Francis is a washed rind cows milk cheese – won best new cheese at the 2012 British Cheese Awards.
A hard, cheddar style cheese made with pasteurised Buffalo milk. Pendragon has a
beautiful buttery, creamy texture that just melts in the mouth. The flavour is uniquely distinctive being full and rounded with a strong, savoury characteristic.
A smoked cheese made exclusively from rich creamy milk sourced from cows which graze the lush pastures of Ford Farms West Dorset Estate. Dorset Red has an enticing amber coloured body and is encased in a rich red rind which gradually develops as it smokes over natural oak chippings at a local smokery.
A strapping truckle of cheese made from organic pasteurised cows milk, Godminster is a very creamy vintage cheddar cheese made near Bruton in Somerset. Covered in an attractive burgundy wax, it is moister than most vintage cheddars, full flavoured and delicious.
Ford Farm has revived the ancient practice of maturing cheese in caves creating a wonderful strong earthy cheddar in the process. Young cheeses are wrapped in cloth and taken deep into the nearby Wookey Hole caves, where the constant temperature and humidity provides the perfect maturing conditions. As it ages it takes on some of the flavour and atmosphere of the caves, which gives it that delicious moist earthiness.
Applewood is a traditional farmhouse cheddar with a delicate smoky flavour. This cheese has a lovely smooth texture with a light dusting of paprika.
A semi-soft cheese made with rich Guernsey cows milk. The curds and rind are gently washed in Temperley Somerset Cider Brandy giving the paste and the rind a wonderful silky golden hue.
Since 1920 Greens farmhouse cheddar has been made at Redlake Dairy in West Pennard, Somerset and now has a Protected Designation of Origin. This PDO means that the cheese has been made using local milk from the four counties in the South West and that it has been made on the farm by hand, using authenticated methods.
A fine 60% mould ripened Brie produced by Lubborn Cheese. It is creamy with a mild fresh flavour and a soft edible rind. The curd is even textured and takes on the colour of straw. As it ripens over a period of 7 weeks from the outside in it becomes softer with a fuller flavour.
The Longmans have been farmers and cheese makers for over 200 years in the heart of the lush pastures of Cheddar making area of the West Country. Vale of Camelot Blue is a specially made blue cheese manufactured to a bespoke recipe that gives a softer tasting blue while allowing the consumer to still taste the creaminess of the base cheese.
The Longman family have been farmers and farmhouse cheese makers in Somerset for over 200 years. The cows graze the lush pastures in the heart of Somerset and their milk is used to make outstanding mature Farmhouse cheddar.
Using the Ducketts Caerphilly, this crumbly cows milk cheese is made at Westcombe Dairy. A row of herbs runs through the centre to add a different flavour and some natural colour.
This is a Camembert style English cheese from Somerset. Made from organic pasteurised Jersey milk this is a young mould ripened cheese with a yellow appearance and creamy texture. It is covered in crushed black peppercorns and takes its name from a type of daisy.
This is a Camembert style, English cheese from Somerset. Made from pasteurised
organic Jersey cows milk, it is a young mould ripened cheese with a yellow appearance and creamy texture.
Traditional cheddar made by Jamie Montgomery at Manor Farm in North Cadbury, Somerset. He uses milk from his own cows to make this unpasteurised cheese, made with traditional animal rennet. This cheddar has a wonderful depth of flavour from a creamy strong start to a nutty finish.
Westcombe Red is made by the Calver family
on their farm in Westcombe near Evercreech,
Somerset. The cheese is made using unpasteurised
cows milk and is similar in colour and texture
to a good Red Leicester. Whilst the cheese is
in the maturation process it is wrapped in muslin
and matured for 4-5 months. Westcombe has
a depth of flavour that has gone from many
Red Leicesters.
Made by the Calver family on their farm in Westcombe near Evercreech, Somerset. Westcombe Traditional Cheddar is a lovely clean cheese which imparts a flavour that is not too strong as to overpower although it still retains the typical unpasteurised nuttiness at the end.
Ian Arnett makes this popular cheese in Lydeard St Lawrence near Taunton in Somerset. Exmoor Blue is a
Made on Montgomerys farm at North Cadbury, Somerset. Ogle Shield is made using Jersey cows milk which imparts a particularly creamy taste. The fresh cheeses are washed in a weak brine solution so that mould and a hard rind cannot be formed. It matures to a semi soft moist cheese with a pungent aroma and a mellow flavour.
This cheese is made in the traditional cheddar style using pasteurised Ewes milk. The texture of Fosseway Fleece is smooth and silky.
A hard pasteurised goats milk cheese made in the cheddar style. Pennard Vale has a smooth creamy texture with a nutty taste that extends into a creamy savoury finish.
Driftwood is a high quality goats cheese made by Whitelake Cheeses in Bagborough Somerset. Made in the style of St Maure except this cheese has far more flavour and complexity. Driftwood has a beautiful texture with a subtle taste of lemons.
Katherine is made with goats milk and the rind is washed with cider brandy to give a mellow and smooth flavor with a firm texture.
An unusual, semi hard goats milk cheese that is washed in a brine solution throughout its maturation. Rich and nutty in flavour White Lakes Pete Humphries says that Rachel was named after a friend of mine like the cheese she is sweet, curvy and slightly nutty.”
Tor is a pasteurised goats cheese made by Whitelake cheeses in Bagborough Somerset. An Ash covered pyramid which has a slightly citrus flavour when fresh becoming stronger as it matures.
From Somerset, it is a soft mould ripened handmade cheese best eaten around 6 weeks after making. It has a mild acidic start giving way to a creamy slightly buttery finish with a hint of goat and a long mellow aftertaste.
A lovely fresh tasting semi hard goats cheese from the makers of White Lake. Made at Pylle in Somerset and matured for 4 weeks, it has a smooth texture and a lemony taste.
Eves beautiful texture strikes you immediately. An exquisite and top quality goats cheese, it is washed in Somerset Cider Brandy and then wrapped in vine leaves.
Burwood Bole is an unpasteurised cows milk cheese made in a log shape. It is a semi-hard washed rind cheese which has a semi firm texture in the centre finishing with lemony undertones and sweet nuts.
Cranborne is made using unpasteurised cows milk and traditional rennet. Similar in shape to camembert, with a subtle and creamy texture.
A cheese that had not been made for many years until Mike Davies near Sturminster Newton resurrected the recipe. The result is a cheese with a creamy texture but with a lower fat content. Vinny comes from the old English word Vinex meaning mould.
Dorset White is made using unpasteurised cows milk and traditional rennet and is a soft white mould-ripened cheese in a small log shape.
This cheese has a natural rind encasing a wonderfully smooth textured semi
-soft cheese inside. Throughout its ripening period of around 6-10 weeks,
the wonderful range of natural flavours from the rind develops into the cheese
underneath. The natural rinds can vary a little from batch to batch as the cheese responds to seasonal variations in the natural flora of the environment, but all contributing to this cheeses wonderful distinctive flavour!
It is a firm goats cheese which is handmade from pasteurised goats milk and is gently smoked for 10 hours naturally with oak wood to give the cheese a naturally golden rind and genuinely delicious taste. Inside it has a firm yet moist texture which is smooth and creamy with a mild smoky flavour which does not overpower the taste of the cheese.
This lovely fresh tasting goats milk cheese is made by Annette Lee at Sydling St Nicholas near Dorchester. Woolsery is a lightly pressed cheese with a natural rind, it is moist open textured, with a distinctive goatee taste tinged with almonds and pine nuts. This cheese is also available in a smoked truckle 300g.
Produced at the Lubborn Creamery in Cricket St Thomas in Somerset it is a young goats cheese which matures over a ten day period. After which time it is packaged and continues to ripen. When young it is mild and crumbly with a nutty flavour. As it ripens from the outside towards the centre, the white curd becomes softer and creamier.
Ducketts Caerphilly is a round milky, citrus cheese. Ducketts Aged Caerphilly is made by Westcombe at the same dairy as the famous Cheddar, using the same beautiful raw milk and continues the handmade Caerphilly tradition of Chris Duckett and his family.
