{"title":"Cheese Selection","description":"","products":[{"product_id":"appenzeller-surchoix-1","title":"Appenzeller Extra","description":"\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAppenzeller is a Swiss Gruyère style cheese that has been in production for over 700 years and is made in the Appenzell region of Northeast Switzerland. The dairy’s headquarters are at Salesis House in Postplatz. The building itself dates back to the 16th Century when it was rebuilt after a fire, though is named after the governor of Appenzell who was instated after Napoleon’s invasion in the early 19th Century. The dairy’s offices and cheese shop have been based here permanently since 1996, in the heart of the Appenzell region.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy uses milk from small family farms whose Brown Swiss cows graze on the rolling hills between Lake Constance and the Santis mountain range on rich, herbal meadows, which results in very flavoursome milk. The cows must be pasture fed and are not allowed any silage in their diet to ensure the best quality milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAppenzeller cheese is washed weekly in a secret recipe brine made with herbs and spices, which all grow locally, and give the cheese its iconic taste.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe milk that goes into Appenzeller Extra cannot come from industrial farms and is sourced exclusively from small, family owned and run farms which have strict breeding and dietary regulations that put the animal’s welfare first. The carbon footprint of free range cows is significantly lower than their barn kept counterparts as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAppenzeller has a beautifully smooth and creamy texture with a fantastic fruity flavour and a little spice. It is tangy and slightly nutty and each cheese has hints of the aromatic herbs and spices from the top secret recipe it has been brined in.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6 months in Switzerland, followed by an additional 1-4 months in our Cambridge cellars, and is made with raw cow’s milk and traditional rennet. This cheese is certified lactose free.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56335661367675,"sku":null,"price":13.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56335661400443,"sku":null,"price":20.7,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56335661433211,"sku":null,"price":27.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56335661465979,"sku":null,"price":34.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56335661498747,"sku":null,"price":41.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56335661531515,"sku":null,"price":48.3,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56335661564283,"sku":null,"price":55.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56335661597051,"sku":null,"price":62.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/0Q6A6330.jpg?v=1727533030"},{"product_id":"applebys-cheshire","title":"Appleby's Cheshire","description":"\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eCheshire cheese has a history that dates back to Roman times and is one of the oldest territorial cheeses in Britain. Appleby’s Cheshire is the last remaining farmhouse, raw milk, clothbound Cheshire in production, and is the only Cheshire we have ever matured and sold in our 30 year history.\u003c\/p\u003e\n\u003cp\u003eAppleby’s Cheshire cheese is made at Hawkstone Abbey Farm in Shropshire. Every cheese is matured in the farm's old barns, under Napoleonic beams, and with the unique surrounding flora contributing to cheese’s character as it ages.\u003c\/p\u003e\n\u003cp\u003eLucy and Lance Appleby settled at Hawkstone Abbey in 1952 and founded Appleby’s in the stables, next to the farmhouse kitchen. Lucy had come from a long line of cheesemaking women and the traditional ethos behind farming and production that was established by her over 70 years ago, continues to be followed today by grandson Paul and his wife Sarah, the current owners. The dairy’s current cheesemaker, Gary, worked with Lucy and shares the knowledge he gained from her with the dairy team, Neil and John.\u003c\/p\u003e\n\u003cp\u003eThe fresh, raw milk produced at the dairy stands at the forefront of every cheese and is mixed with traditional cultures, rennet and salt from the Cheshire plains to create the unique flavour and texture it is famous for. Lastly, annatto extract is added to impart the cheeses iconic and stunning sunset colour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSustainable farming is a key principle of the dairy and the makers are proud that every single Cheshire encapsulates a moment in time - the soil, the traditional grass pastures, the gentle cows, the weather and the season.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows currently at the dairy have been crossbred multiple times over the years to ensure healthy and happy animals. Holstein Freisian cows were bred with Danish Red, Montbeliarde and then British Freisian to create a herd well suited to grazing and easy to calve.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAppleby’s Cheshire has an iconic, crumbly texture and warm butternut colour, and is packed with grassy, lemony and sharp flavours. The milk has a beautiful minerality to it, with subtle, earthy undertones and a light piquancy.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for around 3 months at the farmhouse dairy in Shropshire, and is made with raw cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56335664677243,"sku":null,"price":8.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56335664710011,"sku":null,"price":12.3,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56335664742779,"sku":null,"price":16.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56335664775547,"sku":null,"price":20.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56335664808315,"sku":null,"price":24.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56335664841083,"sku":null,"price":28.7,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56335664873851,"sku":null,"price":32.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56335664906619,"sku":null,"price":36.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/applebys-cheshire-cheese.jpg?v=1727537012"},{"product_id":"barkham-blue","title":"Barkham Blue","description":"\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eVillage Maid was launched by Anne in 1986 after she had worked for the National Institute for Research in Dairying for 10 years. She began in microbiological development and then learnt the craft of cheese making in their research dairy. During her time there, Anne also spent time visiting the (then) very few artisan cheesemakers in the UK, which ignited her passion for artisan made cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne took a six month sabbatical after leaving her job in 1985, and sailed around the world with some friends in their self made yacht. They stopped in Sardinia and she fell in love with the native Pecorino so upon return home, started creating her first cheese, her own English version of Pecorino called Spenwood. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter struggling to source excellent quality milk when launching her own business, Anne decided to take full control and keep her own animals for milk, so bought a herd of East Friesian ewes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1987, Anne was approached by the Duke of Wellington and asked to make a cheese using the milk from his herd of pedigree Guernsey cows, which would be matured on his estate. Anne created a Cheddar like cheese which was made until the Duke’s retirement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne then teamed up with James Aldridge, an acclaimed cheese affineur, and began working on semi soft cheeses, which are not matured for as long as hard cheeses, so could be experimented with more easily. The Guernsey milk Waterloo was developed then and is still made today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991, Village Maid moved to their current site in Riseley. As a growing business, they were approached by Neal’s Yard Dairy and encouraged to create a semi soft ewe’s milk cheese that could sit alongside their award-winning firm ewe’s milk cheese, Spenwood. After months of experimentation, Wigmore was born and has since won countless awards and placed in the top 20 cheeses in the world.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, Anne’s son, Jake, and his fiancée, Kayleigh, joined the business and began developing Maida Vale, a semi soft Guernsey cow’s milk cheese washed in an IPA called Soundwave from Siren Craft Brewery, which is made just 6 miles from the dairy. It has since won Great Taste Awards four times.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019, a larger cheese store was built, which would allow for the maturation of twice the quantity of hard cheese. In the same year, Heckfield Park, a biodynamic farm just two miles away, approached Village Maid and suggested hosting a herd of Guernsey milk cows on their vast estate and supplying the dairy with cow’s milk. The cows were introduced and live on 400 acres of secluded herbal ley pastures which cover river meadows, hilltops and valleys surrounding the farm. They eat ryegrass, fescue, red clover, white clover, chicory, plantain, cocksfoot and sainfoin which provides an incredibly wholesome and nutritional grazing food for most of the year, and which also goes into their homemade silage in winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2024, Village Maid took over Two Hoots Cheese from Anne’s cousin and now produces their much loved cheese, Barkham Blue. It is still made using the same local Guernsey milk (the two dairies have long shared their supplier), meaning that the legacy of the cheese can not only continue, but continue under the same family.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. The Lacey’s Guernsey herd, who live a short distance from the dairy, spend most of the year outdoors, but their buffer feed is entirely home grown and consists of chopped straw, rolled barley and bales of grass silage, meaning there are no food miles involved in the cow’s feeding and very few in the cheesemaking process.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBarkham Blue is a densely creamy blue cheese with pockets of almost clotted cream textured ooze throughout the firmer body of the cheese. It is savoury and grassy in flavour with incredible buttery qualities and a peppery tang.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6-8 weeks and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"200g","offer_id":56335935603067,"sku":null,"price":9.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56335935635835,"sku":null,"price":14.7,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56335935668603,"sku":null,"price":19.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56335935701371,"sku":null,"price":24.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56335935734139,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56335935766907,"sku":null,"price":34.3,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56335935799675,"sku":null,"price":39.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56335935832443,"sku":null,"price":44.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/barkham-blue-cheese.jpg?v=1727537031"},{"product_id":"baron-bigod","title":"Baron Bigod","description":"\u003cp\u003e\u003cb\u003eBaron Bigod\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod is a soft, cow’s milk, Brie-de-Meaux style cheese, lovingly made by Fen Farm Dairy in Bungay, Suffolk, in the UK. It is a true UK farmhouse cheese, meaning that the cheese is made on the farm itself.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJonny Crickmore is the third generation of his family to farm the land at Fen Farm in Suffolk and started helping out his father Graham at the age of just 4. Jonny and his wife Dulcie have turned his father’s thriving dairy farm into a pioneering cheese and butter making business and continue to lovingly care for their herd of Montbeliarde cattle alongside their hardworking team.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMontbeliarde cattle are an ancient breed that originate from the Jura region of France. The current cows at Fen Farm were hand selected by Jonny from small farms in Jura, specifically to create a British ‘Brie’. The cows have a lower milk yield than most breeds but produce a very protein rich, high quality milk which is ideal for cheesemaking. Certain French cheeses, including Vacherin Mont d’Or, Comté and Reblochon are all made exclusively from this particular milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows graze on a variety of grasses that grow on the grazing land of Stow Fen, an unusually wildlife-rich basin marsh with kingfishers, otters, herons and water voles, which is completely unique to the Waveney River Valley. From November to March, the marshland can get flooded, so the cows live in huge open sided straw barns, eating a homegrown diet of maize, hay and grass. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFen Farm takes climate responsibility very seriously and is aiming to become carbon negative in the near future. Currently 70% of the energy used on the farm and in the dairy comes from renewable sources, including their 200kw solar panel system (with battery storage) and a revolutionary cow-dung powered heat exchange system. Cow dung releases huge amounts of heat as it breaks down so Fen Farm has laid two miles of water pipes under the cow’s yard. Cold water heats to 40°C simply by passing through the pipes, and then picks up more waste heat from their fridges and rapid cooling system. It then only takes a tiny amount of solar energy to heat the water to 90°C for cleaning.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. Less food has to be grown for them and there are very few food miles involved, when even their winter feed is home grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFen Farm are also currently regenerating over 60 acres of ex arable land, in the form of naturally developed meadowland and young native oak forest, by letting nature completely take its course in this vast area.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod has a white, bloomy rind and a smooth, silky texture with a long lasting, earthy, brothy and mushroom flavour. It is rich and ultra creamy and is a beautiful example of an intensely flavourful Brie style cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod is aged for 7-8 weeks and is made with pasteurised milk and traditional rennet.\u003c\/p\u003e","brand":"Fen Farm Dairy","offers":[{"title":"200g","offer_id":56336198173051,"sku":null,"price":9.3,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336198205819,"sku":null,"price":13.95,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336198238587,"sku":null,"price":18.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336198271355,"sku":null,"price":23.25,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336198304123,"sku":null,"price":27.9,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336198336891,"sku":null,"price":32.55,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336198369659,"sku":null,"price":37.2,"currency_code":"GBP","in_stock":true},{"title":"1kg Sliced","offer_id":56336198402427,"sku":null,"price":41.85,"currency_code":"GBP","in_stock":true},{"title":"1kg Whole Cheese (Pre Order Only)","offer_id":56336198435195,"sku":null,"price":48.5,"currency_code":"GBP","in_stock":true},{"title":"Baby Baron Bigod (Seasonal - Christmas)","offer_id":56336198467963,"sku":"CH0002","price":10.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/baron-bigod-cheese-1.jpg?v=1727537051"},{"product_id":"baron-bigod-with-truffle","title":"Baron Bigod with Truffle","description":"\u003cp\u003e\u003cb\u003eBaron Bigod with Truffle\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod is a soft, cow’s milk, Brie-de-Meaux style cheese, lovingly made by Fen Farm Dairy in Bungay, Suffolk, in the UK. It is a true UK farmhouse cheese, meaning that the cheese is made on the farm itself.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJonny Crickmore is the third generation of his family to farm the land at Fen Farm in Suffolk and started helping out his father Graham at the age of just 4. Jonny and his wife Dulcie have turned his father’s thriving dairy farm into a pioneering cheese and butter making business and continue to lovingly care for their herd of Montbeliarde cattle alongside their hardworking team.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMontbeliarde cattle are an ancient breed that originate from the Jura region of France. The current cows at Fen Farm were hand selected by Jonny from small farms in Jura, specifically to create a British ‘Brie’. The cows have a lower milk yield than most breeds but produce a very protein rich, high quality milk which is ideal for cheesemaking. Certain French cheeses, including Vacherin Mont d’Or, Comté and Reblochon are all made exclusively from this particular milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows graze on a variety of grasses that grow on the grazing land of Stow Fen, an unusually wildlife-rich basin marsh with kingfishers, otters, herons and water voles, which is completely unique to the Waveney River Valley. From November to March, the marshland can get flooded, so the cows live in huge open sided straw barns, eating a homegrown diet of maize, hay and grass. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFen Farm takes climate responsibility very seriously and is aiming to become carbon negative in the near future. Currently 70% of the energy used on the farm and in the dairy comes from renewable sources, including their 200kw solar panel system (with battery storage) and a revolutionary cow-dung powered heat exchange system. Cow dung releases huge amounts of heat as it breaks down so Fen Farm has laid two miles of water pipes under the cow’s yard. Cold water heats to 40°C simply by passing through the pipes, and then picks up more waste heat from their fridges and rapid cooling system. It then only takes a tiny amount of solar energy to heat the water to 90°C for cleaning.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. Less food has to be grown for them and there are very few food miles involved, when even their winter feed is home grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFen Farm is also currently regenerating over 60 acres of ex arable land, in the form of naturally developed meadowland and young native oak forest, by letting nature completely take its course in this vast area.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod has a white, bloomy rind and a smooth, silky texture with a long lasting, earthy, brothy and mushroom flavour. It is rich and ultra creamy and is a beautiful example of an intensely flavourful Brie style cheese. This homemade mascarpone and black truffle version is decadent and unctuous with a bold truffle flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod is aged for 5-8 weeks and is made with pasteurised milk and traditional rennet.\u003c\/p\u003e","brand":"Fen Farm Dairy","offers":[{"title":"150g","offer_id":56336264921467,"sku":null,"price":11.7,"currency_code":"GBP","in_stock":true},{"title":"200g","offer_id":56336264954235,"sku":null,"price":15.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336264987003,"sku":null,"price":23.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336265019771,"sku":null,"price":31.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336265052539,"sku":null,"price":39.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336265085307,"sku":null,"price":46.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336265118075,"sku":null,"price":54.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336265150843,"sku":null,"price":62.4,"currency_code":"GBP","in_stock":true},{"title":"1kg (Whole Round)","offer_id":56336265183611,"sku":null,"price":70.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/baron-bigod-truffle-cheese.jpg?v=1727537072"},{"product_id":"beppie-mild","title":"Beppie","description":"\u003cp\u003e\u003cb\u003eBeppie\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Beppie is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The goats are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeppie is firm but ultra creamy and smooth cheese with a delicate, nutty and sweet flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 months by Treur Kaas in the Netherlands and then for up to 6 additional months in our Cambridge cellars. It is made with organic, pasteurised ewe’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56336486662523,"sku":null,"price":9.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336486695291,"sku":null,"price":14.1,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336486728059,"sku":null,"price":18.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336486760827,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336486793595,"sku":null,"price":28.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336486826363,"sku":null,"price":32.9,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336486859131,"sku":null,"price":37.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336486891899,"sku":null,"price":42.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/beppie-cheese.jpg?v=1733234198"},{"product_id":"binham-blue","title":"Binham Blue","description":"\u003cp\u003e\u003cb\u003eBinham Blue\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBinham Blue is produced by Dr Catherine Temple at Copy’s Green Farm, Wighton, near Wells-Next-The-Sea, in Norfolk. Catherine has her own herd of Brown Swiss cows who are extensively grazed on grass meadows and then fed on homegrown forage crops in the winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCatherine began her cheese making journey in the early 00’s from the kitchen of her parents in law, on their farm. She started out making just two buckets of cheese every fortnight. At the time, the family had a great dairy herd but milk was in surplus across the country so wasn’t worth anything financially. Catherine started by running one farmer’s market and realised that there was a huge demand for locally made cheese. A temporary dairy was fashioned inside a refrigerated lorry on the farm, and the family sold their cheese at local markets to help to grow the business, though Catherine continued working as a pharmacist for many years. The dairy went from making and selling 20 small blue cheeses a week to 350, and sell significantly more in the run up to Christmas. Catherine has become one of Norfolk’s best known food producers and has now won multiple awards for her range of cheeses.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCatherine and her husband Stephen are both extremely committed to sustainability and good environmental practice both on the farm and in cheese production. The latter is fuelled by energy created on the farm using biomass technology. They also generate heat, hot water and electricity by using farm waste in an anaerobic digestor and power the farm using renewable energy. In 2006, they were named ‘Green Energy Farmers of the Year’.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBinham Blue is an ultra creamy blue cheese which is pale yellow in colour, and has a mild flavour and sweet tang.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is matured for 6-8 weeks and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336553345403,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336553378171,"sku":null,"price":16.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336553410939,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336553443707,"sku":null,"price":27.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336553476475,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336553509243,"sku":null,"price":38.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336553542011,"sku":null,"price":44.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336553574779,"sku":null,"price":49.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/binham-blue-cheese.jpg?v=1763650065"},{"product_id":"bleu-d-auvergne","title":"Bleu d’Auvergne","description":"\u003cp\u003e\u003cb\u003eBleu d’Auvergne\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBleu d’Auvergne is a fairly modern French cheese, first made in the 1850's, named after its place of origin, in the Auvergne region of South-Central France.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIts original maker Antoine Roussel conducted many experiments to determine how best to mould blue cheeses. The recipe was originally a mixture of curdled milk and rye bread mould. This combination created a wonderful veining and the pricking of the cheese curd with a needle helped to aerate the cheese and encourage mould growth. These two techniques are still used in production today.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLa Société Laitière de Laqueuille has been producing high quality, traditional, local cheeses since 1949. Bleu d’Auvergne is a PDO protected cheese so it can only be produced, processed and prepared in the area between Puy de Dôme and Cantal, with ingredients from that area. The moulds for the cheese still come from and are cultivated on bread.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBleu d’Auvergne is a creamy and rich blue cheese with a delicate, wet and open texture and medium strong flavour, with earthy, rustic undertones.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBleu d’Auvergne is aged for 4-10 weeks and is made with pasteurised cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56336591257979,"sku":null,"price":5.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336591290747,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336591323515,"sku":null,"price":11.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336591356283,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336591389051,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336591421819,"sku":null,"price":19.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336591454587,"sku":null,"price":22.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336591520123,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/bleu-d-auvergne-cheese.jpg?v=1727537214"},{"product_id":"bonnet","title":"Bonnet","description":"\u003cp\u003e\u003cb\u003eBonnet\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is a farmhouse goat’s cheese made by Ann Dorward at Dunlop Dairy on Clerkland Farm in Stewarton, Ayrshire, Scotland. The farm has history going back to the 1700’s and traditionally kept Ayrshire cows, but when the water supply fell below modern standards in the 1960’s, milk production stopped. The farm soon fell into disrepair, until it was taken on by Ann’s family in 1983.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnn’s parents immediately set about repairing the house and putting in water mains, while Ann focused on how to earn money to fund the repairs, and to make a living. She had always wanted to live and work on a farm and had a deep love of animals and agriculture so she went to study the latter at college. She came up with the idea of introducing goats and ewes to the farm to get a better return for their milk and cheese, and upon completing her courses, she began working at a local dairy farm, buying stock and renovating the barns and old farm buildings. She began her own cheesemaking in 1989 and her first ever batch of Bonnet and Swinzie won gold and silver awards at the IFE London International Cheese Show. This recognition consolidated Ann’s ideas and career in cheesemaking. In the late 80’s goat’s and ewe’s milk cheeses were still fairly niche and there was a local demand for cow’s milk cheese, so she began making Dunlop, a famous local speciality.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eToday, cows are still milked in the old byre, while the old dairy buildings now house the cheese production area. The cheeses are still aged in the old stone shed on the farm. The shed has 2ft thick walls and replicates the conditions of a cave. This allows the cheeses to take on the natural aroma and flavour of the surrounding flora. The old barn now houses their wonderful cheese shop and pretty tearoom.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is a fantastic firm goat's cheese made with milk from the dairy’s own herd of Swiss Saanan and Toggenburg goats. The name for this cheese comes from the local town of Stewarton ‘The Bonnet Toun’ as the local mills there have been making bonnets for the army regiments, as well as Scottish headwear, since the 16th Century. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared, home fed and the cheese is made and matured on site so there are no food miles involved in production.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is a firm cheese with a beautifully smooth and creamy texture. It has a wonderfully nutty flavour as well as mineral qualities and delicate sweetness. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is aged in cloth for 2-4 months by Mellis Cheesemongers in Scotland and then for an additional 2-6 months in our Cambridge cellars, and is made with pasteurised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"I J Mellis","offers":[{"title":"200g","offer_id":56336625369467,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336625402235,"sku":null,"price":19.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336625435003,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336625467771,"sku":null,"price":32.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336625500539,"sku":null,"price":39.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336625533307,"sku":null,"price":45.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336625566075,"sku":null,"price":52.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336625598843,"sku":null,"price":58.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/bonnet-cheese.jpg?v=1727537231"},{"product_id":"bouyguette-1","title":"Bouyguette","description":"\u003cp\u003e\u003cb\u003eBouyguette\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFromagerie Segalafrom was founded by the Etevenon family in 1978 in the Midi- Pyrénées region of France. Their current cheesemaking factory was built by the family in 2005 to more efficiently produce their range of goat’s milk cheeses. All of their cheeses are made with milk from six local producers, who feed the herds in the protected pastures of Ségala, the ‘land of a hundred valleys’. It has an incredibly diverse flora which produces a seasonally changing, flavoursome and exceptionally high quality goat’s milk. The goats are never fed any GM crops or any fermented food, they have a guaranteed, entirely natural diet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2015, Francois Etevenon retired, at the age of 66, and passed the business onto two brothers, Julien and Benjamin (whose parents founded nearby Fromagerie Le Pic), who share his passion and dedication for small, entirely handmade and artisan produced, quality goat’s cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTo make the Bouyguette, the goat's milk is slowly coagulated using lactic fermentation and the drained curds are then ladled into squares of linen and then hand shaped into long leaf designs. The cheeses take on the beautiful, subtle fabric pattern from the linen as they form. After a week, each cheese is unwrapped, topped with a sprig of rosemary to represent the local terrain and add a herbaceous aroma, and is ready for sale.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared, home fed and the cheese is made and matured on site so there are no food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen young, the cheese is semi-soft, slightly chalky and has a mild, lactic, citrus flavour. As the cheese matures, the flavours intensify and the cheese gets saltier, with more of a ‘goaty’ taste and wonderful, herby and aromatic undertones.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is matured for 2-4 weeks and is made with raw goat’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":49674551066906,"sku":"CH0004","price":10.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/bouyguette-cheese-1.jpg?v=1727539903"},{"product_id":"brillat-savarin-1","title":"Brillat Savarin","description":"\u003cp\u003e\u003cb\u003eBrillat Savarin\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJean Anthelme Brillat-Savarin was an 18th Century gourmand and famous French food writer, so when Henri Androuët created a decadent, triple cream cheese in the 19th Century, he dedicated it to and named it after him. Brillat Savarin has PGI protection so must be made in certain regions in Normandy or Burgundy.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA triple cream cheese is one which is made by adding cream to the milk to increase the fat content.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrillat Savarin has an ultra rich and creamy texture, a bloomy rind and a slightly sour, lactic flavour that becomes earthy, vegetal and nutty as the cheese ripens.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 to 5 weeks and is made with pasteurised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"The Fine Cheese Company","offers":[{"title":"Default Title","offer_id":49674566959386,"sku":"CH0005","price":12.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/brillat-savarin-cheese.jpg?v=1727539926"},{"product_id":"brunost-gjetost","title":"Brunost (Gjetost)","description":"\u003cp\u003e\u003cb\u003eBrunost (or Gjetost)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrunost is a traditional, Norwegian, creamed whey product made from a mix of cow's and goat's milk. It is made by adding cream to the whey and boiling it down until it has become thick and firm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt was created in 1863 by Anne Hov who lived in Gudbrandsdalen, a rural valley in Norway. Anne was the daughter of farmer parents and from a very young age helped look after cows on the mountains. On her 16th birthday, when she was confirmed, she was made responsible for running the farm, which sat among a cluster of other mountain dairy farms in the valleys. She treated the milk, churned butter, made cheese and boiled whey. During a visit to a neighbouring farm one summer, she tasted a brown cheese which had been made from the whey of cow’s milk and decided she wanted to try to create something similar. She poured cream into the whey that she was boiling and cooked it for several hours. Once it was cool, she kneaded it with her hands and placed it in cheese moulds.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHer new creation was extremely well received so she started making it at home using both cream and goat’s milk. She had a 70 litre kettle in which she boiled the whey over fire and every batch was entirely handmade. She sold it to a local shopkeeper who first sold it to just the locals but eventually across the whole country. It became so popular in the 1880’s that it helped significantly in bringing the region out of recession and saved the area from financial ruin. Anne was awarded the King’s Medal of Merit by the Norwegian government as a thank you and the recipe has since become Norway’s national ‘cheese’.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrunost has a very supple, creamy texture and characteristic brown colour. It is particularly sweet and caramel-like in flavour and eats, in both flavour and texture, like fudge. It is traditionally eaten in very thin slivers on waffles, crispbread or toast, as a breakfast food. It can also be used to flavour and thicken gravies and sauces, or make desserts or ice cream sauces.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis product is made with pasteurised goat's milk and cream and pasteurised cow’s milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":49674579083546,"sku":"CH0006","price":7.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/brunost-cheese.jpg?v=1727631203"},{"product_id":"cashel-blue-1","title":"Cashel Blue","description":"\u003cp\u003e\u003cb\u003eCashel Blue\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeechmount Farm’s history goes back to the 19th Century, during which the Grubb family owned and ran successful grain mills for over 100 years. In 1938, Samuel Grubb bought Beechmount Farm from a childhood friend and began farming the land with his four children. In 1979, Samuel’s son Louis, along with his wife Jane, invested all the money they had into a herd of 90 dairy cows. Jane took a cheesemaking course and the couple began experimenting, making a few different varieties of cheese and selling them at the local country market. In 1984, the very first Cashel Blue was ready for sale and within its first year, won great accolades. In 1985, the prestigious Neal’s Yard Dairy placed their first order for Cashel Blue, and in doing so, brought Cashel Blue to the UK, where it would prove very popular, even being served, in 2012, at one of Queen Elizabeth II’s State banquets.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2004, Louis \u0026amp; Jane’s daughter Sarah took over the maturing of the cheeses, alongside her husband Sergio Furno. In 2011, Louis’ brother, Brian Grubb designed and built a new custom dairy to ensure successful production for many generations to come.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCashel Blue is named after the historic rock of Cashel, a medieval castle that once seated the Kings of Munster. According to legend, St Patrick began converting Ireland to Christianity at Cashel, using a shamrock to explain the Holy Trinity.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCashel Blue cheese is made from 100% local Irish grass-fed Friesan cow's milk, all sourced from farms within 25 miles of the dairy as well as their own farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2012, Beechmount Farm began solar energy production and now have 519 solar panels across the roof, which generate enough energy to power cheese production for over six months of the year. In the winter, a small amount of extra energy is brought over from\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ethe local wind farm, Kill Hill.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm also has a reed bed system and water treatment plant meaning that their water management is environmentally sustainable.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm covers 200 acres, 20% of which is dedicated to biodiversity, so there are nature corridors throughout the area, with woodland groves and hedgerows for local wildlife to thrive in. Every 20 years, the farm also undertake an intensive replanting programme of native trees.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCashel Blue is full of character and has an intensely creamy texture, with a strong blue veining, light tang, and savoury and salty flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is for 6 to 10 weeks and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336765780347,"sku":null,"price":7.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336765813115,"sku":null,"price":11.1,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336765845883,"sku":null,"price":14.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336765878651,"sku":null,"price":18.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336765911419,"sku":null,"price":22.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336765944187,"sku":null,"price":25.9,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336765976955,"sku":null,"price":29.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336766009723,"sku":null,"price":33.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/cashel-blue-cheese.jpg?v=1727537341"},{"product_id":"cathare-st-felixe","title":"Cathare St Felixe","description":"\u003cp\u003e\u003cb\u003eCathare St Felixe\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCathare St Felixe is a raw, goat’s milk cheese from the Languedoc and is proudly marked with the regions Occitan cross.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is named after a rebellious Christian sect from the Middle Ages and is currently made by the Fricker family in Saint-Félix-Lauragais and then ripened by affineur Francois Bourgon.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCathare St Felixe is a well balanced, subtle, smooth and creamy cheese which strengthens as it matures. When young, it is delicate, pure and fresh, and when aged, it is rich and decadent with a complex but sweet flavour. Either way, it deserves centre stage on any cheeseboard.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for two to four weeks and is made with raw goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":49674964238618,"sku":"CH0022","price":11.5,"currency_code":"GBP","in_stock":true}]},{"product_id":"cambaa","title":"Cambaa","description":"\u003cp\u003e\u003cb\u003eCambaa\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is a cheese made by John Sugden, using the milk from Valley View Farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBevistan cheeses are made on Valley View Farm, which is nestled away in a beautiful North Bedfordshire Valley overlooking the Great Ouse river. The farm, which has hosted milking animals for over 50 years, is home to a flock of French and Dutch sheep, who graze on lush grass from spring to the end of autumn. During the harsh winter months, they are moved into purpose built sheds, with lambing taking place in February. The farm’s sheepdog ‘Toad’ then has the great and wonderful responsibility of leading the sheep back out to graze at the arrival of spring, once fresh, sweet, new grass has grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBev and Steve have a particular passion for ewe’s milk as it is prized for its health benefits, naturally a little lower in lactose and can be enjoyed without modification. As ewe’s only lactate for 180 days per year, all the cheeses are seasonal, so are extra special too.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo and Cambaa are made by friend, John Sugden, of Bevistan dairy, using milk from their farm, right here in Cambridgeshire.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJohn’s adventure into Cheese making started 15 years ago, while he was working at a design job with a friend (Gary). During long shifts, they used to chat about all things food. They were both keen foodies and had experimented with home cheesemaking but it was only when they were both made redundant, that Gary just went for it and set up a cheese making business. John helped him out, learnt many lessons as he went, and eventually decided to take the plunge and go for it himself.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e6 years ago, he built a micro dairy in his garden and began making small batches of cheese using Sheep’s milk from Bevistan dairy, initially just selling at the farm gate in Bedford.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2021, he sold to us at the Cambridge Cheese Company and his cheeses remain exclusive to us.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe St Ivo was pretty much developed around the fact that John had another job, so it is almost a happy accident that it is how it is. St Ivo is a ripened Lactic cheese; the curds are set over 24hrs at a low temperature (long and slow so meant he could go to his normal job!). This long acidification means the milk must be exceptional as the delicate flavours draw attention to even the slightest flavour taints. After the curd is set, it is ladled in to moulds and drained for a further 24 hours (another day at work), it’s then salted and aged ideally for 2-3 weeks but can be enjoyed at any stage.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is a made in a similar way but it designed around a little mini brie style cheese. It was developed just for us at Cambridge Cheese Co.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared and home fed. The Cambaa is our most local cheese and doesn’t travel far from St Ives to our shop, so there are very few food miles involved in production and transport.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is inspired by French Camembert, but differs in that it is made to a different size, and using\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eewe’s milk rather than cow’s milk.\u003c\/p\u003e\n\u003cp\u003eCambaa is smooth and ultra creamy with a mushroomy and earthy bloomy rind and a silken, savoury and salty interior. When ripe, it is unctuous, with a rich and oozing centre and a buttery texture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is aged for 3 to 5 weeks and is made with pasteurised ewe’s milk and vegetarian rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"St Ives Cheese","offers":[{"title":"Default Title","offer_id":56220600238459,"sku":"CH0011","price":9.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/cambaa-cheese.jpg?v=1727539948"},{"product_id":"caerffili-caws-cenarth","title":"Caerffili, Caws Cenarth","description":"\u003cp\u003e\u003cb\u003eCaws Cenarth Caerffili\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaws Cenarth Caerffili is made on the dairy’s farm in Lancych, a rural hamlet near Cenarth in scenic Carmarthenshire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaws Cenarth are the longest established farmhouse producer of Caerffili in Wales, and indeed the world. The family have a six generation tradition of cheesemaking in the family, dating back to 1903, and have been fully established as a business since 1987. The cheese making side of the business started as a response to the milk quotas of the 1980’s but has led the family to become famous for their farm diversification and for leading a renaissance in Welsh cheesemaking. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTheir famous Caerffili is still made in the exact way that it was by Carwyn’s Great Great Grandmothers Lizzie Wyn and Leisa Jones over 120 years ago. It famously won Champion Cheese at the Royal Welsh Show for 7 years in a row!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy believe that the terroir - the rainfall, sunshine and coastal climate of South West Wales, as well as the love they put in, make their cheese truly unique.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganically reared cows are protected so are guaranteed a huge amount of space, access to pasture and as much time outside as possible. Organic standards also ban the routine use of antibiotics and wormers and instead ensure that cows have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. Organic fed cows cannot be fed GM animal feed so their carbon footprint is much lower than barn kept cows as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding. Farms run under these organic standards also see a vast increase in biodiversity on site.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaerffili is a traditional, crumbly, semi firm cheese with a distinctive lemony and lactic flavour. You’ll also notice earthy notes and a mineral flavour in this cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6 to 8 weeks and is made with organic, pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336704405883,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336704438651,"sku":null,"price":12.6,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336704471419,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336704504187,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336704536955,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336704569723,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336704602491,"sku":null,"price":33.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336704635259,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/caws-cenarth-caerffili-cheese.jpg?v=1727628796"},{"product_id":"chevretta-belegen-matured","title":"Chevretta Belegen (Matured)","description":"\u003cp\u003e\u003cb\u003eChevretta Belegen (Matured)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKlaver Kaas is based in Winkel, North Holland and has been making cheese since 1977. It is based between the North Sea and Ijsselmeer where the land has a very rich, salty soil and produces excellent quality grass. In 2001, the old farm building was converted into a modern facility with a warehouse so that some of the maturation of the cheese could be done on site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKlaver Kaas know have two locations, with 2100 goats and 400 cows, all of whom graze on the lush meadows and also have vast stables for shelter in the winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats frolic freely on the meadows and feed on a special diet of homegrown grass as well as linseed (to provide healthy fats), and straw seasonally, and produce exceptionally high quality, vitamin rich milk. This goats milk is particularly high in Vitamin A as the goats convert carotene from their feed into Vitamin A.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Chevretta is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared and home fed so there are very few food miles involved in the production of this cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChevretta is a firm cheese which has a beautifully smooth and creamy texture, with a delicate, sweet and milky flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for four months in the Netherlands and then for an additional 6 months in our Cambridge cellars, and is made with pasteurised goat's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56336785310075,"sku":null,"price":7.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336785342843,"sku":null,"price":11.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336785375611,"sku":null,"price":15.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336785408379,"sku":null,"price":19.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336785441147,"sku":null,"price":22.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336785473915,"sku":null,"price":26.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336785506683,"sku":null,"price":30.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336785539451,"sku":null,"price":34.2,"currency_code":"GBP","in_stock":true}]},{"product_id":"claousou-1","title":"Claousou","description":"\u003cp\u003e\u003cb\u003eClaousou\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClaousou is made in the heart of the Cévennes by a family run dairy. The sheep graze freely on the hillside pastures of the Causse Mejean, eating lush grass, aromatic herbs and sweet flowers. The cheese is named after the small, oblong local gardens of the Causses territory, which are enclosed by stone walls, to protect the inside from sheep. The cheese itself is the same shape as these gardens and is enclosed by a length of spruce bark, from Jura, to protect it. Twelve shepherds currently work to collect the milk from within 30km of the fromagerie.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClaousou was first created by the Fédou family in 2012 but development of the cheese took over two years as the early batches kept collapsing during maturation. The spruce bark was added to support the cheese’s structure and came with the added benefit of adding incredible flavour. For those fond of the seasonal winter cheese, Vacherin Mont d’Or, this is a ewe’s milk alternative.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared, home fed and the cheese is made and matured within 30km of the grazing fields, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClaousou is a dense, semi soft ewe's milk cheese with a nutty and earthy flavour and silky texture. It is sealed in a bark collar which gives the cheese a woody, smoky, deep flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for four to six weeks and is made with raw ewe's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Whole","offer_id":56084382482811,"sku":"CH0023","price":16.75,"currency_code":"GBP","in_stock":true},{"title":"Half","offer_id":56084382515579,"sku":"CH0024","price":8.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/claousou-cheese-3.jpg?v=1727539640"},{"product_id":"shropshire-blue-colston-bassett","title":"Shropshire Blue, Colston Bassett","description":"\u003cp\u003e\u003cb\u003eColston Bassett Shropshire Blue\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eColston Bassett Dairy, a farming cooperative established in 1913, has now been making outstanding, award winning cheese for over 100 years.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOriginally, sixteen farms were brought together by Dr William Windley to provide milk for the dairy he founded in 1912. Today, these sixteen farms have consolidated into four but they still cover the same pastures and all sit within one and a half miles of the dairy in the Vale of Belvoir. All four farms are shareholders.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe first cheese to be produced by Colston Bassett Dairy was a hard pressed Cheddar style cheese, due to restrictions set during the First World War, but in 1920, the dairy began making Stilton. This halted during WWII but since then, Stilton has been made consistently. By the 1950’s, it was being made year round.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere have only been four head cheesemakers at Colston Bassett since its inception, and traditional practices have been consistently followed from day one, including the hand landing of the cheese curds. The long followed recipes, which are still used today, have been handed down through generations. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStilton was first recognised as a cheese at the very beginning of the eighteenth century and was named after the village of Stilton, where it was first made and sold. The cheese now has protected status (PDO) and can only be made in Stilton village’s three adjacent counties, Nottinghamshire, Derbyshire and Leicestershire. Shropshire Blue is Stilton’s sister cheese and is very similar to Stilton, other than it’s bright orange colour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows are outdoor reared, home fed and the cheese is made and matured within less than 2 miles of the grazing fields, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eColston Bassett Shropshire Blue is a luxurious, buttery and creamy cheese with a crumbly texture and a beautiful, well developed blue veining throughout. It has a strong, full flavour and subtle fruitiness with some sweetness too. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6-8 weeks and is made with pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Colston Bassett Dairy","offers":[{"title":"200g","offer_id":56340211564923,"sku":null,"price":6.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340211597691,"sku":null,"price":9.6,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340211630459,"sku":null,"price":12.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340211663227,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340211695995,"sku":null,"price":19.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340211728763,"sku":null,"price":22.4,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340211761531,"sku":null,"price":25.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340211794299,"sku":null,"price":28.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/shropshire-blue-cheese.jpg?v=1727540015"},{"product_id":"stilton-colston-bassett","title":"Stilton, Colston Bassett","description":"\u003cp\u003e\u003cb\u003eColston Bassett Stilton\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe History, Dairy \u0026amp; Farm, Animals \u0026amp; Makers\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eColston Bassett Dairy, a farming cooperative established in 1913, has now been making outstanding, award winning cheese for over 100 years.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOriginally, sixteen farms were brought together by Dr William Windley to provide milk for the dairy he founded in 1912. Today, these sixteen farms have consolidated into four but they still cover the same pastures and all sit within one and a half miles of the dairy in the Vale of Belvoir. All four farms are shareholders.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe first cheese to be produced by Colston Bassett Dairy was a hard pressed Cheddar style cheese, due to restrictions set during the First World War, but in 1920, the dairy began making Stilton. This halted during WWII but since then, Stilton has been made consistently. By the 1950’s, it was being made year round.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere have only been four head cheesemakers at Colston Bassett since its inception, and traditional practices have been consistently followed from day one, including the hand landing of the cheese curds. The long followed recipes, which are still used today, have been handed down through generations. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStilton was first recognised as a cheese at the very beginning of the eighteenth century and was named after the village of Stilton, where it was first made and sold. The cheese now has protected status (PDO) and can only be made in Stilton village’s three adjacent counties, Nottinghamshire, Derbyshire and Leicestershire. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows are outdoor reared, home fed and the cheese is made and matured within less than 2 miles of the grazing fields, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eColston Bassett Stilton is a luxurious, buttery and creamy cheese with a crumbly texture and a beautiful, well developed blue veining throughout. It has a strong, complex and full flavour, and subtle sweetness. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 12-16 weeks and is made with pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Colston Bassett Dairy","offers":[{"title":"200g","offer_id":56342655566203,"sku":null,"price":6.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56342655598971,"sku":null,"price":9.3,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56342655631739,"sku":null,"price":12.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56342655664507,"sku":null,"price":15.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56342655697275,"sku":null,"price":18.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56342655730043,"sku":null,"price":21.7,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56342655762811,"sku":null,"price":24.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56342655795579,"sku":null,"price":27.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/stilton-colston-bassett-cheese.jpg?v=1727540051"},{"product_id":"cornish-yarg-1","title":"Cornish Yarg","description":"\u003cp\u003e\u003cb\u003eCornish Yarg\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe History, Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe inspiration for producing a nettle covered cheese came from Alan and Jenny Grey in 1984, when they discovered a recipe for one in their attic that dated back to 1615. When searching for a name for their cheese, they settled on their surname, spelled backwards - Yarg, rather than Gray.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Grays sold the recipe to Mike and Margaret Horrell, two farmers on the Duchy of Cornwall Estate, and in 1995, they requested the help of Catherine Mead, a dairy business consultant who had just returned to her family farm near Ponsanooth. The cheese was produced for a while across both the Horrell’s and Catherine’s farms but Catherine took over fully when the Horrells retired in 2006.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCornish Yarg cheeses are covered in foraged nettle leaves, which are picked by over 20 people between the months of May and July. Each leaf is first dipped in citric acid and then frozen so that they can retain their vivid colour and be thawed when needed.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe milk for Cornish Yarg comes from just down the road from Lynher Dairies where the cheese is made. The free ranging, pasture fed pedigree Ayreshire cows eat nutrient rich grass and white clover and produce a wonderful milk. The cows eat 80% grazed grassland and 20% conserved forage. They graze for 70% of the year and spend 30% inside on sea sand. The sand is extremely comfortable for the cows to lie on and the salt in the sand is naturally antibacterial. In the spring, the sand is sprayed onto the fields and keeps the ph of the soil high.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. Less food has to be grown for them and there are very few food miles involved, when even their winter feed is home grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLynher Dairies forage for their nettles and wild garlic locally. They have not turned any wild land into arable land for this purpose. They also have eco hives across the local area, which are occupied by native black bees, who pollinate the surrounding area, and the dairy works with Working Woodlands Cornwall to ensure that all nature thrives.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy have solar panels across their roofs to help power the site, Any electricity bought is also 100% renewable.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCornish Yarg is a semi hard cheese made to a Caerffili recipe, wrapped in hand picked nettles, with a crumbly core. It has a fresh, lactic, lemony flavour with mushroom undertones and a well balanced sharpness.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCornish Yarg is aged for 6-10 weeks and is made with pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336909074811,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336909107579,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336909140347,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336909173115,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336909205883,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336909238651,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336909271419,"sku":null,"price":32.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336909304187,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/cornish-yarg-cheese.jpg?v=1727539676"},{"product_id":"delice-de-bourgogne-1","title":"Delice de Bourgogne","description":"\u003cp\u003e\u003cb\u003eDelice de Bourgogne\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFromagerie Lincet have been making cheese for six generations and are dedicated to the production of traditional Burgondian and other regional cheeses. Their recipes are unchanged since 1895 and the dairy farms who provide the milk they use have been with the fromagerie for over 50 years. There are now 61 local farmers who bring their cow’s milk to the dairy to make a range of enriched cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1999, the dairy built their own water treatment facility to reduce their environmental impact. In 2005, they went a step further an built their own anaerobic digestion unit, to turn waste whey into energy. Over the last 20 years, the dairy has reduced their water consumption by 30% per kilo of cheese, by 70% for gas and by 10% for electricity.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDelice de Bourgogne is decadent and rich with a buttery and velvety texture and a tangy flavour. It has a bloom rind with mushroomy notes and is made with the addition of crème fraîche so has a tart and lactic centre.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6-8 weeks and is made with pasteurised cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56337042768251,"sku":null,"price":7.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56337042801019,"sku":null,"price":10.3,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56337042833787,"sku":null,"price":14.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56337042866555,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56337042899323,"sku":null,"price":21.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56337042932091,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56337042964859,"sku":null,"price":28.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56337042997627,"sku":null,"price":35.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/delice-de-bourgogne-cheese.jpg?v=1727539693"},{"product_id":"dorstone-previously-cambridge-bleat","title":"Dorstone (previously Cambridge Bleat)","description":"\u003cp\u003e\u003cb\u003eDorstone (previously Cambridge Bleat)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDorstone, previously known here as Cambridge Bleat, is a wonderful English goat’s cheese named after the beautiful Dorstone Hill, overlooking the River Wye in Herefordshire, on which Neal’s Yard Creamery now sits. We have been ageing Dorstone cheeses in our Cambridge cellars for over two decades and their old nickname ‘Cambridge Bleat’ is still used and recognised by many of our customers.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCharlie Westhead of Neal’s Yard Creamery makes the Dorstone using goat’s milk from Andrew and Diane Goodwin’s herd at Wychmoor Farm in Titley, Herefordshire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Dairy began life as an actual dairy in Covent Garden, making a few young cheeses alongside yoghurts and creme fraîche, however, as the business grew, Neal’s Yard Creamery was established as a separate business and moved to Herefordshire in 1996 to do all of the cheese production. Neal’s Yard Dairy continues life as a highly successful shop.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Creamery are very small scale producers and keep sustainability at the heart of what they do. The electricity they use is almost entirely generated on site by windmill and photovoltaic solar panels and their heat requirements are mostly handled by their hot water solar panels alongside their custom furnace, which burns local wood. They also have a custom planted wetland system that naturally purifies their drain water.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDorstone is an ash rolled semi soft goat’s cheese with a fluffy and lightly crumbly texture and a bright, lactic flavour and citrus tang. As it matures, it takes on a fuller, more goaty flavour and beautiful wrinkled rind.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDorstone is aged for 1 to 3 weeks by Neal’s Yard and an additional 3 to 4 weeks in our Cambridge cellars, and is made with pasteurised goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Neal's Yard Creamery","offers":[{"title":"Default Title","offer_id":49677494911258,"sku":"CH0026","price":10.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/dorstone-cheese-2.jpg?v=1727539756"},{"product_id":"elrick-log","title":"Elrick Log","description":"\u003cp\u003e\u003cb\u003eElrick Log\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eErrington Cheese’s farm is based in South Lanarkshire, at the foot of the Pentland Hills, around 1000ft above sea level. It is comprised of 300 acres of stunning mixed grazing and arable land, where almost all of the animal’s food is homegrown. The farm currently grow 60 acres of barley and 100 acres of silage and hay. With the climate limitations in Scotland, they really focus on growing the very best quality silage and hay for their ewes. The ewes, as well as their 100 goats, are free to roam outdoors in the spring and summer but have safe barns to live in during the late autumn and winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAll of the cheese at Errington Cheese is made by hand and then matured in their traditional farm buildings. They have thick stone walls and ensure a very high humidity, which is ideal for ageing the cheeses.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eElrick Log was inspired by the French Charente Poitou styles of cheese and is named after nearby village Esrickle.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm installed two 20KW wind turbines in 2012 to take advantage of their incredibly windy location, and to minimise their carbon footprint.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eElrick Log is a semi soft, fresh and lactic goat's cheese rolled in ash with a white, fluffy mould over the outside. It has a crumbly and smooth texture and a slight citrus flavour that becomes richer and more herbaceous with age.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 weeks in Scotland and an additional 2-3 weeks in our Cambridge cellars, and made with raw goat's milk and vegetarian rennet.\u003c\/p\u003e","brand":"I J Mellis","offers":[{"title":"Default Title","offer_id":49677671039258,"sku":"CH0029","price":14.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/elrick-log-cheese.jpg?v=1728832104"},{"product_id":"eve-1","title":"Eve","description":"\u003cp\u003e\u003cb\u003eEve\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEve is made by the White Lake Cheese Company at Bagborough Farm, in Pylle Somerset, just off the Glastonbury festival site.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheese making in the family started back in the 1930’s with Roger’s grandfather, who focused on Cheddar production. Roger is now the third generation cheesemaker of his family and delved into goat’s cheese production for the first time in 2004, into what was a very niche market at the time in the UK.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Roger took over, White Lake Cheese Company quickly became one of the most successful UK cheesemakers, having now won awards for almost all of their cheeses. They remain the first dairy to have won the title of Supreme Champion at the British Cheese Awards in three consecutive years with three different cheeses. They are committed to experimenting with and revolutionising production methods and love to push boundaries with their techniques and creative ideas. Their cheesemaking facility is specially tailored for production of lots of very small batches of cheese rather than any kind of mass production so they can produce a wide range of cheeses at any given time and ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goat’s cheeses are all made with milk from his own herd of French Alpine goats, who are fed a very special diet, which is GM and soya free, adapted for cheesemaking. The goats also eat hay from unfertilised fields from the Somerset levels which are covered in flowers and interesting grasses. In the spring and summer, they spend most of their time on the company’s vast flower meadows grazing freely, among many insects, birds and mammals.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic Guernsey cows’s milk is sourced very locally and ewe’s milk comes from a well trusted farm nearby. This means food miles are minimal and the cheese production supports the local community.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy is kept as environmentally friendly as possible. They have installed solar panels across the farm which provide their electricity under two schemes. One of their schemes provides power to the goats and the other to the cheese making facilities. They are currently trying to completely move away from the National Grid and rely solely on solar. To aid this, they have LED lighting throughout their facilities, most of which are on movement sensors which means they turn off automatically when not in use. They also have a 4-megawatt solar farm which feeds into the National Grid.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy has also installed a 200 KW wood boiler and are even beginning to grow their own fuel for it. Currently the wood comes from local, renewable sources and the biomass boiler means milk is heated very efficiently. All of the water used at the farm comes from a borehole.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake Cheese are also part way through a 4 year program of hedge laying, which provides a vital habitat for the local wildlife. Alongside this, they have planted 7 acres of trees to offset the carbon they are burning. Over the next ten years, this will expand to cover 20 acres.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake also grows wheat and maize for neighbouring farms using regenerative farming methods and predominantly uses animal manure instead of fertiliser. If anything else is absolutely necessary, only bee friendly sprays are used.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEve is a soft cheese which has been washed in Somerset Cider Brandy and then wrapped in vine leaves which allows it to ripen and take on a beautiful oozing texture. These cheeses start young and lactic but become soft and gooey with a delicious nutty and vegetal flavour as they ripen.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheese is aged for 4-8 weeks and is made with thermised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"White Lake Cheese","offers":[{"title":"Default Title","offer_id":53480145092987,"sku":"CH0031","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/eve-cheese.jpg?v=1733234097"},{"product_id":"fellstone-also-known-as-whin-yeats-wensleydale","title":"Fellstone (Whin Yeats Wensleydale)","description":"\u003cp\u003e\u003cb\u003eFellstone (also known as Whin Yeats Wensleydale)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFellstone is made at Whin Yeats Farm by Tom and Clare Noblet, who first farmed the 250-acre site in partnership with Max \u0026amp; Jenny Burrow, who have owned it since the 1960’s, before taking over fully when they retired.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheese had been made on the site before the Second World War but then halted for half a century before being revived by Tom and Clare in 2015. Fluctuating milk prices meant that, at the time, it was more expensive to milk a cow than the milk was worth, so cheese production started as a way to ensure the farm’s future.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm is beautifully situated between the Yorkshire Dales and the Lake District, on steep limestone crags. Currently around 80 Friesian cows and 200 sheep live on the farm, which has been vastly improved since the takeover to improve biodiversity.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFellstone is based on a traditional ‘Dales’ style of cheese (or Wensleydale), typical of the area. The Wensleydale recipe dates back to 1933 and uses the farm’s raw milk, while it’s still warm, straight from the adjacent milking parlour. Fellstone is aged on site for three months.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLooking after the environment is incredibly important to Tom and Clare. They have 7.5 acres of woodland, 4 acres (over 2000 trees) of which was planted in the last 25 years. 350 metres of new hedgerows have also been introduced and two new ponds have been created.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm has incredible biodiversity with swallows nesting in the buildings, green woodpeckers, nuthatches and mistle thrushes also regularly sighted, alongside more common birds and their resident cuckoos.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe black plastic used to cover the silage clamps is turned into stockboard which they make farm doors with and all other plastics are recycled.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen young, Fellstone has a very fresh, lemony, lactic flavour and more supple, crumbly texture. As it ages, it becomes less sharp and more creamy, grassy and nutty.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3 months on site and an additional 4-6 months in our cellars in Cambridge. It is made with raw cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Whin Yeats Dairy","offers":[{"title":"200g","offer_id":56337938153851,"sku":null,"price":8.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56337938186619,"sku":null,"price":12.3,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56337938219387,"sku":null,"price":16.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56337938252155,"sku":null,"price":20.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56337938284923,"sku":null,"price":24.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56337938317691,"sku":null,"price":28.7,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56337938350459,"sku":null,"price":32.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56337938383227,"sku":null,"price":36.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/fellstone-cheese.jpg?v=1727542101"},{"product_id":"feta-pdo","title":"Feta PDO","description":"\u003cp\u003e\u003cb\u003eFeta PDO\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoussas dairy in Thessaly, Central Greece are well known for producing exceptional quality feta. The dairy was founded in 1952 and continues to adhere to traditional dairy producing methods passed down from their nomadic forefathers. Roussas feta is made with a combination of goat's and ewe's milk from the surrounding mountainous areas.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy strongly oppose the use of any GMO’s in their animal feed and are committed to an entirely natural product. They also use recycled and recyclable materials, or compostable materials, for their packaging.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhile Roussas produce a number of different fetas, we only sell the barrel aged variety, the highest quality and most traditional of all, with exceptional flavour. Aged in beech barrels for two years, this is as authentic and premium as you can buy.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoussas feta is rich and creamy with a beautiful crumbly texture and brilliantly balanced saltiness. It is fresh and clean tasting and makes the perfect addition to a whole range of Greek dishes.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 years in wooden barrels and is made with pasteurised goat's and ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56337940447611,"sku":null,"price":5.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56337940480379,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56337940513147,"sku":null,"price":11.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56337940545915,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56337940578683,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56337940611451,"sku":null,"price":19.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56337940644219,"sku":null,"price":22.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56337940676987,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/feta-cheese.jpg?v=1727542442"},{"product_id":"figou-fermier-1","title":"Figou Fermier","description":"\u003cp\u003e\u003cb\u003eFigou Fermier\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFigou Fermier is made in Saint-Jouvent, near Limoges, by Fromagerie de la Ribière which was founded in 1998. This particular cheese was created in 2005 and the recipe was immediately protected in law by the team, ensuring that they can be the only ones to produce it. The cheese is formed into the shape of a fig and hides a surprise centre of fig jam in the centre.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm itself now has 300 Alpine and Saanen goats, two popular breeds who create fantastic quality milk and can live successfully and happily at varying altitudes. The goats are fed an entirely home grown and home dried diet of rye, wheat, corn and oats but also have constant, year round access to grazing pastures, from their open sided barns.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared, fed a homegrown diet, and the cheese is made on the same site as the grazing fields, so there are no food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFigou Fermier has a rich, almost whipped texture, a fresh and tangy flavour and a beautifully sweet jammy centre, made from figs.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 1-3 weeks and is made with raw goat’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":53480147878267,"sku":"CH0034","price":10.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/figou-fermier-cheese-2.jpg?v=1727543258"},{"product_id":"fleur-de-maquis-1","title":"Fleur de Maquis","description":"\u003cp\u003e\u003cb\u003eFleur de Maquis \/ Saveur du Maquis\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe name ‘Fleur de Maquis’ means ‘Flower of the Maquis or Scrub’. Maquis is the term used to describe the dense vegetation of evergreen shrubs and small trees that are characteristic of Mediterranean coastal regions. The cheese is a tribute to the vegetation on the hilly island of Corsica, where the sheep are completely free to graze, eating local herbs, flowers, wild grasses and shrubs. The cheeses are also covered in these same herbs, which include sariette (savoury), wild rosemary, oregano and thyme, plus occasionally basil and majoram, all of which are hand picked from the local maquis.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ottavi family have been making this cheese since 1896, though the recipe dates back to the first Millennium. They are based in Ghisonaccia, on the east coast of Corsica. The Lacaune ewe’s milk is collected daily by local farmers and shepherds across the region before being heated, left to settle, broken into curds and then hand-packed into small round baskets and drained for three days. Finally, it is salted and covered with a coating of dried herbs.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared, fed a homegrown diet, and the cheese is made nearby, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFleur de Maquis is a semi soft cheese with a creamy and firm but moist texture. The cheeses are completely covered with aromatic herbs as well as fennel seeds, dried sweet chillies and juniper berries. The cheese has a melt in the mouth texture with a mild, sour and citrus flavour when young, which develops into a sweet, nutty taste when aged. A velvety bloom rind eventually forms over the herbs, enhancing the floral, herbal flavour. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 to 3 months and is made with pasteurised ewe’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Whole (~600g)","offer_id":56337953194363,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"Half (~300g)","offer_id":56337953227131,"sku":null,"price":14.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/fleur-de-maquis-cheese-3.jpg?v=1727544196"},{"product_id":"flower-marie-1","title":"Flower Marie","description":"\u003cp\u003e\u003cb\u003eFlower Marie\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFlower Marie is an artisan, soft, mould ripened cheese. The recipe was developed by the late James Aldridge and then passed on to the Golden Cross Cheese dairy in the early nineties. It is still made there with unpasteurised ewe’s milk by Kevin \u0026amp; Alison Blunt at Greenacres Farm, Holmes Hill, East Sussex.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJames Aldridge was a scaffolder and mechanic from Lambeth who was sadly injured in a building accident. He was unable to continue working so joined his wife, Pat, as a cheesemonger in South London. Little did he know, he would soon become famous for leading a revival of specialist farmhouse cheese in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe initially focused on sourcing organic, raw milk, British cheeses for the shop that his wife and he ran, tracking down small production cheese makers and searching for those that followed natural production methods. He then moved into rind washing cheeses himself and eventually became well known for his wine washed Caerphilly. He then went on to develop many well known British cheeses including the Flower Marie, Lord of the Hundreds and Olde Sussex.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor many years, he was the go-to man for cheese advice and had a wealth of scientific knowledge that helped him improve a wide range of cheeses.\u003c\/p\u003e\n\u003cp\u003eHe was almost bankrupted by the UK government, who ordered the destruction of £50,000 of his cheese, due to an unrelated incident at one of his producers, despite his cheeses being tested and being proven to be uncontaminated. Despite a vast number of donations from the public, he was unable to sell the business so instead opened a cheese making school to benefit British cheese. He passed away in 2001, aged 61, but many of his cheeses continue to be made to this day.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGolden Cross Dairy is run by Kevin \u0026amp; Alison Blunt at Greenacres Farm, Holmes Hill, East Sussex. They have a herd of grass fed British Saanen, Toggenberg and British Alpine goats and make award winning goat’s cheeses, as well as one ewe’s milk cheese, the Flower Marie, using milk from a Friesland-Dorset ewe dairy in Stratford upon Avon.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKevin and Alison met at University, where he was studying biochemistry and she was studying human biology and nursing. Kevin first set foot on a farm during a university summer break and then got a job as a herdsman after university, in Melton Mowbray. Alison was able to move around the country with him, until they came across a six acre smallholding in Eastbourne, while visiting Alison’s parents. They bought it in 1984 and began their farming journey, hand milking a tiny herd of goats and keeping a few free range chickens. They lived in a caravan for 5 years whilst waiting for planning permission to build a proper farmhouse, which they finally achieved in 1989.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2013, they installed a large solar system which produces around 35% of their energy needs. They also use a smart water heater to use the heat usually lost during the cooling process to warm their water for cleaning. The system alone can heat water to 50°.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFlower Marie is a squidgy and creamy cheese with a bloomy rind. The flavour of the cheese is mild, sweet and grassy, with earthy undertones.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 to 4 weeks and is made with raw ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":53480149418363,"sku":"CH0035","price":14.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/flower-marie-cheese.jpg?v=1733234081"},{"product_id":"fourme-d-ambert-pdo","title":"Fourme d’Ambert PDO","description":"\u003cp\u003e\u003cb\u003eFourme d’Ambert PDO\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRecipes for Fourme d’Ambert date back to at least the ninth century, making it one of France’s oldest cheeses. It was apparently first made by mountain dwellers in the lush volcanic region of Auvergne and continues to be made from the milk of cow's who live on the same mountain pastures today. It has a distinctive cylindrical shape and is so iconic and renowned that you can even find a Fourme d’Ambert carved in stone at La Chaume which dates back to the 9th Century.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFourme d’Ambert is a PDO cheese and can only be made with cow’s milk in Puy-de-Dôme and parts of Cantal and the Loire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe word ‘Fourme’ comes from the Latin ‘forma’, meaning form or shape. The word ‘fromage’ is also derived from ‘forma’ because of the moulds cheeses are formed in. Forma eventually changed into ‘formage’ in the 13th Century before becoming ‘fromage’ in the 15th Century. The cheese name is inspired by the two.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows are outdoor reared on the mountains, and the cheese is made nearby, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFourme d’Ambert is a farmhouse blue cheese with a prominent blue veining but mild, mineral and fruity flavour with just a slight tang and saltiness. The texture is extremely smooth, rich and creamy.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFourme d’Ambert is aged for 2 to 3 months and is made with pasteurised cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56337958961531,"sku":null,"price":6.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56337958994299,"sku":null,"price":9.9,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56337959027067,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56337959059835,"sku":null,"price":16.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56337959092603,"sku":null,"price":19.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56337959125371,"sku":null,"price":23.1,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56337959158139,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56337959190907,"sku":null,"price":29.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/fourme-d-ambert-cheese-2.jpg?v=1727544980"},{"product_id":"gorgonzola-dolce-pdo","title":"Gorgonzola Dolce PDO","description":"\u003cp\u003e\u003cb\u003eGorgonzola Dolce PDO\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Cas Arrigoni Gorgonzola is matured by a family run and owned business. In the 70’s, the first generation of the family worked in the Taleggio valley, maturing cheeses in tiny home cellars and refining a range of exceptional, local cheeses.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNowadays, milk is sourced from a local cooperative that collects milk from surrounding farmers in Lombardy, all within 100km of the dairy. Two small dairies now make the cheeses and then the Arrigoni family mature them in their custom built cellars, which are entirely natural and are underground, quarried into mountains.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe brown cows live on extraordinary terrain and are moved every summer high into the organic, alpine pastures of the Taleggio valley to feast on rich grasses and wildflowers. They also eat 87 different herbs which are being actively protected by farmers to ensure biodiversity long into the future.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Gorgonzola is aged in slatted wooden belts to stop it from collapsing in on itself. It looks like a large barrel when whole and is one of our customers’ favourite sights in the deck!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows are outdoor reared on the mountains, and the cheese is made nearby, so there are not many food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGorgonzola Dolce is unbelievably rich, gooey and creamy. We even serve it using a warm ice cream scoop, dolloped straight into a compostable tub! It has a brilliant, strong but sweet flavour, which is well balanced by the luxurious texture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 to 6 months and is made with pasteurised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56337986847099,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56337986879867,"sku":null,"price":19.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56337986912635,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56337986945403,"sku":null,"price":32.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56337986978171,"sku":null,"price":39.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56337987010939,"sku":null,"price":45.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56337987043707,"sku":null,"price":52.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56337987076475,"sku":null,"price":58.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/gorgonzola-dolce-cheese-2.jpg?v=1728834305"},{"product_id":"hafod-1","title":"Hafod","description":"\u003cp\u003e\u003cb\u003eHafod\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHafod is made by Holden Farm Dairy on Bwlchwernen Fawr, a 300 acre farm, just 10 miles from the Ceredigion Coast in West Wales. Patrick Holden, the owner, has been there for 50 years and makes Hafod cheese with his wife, from their herd of 80 Ayrshire cattle. These particular cows have just the right balance of butter fat and protein for cheese making, are well suited to the Welsh climate and spend their days enjoying the lush, herb rich pastures of the farm. The farm has been certified organic since 1973, making it the oldest organic dairy in all of Wales. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHafod is Welsh for summer place or pasture. The recipe for the cheese came from Patrick’s close friend Dougal, who learned the art of cheese making in the Swiss Alps but decided to move to West Wales in the early 80’s where he began training other cheesemongers, including Patrick’s son and daughter in law who decided to get involved and developed a Welsh made Cheddar that would become Hafod. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHolden Farm Dairy cares for half of their land as permanent pasture, which involves practicing holistic grazing which enhances soil health and mimics nature. This allows the land to recover and regenerate quickly as well as increase organic matter growth, alongside ensuring biodiversity.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHolden Farm Dairy also practices traditional mixed livestock farming so use a rotation system on their fields. They currently grow cereals for feed for two years, then have one year of arable silage, under-sown with a herbal ley for the next 5 years of fertility building. Herbal ley seed mixes have tens of benefits including building soil fertility, storing carbon, being resilient to extreme weather, improving biodiversity and being rich in nutrients, among others.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganically reared cows are protected so are guaranteed a huge amount of space, access to pasture and as much time outside as possible. Organic standards also ban the routine use of antibiotics and wormers and instead ensure that cows have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. Organic fed cows cannot be fed GM animal feed so their carbon footprint is much lower than barn kept cows as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding. Farms run under these organic standards also see a vast increase in biodiversity on site.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHafod is buttery and nutty with a distinctive rich texture and earthy flavour. It develops an excellent tang as it ages and makes for a fantastic, full flavoured Cheddar. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 12 months by Holden Farm Dairy and an additional 6-12 months in our Cambridge cellars, and is made with organic, raw cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Holden Farm Dairy","offers":[{"title":"200g","offer_id":56338103271803,"sku":null,"price":9.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338103304571,"sku":null,"price":13.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338103337339,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338103370107,"sku":null,"price":22.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338103402875,"sku":null,"price":27.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338103435643,"sku":null,"price":31.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338103468411,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338103501179,"sku":null,"price":40.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/hafod-cheese.jpg?v=1727545960"},{"product_id":"happy-mrs-jersey-old-wisdom-prev-jerseyhoeve-schorren","title":"Happy Mrs Jersey, Old Wisdom (prev. Jerseyhoeve Schorren)","description":"\u003cp\u003e\u003cb\u003eHappy Mrs Jersey, Old Wisdom (prev. Jerseyhoeve Schorren)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis magnificent Old Wisdom is made by De Mekkerstee, using organic milk from a herd of just 80 Jersey cows on the island of Goeree-Overflakkee, in the province of South Holland. Jersey cows have extremely rich milk, high in protein, vitamins and calcium so produce exceptional, buttery and creamy cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHappy Mrs Jersey, Old Wisdom is made for and aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The animals are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOld Wisdom is the older sister of Cheerful Lady and is a decadent, ultra rich and creamy hard cheese with fantastic saltiness and good crystallisation. Think French Salted Butter in cheese form. The texture is smooth and buttery, with a spattering of calcium lactate crystals, which develop during the ageing process, giving added flavour and crunch. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 12 months in the Netherlands and then for an additional 6-18 months in our Cambridge cellars, and is made with organic pasteurised milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56338139119995,"sku":null,"price":8.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338139152763,"sku":null,"price":12.9,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338139185531,"sku":null,"price":17.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338139218299,"sku":null,"price":21.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338139251067,"sku":null,"price":25.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338139283835,"sku":null,"price":30.1,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338139316603,"sku":null,"price":34.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338139349371,"sku":null,"price":38.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/happy-mrs-jersey-cheese.jpg?v=1727603059"},{"product_id":"haut-de-barry-1","title":"Haut Barry","description":"\u003cp\u003e\u003cb\u003eHaut Barry\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the early nineties, in Larzac, small scale sheep farmers were struggling to make ends meet - Roquefort houses were closed to new suppliers and government quotas penalised small producers.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eShepherd and sheep farmer André Parenti decided to create a cooperative and then presented this to the breeders of the Causse du Larzac. 11 local shepherds joined and their goal was to use the money they had all made from previous milk sales, as well as their ewe’s excellent quality milk, to create a small production sheep’s milk cheese that didn’t need to meet huge industry quotas. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUnfortunately the cooperative wasn’t able to secure any financing from the bank, so instead turned to the local people of Larzac, who cared about the local environment and about small producers, and raised enough money for them. In December 1995, the cooperative ‘Bergers du Larzac’ was born and by April 1996, the first cheese was made.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe shepherds decided to look to the local neighbourhood for inspiration and found that a neighbour of theirs was using old Dutch Gouda moulds to make a classic ‘Tomme’ cheese, which gave the cheeses a lovely round shape. They sourced some vintage moulds of their own and began experimenting. They hired a Basque ‘cheese technician’ to learn about the intricacies, process and recipe for ewe’s milk cheese, bought up some land and started production.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy was built and remains based in the ‘Parc Naturel Régional des Grandes Causses’, a UNESCO heritage site, on the ‘Plateau du Larzac’, an area of Southern France. The name ‘Haut Barry’ simply comes from the name of the road that the workshop was originally situated on. The road name meant ‘Great Barrier’ as it was located next to the old ramparts (defensive boundaries) of an ancient Templar city. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere are now 80 farmers based across 33 farms in the region, who collect milk from their herds and vote in the cooperative’s General Assembly. More than half of the farms involved are organic and 100% of the sheep are ‘Lacaune’ ewes. These are an ancient breed of sheep from the region, who are adapted to grazing in the area and produce the highest quality ewe’s milk. The ewes are almost entirely pasture fed, but also eat homegrown hay and cereals in the winter. The dairy guarantees that GM foods are never used.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOf the 33 farmers who supply milk to the dairy, 17 are certified organic and 16 follow organic regulations but do not yet have certification. This organic way of farming improves biodiversity, air and water quality, keeps the soil healthy and has innumerable benefits for the animals involved.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHaut Barry is a sophisticated cheese which has a beautiful earthy sweetness and a distinct nutty character. It has a natural rind, which is regularly brushed, and which allows the cheese to take on the taste and smell of the surrounding flora from around the caves in which it is matured.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 10 months and is made from thermised ewe’s milk and traditional rennet. Contains \u003cb\u003eegg\u003c\/b\u003e.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56338143412603,"sku":null,"price":12.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338143445371,"sku":null,"price":18.9,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338143478139,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338143510907,"sku":null,"price":31.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338143543675,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338143576443,"sku":null,"price":44.1,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338143609211,"sku":null,"price":50.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338143641979,"sku":null,"price":56.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/haut-barry-cheese.jpg?v=1727604474"},{"product_id":"heckfield-1","title":"Heckfield","description":"\u003cp\u003e\u003cb\u003eHeckfield\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVillage Maid was launched by Anne in 1986 after she had worked for the National Institute for Research in Dairying for 10 years. She began in microbiological development and then learnt the craft of cheese making in their research dairy. During her time there, Anne also spent time visiting the (then) very few artisan cheesemakers in the UK, which ignited her passion for artisan made cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne took a six month sabbatical after leaving her job in 1985, and sailed around the world with some friends in their self made yacht. They stopped in Sardinia and she fell in love with the native Pecorino so upon return home, started creating her first cheese, her own English version of Pecorino called Spenwood. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter struggling to source excellent quality milk when launching her own business, Anne decided to take full control and keep her own animals for milk, so bought a herd of East Friesian ewes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1987, Anne was approached by the Duke of Wellington and asked to make a cheese using the milk from his herd of pedigree Guernsey cows, which would be matured on his estate. Anne created a Cheddar like cheese which was made until the Duke’s retirement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne then teamed up with James Aldridge, an acclaimed cheese affineur, and began working on semi soft cheeses, which are not matured for as long as hard cheeses, so could be experimented with more easily. The Guernsey milk Waterloo was developed then and is still made today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991, Village Maid moved to their current site in Riseley. As a growing business, they were approached by Neal’s Yard Dairy and encouraged to create a semi soft ewe’s milk cheese that could sit alongside their award-winning firm ewe’s milk cheese, Spenwood. After months of experimentation, Wigmore was born and has since won countless awards and placed in the top 20 cheeses in the world.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, Anne’s son, Jake, and his fiancée, Kayleigh, joined the business and began developing Maida Vale, a semi soft Guernsey cow’s milk cheese washed in an IPA called Soundwave from Siren Craft Brewery, which is made just 6 miles from the dairy. It has since won Great Taste Awards four times.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019, a larger cheese store was built, which would allow for the maturation of twice the quantity of hard cheese. In the same year, Heckfield Park, a biodynamic farm just two miles away, approached Village Maid and suggested hosting a herd of Guernsey milk cows on their vast estate and supplying the dairy with cow’s milk. The cows were introduced and live on 400 acres of secluded herbal ley pastures which cover river meadows, hilltops and valleys surrounding the farm. They eat ryegrass, fescue, red clover, white clover, chicory, plantain, cocksfoot and sainfoin which provides an incredibly wholesome and nutritional grazing food for most of the year, and which also goes into their homemade silage in winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2024, Village Maid took over Two Hoots Cheese from Anne’s cousin and now produces their much loved cheese, Barkham Blue. It is still made using the same local Guernsey milk (the two dairies have long shared their supplier), meaning that the legacy of the cheese can not only continue, but continue under the same family.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHeckfield is a semi firm, slightly crumbly Guernsey cow’s milk cheese with a buttery texture on the palate and lactic yet rich umami flavour. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 8-9 months in Berkshire and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"200g","offer_id":56338261606779,"sku":null,"price":8.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338261639547,"sku":null,"price":12.9,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338261672315,"sku":null,"price":17.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338261705083,"sku":null,"price":21.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338261737851,"sku":null,"price":25.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338261770619,"sku":null,"price":30.1,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338261803387,"sku":null,"price":34.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338261836155,"sku":null,"price":38.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/heckfield-cheese.jpg?v=1727605227"},{"product_id":"hereford-hop-1","title":"Hereford Hop","description":"\u003cp\u003e\u003cb\u003eHereford Hop\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHereford Hop was created in 1987 by Charles Martell \u0026amp; Son Ltd on Hunts Court Farm in Gloucestershire, just a couple of miles from the Herefordshire border. The farm became home to the Martells in 1972 and Charles immediately began breeding the then critically endangered Old Gloucester cows and making Double Gloucester cheese, followed by Single Gloucester. He also then secured protected status for the Single Gloucester so that it can only be made in Gloucestershire with Old Gloucester cow's milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter successfully breeding endangered cows, Charles decided to set himself the challenge of reviving old varietals of fruit trees which were going extinct. He grafted and replanted hundreds of varieties of pear tree and is now growing enough fruit to create cider and perry in the old distilling house on the farm, which dates back to 1600. His famous ‘Stinking Bishop’ cheese is washed in homemade perry.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hereford Hop is completely encrusted with toasted hops which are foraged from hedgerows just across the border in Herefordshire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAlongside saving local native breeds of cow, pig and duck from extinction, as well as grafting and bringing back hundreds of varieties of pears, apples, plums and nuts, Hunts Farm have excellent environmental policies.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThey have increased hedgerows by 50%, provided new ponds and seen an increase in bird numbers (87 species of bird have been recorded on site) and surveyed 100 species of plant on the farm which are cared for under a stewardship agreement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy was re-built in 2007 to include a highly efficient wood burning boiler which heats the dairy by underfloor heating, heats the milk to 40° and provides hot water for cleaning. The wood is either sourced from the farm itself or from just 2 miles away. The dairy have also added solar panels to the roof.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHereford Hop has a rich, buttery flavour with grassy and citrus notes from the toasted hops that cover the cheese. It has a semi firm, creamy texture and pleasantly sharp aftertaste.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is made with pasteurised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56338265866619,"sku":null,"price":12.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338265899387,"sku":null,"price":19.2,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338265932155,"sku":null,"price":25.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338265964923,"sku":null,"price":32.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338265997691,"sku":null,"price":38.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338266030459,"sku":null,"price":44.8,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338266063227,"sku":null,"price":51.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338266095995,"sku":null,"price":57.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/hereford-hop-cheese-2.jpg?v=1727607804"},{"product_id":"isle-of-mull-cheddar-1","title":"Isle of Mull Cheddar","description":"\u003cp\u003e\u003cb\u003eIsle of Mull Cheddar\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChris and Jeff Reade were first generation farmers in Somerset who, alongside raising a family of four boys, worked hard milking a small herd of cows. It was quickly apparent however that milk supply was outweighing demand across Europe and that their milk wasn’t needed. After a holiday, in 1979, to Mull, the couple ended up buying a few acres of land as a contingency plan or escape route, but in doing so, also discovered that milk supply on the island was very erratic. After the beautiful ruin of ‘Sgriob-Ruadh’ next door came up for sale three months later, they decided it was fate to buy it and relocate. The entire move ended up taking 2 years, with lots of trips up the motorway in a little lorry. At first, the family had just 10 cows and ran a milk round in Tobermory but, in 2000, they built a proper dairy building and moved to cheese production with a herd of 130 cows. The farm is now owned and run by their eldest son, Brendan, and third son, Garth.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Friesian herd of cows are fed on an unusual diet of fermented grain from the nearby Tobermory whisky distillery as well as fresh, green grass on the Isle of Mull. The cheese is produced in a traditional way on the only dairy farm on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Reade’s started building their water turbine in the early 1990’s; as a small company they couldn’t afford for another company to come in and build it for them so decided to construct their own. The first electricity was generated in 2010 and it now powers the farm, distillery and Island bakery, as well as a few houses. They export 50% more electricity than they use, which is an excellent achievement. Whilst building, they also turned some wet ground into a pond which now houses brown trout, herons and otters. Alongside their water turbine, they have a small wind turbine and are now also introducing solar panels.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen the dairy moved to cheese production in 1999, they needed to generate more heat, but found that diesel boilers were very expensive. The forestry commission was growing trees all around the dairy, so they settled on a log burner instead. It produced enough heat for each day, but not fast enough. This led to them installing a hot water tank and pool for warm water, which now works with a heat exchanger to store excess heat in a thermal battery and move the heat around to where it is needed. By 2017, the log burner was becoming a chore as the logs were heavy and large. A wood chip boiler was installed and then the distillery was built on top of it. All the waste whey from cheese making is now distilled into gin using the wood chip boiler. All the surplus heat goes into making cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIsle of Mull Cheddar has a unique flavour and story behind it as the Freisan herd of cows are fed on an unusual diet of fermented grain from the nearby Tobermory whisky distillery as well as fresh, green grass on the island. The cheese is produced in a traditional way on the only dairy farm on the island.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIsle of Mull Cheddar is beautifully smooth and creamy in texture with a full and fruity flavour and no bitterness. It is deeply savoury and broth-like and has an incredible depth of flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 10-16 months on the Isle of Mull and an additional 6-18 months in our Cambridge cellars, and is made with raw milk and traditional rennet.\u003c\/p\u003e","brand":"Isle of Mull Cheese","offers":[{"title":"200g","offer_id":56338482528635,"sku":null,"price":7.5,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338482561403,"sku":null,"price":11.25,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338482594171,"sku":null,"price":15.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338482626939,"sku":null,"price":18.75,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338482659707,"sku":null,"price":22.5,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338482692475,"sku":null,"price":26.25,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338482725243,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338482758011,"sku":null,"price":33.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/isle-of-mull-cheddar.jpg?v=1733233942"},{"product_id":"kirkham-s-lancashire-1","title":"Kirkham’s Lancashire","description":"\u003cp\u003e\u003cb\u003eKirkham’s Lancashire\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Mrs Kirkham’s Lancashire cheese recipe was passed down to Ruth Kirkham, by her mother, in 1978. Ruth’s mother’s equipment was brought to Beesley Farm on the outskirts of Goosnargh Village, and Ruth’s husband began transforming the old piggery into a farm for their 40 Holstein Friessian cows and a cheese making dairy. Cheese continued to be made there for three decades, until 2008.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRuth’s son Graham returned to the farm and joined the family business in the early 00’s. He focused on increasing production and also selling directly to the public at farmer’s markets and speciality food events. In 2006, he decided to build a new, more modern cheese dairy, with a new milking parlour and living quarters for their larger herd of cows. The entire project was completed in 2008.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the summer, the cows graze on lush Lancashire grass and in the winter, they are housed indoors and fed silage and a mix of oats, barley, wheat and maize.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKirkham’s Lancashire is now the only remaining raw milk Lancashire producer using traditional methods. The family makes 20 cheeses, entirely by hand, every day.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKirkham’s Lancashire has a buttery and crumbly texture, with a sharp, tangy, yoghurty and lactic flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3 to 4 months in Lancashire and up to 2 further months in our Cambridge cellars, and is made with raw cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56338486329723,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338486362491,"sku":null,"price":12.6,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338486395259,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338486428027,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338486460795,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338486493563,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338486526331,"sku":null,"price":33.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338486559099,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/kirkhams-lancashire-cheese.jpg?v=1728835392"},{"product_id":"laganory-1","title":"Laganory","description":"\u003cp\u003e\u003cb\u003eLaganory\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLaganory was created by David and Wilma Finlay, two visionaries with a deep love of animals, at The Ethical Dairy on Rainton Farm, in south west Scotland. Over 25 years, they moved from conventional farming to an organic, 100% pasture, regenerative, cow with calf dairy, and are now at the forefront of a global movement to transform the farming industry.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ethical Dairy is revolutionary in that young calves are not separated from their mothers as they are in traditional dairies at birth, but instead are kept together to significantly improve animal welfare, as well as reduce the use of antibiotics, increase biodiversity and cut energy use.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy had been organic for two decades by 2012, so was already leading the way in terms of animal welfare in the UK, however they wanted to do more, so built a custom dairy that year which would allow cows and their calves to stay together. This was redesigned over a number of years and in 2019, the dairy committed to this way of farming permanently.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows behaviour showed a significant reduction in stress, they showed improvement in health and higher than expected levels of productivity, while the calves absolutely thrived being reared by their mothers and grew twice as quickly as before.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSince the project began, the dairy has cut gas emissions by more than half, reduced energy use by more than half, cut both antibiotic use and agro-chemical use by 90%, doubled the productive life of cows and increased farm biodiversity five-fold. The farm is now carbon negative and is even sequestering significantly higher levels of carbon than commercial forestry could achieve.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLaganory is a firm cow's milk cheese with a deeply savoury flavour, a sharp aroma and lots of tangy and nutty notes. When fully matured, it has a slightly crumbly texture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2-6 months in Scotland and an additional 1-4 months in our Cambridge cellars and is made with raw, organic cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"The Ethical Dairy","offers":[{"title":"200g","offer_id":56339679641979,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339679674747,"sku":null,"price":19.8,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339679707515,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339679740283,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339679773051,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339679805819,"sku":null,"price":46.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339679838587,"sku":null,"price":52.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339679871355,"sku":null,"price":59.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/laganory-cheese.jpg?v=1727631019"},{"product_id":"lancashire-bomb","title":"Lancashire Bomb","description":"\u003cp\u003e\u003cb\u003eLancashire Bomb\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Shorrock family have been making Lancashire cheese since 1923 and won Supreme Champion at the last Preston Open Cheese Competition before the war broke out in 1938. Since then, their Lancashire cheese has won many more awards.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAndrew, now the family’s third generation cheesemaker, created the iconic Lancashire bomb over 25 years ago, for a friend moving to America.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Lancashire bombs are matured for two years for exceptional flavour and a creamy texture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Lancashire bomb has an excellent depth of flavour and a buttery, ultra creamy texture.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProduct Size\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the large size Lancashire Bomb and weighs approximately 460g.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for over two years and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":53480198930811,"sku":"CH0045","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/lancashire-bomb-cheese-1.jpg?v=1727631103"},{"product_id":"lola-montez-1","title":"Lola Montez \/ Alp Blossom","description":"\u003cp\u003e\u003cb\u003eLola Montez\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLola Montez is a certified organic Bavarian mountain cheese made by Evelyn Wild, master cheesemaker, and her team, for Isny Dairy, which was founded 25 years ago in Bavaria.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBack in 1998, a collective of 7 ecologically minded organic dairy farmers banded together with the goal of showcasing the incredibly high quality milk that their cows were producing, as well as gaining a fair and consistent market price for their cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThey hired Evelyn to run the business and make their first cheeses and after huge success, she has now hired another full time cheesemaker, Simon, to focus on production. Simon hails from Switzerland, where he trained as a cheesemaker.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is named after Lola Montez, who was an Irish dancer and actress who was famously also the mistress of King Ludwig I of Bavaria. The colourful and flavoursome flowers and herbs on the outside of the cheese include Cornflower, Marigold, Rose, Lavender, Parsley, Rosemary, Garlic, Savory, Sea Salt, Onion, Oregano, Paprika and represent Lola’s colourful personality.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAll of Isny Dairy’s cheeses are made with the raw milk of cows who graze freely on the rich, green pastures of the Allgäu Mountains in Southwest Germany from spring to late autumn. Käsküche Isny, alongside being organic, have very green practices in place and use steam to both sterilise and power the dairy.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the winter, the dairy feed the cows on homegrown hay, never silage, and has banned the use of any artificial fertilisers, herbicides, pesticides in its production. They are careful to only mow small areas of land for hay, to allow huge remaining habitats for small animals, rodents and insects to thrive in.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThey also have a total ban on preservatives in their cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLola Montez has a rich, smooth and buttery texture with a full, fruity and grassy flavour that lasts on the palate, with delicate floral notes from the gorgeous dried Alpine flowers that are pressed onto the outside of the cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for a minimum of 4 months, but often over a year, and is made with thermised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Kaeskuche","offers":[{"title":"200g","offer_id":56339684786555,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339684819323,"sku":null,"price":19.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339684852091,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339684884859,"sku":null,"price":32.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339684917627,"sku":null,"price":39.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339684950395,"sku":null,"price":45.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339684983163,"sku":null,"price":52.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339685015931,"sku":null,"price":58.5,"currency_code":"GBP","in_stock":true}]},{"product_id":"lord-nelson","title":"Lord Nelson","description":"\u003cp\u003e\u003cb\u003eLord Nelson\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord Nelson is a wonderful English goat’s cheese made exclusively for us by Neal’s Yard Creamery, which overlooks the River Wye in Herefordshire. The legend behind the cheese name says that Napoleon became so sick of the sight of pyramids after his defeat by the English at the Battle of the Nile that when he was served the French Pouligney St Pierre (famously pyramid shaped), he cut the top of it off with his knife, thus creating the flat topped Lord Nelson.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCharlie Westhead of Neal’s Yard Creamery makes the Lord Nelson using goat’s milk from Andrew and Diane Goodwin’s herd at Wychmoor Farm in Titley, Herefordshire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Dairy began life as an actual dairy in Covent Garden, making a few young cheeses alongside yoghurts and creme fraîche, however, as the business grew, Neal’s Yard Creamery was established as a separate business and moved to Herefordshire in 1996 to do all of the cheese production. Neal’s Yard Dairy continues life as a highly successful shop.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Creamery are very small scale producers and keep sustainability at the heart of what they do. The electricity they use is almost entirely generated on site by windmill and photovoltaic solar panels and their heat requirements are mostly handled by their hot water solar panels alongside their custom furnace, which burns local wood. They also have a custom planted wetland system that naturally purifies their drain water.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord Nelson is an ash rolled semi soft goat’s cheese with a fluffy and lightly crumbly texture and a bright, lactic flavour and citrus tang. As it matures, it takes on a fuller, more goaty flavour and beautiful wrinkled rind.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord Nelson is aged for 1 to 3 weeks by Neal’s Yard and an additional 3 to 4 weeks in our Cambridge cellars, and is made with pasteurised goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Neal's Yard Creamery","offers":[{"title":"Default Title","offer_id":53480206369147,"sku":"CH0048","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/lord-nelson-cheese.jpg?v=1727631172"},{"product_id":"lord-of-the-hundreds-1","title":"Lord of the Hundreds","description":"\u003cp\u003e\u003cb\u003eLord of the Hundreds\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord of the Hundreds is made by Cliff and Julie Dyball of the Traditional Cheese Dairy which is based in Waldron, East Sussex. The farm, and it’s three generations of owners, have been milking cows since 1962 and are focused on grass based farming and high animal welfare. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBy using traditional grazing and farming methods, alongside nurturing the hedgerows, the dairy have helped to maintain and create a diverse and unique ecosystem. They put their animals health, freedom and quality of life at the forefront of what they do.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe recipe for Lord of the Hundreds was developed by the late James Alridge.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJames Aldridge was a scaffolder and mechanic from Lambeth who was sadly injured in a building accident. He was unable to continue working so joined his wife, Pat, as a cheesemonger in South London. Little did he know, he would soon become famous for leading a revival of specialist farmhouse cheese in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe initially focused on sourcing organic, raw milk, British cheeses for the shop that his wife and he ran, tracking down small production cheese makers and searching for those that followed natural production methods. He then moved into rind washing cheeses himself and eventually became well known for his wine washed Caerphilly. He then went on to develop many well known British cheeses including the Flower Marie, Lord of the Hundreds and Olde Sussex.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor many years, he was the go-to man for cheese advice and had a wealth of scientific knowledge that helped him improve a wide range of cheeses.\u003c\/p\u003e\n\u003cp\u003eHe was almost bankrupted by the UK government, who ordered the destruction of £50,000 of his cheese, due to an unrelated incident at one of his producers, despite his cheeses being tested and being proven to be uncontaminated. Despite a vast number of donations from the public, he was unable to sell the business so instead opened a cheese making school to benefit British cheese. He passed away in 2001, aged 61, but many of his cheeses continue to be made to this day.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord of the Hundreds takes its name from Saxon times, when our modern day counties were divided into 100 shires, each of which was run by a Lord who used a tax collector to gather the taxes from farmers and small holders.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord of the Hundreds is a hard cheese, based originally on a Pecorino recipe, which is dry in texture with a complex, savoury flavour. It’s reminiscent of roasted nuts and has grassy and sweet notes, which vary in intensity, through the seasons.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 8 to 10 months and is made with raw ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"The Traditional Dairy","offers":[{"title":"200g","offer_id":56339688882555,"sku":null,"price":10.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339688915323,"sku":null,"price":16.2,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339688948091,"sku":null,"price":21.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339688980859,"sku":null,"price":27.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339689013627,"sku":null,"price":32.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339689046395,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339689079163,"sku":null,"price":43.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339689111931,"sku":null,"price":48.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/lord-of-the-hundreds-cheese.jpg?v=1727631144"},{"product_id":"maida-vale","title":"Maida Vale","description":"\u003cp\u003e\u003cb\u003eMaida Vale\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVillage Maid was launched by Anne in 1986 after she had worked for the National Institute for Research in Dairying for 10 years. She began in microbiological development and then learnt the craft of cheese making in their research dairy. During her time there, Anne also spent time visiting the (then) very few artisan cheesemakers in the UK, which ignited her passion for artisan made cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne took a six month sabbatical after leaving her job in 1985, and sailed around the world with some friends in their self made yacht. They stopped in Sardinia and she fell in love with the native Pecorino so upon return home, started creating her first cheese, her own English version of Pecorino called Spenwood. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter struggling to source excellent quality milk when launching her own business, Anne decided to take full control and keep her own animals for milk, so bought a herd of East Friesian ewes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1987, Anne was approached by the Duke of Wellington and asked to make a cheese using the milk from his herd of pedigree Guernsey cows, which would be matured on his estate. Anne created a Cheddar like cheese which was made until the Duke’s retirement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne then teamed up with James Aldridge, an acclaimed cheese affineur, and began working on semi soft cheeses, which are not matured for as long as hard cheeses, so could be experimented with more easily. The Guernsey milk Waterloo was developed then and is still made today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991, Village Maid moved to their current site in Riseley. As a growing business, they were approached by Neal’s Yard Dairy and encouraged to create a semi soft ewe’s milk cheese that could sit alongside their award-winning firm ewe’s milk cheese, Spenwood. After months of experimentation, Wigmore was born and has since won countless awards and placed in the top 20 cheeses in the world.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, Anne’s son, Jake, and his fiancée, Kayleigh, joined the business and began developing Maida Vale, a semi soft Guernsey cow’s milk cheese washed in an IPA called Soundwave from Siren Craft Brewery, which is made just 6 miles from the dairy. It has since won Great Taste Awards four times.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019, a larger cheese store was built, which would allow for the maturation of twice the quantity of hard cheese. In the same year, Heckfield Park, a biodynamic farm just two miles away, approached Village Maid and suggested hosting a herd of Guernsey milk cows on their vast estate and supplying the dairy with cow’s milk. The cows were introduced and live on 400 acres of secluded herbal ley pastures which cover river meadows, hilltops and valleys surrounding the farm. They eat ryegrass, fescue, red clover, white clover, chicory, plantain, cocksfoot and sainfoin which provides an incredibly wholesome and nutritional grazing food for most of the year, and which also goes into their homemade silage in winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2024, Village Maid took over Two Hoots Cheese from Anne’s cousin and now produces their much loved cheese, Barkham Blue. It is still made using the same local Guernsey milk (the two dairies have long shared their supplier), meaning that the legacy of the cheese can not only continue, but continue under the same family.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMaida Vale is a semi soft, rind washed cheese made with Guernsey cow’s milk. It is washed with Soundwave, an IPA from the local Siren Craft Brewery, which gives the cheese a tangy, bittersweet and malty flavour. The cheese has a buttery texture with a fantastic creaminess below the rind and has an earthy depth of flavour and slight saltiness on the rind.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6-8 weeks and is made with pasteurised cow’s milk and vegetarian rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAllergens: Milk, Gluten (ale).\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"Default Title","offer_id":53480217117051,"sku":"CH0051","price":9.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/maida-vale-cheese.jpg?v=1733233958"},{"product_id":"manchego","title":"Manchego","description":"\u003cp\u003e\u003cb\u003eManchego\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Artisan Manchego is made from whole, raw Manchega sheeps milk in the Castile-La Mancha region of central Spain. Manchego comes under the PDO (Protected Designation of Origin) guidelines so can only be produced in this specific region.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sheep graze on the grassy plains of La Mancha and are also placed on rotated cereal crop fields to eat what is left after harvest; this includes high protein leguminous crops, predominantly lentil crops, but also chickpea crops, as well as the shoots of vines in wine producing areas. This allows the sheep to have a nutrient rich and varied diet whilst also fertilising the fields for future years of crop growth.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eParaje Sotuélamos is a small, artisanal factory, which takes its name from the local district, Sotuélamos. Two friends, Francisco and Pedro, were very regular customers in the 80’s and when the opportunity arose to take over the business in 1985, they jumped at the offer, despite not having previous experience in the dairy industry. Since then, they have learned the trade and introduced a range of new flavoured Manchegos, including versions with rosemary and truffle.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Artisan Manchego is firm and dry in texture with a beautifully balanced, complex, floral and nutty flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 5 to 6 months in Spain and an additional 2-4 months in our Cambridge cellars, and is made with raw ewe's milk and traditional rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAllergen information: contains egg (lysozyme).\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56339699007867,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339699040635,"sku":null,"price":19.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339699073403,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339699106171,"sku":null,"price":32.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339699138939,"sku":null,"price":39.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339699171707,"sku":null,"price":45.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339699204475,"sku":null,"price":52.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339699237243,"sku":null,"price":58.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/manchego-cheese.jpg?v=1728725886"},{"product_id":"mekkerstee-belegen-matured","title":"Mekkerstee, Belegen (Matured)","description":"\u003cp\u003e\u003cb\u003eMekkerstee, Extra Belegen (Extra Matured)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMekkerstee Belegen is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The animals are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMekkerstee is a firm but fantastically creamy cheese with an ultra smooth texture and sweet, milky flavour when young. As it matures, notes of fermented fruit begin to come through and the overall flavour is tangy, zingy and\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 months in the Netherlands and an additional 2-8 months in our Cambridge cellars, and is made with pasteurised, organic goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339762872699,"sku":null,"price":9.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339762905467,"sku":null,"price":13.8,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339762938235,"sku":null,"price":18.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339762971003,"sku":null,"price":23.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339763003771,"sku":null,"price":27.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339763036539,"sku":null,"price":32.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339763069307,"sku":null,"price":36.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339763102075,"sku":null,"price":41.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/mekkerstee-cheese.jpg?v=1728725914"},{"product_id":"mekkerstee-fenugreek-1","title":"Mekkerstee Fenugreek","description":"\u003cp\u003e\u003cb\u003eMekkerstee Fenugreek\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMekkerstee Belegen is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The animals are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eis a firm cheese with an intensely smooth and creamy texture. It is generously packed with fenugreek seeds which give the cheese a fragrant and aromatic flavour and hint of curry.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 months in the Netherlands and an additional 2-4 months in our Cambridge cellars and is made with organic, pasteurised goat's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339753173371,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339753206139,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339753238907,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339753271675,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339753304443,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339753337211,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339753369979,"sku":null,"price":32.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339753402747,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/mekkerstee-fenugreek-cheese.jpg?v=1733233975"},{"product_id":"michael-s-mount","title":"Michael’s Mount","description":"\u003cp\u003e\u003cb\u003eMichael’s Mount\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMichael’s Mount is made by the White Lake Cheese Company at Bagborough Farm, in Pylle Somerset, just off the Glastonbury festival site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheese making in the family started back in the 1930’s with Roger’s grandfather, who focused on Cheddar production. Roger is now the third generation cheesemaker of his family and delved into goat’s cheese production for the first time in 2004, into what was a very niche market at the time in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Roger took over, White Lake Cheese Company quickly became one of the most successful UK cheesemakers, having now won awards for almost all of their cheeses. They remain the first dairy to have won the title of Supreme Champion at the British Cheese Awards in three consecutive years with three different cheeses. They are committed to experimenting with and revolutionising production methods and love to push boundaries with their techniques and creative ideas. Their cheesemaking facility is specially tailored for production of lots of very small batches of cheese rather than any kind of mass production so they can produce a wide range of cheeses at any given time and ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goat’s cheeses are all made with milk from his own herd of French Alpine goats, who are fed a very special diet, which is GM and soya free, adapted for cheesemaking. The goats also eat hay from unfertilised fields from the Somerset levels which are covered in flowers and interesting grasses. In the spring and summer, they spend most of their time on the company’s vast flower meadows grazing freely, among many insects, birds and mammals.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic Guernsey cows’s milk is sourced very locally and ewe’s milk comes from a well trusted farm nearby. This means food miles are minimal and the cheese production supports the local community.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy is kept as environmentally friendly as possible. They have installed solar panels across the farm which provide their electricity under two schemes. One of their schemes provides power to the goats and the other to the cheese making facilities. They are currently trying to completely move away from the National Grid and rely solely on solar. To aid this, they have LED lighting throughout their facilities, most of which are on movement sensors which means they turn off automatically when not in use. They also have a 4-megawatt solar farm which feeds into the National Grid.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy has also installed a 200 KW wood boiler and are even beginning to grow their own fuel for it. Currently the wood comes from local, renewable sources and the biomass boiler means milk is heated very efficiently. All of the water used at the farm comes from a borehole.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake Cheese Co are also part way through a 4 year program of hedge laying, which provides a vital habitat for the local wildlife. Alongside this, they have planted 7 acres of trees to offset the carbon they are burning. Over the next ten years, this will expand to cover 20 acres.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake also grows wheat and maize for neighbouring farms using regenerative farming methods and predominantly uses animal manure instead of fertiliser. If anything else is absolutely necessary, only bee friendly sprays are used.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMichael’s Mount is a fluffy, creamy, semi soft cheese which has a bright, fresh, lactic flavour when very young and more of a robust, goaty, mushroom-y flavour when matured. It ripens from the rind in so it often has a soft and gooey outer layer and whipped, fluffy and more chalky centre.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 to 6 weeks and is made with thermised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"White Lake Cheese","offers":[{"title":"Default Title","offer_id":53480221376891,"sku":"CH0052","price":8.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/michaels-mount-cheese.jpg?v=1728835949"},{"product_id":"mimolette-1","title":"Mimolette","description":"\u003cp\u003e\u003cb\u003eMimolette\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMimolette is a traditional French cheese made close to the city of Lille in Northern France, but was inspired back in the 17th century by Dutch recipes for Edam cheese. Louis XIV wanted to create a native French cheese to replace the then popular Edam after his minister Colbert forbade the importation of foreign goods to improve the national economy. It was first coloured with carrots but is now coloured with Annatto, a totally natural and very popular dye made from seeds of the Achiote tree in Central and South America.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMimolette has a moon like surface, covered in dusty craters - these are caused by cheese mites which eat away at the outside, helping the cheese to mature and adding flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMimolette is a hard cheese with an iconic electric orange colour and a smooth, dense and firm texture. The cheese has a light savoury tang but the predominant flavour is that of caramelised butterscotch. It has a good level of salt, a welcome hint of acidity and a lasting sweetness on the palate.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 18 months in France and an additional 1-3 months in our Cambridge cellars, and is made with pasteurised cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56339791577467,"sku":null,"price":10.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339791610235,"sku":null,"price":15.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339791643003,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339791675771,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339791708539,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339791741307,"sku":null,"price":35.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339791774075,"sku":null,"price":40.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339791806843,"sku":null,"price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/mimolette-cheese.jpg?v=1728725947"}],"url":"https:\/\/www.cambridgecheese.com\/collections\/cheese\/vegetarian.oembed?page=3","provider":"The Cambridge Cheese Company","version":"1.0","type":"link"}