Abergavenny
Milk Type
cow, unpasteurized
Abergavenny is a soft, mild blue cheese. It has a lovely creamy texture, tangy bite, and beautiful mushroomy rind.
Bellegarde
Milk Type
cow, pasteurzied
Bellegarde is a fresh cheese that is aged for only 4 to 7 days–giving it a texture that resembles a cheesecake. The curds are moulded into 200g rounds that are sprinkled with summer savoury or paprika. Contrary to its seasonal goat’s milk counterpart Flattsbeck, this cheese is produced year-round.
Belmont
Milk Type
goat, unpasteurized
Made from the unpasteurized milk of our goats, Belmont is an alpine-style spring cheese. Its distinctive natural rind is carefully cultivated by regularly washing the cheese in white wine. After 3 months, it is firm and sweet with a hint of freshly cut spring grass. At 6 months, the cheese has developed a fudgy texture and full-bodied flavour.
Chèvre
Milk Type
goat, pasteurzied
Chèvre is a spreadable fresh cheese that is made from pasteurized goat’s milk. This seasonal cheese is only produced from January to September. It pairs well with fresh bread, jams, and sweet chutneys.
Clevedon
Milk Type
cow, unpasteurized
Buttery and smooth, the Clevedon lends itself particularly well to melting. This mild cheese is based on Swiss Alpine-style cheeses and is made from unpasteurized cow’s milk. Clevedon is aged 3 to 12 months.
Feta
Milk Type
goat, unpasteurized
This traditional Greek cheese has a firm and crumbly texture. It is made from unpasteurized goat’s milk and aged in brine (a salty solution) for 2 to 3 months, which lends the cheese a slightly salty and tangy flavour.
Flattsbeck
Milk Type
goat, pasteurzied
Made from pasteurized goat’s milk, this fresh seasonal cheese is aged for only 4 to 7 days. Flattsbeck is produced in small, 150-200g rounds whose texture resembles cheesecake. The light sprinkle of summer savoury on top adds a complementary herbal note to the cheese.
Fresh Curds
Milk Type
cow, pasteurzied
These squeaky curds are your classic poutine cheese. Our fresh curds are made from pasteurized cow’s milk, and are best eaten fresh. They are particularly well-suited to melting.
Fromage Frais
Milk Type
cow, pasteurzied
Fromage Frais is a rich and spreadable cheese made from pasteurized cow’s milk. It has a somewhat tangy flavour and distinct buttery notes, thanks to its high butterfat content. This decadent cheese pairs well with bread or crackers.
Nailsea
Milk Type
cow, unpasteurized
The Nailsea is produced exclusively between October and April. This unpasteurized cow’s milk cheese has an earthy natural rind with a hint of mushroom, which perfectly complements its barnyardy notes. After a 3 to 6-month aging process, it has a smooth and velvety texture–much like the Dutch Gouda cheeses it is based on.
Tadwick
Milk Type
cow, unpasteurized
This traditional English-style cheddar is one of our best-selling cow’s milk cheeses. Made from unpasteurized milk, Tadwick is mild yet flavourful when young (3-7 months). The longer it matures (8-12 months), the more it develops its signature sharp flavour and pleasant tang.
Thombury
Milk Type
cow, unpasteurized
This rustic farmer’s cheese is made from unpasteurized cow’s milk. It has an earthy and milky flavour and is based on the Tomme-style cheeses made in the French Alps. To develop its natural rind, Thombury is carefully tended to for 3 to 6 months.
Tomme de Vallée
Milk Type
goat, unpasteurized
Our signature cheese and one of our best-sellers. This natural-rind cheese is inspired by the traditional Tomme-style cheeses from the French Alps. It is made from unpasteurized goat’s milk and gently aged for 3 to 6 months, giving this rustic farmer’s cheese an earthy and rich flavour.
