Made by Robin Congdon at Ticklemore Cheese in Totnes Devon. It is made using Ayrshire cows milk and has been matured for at least 4 months to give a sweet and smooth, medium flavoured blue cheese.
Made in Okehampton Devon by Rachel Stephens at the Curworthy Creamery. Milk from their own herd of Fresian cows is used to make this full fat rinded modern British hard cheese to a 17th Century recipe. A mild tasting cheese with lots of flavour and a nutty finish.
Made in Newton St. Cyres Devon by the Quickes family. A traditionally made cheddar which is left to mature for 12 months. This results in an intensity and complexity of flavour which has made a multi award winning cheese.
Vulscombe has subtle fresh citrus flavours.
Blue Horizon is a soft and creamy full flavored mould ripened cheese. Slowly developing a blue/grey rind the cheese contains all the flavour of the Cornish headland on which the cows graze.
Made near Newquay in Cornwall by Cornish Country Larder. It is a soft mould ripened cows milk cheese made using full fat milk with added Cornish double cream. It is a very young cheese which develops a white mould and a mild and creamy taste.
A light creamy semi-hard cheese whose unique character and taste result from being wrapped in nettle leaves. This traditional method of coating survives only in Cornwall. Yarg is made by hand with vegetarian rennet and pasteurised cows milk.
Made at the Lynher Dairies near Liskeard in Cornwall. It is a handmade semi-hard cheese which is slightly crumbly when cut and is covered with a layer of naturally grown wild garlic leaves. The cheese has a fresh, milky smell, complimented by the aroma of the leaves to create a unique yet subtle taste.
Made by Phillip and Carol Stansfield at Liskeard in Cornwall since June 2001. Produced by hand and matured for 12 weeks to develop a full flavour and blue veined character cheese. The high quality of the milk is reflected in the cheeses rich and creamy sweet mild flavour. It continues to mature with the taste and textures developing from those rich sweet blues to a tangy finish.
This is a delicious creamy soft cheese which is full of flavour. The rind is soft and white, the smell is quite gentle and the flavour strong and definite.
Cornish Smuggler is an attractive farmhouse cheese, with wonderful red marbling and a deep creamy flavour. It makes a stunning addition to any cheeseboard and will please fans who love traditional cheddar-style cheeses but with beautiful red veining.
Helford Blue is soft, creamy yet full of flavour. Mould forms on the outside giving a greyish rind.
Made with milk from farmland that runs down to the banks of the Helford River and the famous Frenchmans Creek, Helford White is a soft white cheese with a tangy flavour. Rind washed to create an apricot/pink colour.
Made by Sue Proudfoot at Whalesborough near Bude in Cornwall. It is a new pungent rind washed soft cheese with a creamy flavour. The edible rind is burnt orange in colour and slightly sticky. It has to be eaten with the rind to be enjoyed at its best.
Made by Sue Proudfoot near Bude in Cornwall, it is an excellent traditional mould ripened cheese. The cheese has a full lemony flavour with a creamy after taste and slightly crumbly texture.
This cheese has a semi-soft consistency with a lovely bloomy rind. As the cheese ripens it develops a beautiful creamy texture and releases a distinctive mellow flavour as it melts in the mouth A connoisseurs choice, Cornish Brie perfectly complements a range of medium white wines and delicate fruity reds.
This cheese has a semi-soft consistency with a lovely bloomy rind. As the cheese ripens it develops a beautiful creamy texture and releases a distinctive mellow flavour as it melts in the mouth. A connoisseurs choice, Cornish Brie perfectly complements a range of medium white wines and delicate fruity reds.
Made on their own estate in Totnes using the milk produced from their herd of Jersey cows grazing the land by the river Dart in Devon. It is a mould ripened Colommier type cheese that has a unique flavour with a beautifully creamy texture.
Made on the Sharpham estate in Totnes Devon, this is the only soft cheese in the UK to be made using unpasteurised Jersey milk and then cream enriched. It is referred to as a triple cream mould ripened cheese. It has a light texture and a delicate flavour if eaten young. If left to mature it becomes richer and full-bodied.
Made on the Sharpham estate in Totnes Devon. It is a semi-hard cheese, matured for 6-8 weeks giving a youthful cheese with a rich creamy texture. A thin natural rind forms during the maturation process.
Made near the river Dart in Devon, it is a moist yet crumbly unpasteurised ewes milk cheese. The cheese itself has a white interior streaked with a greeny blue. It possesses a burnt caramel sweetness which is characteristic of a fine ewes
milk cheese. With most sheeps cheese it is seasonal and at its best from Sept to Feb.