Shropshire Blue

Shropshire Blue is a cow’s milk cheese made in the United Kingdom. The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as ‘Inverness-shire Blue’ or ‘Blue Stuart’, but was eventually marketed as ‘Shropshire Blue’, a name chosen to help increase its popularity, despite it having no link to the county of Shropshire.

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Type: Cow

Texture: Med

Origin: England

Cost: 12.00 per 8oz.

Gouda with Mediterranian Herbs

The delicious combination of olives, basil and garlic give this cheese the unmistakeable taste of the Mediterranean Aged for 4 o 6 weeks.

Type: Cow

Texture: Soft

Origin:

Cost: 9.00 per 8oz.

Goat Gouda

Cablanca is typically white in colour and is made from 100% pure, pasteurised goat’s milk. It is has a mild and creamy, well rounded taste and was recently awarded Gold at The Great Taste Awards. It is one of the most popular cheeses in the Orange Windmill range.

Type: Goat

Texture: Med

Origin: Holland

Cost: 9.00 per 8oz.

Menage

One of Carr Valley’s mixed milk cheese with a smooth, sweet and creamy texture. All three milks provide a bit of everything for everyone. Beautiful green wax reminding you of Wisconsin’s rolling hills where the animals graze.

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Type: Mixed

Texture:

Origin: Wisconsin, USA

Cost: 13.00 per 8oz.

Morbier-Mobay

Another Great Carr Valley Cheese

Sid’s whimsically delicious take on the famous French cheese, Morbier. Our version features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese!

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Type: Mixed

Texture: Med

Origin: Wisconsin,USA

Cost: 13.00 per 8oz.

Parmigiano-Reggiano

Made from 100% raw cow’s milk in the regions of Reggio-Emilia, Modena and Parma, Parmigiano is quite possibly Italy’s most famous cheese. We source our Parmigiano directly from specific farms whose cheese exhibits the best flavor that we can find! Our cheese is always aged for a minimum of 24 months, and in  some cases up to 32 months; in order to obtain the most delicious and complex flavor profile possible. We only select the best quality. No shortcuts are taken to bring you the absolute best Reggiano available.

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Type: Cow

Texture: Hard

Origin: Italy

Cost: 12.00 per 8oz.

The Drunken Goat

This semi soft goat cheese is soaked in the traditional style wine of the region, Doble Pasta, which is made from the Monastrell grape. The cheese is aged for no more than 60-75 days, so that you can still enjoy some of the wine’s flavors and the rind takes on an attractive violet hue. Drunken Goat® is mild and smooth, not goaty, with a touch of fruitiness in the finish.

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Type: Goat

Texture: Med

Origin: Spain

Cost: 11.00 per 8oz.

Jasper Hill Clothe Bound Cheddar

This pasteurized cheddar comes for the Cabot Creamery, which was one of the first family farm cooperatives in Vermont. This natural-rind cheddar is aged for 10-12 months in the cellars at Jasper Hill near Greensboro Vermont, where the young cheddar gets a layer of lard and a cloth, hence the name clothbound.

This English style cheddar is unpretentious and well balanced. It is layered in a concert of sweet, savory, nutty, and tangy; and then finishes with the mellowness of smooth velvet tones of caramel.

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Type: Cow

Texture: Hard

Origin: Vermont

Cost: 14.00 per 8oz.

Beemster Aged Gouda

A wonderful 24 month aged cheese with a deep orange color, sweet and nutty flavor and the most amazing crystals flowing throughout.

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Type: Cow

Texture: Hard

Origin: Holland

Cost: 12.50 per 8oz.

Avonlea Farmstead Cheddar

Avonlea Clothbound Cheddar is an unpasteurised cow’s milk cheese that is produced on small local farms in the lush countryside of Prince Edward Island (P.E.I), off the coast of Canada.

Milks of several small local Holstein herds are used to make the cheese, which is then wrapped in cloth for an aging period of at least a year, before being sold.

Avonlea demonstrates a firm and slightly dry and crumbly pate. The color varies according to the season and diet of cows with cheeses made during in winter being faint than in summer. The cheese has rich, hearty, savory flavors of earth and mushrooms, underlined by a fruity tang.

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Type: Cow

Texture: Hard

Origin: Canada - P.E.I.

Cost: 14.00 per 8oz.