{"title":"Cow's Milk 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 (Back in stock in 2027)","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":false},{"title":"300g","offer_id":56335935635835,"sku":null,"price":14.7,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56335935668603,"sku":null,"price":19.6,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56335935701371,"sku":null,"price":24.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56335935734139,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56335935766907,"sku":null,"price":34.3,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56335935799675,"sku":null,"price":39.2,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56335935832443,"sku":null,"price":44.1,"currency_code":"GBP","in_stock":false}],"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":"CH0100","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":"beaufort-d-ete-1","title":"Beaufort d’Été, Christmas Reserve","description":"\u003cp\u003e\u003cb\u003eBeaufort d’Été\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\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeaufort dates back to Roman times and is traditionally made from the milk of Tarentaise cattle, an ancient mountain breed, in the Savoie region of the French Alps. The cows graze on exquisite, unpolluted summer pastures, high in the mountains, eating a range of wonderful Alpine flora, perfumed flowers and aromatic herbs.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis particular farmhouse Beaufort is made from the milk of the producer’s own two herds of Abondance and Tarentaise (or Tarine) cows, one of which grazes at high altitude all summer and the other lower in the valley so that he can combine the two milks for a completely unique flavour. The producer makes his own rennet and starter cultures, the latter of which allows him to age these cheeses more than six months longer than the norm.\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 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\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\u003eBeaufort d’Été is incredibly complex, with nutty, floral and fruity notes and a moreish sweetness. It has a gorgeous pale golden colour and smooth, dense texture with occasional crystals. It’s an unmissable seasonal treat.\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 12 to 18 months in France, and then up to 12 extra months in our Cambridge cellars, and is made with raw cow’s milk and traditional rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Mons","offers":[{"title":"200g","offer_id":56336268231035,"sku":null,"price":16.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336268263803,"sku":null,"price":24.9,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336268296571,"sku":null,"price":33.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336268329339,"sku":null,"price":41.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336268362107,"sku":null,"price":49.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336268394875,"sku":null,"price":58.1,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336268427643,"sku":null,"price":66.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336268460411,"sku":null,"price":74.7,"currency_code":"GBP","in_stock":true}]},{"product_id":"bergkase-alex-1","title":"Bergkäse Alex (Back in stock in November 2026)","description":"\u003cp\u003e\u003cb\u003eBergkäse Alex\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\u003eBergkäse Alex is a Bavarian mountain cheese made with the raw milk of cows who graze freely on the rich, green pastures of the Allgäu Mountains in Southwest Germany. It is made by cheesemaker Albert Kraus, who uses his brother, Xaver’s, Allgäu Brown Swiss cow’s milk, at his creamery in the lower Bavarian alps, around 2500 feet above sea level. Albert and his team started cheese production in March 1999 at the Hofkäserei Kraus dairy in Ebersbach and all the milk used is sourced from within 5km of the dairy. The dairy guarantees that their cows are never fed silage; for most of the year they are surrounded by abundant pasture on the mountainside and graze on grasses, herbs and flowers, though their diet is subsided with homegrown hay in the winter, where necessary.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bergkäse Alex is named after the German rail line that connects the Alpine region of the Allgäu where the cows live and the cheese is produced, to the urban area surrounding Munich, where it is traditionally sold.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBergkäse Alex is a very large cheese, made in a similar way to Comté and Gruyère, and is regularly washed in brine, packed with a special blend of hand picked herbs, as it matures. After around 7 months of ageing, a dark coloured ash made from hay is added in powder form to an elderflower cordial and brine mix, which gives the cheese its iconic maroon coloured coating.\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\u003eThe milk that goes into Bergkäse Alex comes from one small, family owned and run farm, which allows the animals to live on the vast pastures on the Allgäu mountains, eating organic, untouched grasses, herbs and flowers. 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, so there are very few, if any, food miles involved in their feeding.\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\u003eBergkäse has a rich, smooth and buttery texture with a full, fruity and grassy flavour that lasts on the palate, with a hint of spiciness. You’ll taste notes of sweet roasted onion and umami bacon as well as a rich beefy and vegetal flavour, like a well made stock. It makes incredible fondue and holds bags of flavour even when melted, however, it’s also an unmissable cheese on your cheeseboard and a firm favourite at Cambridge Cheese Co.\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 a minimum of 7 months in Bavaria and then is aged for an additional 6-8 months here in Cambridge, and is made with thermised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Kaeskuche","offers":[{"title":"200g","offer_id":56336456941947,"sku":null,"price":9.8,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56336456974715,"sku":null,"price":14.7,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56336457007483,"sku":null,"price":19.6,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56336457040251,"sku":null,"price":24.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56336457073019,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56336457105787,"sku":null,"price":34.3,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56336457138555,"sku":null,"price":39.2,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56336457171323,"sku":null,"price":44.1,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/bergkase-alex-cheese-2.jpg?v=1727537172"},{"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":"bix","title":"Bix (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eBix\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\u003eNettlebed Creamery’s history dates back to 1901, when the farm in Henley-on-Thames, Oxfordshire was purchased by Rose’s great grandfather. Her grandfather created the dairy in 1950 and then the entire farm was converted to organic in 2001. The farm has a wealth of biodiversity and abundance of wildlife, some of the many benefits of their organic policies and total ban on pesticides, fungicides and fertiliser.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnimal welfare is also a top priority on the farm and their happy cows have 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. The cows are also fed a grass rich, organic diet, instead of any GM animal feed. This forage based diet means the dairy has a much lower milk yield but is much more sustainable and protects the animal’s welfare.\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\u003eSoil Association’s welfare standards and sustainable agriculture standards are the highest in the UK and ensure that cows are actually free range, with access to pasture whenever the weather permits. They also ensure a totally natural and organic diet with a minimum of 60% forage, which lowers the animals carbon footprint and reduces and\/or eradicates food miles associated with feeding livestock (cows in industrial farming tend to be fed imported, GM feed). Farms run under these standards also see a vast increase in biodiversity on site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe 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\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNettlebed Creamery heat their water with energy generated from a wood chip boiler and generate their electricity with solar panels.\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 Bix is an award winning, triple cream, enriched cheese which is incredibly indulgent with a luxurious, creamy texture and flavour. The cheese has mushroom notes towards the rind and a delicate earthiness.\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 3-6 weeks and is made with pasteurised, organic cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Nettlebed Creamery","offers":[{"title":"Default Title","offer_id":49673080635674,"sku":"CH0003","price":8.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/bix-cheese-1.jpg?v=1733234122"},{"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":6.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336591290747,"sku":null,"price":9.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336591323515,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336591356283,"sku":null,"price":15.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336591389051,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336591421819,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336591454587,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336591520123,"sku":null,"price":27.0,"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":"oudelandse-boerenkaas","title":"Oudelandse Boerenkaas","description":"\u003cp\u003e\u003cb\u003eOudelandse Boerenkaas\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\u003eBoerenkaas translates as ‘Farmer’s cheese’ and indicates a small production, high quality cheese made with raw milk, which is rarely exported.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Spruithove farm has been run by\u003cb\u003e \u003c\/b\u003eMathieu\u003cb\u003e \u003c\/b\u003eand Tamara Spruit, since they took over from Mattieu’s parents in 2005. His parents ran the farm and made cheese for 40 years before training their son and his wife, who had no previous experience with either farming or cheesemaking, to take over. After six weeks, Mathieu’s parents went on holiday and left the couple to fend for themselves, but fast forward nearly 20 years and they are now award winning cheesemakers and run a successful business.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2011, the couple moved focus from pig and cow farming to proper cheese production so they custom built a dairy that allowed them to correctly store milk and make cheese. They first focused on creating a strong and healthy crossbred herd and now have entirely crossbred Holsteiner and Fleckvieh cows, which has significantly improved herd health and animal welfare. Their animals are free range and pasture fed for most of the year and have safe barns in the winter months with closely monitored feed.\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. Boerenkaas 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\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBoerenkaas is a hard, dry and salty cheese with a strong, intense flavour. You’ll likely pick up its sweet undertones of caramel or toffee and those of bitter coffee. The texture is grainy and gritty as the cheese is packed with calcium lactate crystals, which develop during the ageing process, for added flavour and crunch.\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 year in the Netherlands and for an additional 2-3 years in our Cambridge cellars, and is made with raw cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339962954107,"sku":null,"price":9.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339962986875,"sku":null,"price":14.1,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339963019643,"sku":null,"price":18.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339963052411,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339963085179,"sku":null,"price":28.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339963117947,"sku":null,"price":32.9,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339963150715,"sku":null,"price":37.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339963183483,"sku":null,"price":42.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/oudelandse-boerenkaas-cheese.jpg?v=1727537384"},{"product_id":"brillat-savarin-1","title":"Brillat Savarin (Back in Stock in November 2026)","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":8.0,"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":"caboc","title":"Caboc","description":"\u003cp\u003e\u003cb\u003eCaboc\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\u003eHighland Fine Cheeses Ltd are based in Tain, in northeast Scotland, and operate from Blarliath Farm. Once upon a time, they had just 14 Shorthorn cows and a bull named Geordie, that went on many a troublesome escapade, but now the farm is on a much larger scale. That said, all of the making, fermenting and maturing of their cheeses remains entirely artisan.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHighland Fine Cheeses Ltd produce Caboc, among a number of other award winning cheeses. Their first ever cheesemaking experience was crafting a batch of Crowdie in a bathtub in the 1950’s, and they have been making traditional cheeses ever since. Rory Stone now runs the company and has a particular passion for rind washed cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaboc is famously believed to be Scotland’s oldest cheese and is instantly recognisable thanks to the pinhead oatmeal is it rolled in. The recipe for it dates back to the 15th Century when Mariota de Ile, the daughter of the chieftain of the Clan Macdonald of the Isles, took the thick cream from the milk and matured it in barrels instead of churning it into butter. She eventually passed the recipe to her daughter, who passed it to hers and it has been handed down from mother to daughter ever since. The recipe remains secret and is still only made by Suzannah Stone of Tain, and her team of eight local women, for the Highland Fine Cheeses Ltd.\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\u003eCaboc is an extremely rich double cream cheese, with a buttery and creamy texture and lactic but mild flavour. The oatmeal on the outside provides a nutty taste and wonderful 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\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 does not contain rennet, so is suitable for vegetarians. Contains \u003cb\u003egluten\u003c\/b\u003e.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":49674910728474,"sku":"CH0010","price":7.25,"currency_code":"GBP","in_stock":true}]},{"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":"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":"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},{"title":"Half Stilton (Round) (~4kg)","offer_id":56391491649915,"sku":null,"price":100.0,"currency_code":"GBP","in_stock":true},{"title":"Third Stilton (Round) (~2.6kg)","offer_id":56391491813755,"sku":null,"price":64.5,"currency_code":"GBP","in_stock":true},{"title":"Sixth Stilton (Semicircle) (~1.3kg)","offer_id":56391492206971,"sku":null,"price":36.25,"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":"comte-extra-24-months","title":"Comté Extra, 24 Months+","description":"\u003cp\u003e\u003cb\u003eComté Extra, 24 Months+\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\u003eComté is France’s highest production AOC cheese, with around 64,000 tonnes being made annually. Despite it’s high production, it is, and has for generations, been produced exclusively in small cooperative dairies in the Franche-Comté region of Eastern France.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheese is made exclusively during the summer months, from the raw milk of Montbéliarde cows, who graze freely on the highly diverse mountain pastures in the region. The terroir is hugely important in the final quality and flavour of the cheese and it is made under strict regulations to ensure an impeccable standard.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEvery Comté cheese that is produced is inspected and tasted for quality and awarded a score out of 20. ‘Comté Extra’ is the highest grade and has a green paper band around the outside so that the best cheeses can be easily identified. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Comté is aged first by Marcel Petite, at Fort St Antoine in the heart of the Jura mountains and then again in our ancient cellars, under our shop in Cambridge. Marcel Petite follows the philosophy of ‘affinage lent', or slow maturation, which means that the cheeses are kept at a cooler temperature, enclosed by the thick stone walls of the fort at 1100m elevation.\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 mountains and the cheese is made seasonally during the summer within the same area, 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\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eComté Extra is a complex cheese with an exceptional depth of flavour and excellent richness. It has a gentle sweetness and flavours of roasted nuts but finishes with a fruity bite. There is a brilliant crystallisation through the cheese too, thanks to its long maturation.\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 24-36 months and is made with raw cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56336839049595,"sku":null,"price":13.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336839082363,"sku":null,"price":20.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336839115131,"sku":null,"price":27.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336839147899,"sku":null,"price":34.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336839180667,"sku":null,"price":40.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336839213435,"sku":null,"price":47.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336839246203,"sku":null,"price":54.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336839278971,"sku":null,"price":61.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/comte-extra-cheese.jpg?v=1727539657"},{"product_id":"connage-gouda-1","title":"Connage Gouda (Back in stock in January 2027)","description":"\u003cp\u003e\u003cb\u003eConnage Gouda\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\u003eConnage Highland Dairy is a family owned and family run, 100% organic business in Ardersier, Scotland. Hamish Clark started the business but it is now run by the second generation, two brothers and their wives. Callum and Jill manage the cheese side of the business, both making their award winning cheeses, alongside an entirely local team, and ensuring a fully traceable product, while Cameron and Eileen manage the farm which includes breeding, herd management and milking. The brothers have a fully organic herd of 150 Holstein Friesian, Jersey and Norwegian Red cows, who graze luscious, naturally sea sprayed, clover pastures along the shores of Moray Firth. A state of the art dairy was built in 2006 to allow all of their cheese to be handcrafted using traditional methods in a safe and clean space.\u003c\/p\u003e\n\u003cp\u003eThe dairy put animal welfare and sustainability at the very top of their agenda and grow all their own organic feed, while protecting the stunning environment that surrounds the 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\u003eConnage Highland Dairy have a fully organic herd, whose cows graze freely on clover pastures and whose winter feed is entirely homegrown and organic.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganically reared animals 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 animals 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\u003eConnage Gouda is a creamy cheese with an open texture and a sweet, milky and nutty flavour when younger. As it ages, it develops a more buttery texture and exceptional grassy and floral 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 around 6 months in Scotland and an additional 12+ months in our cellars in Cambridge, and is made with organic, pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"I J Mellis","offers":[{"title":"200g","offer_id":56336893280635,"sku":null,"price":9.2,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56336893313403,"sku":null,"price":13.8,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56336893346171,"sku":null,"price":18.4,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56336893378939,"sku":null,"price":23.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56336893411707,"sku":null,"price":27.6,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56336893444475,"sku":null,"price":32.2,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56336893477243,"sku":null,"price":36.8,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56336893510011,"sku":null,"price":41.4,"currency_code":"GBP","in_stock":false}]},{"product_id":"cooleney-1","title":"Cooleeney (Back in stock in Spring 2027)","description":"\u003cp\u003e\u003cb\u003eCooleney\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\u003eCooleney Farm in Tipperary is run by the Jim and Pat of the Maher family, whose family have worked the land there for an incredible four generations. In 1905, the family won awards for the quality of the milk produced there and they continue to win national and international awards to this day.\u003c\/p\u003e\n\u003cp\u003eThe family started their journey in Brie-style cheesemaking in 1986, using their own exceptional quality milk. Their herd of Friesian cows are all bred and raised on the farm on wonderful green pastures, which have peaty soil and are covered in blankets of clover, to provide a wonderfully nutritious diet for the animals and delicious milk for cheese 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\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 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\u003eCooleney is a delicate, buttery and creamy soft cheese, with a chalky centre and white bloomy rind, similar to a Camembert or Brie style. It has a sweet and milky flavour with notes of button mushrooms and a hint of buttery tang as it matures.\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 weeks and is made with raw cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336896196987,"sku":null,"price":6.2,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56336896229755,"sku":null,"price":9.3,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56336896262523,"sku":null,"price":12.4,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56336896295291,"sku":null,"price":15.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56336896328059,"sku":null,"price":18.6,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56336896360827,"sku":null,"price":21.7,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56336896393595,"sku":null,"price":24.8,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56336896426363,"sku":null,"price":27.9,"currency_code":"GBP","in_stock":false}]},{"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":"devon-blue-1","title":"Devon Blue","description":"\u003cp\u003e\u003cb\u003eDevon Blue\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\u003eThe Devon, Beenleigh and Harbourne Blue are made by Ticklemore Cheese Ltd in Devon.\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 made was the Beenleigh Blue. It was created by Robin Congdon, who, in the 70’s, was one of the first pioneers in reviving the tradition of sheep milking in the UK. His first cheese creations were small soft cheeses, made from the milk of just 30 sheep in Exeter. After a few years, he partnered up with Maurice Ash and moved to a larger farm within the Dartington Hall Estate, alongside the river Dart, where the Beenleigh Blue was soon born. The Beenleigh is named after the hamlet in which is was first made.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Harbourne, a goat’s milk version of the same cheese, was created not long afterwards and was named after the tributary of the Dart, which flows through Beenleigh. Years later, the Devon Blue was created using cow’s milk from a neighbouring farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRobin’s original recipe blue cheese recipe was based on one for Roquefort, using a scraping of mould from a visit to one of the Roquefort caves in France. He even built a cellar back in England, to mimic the conditions under which Roquefort is aged.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRobin built a larger cheese dairy when speciality cheeses rose in popularity in the 80’s and 90’s and also ran his own cheese shop in Totnes for 20 years. In 2002, Ben Harris, whose background was on a dairy farm and then in restaurants, joined the dairy, and in 2023, he became Director of Ticklemore Cheese, now running the business with his wife, Laura.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe milk for Devon Blue comes from a farmers’ co-operative, which gathers milk from several local farms, all within 10 miles of the dairy.\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\u003eTicklemore Cheese Company have excellent environmental policies and a zero to landfill policy on all waste. They also send the whey from cheesemaking to an anaerobic digester to produce electricity and to a local pig farm for food.\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\u003eDevon Blue has a crumbly but moist texture and retains a good creaminess on the palate. It has a fairly punchy yet sweet flavour with mineral undertones and is deliciously buttery and rich in 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 6-8 months in Devon and then an additional 4-6 weeks in our cellars in Cambridge, and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56337644945787,"sku":null,"price":10.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56337644978555,"sku":null,"price":15.3,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56337645011323,"sku":null,"price":20.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56337645044091,"sku":null,"price":25.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56337645076859,"sku":null,"price":30.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56337645109627,"sku":null,"price":35.7,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56337645142395,"sku":null,"price":40.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56337645175163,"sku":null,"price":45.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/devon-blue-cheese.jpg?v=1727539712"},{"product_id":"epoisses-pdo","title":"Époisses, Germain AOC","description":"\u003cp\u003e\u003cspan\u003e\u003cb\u003eÉpoisses, Germain AOC\u003c\/b\u003e\u003c\/span\u003e\u003cb\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\u003eFamously banned on public transport in France, Époisses is a well known rind washed cheese, made in the Côte-d’Or, Yonne or Haute-Marne regions of France.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe production of Époisses can be traced back to the 16th Century, when Cistercian monks created them to eat on fast days when meat was forbidden. Over time they became extremely popular and by 1900, there were 300 producers in the region but after the World Wars, the cheese was practically extinct. It was brought back to life in 1956 by two farmer brothers, Robert and Simone Berthaut.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheese is washed three times per week in Marc de Bourgogne brandy for a 4-6 week period. Marc de Bourgogne is a brandy made with grapes leftover from Burgundy wine 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\u003eÉpoisses is an extremely pungent, rind washed soft cheese with a strong aroma and rich, fruity flavour. It is surprisingly firm to begin with but becomes decadent, luxurious and creamy with time and runny when ultra ripe.\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 weeks and is made with pasteurised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":49677889405210,"sku":"CH0030","price":13.5,"currency_code":"GBP","in_stock":false}]},{"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":"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-cheerful-lady-prev-jerseyhoeve-dieken","title":"Happy Mrs Jersey, Cheerful Lady (prev. Jerseyhoeve Dieken)","description":"\u003cp\u003e\u003cb\u003eHappy Mrs Jersey, Cheerful Lady (prev. Jerseyhoeve Dieken) \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 have 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 Cheerful Lady is made by De Mekkerstee, using organic milk of 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, Cheerful Lady 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\u003eCheerful Lady 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 6-7 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":56338127618427,"sku":null,"price":8.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338127651195,"sku":null,"price":12.3,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338127683963,"sku":null,"price":16.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338127716731,"sku":null,"price":20.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338127749499,"sku":null,"price":24.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338127782267,"sku":null,"price":28.7,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338127815035,"sku":null,"price":32.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338127847803,"sku":null,"price":36.9,"currency_code":"GBP","in_stock":true}]},{"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":"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":13.5,"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":"la-tur-1","title":"La Tur","description":"\u003cp\u003e\u003cb\u003eLa Tur\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\u003eCaseificio dell'Alta Langa have been making cheese since 1881 in a dairy immersed in nature, in Bosia, a small village in the Alta Langa, Italy. The cheeses created are all small production and handmade, with the dairy ensuring never to over milk their well cared for animals.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy specialise in mixed milk cheeses which mean their range can be made year round in a remote area with scarce resources.\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\u003eLa Tur is a soft, enriched, Italian, mixed milk cheese which has a wonderfully fluffy, mousse like texture, with beautiful richness and a delicate bloom rind. It is made with a mix of cow's, ewe's and goat's milk and has a piquant goaty flavour towards the rind and more mild, citrus centre.\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\u003eEach cheese weighs roughly 240g.\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 2-6 weeks and is made with pasteurised cow's, ewe's and goat's milk and traditional rennet.\u003c\/p\u003e","brand":"The Fine Cheese Company","offers":[{"title":"Default Title","offer_id":53480201257339,"sku":"CH0044","price":9.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/la-tur-cheese.jpg?v=1728725848"},{"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":"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/maida-vale-cheese.jpg?v=1733233958"},{"product_id":"mimolette-1","title":"Mimolette (Back in stock in 2027)","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":false},{"title":"300g","offer_id":56339791610235,"sku":null,"price":15.0,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56339791643003,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56339791675771,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56339791708539,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56339791741307,"sku":null,"price":35.0,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56339791774075,"sku":null,"price":40.0,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56339791806843,"sku":null,"price":45.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/mimolette-cheese.jpg?v=1728725947"},{"product_id":"montbriac-1","title":"Montbriac","description":"\u003cp\u003e\u003cb\u003eMontbriac\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\u003eMontbriac is made with the milk of Salers cows in the Auvergne region of south-central France. Salers cows are a fascinating breed which have been used in cheese production for at least 2000 years, notably in their namesake cheese, Salers, one of the oldest known cheeses in the world which is still made today. Cave drawings of this particular breed have however been found in the Salers area, which date back 16,500 years, suggesting they have been used in meat and dairy production for considerably longer.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSalers cows are also special in that they will only produce milk when their calves are present, so the animals are usually kept with their mothers for a long time and are also usually milked in mobile parlours out in the fields, both of which ensure an excellent quality of life for the animals.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Montbriac is made by La Fromagerie de la Vallée de l’Ance which is in Beauzac, just south west of Lyon in France.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rind of Montbriac cheese is traditionally ashed, which helps protect the cheese as well as give it an interesting appearance.\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\u003eMontbriac is soft and silky with a light blue veining and rich, creamy and buttery texture. It is a luxurious but mild blue cheese with a well balanced saltiness, which goes runny with age.\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 weeks in France and an additional 1 to 4 weeks in our Cambridge cellars, and is made with pasteurised cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Whole (~400g)","offer_id":56339807240571,"sku":null,"price":14.4,"currency_code":"GBP","in_stock":true},{"title":"Half (~200g)","offer_id":56339807273339,"sku":null,"price":7.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/montbriac-cheese.jpg?v=1728725981"},{"product_id":"morbier-pdo","title":"Morbier","description":"\u003cp\u003e\u003cb\u003eMorbier \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\u003eMorbier is an iconic French cheese, named after the village in which it was created, in the Franche-Comté region of Eastern France. It now comes with protected status and can only be made with raw milk in the Ain, Doubs, Jura or Saône and Loire departments in France.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMorbier is easily recognisable due to the horizontal layer of ash that runs through the centre of the cheese. Traditionally, Morbier was made in the winter to use up successive evening and morning milkings. The evening milk would be made into curds first and then covered with a layer of soot to protect it overnight, then the morning milk curds would be placed on top. Nowadays, entire cheeses are made in one day and the ash is simply decorative, but it also serves as a nod to days past and the original small scale production methods of local farmers. The cheese is also washed in brine as it matures to form its recognisable orange rind.\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\u003eThis farmhouse Morbier is a semi firm, rind washed cheese with a springy and creamy texture. Morbier has a mild and milky flavour, with lightly fruity notes.\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 in France and an additional 1 month in our Cambridge cellars and is made with raw cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Mons","offers":[{"title":"200g","offer_id":56339821330811,"sku":null,"price":9.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339821363579,"sku":null,"price":14.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339821396347,"sku":null,"price":19.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339821429115,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339821461883,"sku":null,"price":28.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339821494651,"sku":null,"price":33.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339821527419,"sku":null,"price":38.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339821560187,"sku":null,"price":43.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/morbier-cheese.jpg?v=1728726054"},{"product_id":"neufchatel-1","title":"Neufchâtel","description":"\u003cp\u003e\u003cb\u003eNeufchâtel\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\u003eNeufchâtel cheese is one of France’s oldest cheeses, dating as far back as the 6th Century. It was originally created in Neufchatel-en-Bray in Normandy and now has protected AOC status.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe heart shape was supposedly introduced when French farm girls fell in love with British soldiers during the Hundred Years War and wanted to show their affection.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOur Neufchâtel cheeses are made by Les Cateliers, an artisanal producer which was established in 1977.\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\u003eNeufchatel has a white bloomy rind and a soft but dense texture. When young, the interior is chalky and crumbly, but the cheese will ripen to a much creamier texture with a nutty and lightly salty 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 8 to 10 weeks and is made with pasteurised milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":53480231698811,"sku":"CH0056","price":7.5,"currency_code":"GBP","in_stock":false}]},{"product_id":"old-weydeland-1","title":"Old Weydeland, Rijck","description":"\u003cp\u003e\u003cb\u003eOld Weydeland, Rijck\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\u003eOld Weydeland is an artisan Dutch Gouda from the Midden-Beemster region of the Netherlands. It is made by CONO cheesemakers, a farmers cooperative with 400 members, which was established over 120 years ago in 1901.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy are committed to following ancient cheese making traditions handed down through generations, and so still cut and stir all the curds by hand, but are now also a certified climate neutral business and the number one most sustainable dairy in the country. The dairy host regular workshops teaching new generations how to make cheese the traditional way.\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. Old Weydeland 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\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1999, the dairy site was declared a UNESCO World Heritage Site as a unique region.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2020, the dairy’s production process became climate neutral. The member dairy farmers now all generate their own electricity and energy sustainably, and reuse all their milk water. The dairy farmers have become national leaders in animal welfare.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor the last 20 years, CONO have been in the top three highest payers for milk and also publish these figures so that farmers know in advance what price they will get for their milk, based on its protein and fat content, meaning the better the welfare and grazing, the better the pay.\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 freely on vast meadows which have slightly salty soil and in turn, produce a naturally creamier milk.\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 Weydeland is a hard, tangy cheese with a strong, intense flavour. It has sweet undertones of roasted nuts, caramel and toffee. The texture is granular as the cheese is packed with 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 3 years and is made with pasteurised milk and vegetarian rennet. \u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339885490555,"sku":null,"price":9.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339885523323,"sku":null,"price":14.1,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339885556091,"sku":null,"price":18.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339885588859,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339885621627,"sku":null,"price":28.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339885654395,"sku":null,"price":32.9,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339885687163,"sku":null,"price":37.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339885719931,"sku":null,"price":42.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/old-weydeland-cheese.jpg?v=1733233994"},{"product_id":"olde-sussex-1","title":"Olde Sussex (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eOlde Sussex\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\u003eOlde Sussex is made by Cliff and Julie Dyball of the Traditional Cheese Dairy which is based in Waldron, East Sussex. The farm, and its 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 has 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\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOlde Sussex is a hard cheese which is deeply savoury and umami, with an immediate tang on the palate, and a well balanced salinity. When fully mature it is even slightly piquant and makes a brilliant grating cheese and alternative to Pecorino, as well as a fantastic addition to a cheeseboard.\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 months in East Sussex and an additional 1 to 3 months in our Cambridge cellars, and is made with raw cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"The Traditional Dairy","offers":[{"title":"200g","offer_id":56339892765051,"sku":null,"price":7.2,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56339892797819,"sku":null,"price":10.8,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56339892830587,"sku":null,"price":14.4,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56339892863355,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56339892896123,"sku":null,"price":21.6,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56339892928891,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56339892961659,"sku":null,"price":28.8,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56339892994427,"sku":null,"price":32.4,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/olde-sussex-cheese.jpg?v=1728726130"},{"product_id":"ons-genot-1","title":"Ons Genot","description":"\u003cp\u003e\u003cb\u003eOns Genot\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 a family cheesemaker that makes the Ons Genot. Klaver 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 now has 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 milk for the Ons Genot comes from a 300 strong herd of cows that graze on a 150 hectare of grassland. They are fed exclusively on a special selection of grasses, grown on the farmer’s own land, which are cultivated for their higher protein and sugar content. This rich and nutrient rich grass results in a richer, more decadent cheese.\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. Ons Genot 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.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOns Genot is a fantastic artisan cheese made to a traditional Flemish recipe on the Belgian Dutch border. ‘One Genot’ translates as ‘our pleasure’ and represents customers' universal love of the 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\u003eOns Genot is a hard, Gouda style cheese which is full flavoured, slightly fruity and has a well balanced saltiness.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen young, it is rich, creamy and smooth in texture with a sweet flavour and milkiness. When mature, the cheese has a fantastic calcium lactate crystal and a more intense, umami flavour, with a remaining, underlying sweetness and fruity character.\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 months in the Netherlands and for an additional 6 months to 3 years (for special Christmas releases) in our Cambridge cellars, and is made with pasteurised cow'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.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339934708091,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339934740859,"sku":null,"price":12.6,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339934773627,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339934806395,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339934839163,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339934871931,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339934904699,"sku":null,"price":33.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339934937467,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/ons-genot-cheese.jpg?v=1728726161"},{"product_id":"ouwe-knar","title":"Ouwe Knar","description":"\u003cp\u003e\u003cb\u003eOuwe Knar\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 Mèkkerstee makes the Ouwe Knar using the milk from Marius de Vlieger’s cows, who graze on Biostee’s resting crop fields. (See the Sustainability section below to read their wonderful story).\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mèkkerstee 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. They also make cheese for a small number of other farmers.\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. Ouwe Knar 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\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBiostee is an organic agriculture and vegetable growing company based in the Hoeksche Waard, in the Netherlands. Three farmers, Ard van Gaalen, Arian de Jong and Pieter Hugo Visser, who met on an organic arable farming course in the late 1990s, run the company.\u003c\/p\u003e\n\u003cp\u003eThey founded Biostee in 2000 and each have their own farm in Zuid-Beijerland, on which they organically grow crops. The farms are incredibly sustainable and so the land goes through cycles of growing and resting on a 4\/2 cycle (4 years growing, 2 years resting). This system ensures the farmland is never depleted and also significantly improves soil fertility, suppresses weeds and prevents soil diseases. Currently, the farmers alternate vegetables such as onions, celeriac, peas and potatoes with resting crops, such as grass and clover varieties, alfalfa, rye, barley and oats.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the three farmers’ adjacent town, Strijen, 200 milk cows are cared for by farmer Marius de Vlieger. His cows have the great joy of grazing on the resting fields of the Biostee team, feasting on their crops, and, in turn, providing a nutrient rich, organic and unprocessed manure. This allows the sea clay soil to be kept in the very best condition.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mèkkerstee, a dairy in Ouddorp, are the lucky recipients of the cows’ fresh organic milk, and they go on to make this Ouwe Knar cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\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\u003eOuwe Knar has a firm but rich and buttery texture, with a sparse scattering of salt crystals. The cheese has a distinctive yet delicate fruity and vegetal 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 9 months in the Netherlands and for an additional 6-18 months in our Cambridge cellars, and is made with organic, pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339965935995,"sku":null,"price":8.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339965968763,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339966001531,"sku":null,"price":17.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339966034299,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339966067067,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339966099835,"sku":null,"price":30.8,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339966132603,"sku":null,"price":35.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339966165371,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":true}]},{"product_id":"parmigiano-reggiano-pdo","title":"Parmigiano Reggiano PDO","description":"\u003cp\u003e\u003cb\u003eParmigiano Reggiano PDO\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\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\u003eParmigiano Reggiano is an iconic cheese with over 900 years of history. The production zone is cherished and protected, and the cheese must be made in the provinces of Parma, Reggio Emilia, Modena and some areas of Mantua and Bologna, in Italy. The cheese make itself also follows strict traditions and must be made with raw milk, from cows that only eat grass and hay, and then must be aged for one year, though usually it is aged for significantly longer.\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\u003eOur Parmigiano Reggiano is aged for a minimum of 3 years and has a hard, dense, grainy and gritty texture with a good saltiness from the abundant amino acid crystals. It is incredibly fruity, umami and savoury with nutty undertones and a sharp tang.\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 3-4 years and is made with raw cow's milk and traditional rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Annessa","offers":[{"title":"200g","offer_id":56339977240955,"sku":null,"price":11.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339977273723,"sku":null,"price":17.7,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339977306491,"sku":null,"price":23.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339977339259,"sku":null,"price":29.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339977372027,"sku":null,"price":35.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339977404795,"sku":null,"price":41.3,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339977437563,"sku":null,"price":47.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339977470331,"sku":null,"price":53.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/parmigiano-reggiano-cheese-1.jpg?v=1728733096"},{"product_id":"perl-las-1","title":"Perl Las","description":"\u003cp\u003e\u003cb\u003ePerl Las\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\u003ePerl Las is made on the Caws Cenarth’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! Since then, they have branched out into making other cheeses and now also produce the Perl Las, Perl Wen \u0026amp; Golden Cenarth, among others.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy believes 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\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\u003ePerl Las, meaning ‘Blue Pearl’ in Welsh, has a beautiful golden colour with a rich blue veining. It is a mild to medium strength blue cheese with an ultra creamy texture, light sweetness and subtle salty taste.\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\u003ePerl Las is aged for 2-3 months and is made with pasteurised, organic cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56340007813499,"sku":null,"price":9.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340007846267,"sku":null,"price":13.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340007879035,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340007911803,"sku":null,"price":22.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340007944571,"sku":null,"price":27.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340007977339,"sku":null,"price":31.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340008010107,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340008042875,"sku":null,"price":40.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/perl-las-cheese.jpg?v=1728723566"}],"url":"https:\/\/www.cambridgecheese.com\/collections\/cow-final.oembed?page=4","provider":"The Cambridge Cheese Company","version":"1.0","type":"link"}