{"title":"Ewe's Milk Selection","description":"","products":[{"product_id":"beenleigh-blue-1","title":"Beenleigh Blue (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eBeenleigh 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\u003eThe Beenleigh Blue is made by Ticklemore Cheese Ltd and 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 it 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 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 specialty 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 the Beenleigh Blue is sourced from Tom and Helen Garland in Exeter. Their happy sheep graze on pasture by day and then are fed fresh grass in their barns at night. When necessary, they are also offered maize, beans, oats, sugar beet and haulage to ensure they have a nutritious and complete diet.\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 has 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\u003eThe Beenleigh Blue is instantly fresh and yoghurty on the palate but then comes to offer a wonderful sweetness and flinty, mineral undertones. It has a crumbly but moist texture and becomes very creamy and rich on the palate as it breaks down.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 months in Devon and then an additional 4-6 weeks in our cellars in Cambridge, and is made with pasteurised ewe’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336349462907,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56336349495675,"sku":null,"price":19.8,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56336349528443,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56336349561211,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56336349593979,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56336349626747,"sku":null,"price":46.2,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56336349659515,"sku":null,"price":52.8,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56336349692283,"sku":null,"price":59.4,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/beenleigh-blue-cheese-2.jpg?v=1727537126"},{"product_id":"beppie-mild","title":"Beppie","description":"\u003cp\u003e\u003cb\u003eBeppie\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Beppie is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The goats are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeppie is firm but ultra creamy and smooth cheese with a delicate, nutty and sweet flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 months by Treur Kaas in the Netherlands and then for up to 6 additional months in our Cambridge cellars. It is made with organic, pasteurised ewe’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56336486662523,"sku":null,"price":9.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336486695291,"sku":null,"price":14.1,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336486728059,"sku":null,"price":18.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336486760827,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336486793595,"sku":null,"price":28.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336486826363,"sku":null,"price":32.9,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336486859131,"sku":null,"price":37.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336486891899,"sku":null,"price":42.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/beppie-cheese.jpg?v=1733234198"},{"product_id":"beppie-piquant","title":"Beppie, Piquant","description":"\u003cp\u003e\u003cb\u003eBeppie, Piquant\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Beppie is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The goats are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeppie Piquant is firm and smooth cheese with a light crystallisation. It has a deeply savoury flavour with intense notes of roasted nuts.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 months by Treur Kaas in the Netherlands and then for up to 12 additional months in our Cambridge cellars. It is made with organic, pasteurised ewe’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56336496099707,"sku":null,"price":12.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336496132475,"sku":null,"price":18.6,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336496165243,"sku":null,"price":24.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336496198011,"sku":null,"price":31.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336496230779,"sku":null,"price":37.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336496263547,"sku":null,"price":43.4,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336496296315,"sku":null,"price":49.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336496329083,"sku":null,"price":55.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/beppie-piquant-cheese.jpg?v=1727537142"},{"product_id":"cambaa","title":"Cambaa (Production alternates with St Ivo, back in stock soon)","description":"\u003cp\u003e\u003cb\u003eCambaa\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is a cheese made by John Sugden, using the milk from Valley View Farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBevistan cheeses are made on Valley View Farm, which is nestled away in a beautiful North Bedfordshire Valley overlooking the Great Ouse river. The farm, which has hosted milking animals for over 50 years, is home to a flock of French and Dutch sheep, who graze on lush grass from spring to the end of autumn. During the harsh winter months, they are moved into purpose built sheds, with lambing taking place in February. The farm’s sheepdog ‘Toad’ then has the great and wonderful responsibility of leading the sheep back out to graze at the arrival of spring, once fresh, sweet, new grass has grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBev and Steve have a particular passion for ewe’s milk as it is prized for its health benefits, naturally a little lower in lactose and can be enjoyed without modification. As ewe’s only lactate for 180 days per year, all the cheeses are seasonal, so are extra special too.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo and Cambaa are made by friend, John Sugden, of Bevistan dairy, using milk from their farm, right here in Cambridgeshire.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJohn’s adventure into Cheese making started 15 years ago, while he was working at a design job with a friend (Gary). During long shifts, they used to chat about all things food. They were both keen foodies and had experimented with home cheesemaking but it was only when they were both made redundant, that Gary just went for it and set up a cheese making business. John helped him out, learnt many lessons as he went, and eventually decided to take the plunge and go for it himself.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e6 years ago, he built a micro dairy in his garden and began making small batches of cheese using Sheep’s milk from Bevistan dairy, initially just selling at the farm gate in Bedford.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2021, he sold to us at the Cambridge Cheese Company and his cheeses remain exclusive to us.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe St Ivo was pretty much developed around the fact that John had another job, so it is almost a happy accident that it is how it is. St Ivo is a ripened Lactic cheese; the curds are set over 24hrs at a low temperature (long and slow so meant he could go to his normal job!). This long acidification means the milk must be exceptional as the delicate flavours draw attention to even the slightest flavour taints. After the curd is set, it is ladled in to moulds and drained for a further 24 hours (another day at work), it’s then salted and aged ideally for 2-3 weeks but can be enjoyed at any stage.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is a made in a similar way but it designed around a little mini brie style cheese. It was developed just for us at Cambridge Cheese Co.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared and home fed. The Cambaa is our most local cheese and doesn’t travel far from St Ives to our shop, so there are very few food miles involved in production and transport.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is inspired by French Camembert, but differs in that it is made to a different size, and using\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eewe’s milk rather than cow’s milk.\u003c\/p\u003e\n\u003cp\u003eCambaa is smooth and ultra creamy with a mushroomy and earthy bloomy rind and a silken, savoury and salty interior. When ripe, it is unctuous, with a rich and oozing centre and a buttery texture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is aged for 3 to 5 weeks and is made with pasteurised ewe’s milk and vegetarian rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"St Ives Cheese","offers":[{"title":"Default Title","offer_id":56220600238459,"sku":null,"price":9.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/cambaa-cheese.jpg?v=1727539948"},{"product_id":"claousou-1","title":"Claousou","description":"\u003cp\u003e\u003cb\u003eClaousou\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClaousou is made in the heart of the Cévennes by a family run dairy. The sheep graze freely on the hillside pastures of the Causse Mejean, eating lush grass, aromatic herbs and sweet flowers. The cheese is named after the small, oblong local gardens of the Causses territory, which are enclosed by stone walls, to protect the inside from sheep. The cheese itself is the same shape as these gardens and is enclosed by a length of spruce bark, from Jura, to protect it. Twelve shepherds currently work to collect the milk from within 30km of the fromagerie.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClaousou was first created by the Fédou family in 2012 but development of the cheese took over two years as the early batches kept collapsing during maturation. The spruce bark was added to support the cheese’s structure and came with the added benefit of adding incredible flavour. For those fond of the seasonal winter cheese, Vacherin Mont d’Or, this is a ewe’s milk alternative.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared, home fed and the cheese is made and matured within 30km of the grazing fields, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClaousou is a dense, semi soft ewe's milk cheese with a nutty and earthy flavour and silky texture. It is sealed in a bark collar which gives the cheese a woody, smoky, deep flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for four to six weeks and is made with raw ewe's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Whole","offer_id":56084382482811,"sku":"CH0023","price":17.0,"currency_code":"GBP","in_stock":true},{"title":"Half","offer_id":56084382515579,"sku":"CH0024","price":8.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/claousou-cheese-3.jpg?v=1727539640"},{"product_id":"english-pecorino","title":"English Pecorino (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eEnglish Pecorino\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\u003eEnglish Pecorino is made by the White Lake Cheese Company at Bagborough Farm, in Pylle Somerset, just off the Glastonbury festival site.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheese making in the family started back in the 1930’s with Roger’s grandfather, who focused on Cheddar production. Roger is now the third generation cheesemaker of his family and delved into goat’s cheese production for the first time in 2004, into what was a very niche market at the time in the UK.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Roger took over, White Lake Cheese Company quickly became one of the most successful UK cheesemakers, having now won awards for almost all of their cheeses. They remain the first dairy to have won the title of Supreme Champion at the British Cheese Awards in three consecutive years with three different cheeses. They are committed to experimenting with and revolutionising production methods and love to push boundaries with their techniques and creative ideas. Their cheesemaking facility is specially tailored for production of lots of very small batches of cheese rather than any kind of mass production so they can produce a wide range of cheeses at any given time and ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goat’s cheeses are all made with milk from his own herd of French Alpine goats, who are fed a very special diet, which is GM and soya free, adapted for cheesemaking. The goats also eat hay from unfertilised fields from the Somerset levels which are covered in flowers and interesting grasses. In the spring and summer, they spend most of their time on the company’s vast flower meadows grazing freely, among many insects, birds and mammals.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic Guernsey cows’s milk is sourced very locally and ewe’s milk comes from a well trusted farm nearby. This means food miles are minimal and the cheese production supports the local community.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy is kept as environmentally friendly as possible. They have installed solar panels across the farm which provide their electricity under two schemes. One of their schemes provides power to the goats and the other to the cheese making facilities. They are currently trying to completely move away from the National Grid and rely solely on solar. To aid this, they have LED lighting throughout their facilities, most of which are on movement sensors which means they turn off automatically when not in use. They also have a 4-megawatt solar farm which feeds into the National Grid.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy has also installed a 200 KW wood boiler and are even beginning to grow their own fuel for it. Currently the wood comes from local, renewable sources and the biomass boiler means milk is heated very efficiently. All of the water used at the farm comes from a borehole.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake Cheese are also part way through a 4 year program of hedge laying, which provides a vital habitat for the local wildlife. Alongside this, they have planted 7 acres of trees to offset the carbon they are burning. Over the next ten years, this will expand to cover 20 acres.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake also grows wheat and maize for neighbouring farms using regenerative farming methods and predominantly uses animal manure instead of fertiliser. If anything else is absolutely necessary, only bee friendly sprays are used. \u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEnglish Pecorino is a multi award winning firm cheese with a savoury, nutty flavour and wonderful light tang. The cheese has a spotty, yellow rind which is packed with umami flavour 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 5-8 months and is made with thermised ewe’s milk and vegetarian rennet.\u003cspan class=\"gmail_default\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"White Lake Cheese","offers":[{"title":"200g","offer_id":56337841062267,"sku":null,"price":15.2,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56337841095035,"sku":null,"price":22.8,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56337841127803,"sku":null,"price":30.4,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56337841160571,"sku":null,"price":38.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56337841193339,"sku":null,"price":45.6,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56337841226107,"sku":null,"price":53.2,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56337841258875,"sku":null,"price":60.8,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56337841291643,"sku":null,"price":68.4,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/english-pecorino-cheese.jpg?v=1733234136"},{"product_id":"feta-pdo","title":"Feta PDO","description":"\u003cp\u003e\u003cb\u003eFeta PDO\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoussas dairy in Thessaly, Central Greece are well known for producing exceptional quality feta. The dairy was founded in 1952 and continues to adhere to traditional dairy producing methods passed down from their nomadic forefathers. Roussas feta is made with a combination of goat's and ewe's milk from the surrounding mountainous areas.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy strongly oppose the use of any GMO’s in their animal feed and are committed to an entirely natural product. They also use recycled and recyclable materials, or compostable materials, for their packaging.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhile Roussas produce a number of different fetas, we only sell the barrel aged variety, the highest quality and most traditional of all, with exceptional flavour. Aged in beech barrels for two years, this is as authentic and premium as you can buy.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoussas feta is rich and creamy with a beautiful crumbly texture and brilliantly balanced saltiness. It is fresh and clean tasting and makes the perfect addition to a whole range of Greek dishes.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 years in wooden barrels and is made with pasteurised goat's and ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56337940447611,"sku":null,"price":5.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56337940480379,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56337940513147,"sku":null,"price":11.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56337940545915,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56337940578683,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56337940611451,"sku":null,"price":19.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56337940644219,"sku":null,"price":22.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56337940676987,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/feta-cheese.jpg?v=1727542442"},{"product_id":"fleur-de-maquis-1","title":"Fleur de Maquis","description":"\u003cp\u003e\u003cb\u003eFleur de Maquis \/ Saveur du Maquis\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe name ‘Fleur de Maquis’ means ‘Flower of the Maquis or Scrub’. Maquis is the term used to describe the dense vegetation of evergreen shrubs and small trees that are characteristic of Mediterranean coastal regions. The cheese is a tribute to the vegetation on the hilly island of Corsica, where the sheep are completely free to graze, eating local herbs, flowers, wild grasses and shrubs. The cheeses are also covered in these same herbs, which include sariette (savoury), wild rosemary, oregano and thyme, plus occasionally basil and majoram, all of which are hand picked from the local maquis.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ottavi family have been making this cheese since 1896, though the recipe dates back to the first Millennium. They are based in Ghisonaccia, on the east coast of Corsica. The Lacaune ewe’s milk is collected daily by local farmers and shepherds across the region before being heated, left to settle, broken into curds and then hand-packed into small round baskets and drained for three days. Finally, it is salted and covered with a coating of dried herbs.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared, fed a homegrown diet, and the cheese is made nearby, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFleur de Maquis is a semi soft cheese with a creamy and firm but moist texture. The cheeses are completely covered with aromatic herbs as well as fennel seeds, dried sweet chillies and juniper berries. The cheese has a melt in the mouth texture with a mild, sour and citrus flavour when young, which develops into a sweet, nutty taste when aged. A velvety bloom rind eventually forms over the herbs, enhancing the floral, herbal flavour. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 to 3 months and is made with pasteurised ewe’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Whole (~600g)","offer_id":56337953194363,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"Half (~300g)","offer_id":56337953227131,"sku":null,"price":14.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/fleur-de-maquis-cheese-3.jpg?v=1727544196"},{"product_id":"flower-marie-1","title":"Flower Marie","description":"\u003cp\u003e\u003cb\u003eFlower Marie\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFlower Marie is an artisan, soft, mould ripened cheese. The recipe was developed by the late James Aldridge and then passed on to the Golden Cross Cheese dairy in the early nineties. It is still made there with unpasteurised ewe’s milk by Kevin \u0026amp; Alison Blunt at Greenacres Farm, Holmes Hill, East Sussex.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJames Aldridge was a scaffolder and mechanic from Lambeth who was sadly injured in a building accident. He was unable to continue working so joined his wife, Pat, as a cheesemonger in South London. Little did he know, he would soon become famous for leading a revival of specialist farmhouse cheese in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe initially focused on sourcing organic, raw milk, British cheeses for the shop that his wife and he ran, tracking down small production cheese makers and searching for those that followed natural production methods. He then moved into rind washing cheeses himself and eventually became well known for his wine washed Caerphilly. He then went on to develop many well known British cheeses including the Flower Marie, Lord of the Hundreds and Olde Sussex.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor many years, he was the go-to man for cheese advice and had a wealth of scientific knowledge that helped him improve a wide range of cheeses.\u003c\/p\u003e\n\u003cp\u003eHe was almost bankrupted by the UK government, who ordered the destruction of £50,000 of his cheese, due to an unrelated incident at one of his producers, despite his cheeses being tested and being proven to be uncontaminated. Despite a vast number of donations from the public, he was unable to sell the business so instead opened a cheese making school to benefit British cheese. He passed away in 2001, aged 61, but many of his cheeses continue to be made to this day.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGolden Cross Dairy is run by Kevin \u0026amp; Alison Blunt at Greenacres Farm, Holmes Hill, East Sussex. They have a herd of grass fed British Saanen, Toggenberg and British Alpine goats and make award winning goat’s cheeses, as well as one ewe’s milk cheese, the Flower Marie, using milk from a Friesland-Dorset ewe dairy in Stratford upon Avon.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKevin and Alison met at University, where he was studying biochemistry and she was studying human biology and nursing. Kevin first set foot on a farm during a university summer break and then got a job as a herdsman after university, in Melton Mowbray. Alison was able to move around the country with him, until they came across a six acre smallholding in Eastbourne, while visiting Alison’s parents. They bought it in 1984 and began their farming journey, hand milking a tiny herd of goats and keeping a few free range chickens. They lived in a caravan for 5 years whilst waiting for planning permission to build a proper farmhouse, which they finally achieved in 1989.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2013, they installed a large solar system which produces around 35% of their energy needs. They also use a smart water heater to use the heat usually lost during the cooling process to warm their water for cleaning. The system alone can heat water to 50°.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFlower Marie is a squidgy and creamy cheese with a bloomy rind. The flavour of the cheese is mild, sweet and grassy, with earthy undertones.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 to 4 weeks and is made with raw ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":53480149418363,"sku":"CH0035","price":14.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/flower-marie-cheese.jpg?v=1733234081"},{"product_id":"haut-de-barry-1","title":"Haut Barry (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eHaut Barry\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the early nineties, in Larzac, small scale sheep farmers were struggling to make ends meet - Roquefort houses were closed to new suppliers and government quotas penalised small producers.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eShepherd and sheep farmer André Parenti decided to create a cooperative and then presented this to the breeders of the Causse du Larzac. 11 local shepherds joined and their goal was to use the money they had all made from previous milk sales, as well as their ewe’s excellent quality milk, to create a small production sheep’s milk cheese that didn’t need to meet huge industry quotas. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUnfortunately the cooperative wasn’t able to secure any financing from the bank, so instead turned to the local people of Larzac, who cared about the local environment and about small producers, and raised enough money for them. In December 1995, the cooperative ‘Bergers du Larzac’ was born and by April 1996, the first cheese was made.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe shepherds decided to look to the local neighbourhood for inspiration and found that a neighbour of theirs was using old Dutch Gouda moulds to make a classic ‘Tomme’ cheese, which gave the cheeses a lovely round shape. They sourced some vintage moulds of their own and began experimenting. They hired a Basque ‘cheese technician’ to learn about the intricacies, process and recipe for ewe’s milk cheese, bought up some land and started production.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy was built and remains based in the ‘Parc Naturel Régional des Grandes Causses’, a UNESCO heritage site, on the ‘Plateau du Larzac’, an area of Southern France. The name ‘Haut Barry’ simply comes from the name of the road that the workshop was originally situated on. The road name meant ‘Great Barrier’ as it was located next to the old ramparts (defensive boundaries) of an ancient Templar city. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere are now 80 farmers based across 33 farms in the region, who collect milk from their herds and vote in the cooperative’s General Assembly. More than half of the farms involved are organic and 100% of the sheep are ‘Lacaune’ ewes. These are an ancient breed of sheep from the region, who are adapted to grazing in the area and produce the highest quality ewe’s milk. The ewes are almost entirely pasture fed, but also eat homegrown hay and cereals in the winter. The dairy guarantees that GM foods are never used.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOf the 33 farmers who supply milk to the dairy, 17 are certified organic and 16 follow organic regulations but do not yet have certification. This organic way of farming improves biodiversity, air and water quality, keeps the soil healthy and has innumerable benefits for the animals involved.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHaut Barry is a sophisticated cheese which has a beautiful earthy sweetness and a distinct nutty character. It has a natural rind, which is regularly brushed, and which allows the cheese to take on the taste and smell of the surrounding flora from around the caves in which it is matured.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 10 months and is made from thermised ewe’s milk and traditional rennet. Contains \u003cb\u003eegg\u003c\/b\u003e.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56338143412603,"sku":null,"price":12.6,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56338143445371,"sku":null,"price":18.9,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56338143478139,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56338143510907,"sku":null,"price":31.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56338143543675,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56338143576443,"sku":null,"price":44.1,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56338143609211,"sku":null,"price":50.4,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56338143641979,"sku":null,"price":56.7,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/haut-barry-cheese.jpg?v=1727604474"},{"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":"lord-of-the-hundreds-1","title":"Lord of the Hundreds (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eLord of the Hundreds\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord of the Hundreds is made by Cliff and Julie Dyball of the Traditional Cheese Dairy which is based in Waldron, East Sussex. The farm, and it’s three generations of owners, have been milking cows since 1962 and are focused on grass based farming and high animal welfare. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBy using traditional grazing and farming methods, alongside nurturing the hedgerows, the dairy have helped to maintain and create a diverse and unique ecosystem. They put their animals health, freedom and quality of life at the forefront of what they do.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe recipe for Lord of the Hundreds was developed by the late James Alridge.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJames Aldridge was a scaffolder and mechanic from Lambeth who was sadly injured in a building accident. He was unable to continue working so joined his wife, Pat, as a cheesemonger in South London. Little did he know, he would soon become famous for leading a revival of specialist farmhouse cheese in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe initially focused on sourcing organic, raw milk, British cheeses for the shop that his wife and he ran, tracking down small production cheese makers and searching for those that followed natural production methods. He then moved into rind washing cheeses himself and eventually became well known for his wine washed Caerphilly. He then went on to develop many well known British cheeses including the Flower Marie, Lord of the Hundreds and Olde Sussex.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor many years, he was the go-to man for cheese advice and had a wealth of scientific knowledge that helped him improve a wide range of cheeses.\u003c\/p\u003e\n\u003cp\u003eHe was almost bankrupted by the UK government, who ordered the destruction of £50,000 of his cheese, due to an unrelated incident at one of his producers, despite his cheeses being tested and being proven to be uncontaminated. Despite a vast number of donations from the public, he was unable to sell the business so instead opened a cheese making school to benefit British cheese. He passed away in 2001, aged 61, but many of his cheeses continue to be made to this day.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord of the Hundreds takes its name from Saxon times, when our modern day counties were divided into 100 shires, each of which was run by a Lord who used a tax collector to gather the taxes from farmers and small holders.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord of the Hundreds is a hard cheese, based originally on a Pecorino recipe, which is dry in texture with a complex, savoury flavour. It’s reminiscent of roasted nuts and has grassy and sweet notes, which vary in intensity, through the seasons.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 8 to 10 months and is made with raw ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"The Traditional Dairy","offers":[{"title":"200g","offer_id":56339688882555,"sku":null,"price":10.8,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56339688915323,"sku":null,"price":16.2,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56339688948091,"sku":null,"price":21.6,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56339688980859,"sku":null,"price":27.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56339689013627,"sku":null,"price":32.4,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56339689046395,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56339689079163,"sku":null,"price":43.2,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56339689111931,"sku":null,"price":48.6,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/lord-of-the-hundreds-cheese.jpg?v=1727631144"},{"product_id":"manchego","title":"Manchego","description":"\u003cp\u003e\u003cb\u003eManchego\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Artisan Manchego is made from whole, raw Manchega sheeps milk in the Castile-La Mancha region of central Spain. Manchego comes under the PDO (Protected Designation of Origin) guidelines so can only be produced in this specific region.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sheep graze on the grassy plains of La Mancha and are also placed on rotated cereal crop fields to eat what is left after harvest; this includes high protein leguminous crops, predominantly lentil crops, but also chickpea crops, as well as the shoots of vines in wine producing areas. This allows the sheep to have a nutrient rich and varied diet whilst also fertilising the fields for future years of crop growth.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eParaje Sotuélamos is a small, artisanal factory, which takes its name from the local district, Sotuélamos. Two friends, Francisco and Pedro, were very regular customers in the 80’s and when the opportunity arose to take over the business in 1985, they jumped at the offer, despite not having previous experience in the dairy industry. Since then, they have learned the trade and introduced a range of new flavoured Manchegos, including versions with rosemary and truffle.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Artisan Manchego is firm and dry in texture with a beautifully balanced, complex, floral and nutty flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 5 to 6 months in Spain and an additional 2-4 months in our Cambridge cellars, and is made with raw ewe's milk and traditional rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAllergen information: contains egg (lysozyme).\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56339699007867,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339699040635,"sku":null,"price":19.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339699073403,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339699106171,"sku":null,"price":32.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339699138939,"sku":null,"price":39.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339699171707,"sku":null,"price":45.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339699204475,"sku":null,"price":52.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339699237243,"sku":null,"price":58.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/manchego-cheese.jpg?v=1728725886"},{"product_id":"norfolk-white-lady","title":"Norfolk White Lady","description":"\u003cp\u003e\u003cb\u003eNorfolk White Lady\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\u003eNorfolk White Lady is a Brie style cheese made with ewe's milk at Wilton Farm in Norfolk. Since 2021, it has been made by Becky Enefer.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Norfolk White Lady was created by Jane Murray in 1999, after she started caring for and milking a small flock of just 60 Friesland ewes in 1986 and experimenting with many different cheese recipes.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe name for Norfolk White Lady was picked because many of Jane’s ewes were indeed ‘white ladies’ and stood out against the black fen. The cheese also has a beautiful fluffy white surface and at the time, Jane was one of only a few female cheesemakers.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJane also developed the Wissington cheese, a firmer style Manchego inspired cheese, before developing the Deopham Blue after relocating to the village in 2008. In 2021, Jane retired and passed the business to Becky.\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\u003eNorfolk White Lady has a bloomy rind and creamy, rich texture with a delicate flavour that develops as it matures. It is slightly sharper than traditional Brie, due to the natural tang of ewe’s milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen young, the cheese is milky and lactic, with a chalky texture and yoghurty flavour. As it ripens, it takes on more vegetal flavours and becomes smoother and more velvety. As full ripeness, the cheese has umami notes and a silky texture, with a deep and long lasting 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\u003eNorfolk White Lady is aged for 3-11 weeks and is made with pasteurised ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"170g Individual","offer_id":56161860321659,"sku":"CH0057","price":11.25,"currency_code":"GBP","in_stock":true},{"title":"1kg (Pre Order Only - 7 day notice)","offer_id":56161860354427,"sku":"CH0058","price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/norfolk-white-lady-cheese.jpg?v=1728726092"},{"product_id":"ossau-iraty","title":"Ossau Iraty (Replaced with Pyrénées Brebis)","description":"\u003cp\u003e\u003cb\u003eOssau Iraty\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\u003eOssau Iraty has a long history and is thought to be one of the first cheeses ever made. The story goes that Greek God Apollo had a shepherd son named Aristee who turned milk from his sheep into this cheese. In reality, this cheese wasn’t first created by a God, but does follow traditions and a recipe that dates back around 3000 years. Ossau Iraty thus pre-dates the English alphabet. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheese is named after the Ossau valley in the French Pyrenees where it is made. For centuries, shepherds have moved their flocks each summer onto the slopes of the Western Pyrenees to graze on the incredible, verdant landscape there. The local climate is ideal for sheep rearing, and legal protections now dictate that the ewes spend at least 240 days per year grazing on the rolling foothills of the mountains. The cheese received AOC status in 1980 (and PDO status in 1996) and remains one of only two protected ewe’s milk cheeses in France (the other being Roquefort). \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is produced from the milk of local sheep - Manech Tête Noir, Tête Rousse and Basco-Béarnaise ewes in Southwest France. The cheeses are aged in humid caves and are brushed with salt water.\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\u003eOssau Iraty has an ivory paste and a firm but very smooth texture. It has flavours of toasted wheat, roasted nuts and fresh grass, as well as a notable salinity.\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 a minimum of 4 months and is made with raw ewe’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56339955974523,"sku":null,"price":12.6,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56339956007291,"sku":null,"price":18.9,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56339956040059,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56339956072827,"sku":null,"price":31.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56339956105595,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56339956138363,"sku":null,"price":44.1,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56339956171131,"sku":null,"price":50.4,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56339956203899,"sku":null,"price":56.7,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/ossau-iraty-cheese.jpg?v=1727631245"},{"product_id":"paulinetoises-1","title":"Paulinetoises","description":"\u003cp\u003e\u003cb\u003ePaulinetoises\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\u003ePaulinetoises is made in Paulinet, in the Tarn region of Southern France, east of Toulouse. The dairy was established in 1989. The 700 strong herd of sheep live freely on an 85 hectare open space, and feast on the green grass and clover meadows for most of the year, being fed homegrown hay and cereals indoors in the depths of winter. The dairy plant 17 hectares of cereals, predominantly barley, to ensure the herd have homegrown feed throughout the winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheese is seasonal as their ewes are only milked for 200 days per 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\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared, fed a homegrown diet, and the cheese is made 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\u003ePaulinetoises starts off as a soft, mousse-like, fresh cheese with an almost whipped texture and rich creaminess. As it ripens, it becomes runny with a full, ultra creamy flavour. It is incredibly indulgent and a staff favourite here in Cambridge!\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 2-4 weeks and is made with raw ewe's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":53480251228539,"sku":"CH0060","price":11.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/paulinetoises-cheese-2.jpg?v=1728725805"},{"product_id":"perail-des-cabasses-1","title":"Pérail des Cabasses (Back in stock in Summer 2027)","description":"\u003cp\u003e\u003cb\u003ePérail des Cabasses\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\u003ePérail was first created using leftover milk from the Roquefort making process. It is now made by the Dombre family at Les Cabasses in the Midi Pyrénées region of Southern France with the milk from their free range ewes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRosine and Jean François have 600 ewes, whose grazing land, at an altitude of 850m, is covered in flowers, mixed grasses and herbs. These herbaceous, grassy and floral flavours translate into the final cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheese is still made by hand ‘à la louche’ which means that the soft curds are ‘ladled’ into small moulds, before being turned by hand and matured for 12 days. It is aged on hay which significantly impacts the final flavour 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\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared on mountain pastures and the cheese is made close to the grazing fields, so there are no food miles involved in feeding the herd or in cheese 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\u003ePérail is a buttery and velvety textured cheese with a pronounced earthy, sweet flavour and hint of straw - from the mats that the cheeses are aged on. Pérail ripens beautifully and has a fantastic melting, gooey pâté and strong flavour when fully ripe.\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 2-4 weeks and is made with raw ewe’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":53480253849979,"sku":"CH0061","price":10.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/perail-cheese.jpg?v=1728725721"},{"product_id":"roquefort-cocinelle","title":"Roquefort Coccinelle (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eRoquefort Coccinelle\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 first historical mention of Roquefort was in AD 79 and it became a protected cheese in 1411. The cheese can only be made in the area surrounding Roquefort-sur-Soulzon (in Southern France) with Lacaune sheep milk. They produce significantly more milk than other breeds and this helps to create an intense, powerfully flavoured cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLegend says that the discovery of Roquefort happened when a shepherd was eating his lunch of bread and ewe’s milk cheese by a nearby cave but got distracted by a beautiful girl in the distance. He abandoned his lunch and ran to her, forgetting all about it. When he returned to the cave a number of months later, the Penicillium mould, found in the soil of the local caves, had turned his cheese blue.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoquefort Papillon and Coccinelle are small production and artisan made - this allows a better control over the milk and process. The brand was created in 1906 and the cheesemakers continue to work closely with the breeders of the Lacaune sheep, whose milk goes into every cheese, to ensure consistent and exceptional quality. The makers even extract their own Penicillium Roqueforti from rye bread which is baked in house and left in the caves. The cheeses are then matured in the moist, cool and breezy Combalou caves near Roquefort. The Roquefort Coccinelle is the younger, sister cheese of the Black Label Roquefort Papillon which we also sell.\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 cheese is initially sweet and intensely creamy and then develops on the palate to reveal an umami depth of flavour and moreish salinity.\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 and is made with raw ewe’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56340144521595,"sku":null,"price":8.8,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56340144554363,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56340144587131,"sku":null,"price":17.6,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56340144619899,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56340144652667,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56340144685435,"sku":null,"price":30.8,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56340144718203,"sku":null,"price":35.2,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56340144750971,"sku":null,"price":36.6,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/roquefort-cocinelle-cheese.jpg?v=1728733309"},{"product_id":"roquefort-papillon-1","title":"Roquefort Papillon","description":"\u003cp\u003e\u003cb\u003eRoquefort Papillon\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 first historical mention of Roquefort was in AD 79 and it became a protected cheese in 1411. The cheese can only be made in the area surrounding Roquefort-sur-Soulzon (in Southern France) with Lacaune sheep milk. They produce significantly more milk than other breeds and this helps to create an intense, powerfully flavoured cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLegend says that the discovery of Roquefort happened when a shepherd was eating his lunch of bread and ewe’s milk cheese by a nearby cave but got distracted by a beautiful girl in the distance. He abandoned his lunch and ran to her, forgetting all about it. When he returned to the cave, a number of months later, the Penicillium mould, found in the soil of the local caves, had turned his cheese blue.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoquefort Papillon is small production and artisan made - this allows a better control over the milk and process. The brand was created in 1906 and the cheesemakers continue to work closely with the breeders of the Lacaune sheep, whose milk goes into every cheese, to ensure consistent and exceptional quality. The makers even extract their own Penicillium Roqueforti from rye bread which is baked in house and left in the caves. The cheeses are then matured in the moist, cool and breezy Combalou caves near Roquefort.\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 cheese is strong and punchy but has an underlying sweetness. When eaten, the taste will switch between luxurious creamy curds and gritty blue moulds. Overall, it’s fruity and well balanced.\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 and is made with raw ewe’s milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56340168016251,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340168049019,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340168081787,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340168114555,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340168147323,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340168180091,"sku":null,"price":42.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340168212859,"sku":null,"price":48.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340168245627,"sku":null,"price":54.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/roquefort-papillon-cheese.jpg?v=1728837511"},{"product_id":"rosemary-manchego","title":"Rosemary Manchego","description":"\u003cp\u003e\u003cb\u003eRosemary Manchego\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\u003eThis Artisan Manchego is made from whole, pasteurised Manchega sheep’s milk in the Castile-La Mancha region of central Spain. Manchego comes under the PDO (Protected Designation of Origin) guidelines so can only be produced in this specific region.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sheep graze on the grassy plains of La Mancha and are also placed on rotated cereal crop fields to eat what is left after harvest; this includes high protein leguminous crops, predominantly lentil crops, but also chickpea crops, as well as the shoots of vines in wine producing areas. This allows the sheep to have a nutrient rich and varied diet whilst also fertilising the fields for future years of crop growth.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eParaje Sotuélamos is a small, artisanal factory, which takes its name from the local district, Sotuélamos. Two friends, Francisco and Pedro, were very regular customers in the 80’s and when the opportunity arose to take over the business in 1985, they jumped at the offer, despite not having previous experience in the dairy industry. Since then, they have learned the trade and introduced a range of new flavoured Manchegos, including versions with rosemary and truffle.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis rosemary version has been highly awarded since its creation and most recently won ‘Super Gold’ at the World Cheese Awards (2021).\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 Rosemary Manchego is a hard, aged Manchego style cheese , entirely covered with aromatic, savoury rosemary. The manchego has a sweet and herbaceous flavour with nutty and earthy undertones and a fragrant and woody aroma.\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 10-12 months and is made with pasteurised ewe's milk and traditional rennet. Allergen information: Contains egg (lysozyme).\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56340171882875,"sku":null,"price":9.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340171915643,"sku":null,"price":14.1,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340171948411,"sku":null,"price":18.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340171981179,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340172013947,"sku":null,"price":28.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340172046715,"sku":null,"price":32.9,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340172079483,"sku":null,"price":37.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340172112251,"sku":null,"price":42.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/rosemary-manchego-cheese.jpg?v=1728837726"},{"product_id":"spenwood","title":"Spenwood","description":"\u003cp\u003e\u003cb\u003eSpenwood\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\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 produce 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\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. 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\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSpenwood is a tangy and fruity cheese with a densely creamy texture and piquant spice on the finish. It has a slightly granular texture, akin to Parmesan and Pecorino. \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 and is made with pasteurised ewe’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"200g","offer_id":56340249805179,"sku":null,"price":10.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340249837947,"sku":null,"price":16.2,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340249870715,"sku":null,"price":21.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340249903483,"sku":null,"price":27.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340249936251,"sku":null,"price":32.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340249969019,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340250001787,"sku":null,"price":43.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340250034555,"sku":null,"price":48.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/spenwood-cheese.jpg?v=1733241385"},{"product_id":"st-ivo","title":"St Ivo","description":"\u003cp\u003e\u003cb\u003eSt Ivo \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\u003eSt Ivo is a cheese made by John Sugden, using the milk from Valley View Farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBevistan cheeses are made on Valley View Farm, which is nestled away in a beautiful North Bedfordshire Valley overlooking the Great Ouse river. The farm, which has hosted milking animals for over 50 years, is home to a flock of French and Dutch sheep, who graze on lush grass from spring to the end of autumn. During the harsh winter months, they are moved into purpose built sheds, with lambing taking place in February. The farm’s sheepdog ‘Toad’ then has the great and wonderful responsibility of leading the sheep back out to graze at the arrival of spring, once fresh, sweet, new grass has grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBev and Steve have a particular passion for ewe’s milk as it is prized for its health benefits, naturally a little lower in lactose and can be enjoyed without modification. As ewe’s only lactate for 180 days per year, all the cheeses are seasonal, so are extra special too.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo and Cambaa are made by friend, John Sugden, of Bevistan dairy, using milk from their farm, right here in Cambridgeshire.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJohn’s adventure into Cheese making started 15 years ago, while he was working at a design job with a friend (Gary). During long shifts, they used to chat about all things food. They were both keen foodies and had experimented with home cheesemaking but it was only when they were both made redundant, that Gary just went for it and set up a cheese making business. John helped him out, learnt many lessons as he went, and eventually decided to take the plunge and go for it himself.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e6 years ago, he built a micro dairy in his garden and began making small batches of cheese using Sheep’s milk from Bevistan dairy, initially just selling at the farm gate in Bedford.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2021, he sold to us at the Cambridge Cheese Company and his cheeses remain exclusive to us.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe St Ivo was pretty much developed around the fact that John had another job, so it is almost a happy accident that it is how it is. St Ivo is a ripened Lactic cheese; the curds are set over 24hrs at a low temperature (long and slow so meant he could go to his normal job!). This long acidification means the milk must be exceptional as the delicate flavours draw attention to even the slightest flavour taints. After the curd is set, it is ladled in to moulds and drained for a further 24 hours (another day at work), it’s then salted and aged ideally for 2-3 weeks but can be enjoyed at any stage.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is a made in a similar way but it designed around a little mini brie style cheese. It was developed just for us at Cambridge Cheese Co.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared and home fed. The St Ivo is our most local cheese and doesn’t travel far from St Ives to our shop, so there are very few food miles involved in production and transport.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo is a beautiful ewe's milk log with a rich, ultra smooth and creamy texture. The centre of the log is decadent and firmer, whilst the outside is gooey and soft with a delicious, slightly salty, natural 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 made with pasteurised ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"St Ives Cheese","offers":[{"title":"Default Title","offer_id":56220559933819,"sku":null,"price":11.5,"currency_code":"GBP","in_stock":true}]},{"product_id":"wigmore","title":"Wigmore (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eWigmore\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\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 C`heddar 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 produce 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.\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\u003eWigmore is a semi soft cheese with a milky, delicate flavour and wonderful nuttiness. When young, the cheese has a chalky centre but as the cheese ages, it becomes silky, creamy and soft.\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 thermised ewe’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"Default Title","offer_id":54541074989435,"sku":"CH0085","price":8.5,"currency_code":"GBP","in_stock":false}]},{"product_id":"truffle-manchego","title":"Truffle Manchego","description":"\u003cp\u003e\u003cb\u003eTruffle Manchego\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Artisan Manchego is made from whole, pasteurised Manchega sheep’s milk in the Castile-La Mancha region of central Spain. Manchego comes under the PDO (Protected Designation of Origin) guidelines so can only be produced in this specific region.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sheep graze on the grassy plains of La Mancha and are also placed on rotated cereal crop fields to eat what is left after harvest; this includes high protein leguminous crops, predominantly lentil crops, but also chickpea crops, as well as the shoots of vines in wine producing areas. This allows the sheep to have a nutrient rich and varied diet whilst also fertilising the fields for future years of crop growth.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eParaje Sotuélamos is a small, artisanal factory, which takes its name from the local district, Sotuélamos. Two friends, Francisco and Pedro, were very regular customers in the 80’s and when the opportunity arose to take over the business in 1985, they jumped at the offer, despite not having previous experience in the dairy industry. Since then, they have learned the trade and introduced a range of new flavoured Manchegos, including versions with rosemary and truffle.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis rosemary version has been highly awarded since it’s creation and most recently won ‘Super Gold’ at the World Cheese Awards (2021).\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 Manchego is firm, smooth and creamy in texture with a nutty, sweet flavour. This is then enhanced with generous shavings of earthy, pungent truffle.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3 to 6 months and is made with pasteurised ewe's milk and traditional rennet. Contains egg.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56342677586299,"sku":null,"price":12.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56342677619067,"sku":null,"price":18.6,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56342677651835,"sku":null,"price":24.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56342677684603,"sku":null,"price":31.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56342677717371,"sku":null,"price":37.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56342677750139,"sku":null,"price":43.4,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56342677782907,"sku":null,"price":49.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56342677815675,"sku":null,"price":55.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/truffle-manchego-cheese.jpg?v=1733241440"},{"product_id":"1924","title":"1924 (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eMade by Fromagerie de Laqueuille in Puy de Dôme, France, 1924 follows the original recipe for Roquefort, before it gained AOC accreditation in 1925 and was protected as a Lacaune ewe’s milk only cheese. 1924 is made with a blend of cow’s and ewe's milk, as was the traditional way for ancient Roquefort recipes. 1924 also follows old maturing methods that were used over 125 years ago, meaning that it continues to be aged at higher temperatures in caves, where most modern Roquefort is now matured in cold fridges. This maturation in caves allows a wonderful natural rind to form and gives the cheeses a savoury flavour. The Mons caves are located near Roanne, 400 miles north of Roquefort.\u003c\/p\u003e\n\u003cp\u003eMons Fromager is one of the best known and most reputable cheese producers and affineurs in the world. In 1964 Hubert Mons and his wife started selling cheese in and around Roanne, and in 1983, their son Hervé, who had studied and worked for some of the best cheesemongers in the country, joined the business and set up a sales hub in Paris. In 2009, Hervé converted an 180m railway runnel into a cheese aging facility, and today, he continues to travel around the country sourcing the very best artisan cheeses to add to his 250+ cheese collection. Mons now export their cheeses to a dozen countries across the world.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWhen young, 1924 has a rich biscuity sweetness, sometimes edging towards white chocolate and condensed milk, complimented by mineral, herbal notes. As it matures, it becomes more punchy, intense and savoury and finishes with a bold, salty finish. It has a buttery and creamy texture and melts on the palate.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e1924 is matured for 4-5 months and is made with pasteurised cow’s and ewe’s milk and traditional rennet.\u003c\/p\u003e","brand":"Mons","offers":[{"title":"200g","offer_id":56335503196539,"sku":null,"price":14.2,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56335503229307,"sku":null,"price":21.3,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56335503262075,"sku":null,"price":28.4,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56335503294843,"sku":null,"price":35.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56335503458683,"sku":null,"price":42.6,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56335503327611,"sku":null,"price":49.7,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56335503360379,"sku":null,"price":56.8,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56335503393147,"sku":null,"price":63.9,"currency_code":"GBP","in_stock":false}]},{"product_id":"ahumado","title":"Ahumado","description":"\u003cp\u003e\u003cb\u003eAhumado\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 lightly smoked, young artisan Manchego is made by Vega Mancha in the village of Sotuélamos in Albacete, Spain. Vega Mancha was established in 1985 by two friends passionate about cheese, and has been producing exceptional quality Lacaune ewe’s milk cheeses ever since, following traditional methods and practicing sustainable and environmentally conscious farming.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sheep graze on the grassy plains of La Mancha and are also placed on rotated cereal crop fields to eat what is left after harvest; this includes high protein leguminous crops, predominantly lentil crops, but also chickpea crops, as well as the shoots of vines in wine producing areas. This allows the sheep to have a nutrient rich and varied diet whilst also fertilising the fields for future years of crop growth.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eParaje Sotuélamos is a small, artisanal factory, which takes its name from the local district, Sotuélamos. Two friends, Francisco and Pedro, were very regular customers in the 80’s and when the opportunity arose to take over the business in 1985, they jumped at the offer, despite not having previous experience in the dairy industry. From there, they learned the trade and introduced a range of new flavoured Manchegos, including versions with rosemary and truffle.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, modern premises were purchased and became the logistics and ripening centre of the business.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2020, both Francisco and Pedro sadly passed away and the business is now carried on by their families.\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 smoked Manchego is bouncy in texture, with an intense aroma and lightly smoked, meaty flavour reminiscent of cooked ham.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 months in Spain and an additional 2 months in our Cambridge cellars, and is made with pasteurised ewe's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56335603892603,"sku":null,"price":9.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56335603925371,"sku":null,"price":13.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56335603958139,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56335603990907,"sku":null,"price":22.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56335604023675,"sku":null,"price":27.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56335604056443,"sku":null,"price":31.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56335604089211,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56335604121979,"sku":null,"price":40.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/Ahumado-cheese.jpg?v=1763647161"},{"product_id":"pyrenees-brebis-young-ossau-iraty","title":"Pyrénées Brebis (Young Ossau Iraty)","description":"\u003cp\u003e\u003cb\u003ePyrénées Brebis\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\u003eThis Pyrénées Brebis is made in Helette, in the Basque region of the Pyrénées, and shares much of the history of an Ossau Iraty recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOssau Iraty has a long history and is thought to be one of the first cheeses ever made. The story goes that Greek God Apollo had a shepherd son named Aristee who turned milk from his sheep into this cheese. In reality, this cheese wasn’t first created by a God, but does follow traditions and a recipe that dates back around 3000 years. Ossau Iraty thus pre-dates the English alphabet. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe recipe for Pyrenees Brebis unifies the farming traditions of two staunch adversaries of the Pyrenees, the Basques and Bearnais. Whilst the inhabitants remain proudly independent of each other, this cheese conjoins their milks and production techniques. Sheep farming existed in these high peaks for many centuries, but the isolation and hardship of shepherding there saw the profession undergo a decline in the last 100 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Agour creamery, set up in the late 19th Century by the grandfather of the Peio family, are a local co-operative who collect the milks of the mountain farmers and make the cheese themselves, lightening the work load of the herdsmen and ensuring the on-going legacy of the recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCrucially, the cheese leaves the AOP zone at just 1week old and is matured by Jules Mons and the team at Tunnel de la Collonge, a disused railway tunnel in the village of Ambierle which houses the majority of Mons France's hard cheeses. The resulting cheese shares many of the characteristics of Ossau Iraty but goes by a different name - Pyrenees Brebis.\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\u003ePyrenees Brebis has an ivory paste, a silken texture and flavours of toffee and butterscotch, as well as roasted nuts and fresh grass, and a salinity on the finish.\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 4 months and is made with raw ewe’s milk and traditional rennet.\u003c\/p\u003e","brand":"Mons","offers":[{"title":"200g","offer_id":56340069351803,"sku":null,"price":13.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340069384571,"sku":null,"price":20.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340069417339,"sku":null,"price":27.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340069450107,"sku":null,"price":34.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340069482875,"sku":null,"price":40.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340069515643,"sku":null,"price":47.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340069548411,"sku":null,"price":54.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340069581179,"sku":null,"price":61.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/pyrenees-brebis-cheese-1.jpg?v=1781097787"},{"product_id":"la-retorta","title":"La Retorta (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eLa Retorta\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\u003eLa Retorta is made by Finca Pascualete in Trujillo, Cáceres, South West Spain. The sprawling estate is made up of pastureland on which a wide variety of herbs grow naturally, including juniper, thyme, blackberry bushes, rosemary and rockrose. The pastures sit alongside a natural stream ,which provides the purest water to the farm and dairy, and benefits from it’s own stunning microclimate, all of which ensure the best welfare for the animals, and most exquisite ewe’s milk. The cheeses are handmade at dawn every morning using the fresh milk from their beloved flock. The milk is aromatic and flavourful and speaks to the countryside on which the ewes are raised.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Pascualete has a vast estate on which all the livestock are raised and milked, and on which the cheeses are made, matured and wrapped for sale. Their young and passionate team have taken recipes from their ancestors, handed down through generations, to create a range of meticulously hand crafted cheeses for the modern consumer.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTotal weight: 140g.\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 Retorta is a ‘torta’ style cheese, which are famously quite punchy, with an intentional and well balanced bitterness. This particular cheese has a deeply savoury flavour, with meaty qualities and almost a hint of smokiness. The texture is rich and unctuous, with an oozing centre and pleasingly chewy 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\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is matured for 2 months and is made with raw ewe’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Brindisa","offers":[{"title":"Default Title","offer_id":56161805599099,"sku":"CH0062","price":13.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/retorta-cheese-2.jpg?v=1781096382"},{"product_id":"camalou","title":"Camalou","description":"\u003cp\u003e\u003cb\u003eCamalou\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\u003eCamalou is made at the Societe Fromagere du Massegros in La Lozère, a larger scale cheesemaker who specialises in Roquefort and Perail. Camalou was introduced to our range when the (ongoing) ban on raw cow’s milk from France was introduced in May 2025 and meant we could no longer source Reblochon. This ewe’s milk version is meaty, milky and savoury and makes a fantastic, authentic tasting alternative.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes milk for this cheese is sourced from hundreds of local farms on a larger scale than we are used to. However, all of the animals are outdoor reared on mountain pastures and the cheese is made close to the grazing fields, so there are very few food miles involved in feeding the herd or in cheese 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\u003eCamalou is a buttery and gooey textured cheese with a pronounced meaty, bacon reminiscent flavour and hint of straw - from the mats that the cheeses are aged on. Camalou ripens beautifully and has a fantastic melting, gooey pâté and umami, strong flavour when fully ripe.\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 2-4 weeks and is made with pasteurised ewe’s milk and traditional rennet.\u003c\/p\u003e","brand":"Mons","offers":[{"title":"Whole (~400g)","offer_id":56336718037371,"sku":null,"price":24.8,"currency_code":"GBP","in_stock":true},{"title":"Half (~200g)","offer_id":56336718070139,"sku":null,"price":12.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/camalou-cheese-1.jpg?v=1781096189"},{"product_id":"tierno","title":"Tierno (Back in stock in Summer 2027)","description":"\u003cp\u003e\u003cb\u003eTierno\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 young artisan Manchego style cheese is made by Vega Sotuélamos in the village of Sotuélamos in Albacete, Spain. Vega Sotuélamos was established in 1985 by two friends passionate about cheese, and has been producing exceptional quality Lacaune ewe’s milk cheeses ever since, following traditional methods and practicing sustainable and environmentally conscious farming.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sheep graze on the grassy plains of La Mancha and are also placed on rotated cereal crop fields to eat what is left after harvest; this includes high protein leguminous crops, predominantly lentil crops, but also chickpea crops, as well as the shoots of vines in wine producing areas. This allows the sheep to have a nutrient rich and varied diet whilst also fertilising the fields for future years of crop growth.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eParaje Sotuélamos is a small, artisanal factory, which takes its name from the local district, Sotuélamos. Two friends, Francisco and Pedro, were very regular customers in the 80’s and when the opportunity arose to take over the business in 1985, they jumped at the offer, despite not having previous experience in the dairy industry. From there, they learned the trade and introduced a range of new flavoured Manchegos, including versions with rosemary and truffle.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, modern premises were purchased and became the logistics and ripening centre of the business.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2020, both Francisco and Pedro sadly passed away and the business is now carried on by their families.\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\u003eTierno is a very young, Manchego style cheese which is bouncy, smooth and soft in texture, with a delicate, milky flavour and slight sweetness. It is a brilliant melter but also pairs well with fresh fruits on 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 2-3 weeks in Spain and an additional 1-2 months in our Cambridge cellars, and is made with pasteurised ewe's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56342673686907,"sku":null,"price":7.4,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56342673719675,"sku":null,"price":11.1,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56342673752443,"sku":null,"price":14.8,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56342673785211,"sku":null,"price":18.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56342673817979,"sku":null,"price":22.2,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56342673850747,"sku":null,"price":25.9,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56342673883515,"sku":null,"price":29.6,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56342673916283,"sku":null,"price":33.3,"currency_code":"GBP","in_stock":false}]}],"url":"https:\/\/www.cambridgecheese.com\/collections\/ewe-final.oembed?page=2","provider":"The Cambridge Cheese Company","version":"1.0","type":"link"}