat. Up to 260 gallons of milk are required to
make a wheel. A natural rind, that is washed and
brushed regularly, encloses the paste. Should be
studded with eyes. Should have 3 eyes every 6".
Ripened for a minimum of 6m. Aroma and flavour
delicate. Should have a red "Savoie" label on the
base. |
|
Epoisses |
Bourgogne |
Ripened for a mimimum of 4W, it is regularly washed
in salt water and the local Marc, producing a
bright-orange, sticky rind, a pungent flavour and
lively aroma. Smooth, creamy and almost liquid when
mature, melting on the palate. Fairly spicy.
The gastronome Brillat-Savarin described this as
"The king of cheeses". Napoleon was also a fan. |
|
Etorki |
Aquitaine |
0 |
|
Explorateur large |
Ile de France |
0 |
|
Fourme D'Ambert |
Auvergne |
tall, cylindrical, creamy-white cheese marbled with
dark, blue-green veining. The paste is smooth and
fairly moist, tasting quite rich and tangy but not
too bitter. A fourme is the name given to the mould
which shapes the cheese and Ambert is the town
around which the cheese is made. |
|
Langres |
Champagne-Ardennes |
When removed from the mould, it is matured for
15-21d on oat straw. strong, spicy, orange-brown
cheese shaped like a sunken drum (sinks more as it
ages). Its paste is rich and smooth and has a
pungent aroma (not agressive), tho' not so strong as
Epoisses. Fairly salty. Burgundian Marc or Champagne
can be poured into the hollow, or "Fountain". |
|
Livarot petit |
Basse Normandie |
Very similar to Pont l'Evêque and from a nearby
town, it has a bright orange rind and is round in
shape. Wrapped with bands of sedge leaves, it is
often referred to as a Colonel or Five Striper.
Matured for 3W to 2M. Fairly spicy flavoiur remains
on the tongue. Best in Autumn and Winter. |
|
Mimolette Vieille (Mature) |
Nord |
Looking like a rusty cannonball this cheese is
matured for eighteen months to produce a hard,
brittle, bright orange cheese with a very nutty
flavour. Also known as Boule de Lille. |
|
Morbier |
Franche-Comte |
Morbier has a layer of ash running through the
cheese and it has a pliable texture, a pink-orange
rind and a medium-sweet flavour. Excellent for
cooking as well as on the cheeseboard. |
|
Munster |
Lorraine |
An ancient cheese first made by monks in the 7th
century. The paste is buttery-yellow, very rich and
creamy and the rind is an orange-red colour. The
flavour is spicy and tangy and it has a lively
aroma. |
|
Neufchatel Coeur |
0 |
famous, white, bloomy-rinded cheese moulded into a
heart shape. The texture is soft and smooth and the
cheese has a lactic flavour. It can be matured for
longer than the usual three weeks to produce a more
pronounced and salty flavour. |
|
Ossau-Iraty |
Aquitaine |
This has become a symbol of the Basque country.
Pressed, then stored in a cool room and turned every
day for 3w. Ripening then takes (at least) 5m. Rind
varies from orange-yellow to ash grey. Interior is
white, supple and creamy/soft. May contains small
holes and should not stick to the palate.. Will
become firmer textured if matured for longer. With
Plain or Rye bread. |
|
Pont L'Eveque Petit |
0 |
0 |
|
Pouligny St Pierre |
Centre |
"Eiffel tower". Pleasant, slightly acidic flavour,
with Hazelnut aftertaste. Can be eaten at all stages
of ripenness. Harmonises with green salad or on
toast. Specked with blue-mould, it can be eaten on a
baguette. Very blue with a pear or walnuts. |
|
Raclette |
Rhone-Alpes |
Traditionally, this cheese is placed in front of a
fire and the surface of the melted cheese is scraped
onto hot baked potatoes, which are then eaten with
pickles. A real winter warmer and excellent for
parties. |
|
Reblochon Small |
0 |
0 |
|
Roquefort Papillon Black Label |
Midi-Pyrenees |
0 |
|
Selles-sur-Cher |
Centre |
Moulded, salted and dusted with charcoal powder,
then ripened for 10d to 3w. Should be slightly
covered with blue-grey mould. Interior is tender,
slightly sharp, with hazelnut finish. Serve at the
end of a meal with a crusty loaf or salad (normally
containing shallots). |
|
St Agur |
0 |
0 |
|
St Maure |
Centre |
log-shaped soft, creamy cheese with a full, goaty
flavour. The rind is blue-grey and a distinctive
feature is the straw running through the centre. |
|
Tomme de Savoie |
Rhone-Alpes |
0 |
|
Vacherin Mont D'Or |
Franche-Comte |
0 |
|
Vacherin Mont D'Or |
Franche-Comte |
0 |
|
Valencay |
Centre |
A truncated-pyramid shape (supposedly made by
Napoleon, who cut off the top after returning from
Egypt) with a blue-grey surface covered with wood
ash. Ripened for 3w in a humid ventilated cellar,
the paste is smooth and white (slighly sticky on the
palate) with a delicate goaty, slightly acid,
flavour. |
|
Beato de Tabara |
Zamora |
0 |
|
Beato de Tabara |
Zamora |
0 |
|
Cabrales |
Asturias |
2months |
|
Garrotxa Mont Bru Cabra |
Cataluna |
2-3 months. |
|
Lana Idiazabal |
Navarra |
10 months. Beechwood Smoked |
|
Majorejo/Maxorata |
Canary Islands |
2 months. From Fuertaventura in the canaries.
Compact and buttery texture with toasted aftertaste |
|
Manchego Villarejo Curado |
La Mancha |
6-8 months |
|
Manchego Villarejo Semi-Curado |
La Mancha |
3-4 months |
|
Tetilla |
Galicia |
1 month. Perez Olivera |
|
Mahon |
Balearic |
2 months. Artisan made. Torralba |
|
Torta del Casar |
Extremadura |
6-8 months |
|
Vare |
Asturias |
1 month |
|
Zamorano |
Leon |
6-9 months. Vicente Pastor |
|
Sao Jorge |
Azores |
An aged cow's milk cheese produced on the island of
Sao Jorge in the Azores. Cheesemaking dates back to
the 1400's when settlers from various regions on the
mainland moved and brought along their livestock.
They were able to take advantage of the lush
countryside to make a full flavoured cheese which is
firm in texture yet rather crumbly. Classified as a
hard or semi-hard matured cheese of clean flavour,
slightly spicy and with a strong smell
(characteristics accentuated with ageing) the Queijo
Sao Jorge is a product internationally knowN, with
qualities clearly distinguishing it as the authentic
cheese of the demarcated region of the S.Jorge
Island. |
|
Small cured Goats cheese |
0 |
0 |
|
Quinta do Pontão |
0 |
0 |
|
Castelões |
0 |
0 |
|
Quinta dos Vidias |
0 |
Mature sheep cheese (Semi-Hard).
A traditional and protected cheese from Azeitão
D.O.P(Denomination of Protected Origin).
It is produced in a very artisan way following the
knowledge left by ancestral generations. It is made
from the raw ewe’s milk from Azeitão region which
provides the spicy and acid flavour, with buttery
paste, typical from the region pasture. It is an
exquisite and genuine pure sheep cheese with a
unique, an endless and pleasant after taste.
Ingredients: Sheep raw milk, salt and rennet
(Vegetarian Coagulant)
Image: The cheese from Azeitão is a mature sheep
cheese with a yellow/white paste with a yellow straw
crust, round with defined sides, soft and unique.
Fat substance: 45 to 60%. Preserve between 3-10ºC.
Shelf Life: 2 Months |
|
Jarlsberg |
0 |
A golden-yellow cow's milk cheese with an elastic
texture and a sweet flavour. |
|
Gjetost small |
0 |
A sweet, caremelised cheese having the appearance of
fudge. Made from a mixture of cow's and goat's milk. |
|
Gjetost Ekte |
0 |
0 |
|
Ridder |
0 |
0 |
|
Asiago D'Allevo Mezzano |
Trentino Veneto |
From Trentino - made from raw skimmed cow's milk and
matured for over 6 months. A hard, tasteful and
piquant cheese. Up to 10KG whole. Mario Mase |
|
Asiago pressato - Trentino |
Trentino Veneto |
0 |
|
Bra Duro |
Piedmonte |
Deeply rooted in history, Bra is one of the main
cheeses of the region of Piedmont.
This cheese is exclusively produced in the areas
surrounding Cuneo, and it was here that this variety
received the DOP approval in 1982. It has a compact
consistency, is lightly speckled and a pale almost
ivory colour. This is an uncooked half-fat, hard
cheese with a sweet aromatic flavour. It is ideal as
a table cheese, or as an accompaniment to a ripe
Williams pear. |
|
Caciocavallo (trad large gourd shape) |
Campania |
0 |
|
Dolcelatte |
0 |
Dolcelatte is a modern cheese made on a large scale
and is a mild, firmer version of Gorgonzola. |
|
Fontina |
Val D'Aosta |
See Fontina Original |
|
Gorgonzola creamy |
Lombardia |
Mild Gorgonzola DOP - made from pasteurized whole
cow's milk, this is the best known version of
Gorgonzola on the market. Produced and aged with
great care, the final result is a creamy, melting
and spreadable cheese. 10KG whole |
|
Gorgonzola Mtn |
Lombardia |
0 |
|
Marzolino - Marzolino di pura pecora |
Toscana |
Marzolino - precious cheese made purely from sheep's
milk. The most artisanal version of the Marzolino
cheeses from Tuscany The sheep graze on Tuscan
pastures, rich in herbs such as wild lupin, thyme
and “sermollino”. Characteristic oval shape and
orange-peel effect rind with straw-white paste. Made
in Chianti, eaten fresh or ripened & grated. Tomato
paste rubbed into surface of ripened cheese (In
times past, they used to use sheeps blood!!). We
also have a version rubbed in Chianti. |
|
Mascarpone small |
Lombardia |
0 |
|
Mozzarella buffalo |
Campania |
0 |
|
Mozzarella buffalo - Blissful - English |
0 |
0 |
|
Parmiggiano Reggiano 2Yrs |
Emilia Romagna |
|
|
Parmiggiano Reggiano 4yrs |
Emilia Romagna |
Extra-mature Parmigiano Reggiano - aged for at least
48 months, to be eaten alone with a touch of aged
traditional balsamic vinegar or balsamic jelly. |
|
Pecorino Dolce |
Toscana |
This cheese is not matured, but intended to be
enjoyed fresh. It is 20-35 days old. Firm in
texture, deliciously fresh and creamy. |
|
Pecorino Nero |
Toscana |
4-6m matuered, or "Stagionato". A classic rich
dessert cheese, its rind darkened using pulp from
pressings of the cheesemakers own EVOO |
|
Pecorino Romano |
Lazio Sardinia |
This hard and particularly strong flavoured spicy
cheese is the traditional accompaniment for dishes
which include broad beans.
This cheese is a fundamental key ingredient for the
traditional 'spaghetti alla romana' ( made with
pasta, cheese, oil and pepper). A large amount of
grated Pecorino gives this dish a unique flavour.
The DOP approval of this Roman Pecorino dates back
to 1955, and is produced exclusively with sheep’s
milk. It is pale straw in colour with a definite
well structured aroma. |
|
Pecorino Rosso |
Toscana |
2-3m matured, or "semi-stagionato". The rind is
naturally coloured with Tomato pulp |
|
Pecorino Sardo Dolce |
Sardinia |
0 |
|
Pecorino with truffles |
Toscana |
0 |
|
Provolone Piccante |
Trentino Alto Adige Lombardy |
0 |
|
Ricotta small |
Emilia Romagna |
0 |
|
Taleggio - Vecchia Valsassina Farmhouse |
Lombardia Piedmonte Veneto |
Taleggio DOP Vecchia Valsassina - made from whole
cow's milk. Renowned soft cheese with a pronounced
and penetrating taste. Produced in the mountainous
region of Valsassina and matured in caves for over
two months which leaves it less soft than fresh
Taleggio but with much fuller flavour. |
|
Toma Piedmontese |
Piedmonte |
Toma Piemontese DOP - made from raw cow's milk in
the Alpine valleys. Toma is a local product which
respects tradition, a long shot from large scale
production. With a brown crust, it has a soft
consistency which simply melts in the mouth. Its
paste is straw-yellow with little holes: delicate
aromas of milk and cream, sweet and pleasant taste.
With ripening, perfumes and scents become more
intense, the taste becomes more salty and aromatic.
This cheese is perfect on its own. Aged 60-90 days.
Up to 8KG whole. |
|
Cambazola |
0 |
This cheese takes its name from Camembert and
Gorgonzola. It has a smooth, creamy paste with
streaks of blue and a mild, blue flavour. |
|
Feta |
0 |
0 |
|
Haloumi |
0 |
0 |
