{"title":"Hard Cheese Selection","description":"","products":[{"product_id":"appenzeller-surchoix-1","title":"Appenzeller Extra","description":"\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAppenzeller is a Swiss Gruyère style cheese that has been in production for over 700 years and is made in the Appenzell region of Northeast Switzerland. The dairy’s headquarters are at Salesis House in Postplatz. The building itself dates back to the 16th Century when it was rebuilt after a fire, though is named after the governor of Appenzell who was instated after Napoleon’s invasion in the early 19th Century. The dairy’s offices and cheese shop have been based here permanently since 1996, in the heart of the Appenzell region.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy uses milk from small family farms whose Brown Swiss cows graze on the rolling hills between Lake Constance and the Santis mountain range on rich, herbal meadows, which results in very flavoursome milk. The cows must be pasture fed and are not allowed any silage in their diet to ensure the best quality milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAppenzeller cheese is washed weekly in a secret recipe brine made with herbs and spices, which all grow locally, and give the cheese its iconic taste.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe milk that goes into Appenzeller Extra cannot come from industrial farms and is sourced exclusively from small, family owned and run farms which have strict breeding and dietary regulations that put the animal’s welfare first. The carbon footprint of free range cows is significantly lower than their barn kept counterparts as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAppenzeller has a beautifully smooth and creamy texture with a fantastic fruity flavour and a little spice. It is tangy and slightly nutty and each cheese has hints of the aromatic herbs and spices from the top secret recipe it has been brined in.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6 months in Switzerland, followed by an additional 1-4 months in our Cambridge cellars, and is made with raw cow’s milk and traditional rennet. This cheese is certified lactose free.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56335661367675,"sku":null,"price":13.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56335661400443,"sku":null,"price":20.7,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56335661433211,"sku":null,"price":27.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56335661465979,"sku":null,"price":34.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56335661498747,"sku":null,"price":41.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56335661531515,"sku":null,"price":48.3,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56335661564283,"sku":null,"price":55.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56335661597051,"sku":null,"price":62.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/0Q6A6330.jpg?v=1727533030"},{"product_id":"applebys-cheshire","title":"Appleby's Cheshire","description":"\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eCheshire cheese has a history that dates back to Roman times and is one of the oldest territorial cheeses in Britain. Appleby’s Cheshire is the last remaining farmhouse, raw milk, clothbound Cheshire in production, and is the only Cheshire we have ever matured and sold in our 30 year history.\u003c\/p\u003e\n\u003cp\u003eAppleby’s Cheshire cheese is made at Hawkstone Abbey Farm in Shropshire. Every cheese is matured in the farm's old barns, under Napoleonic beams, and with the unique surrounding flora contributing to cheese’s character as it ages.\u003c\/p\u003e\n\u003cp\u003eLucy and Lance Appleby settled at Hawkstone Abbey in 1952 and founded Appleby’s in the stables, next to the farmhouse kitchen. Lucy had come from a long line of cheesemaking women and the traditional ethos behind farming and production that was established by her over 70 years ago, continues to be followed today by grandson Paul and his wife Sarah, the current owners. The dairy’s current cheesemaker, Gary, worked with Lucy and shares the knowledge he gained from her with the dairy team, Neil and John.\u003c\/p\u003e\n\u003cp\u003eThe fresh, raw milk produced at the dairy stands at the forefront of every cheese and is mixed with traditional cultures, rennet and salt from the Cheshire plains to create the unique flavour and texture it is famous for. Lastly, annatto extract is added to impart the cheeses iconic and stunning sunset colour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eSustainable farming is a key principle of the dairy and the makers are proud that every single Cheshire encapsulates a moment in time - the soil, the traditional grass pastures, the gentle cows, the weather and the season.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows currently at the dairy have been crossbred multiple times over the years to ensure healthy and happy animals. Holstein Freisian cows were bred with Danish Red, Montbeliarde and then British Freisian to create a herd well suited to grazing and easy to calve.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAppleby’s Cheshire has an iconic, crumbly texture and warm butternut colour, and is packed with grassy, lemony and sharp flavours. The milk has a beautiful minerality to it, with subtle, earthy undertones and a light piquancy.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for around 3 months at the farmhouse dairy in Shropshire, and is made with raw cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56335664677243,"sku":null,"price":8.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56335664710011,"sku":null,"price":12.3,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56335664742779,"sku":null,"price":16.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56335664775547,"sku":null,"price":20.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56335664808315,"sku":null,"price":24.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56335664841083,"sku":null,"price":28.7,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56335664873851,"sku":null,"price":32.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56335664906619,"sku":null,"price":36.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/applebys-cheshire-cheese.jpg?v=1727537012"},{"product_id":"beaufort-d-ete-1","title":"Beaufort d’Été, Christmas Reserve","description":"\u003cp\u003e\u003cb\u003eBeaufort d’Été\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeaufort dates back to Roman times and is traditionally made from the milk of Tarentaise cattle, an ancient mountain breed, in the Savoie region of the French Alps. The cows graze on exquisite, unpolluted summer pastures, high in the mountains, eating a range of wonderful Alpine flora, perfumed flowers and aromatic herbs.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis particular farmhouse Beaufort is made from the milk of the producer’s own two herds of Abondance and Tarentaise (or Tarine) cows, one of which grazes at high altitude all summer and the other lower in the valley so that he can combine the two milks for a completely unique flavour. The producer makes his own rennet and starter cultures, the latter of which allows him to age these cheeses more than six months longer than the norm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeaufort d’Été is incredibly complex, with nutty, floral and fruity notes and a moreish sweetness. It has a gorgeous pale golden colour and smooth, dense texture with occasional crystals. It’s an unmissable seasonal treat.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 12 to 18 months in France, and then up to 12 extra months in our Cambridge cellars, and is made with raw cow’s milk and traditional rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Mons","offers":[{"title":"200g","offer_id":56336268231035,"sku":null,"price":16.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336268263803,"sku":null,"price":24.9,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336268296571,"sku":null,"price":33.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336268329339,"sku":null,"price":41.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336268362107,"sku":null,"price":49.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336268394875,"sku":null,"price":58.1,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336268427643,"sku":null,"price":66.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336268460411,"sku":null,"price":74.7,"currency_code":"GBP","in_stock":true}]},{"product_id":"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":"bergkase-alex-1","title":"Bergkäse Alex (Back in stock in November 2026)","description":"\u003cp\u003e\u003cb\u003eBergkäse Alex\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBergkäse Alex is a Bavarian mountain cheese made with the raw milk of cows who graze freely on the rich, green pastures of the Allgäu Mountains in Southwest Germany. It is made by cheesemaker Albert Kraus, who uses his brother, Xaver’s, Allgäu Brown Swiss cow’s milk, at his creamery in the lower Bavarian alps, around 2500 feet above sea level. Albert and his team started cheese production in March 1999 at the Hofkäserei Kraus dairy in Ebersbach and all the milk used is sourced from within 5km of the dairy. The dairy guarantees that their cows are never fed silage; for most of the year they are surrounded by abundant pasture on the mountainside and graze on grasses, herbs and flowers, though their diet is subsided with homegrown hay in the winter, where necessary.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bergkäse Alex is named after the German rail line that connects the Alpine region of the Allgäu where the cows live and the cheese is produced, to the urban area surrounding Munich, where it is traditionally sold.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBergkäse Alex is a very large cheese, made in a similar way to Comté and Gruyère, and is regularly washed in brine, packed with a special blend of hand picked herbs, as it matures. After around 7 months of ageing, a dark coloured ash made from hay is added in powder form to an elderflower cordial and brine mix, which gives the cheese its iconic maroon coloured coating.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe milk that goes into Bergkäse Alex comes from one small, family owned and run farm, which allows the animals to live on the vast pastures on the Allgäu mountains, eating organic, untouched grasses, herbs and flowers. The carbon footprint of free range cows is significantly lower than their barn kept counterparts as food doesn’t need to be grown for them elsewhere, so there are very few, if any, food miles involved in their feeding.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBergkäse has a rich, smooth and buttery texture with a full, fruity and grassy flavour that lasts on the palate, with a hint of spiciness. You’ll taste notes of sweet roasted onion and umami bacon as well as a rich beefy and vegetal flavour, like a well made stock. It makes incredible fondue and holds bags of flavour even when melted, however, it’s also an unmissable cheese on your cheeseboard and a firm favourite at Cambridge Cheese Co.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for a minimum of 7 months in Bavaria and then is aged for an additional 6-8 months here in Cambridge, and is made with thermised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Kaeskuche","offers":[{"title":"200g","offer_id":56336456941947,"sku":null,"price":9.8,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56336456974715,"sku":null,"price":14.7,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56336457007483,"sku":null,"price":19.6,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56336457040251,"sku":null,"price":24.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56336457073019,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56336457105787,"sku":null,"price":34.3,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56336457138555,"sku":null,"price":39.2,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56336457171323,"sku":null,"price":44.1,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/bergkase-alex-cheese-2.jpg?v=1727537172"},{"product_id":"bethmale-chevre","title":"Bethmale Chèvre (Back in stock in November 2026)","description":"\u003cp\u003e\u003cb\u003eBethmale Chèvre\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\u003eBethmale comes from the Ariège region of France, close to the border of Spain, in the Pyrénées. It is named after the village and valley in which it was created and is made today. Bethmale has a long history and was supposedly a favourite cheese of Louis VI’s in the 12th Century.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis particular cheese is produced by Jean Faup, a fifth generation family business focused on bringing back traditional but discontinued cheeses from the region. For their first ~60 years of business, starting in 1904, Jean Faup exclusively made Camembert and sold them to the French in North Africa, but after Algeria became independent in 1962, the creamery had to target a new market and reinvent themselves, so set to bringing back lost favourites from the region.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis goat’s milk Bethmale was created in 1988, its sister cheese having been made with cow’s milk for many centuries before. The Bethmale are matured in caves like Tomme de Savoie cheeses and will have a mottled white and orange rind when they’re ready to eat.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats live on lush, green valleys, entwined with winding rivers and streams, the pastures dotted with crumbly stone shepherd’s huts. They graze on untouched grasses, plants, herbs and flowers on the steep valleys and have ample space to roam. The carbon footprint of free range goats is significantly lower than their barn kept counterparts as food doesn’t need to be grown for them elsewhere, so there are very few, if any, food miles involved in their feeding.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBethmale Chèvre is a semi firm, rind washed, ultra smooth cheese with a beautifully nutty and delicately sweet flavour when young. As it matures, it will become spicier and fruitier and will have a long length of the palate. It then makes an excellent melting or fondue cheese as it retains a brilliant, punchy 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 5-8 months and is made with pasteurised goat’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56336529883515,"sku":null,"price":13.8,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56336529916283,"sku":null,"price":20.7,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56336529949051,"sku":null,"price":27.6,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56336529981819,"sku":null,"price":34.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56336530014587,"sku":null,"price":41.4,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56336530047355,"sku":null,"price":48.3,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56336530080123,"sku":null,"price":55.2,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56336530112891,"sku":null,"price":62.1,"currency_code":"GBP","in_stock":false}]},{"product_id":"oudelandse-boerenkaas","title":"Oudelandse Boerenkaas","description":"\u003cp\u003e\u003cb\u003eOudelandse Boerenkaas\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBoerenkaas translates as ‘Farmer’s cheese’ and indicates a small production, high quality cheese made with raw milk, which is rarely exported.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Spruithove farm has been run by\u003cb\u003e \u003c\/b\u003eMathieu\u003cb\u003e \u003c\/b\u003eand Tamara Spruit, since they took over from Mattieu’s parents in 2005. His parents ran the farm and made cheese for 40 years before training their son and his wife, who had no previous experience with either farming or cheesemaking, to take over. After six weeks, Mathieu’s parents went on holiday and left the couple to fend for themselves, but fast forward nearly 20 years and they are now award winning cheesemakers and run a successful business.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2011, the couple moved focus from pig and cow farming to proper cheese production so they custom built a dairy that allowed them to correctly store milk and make cheese. They first focused on creating a strong and healthy crossbred herd and now have entirely crossbred Holsteiner and Fleckvieh cows, which has significantly improved herd health and animal welfare. Their animals are free range and pasture fed for most of the year and have safe barns in the winter months with closely monitored feed.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Boerenkaas is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBoerenkaas is a hard, dry and salty cheese with a strong, intense flavour. You’ll likely pick up its sweet undertones of caramel or toffee and those of bitter coffee. The texture is grainy and gritty as the cheese is packed with calcium lactate crystals, which develop during the ageing process, for added flavour and crunch.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 1 year in the Netherlands and for an additional 2-3 years in our Cambridge cellars, and is made with raw cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339962954107,"sku":null,"price":9.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339962986875,"sku":null,"price":14.1,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339963019643,"sku":null,"price":18.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339963052411,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339963085179,"sku":null,"price":28.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339963117947,"sku":null,"price":32.9,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339963150715,"sku":null,"price":37.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339963183483,"sku":null,"price":42.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/oudelandse-boerenkaas-cheese.jpg?v=1727537384"},{"product_id":"bonnet","title":"Bonnet (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eBonnet\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is a farmhouse goat’s cheese made by Ann Dorward at Dunlop Dairy on Clerkland Farm in Stewarton, Ayrshire, Scotland. The farm has history going back to the 1700’s and traditionally kept Ayrshire cows, but when the water supply fell below modern standards in the 1960’s, milk production stopped. The farm soon fell into disrepair, until it was taken on by Ann’s family in 1983.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnn’s parents immediately set about repairing the house and putting in water mains, while Ann focused on how to earn money to fund the repairs, and to make a living. She had always wanted to live and work on a farm and had a deep love of animals and agriculture so she went to study the latter at college. She came up with the idea of introducing goats and ewes to the farm to get a better return for their milk and cheese, and upon completing her courses, she began working at a local dairy farm, buying stock and renovating the barns and old farm buildings. She began her own cheesemaking in 1989 and her first ever batch of Bonnet and Swinzie won gold and silver awards at the IFE London International Cheese Show. This recognition consolidated Ann’s ideas and career in cheesemaking. In the late 80’s goat’s and ewe’s milk cheeses were still fairly niche and there was a local demand for cow’s milk cheese, so she began making Dunlop, a famous local speciality.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eToday, cows are still milked in the old byre, while the old dairy buildings now house the cheese production area. The cheeses are still aged in the old stone shed on the farm. The shed has 2ft thick walls and replicates the conditions of a cave. This allows the cheeses to take on the natural aroma and flavour of the surrounding flora. The old barn now houses their wonderful cheese shop and pretty tearoom.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is a fantastic firm goat's cheese made with milk from the dairy’s own herd of Swiss Saanan and Toggenburg goats. The name for this cheese comes from the local town of Stewarton ‘The Bonnet Toun’ as the local mills there have been making bonnets for the army regiments, as well as Scottish headwear, since the 16th Century. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared, home fed and the cheese is made and matured on site so there are no food miles involved in production.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is a firm cheese with a beautifully smooth and creamy texture. It has a wonderfully nutty flavour as well as mineral qualities and delicate sweetness. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is aged in cloth for 2-4 months by Mellis Cheesemongers in Scotland and then for an additional 2-6 months in our Cambridge cellars, and is made with pasteurised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"I J Mellis","offers":[{"title":"200g","offer_id":56336625369467,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56336625402235,"sku":null,"price":19.5,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56336625435003,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56336625467771,"sku":null,"price":32.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56336625500539,"sku":null,"price":39.0,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56336625533307,"sku":null,"price":45.5,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56336625566075,"sku":null,"price":52.0,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56336625598843,"sku":null,"price":58.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/bonnet-cheese.jpg?v=1727537231"},{"product_id":"brunost-gjetost","title":"Brunost (Gjetost)","description":"\u003cp\u003e\u003cb\u003eBrunost (or Gjetost)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrunost is a traditional, Norwegian, creamed whey product made from a mix of cow's and goat's milk. It is made by adding cream to the whey and boiling it down until it has become thick and firm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt was created in 1863 by Anne Hov who lived in Gudbrandsdalen, a rural valley in Norway. Anne was the daughter of farmer parents and from a very young age helped look after cows on the mountains. On her 16th birthday, when she was confirmed, she was made responsible for running the farm, which sat among a cluster of other mountain dairy farms in the valleys. She treated the milk, churned butter, made cheese and boiled whey. During a visit to a neighbouring farm one summer, she tasted a brown cheese which had been made from the whey of cow’s milk and decided she wanted to try to create something similar. She poured cream into the whey that she was boiling and cooked it for several hours. Once it was cool, she kneaded it with her hands and placed it in cheese moulds.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHer new creation was extremely well received so she started making it at home using both cream and goat’s milk. She had a 70 litre kettle in which she boiled the whey over fire and every batch was entirely handmade. She sold it to a local shopkeeper who first sold it to just the locals but eventually across the whole country. It became so popular in the 1880’s that it helped significantly in bringing the region out of recession and saved the area from financial ruin. Anne was awarded the King’s Medal of Merit by the Norwegian government as a thank you and the recipe has since become Norway’s national ‘cheese’.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrunost has a very supple, creamy texture and characteristic brown colour. It is particularly sweet and caramel-like in flavour and eats, in both flavour and texture, like fudge. It is traditionally eaten in very thin slivers on waffles, crispbread or toast, as a breakfast food. It can also be used to flavour and thicken gravies and sauces, or make desserts or ice cream sauces.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis product is made with pasteurised goat's milk and cream and pasteurised cow’s milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":49674579083546,"sku":"CH0006","price":8.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/brunost-cheese.jpg?v=1727631203"},{"product_id":"caerffili-caws-cenarth","title":"Caerffili, Caws Cenarth","description":"\u003cp\u003e\u003cb\u003eCaws Cenarth Caerffili\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaws Cenarth Caerffili is made on the dairy’s farm in Lancych, a rural hamlet near Cenarth in scenic Carmarthenshire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaws Cenarth are the longest established farmhouse producer of Caerffili in Wales, and indeed the world. The family have a six generation tradition of cheesemaking in the family, dating back to 1903, and have been fully established as a business since 1987. The cheese making side of the business started as a response to the milk quotas of the 1980’s but has led the family to become famous for their farm diversification and for leading a renaissance in Welsh cheesemaking. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTheir famous Caerffili is still made in the exact way that it was by Carwyn’s Great Great Grandmothers Lizzie Wyn and Leisa Jones over 120 years ago. It famously won Champion Cheese at the Royal Welsh Show for 7 years in a row!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy believe that the terroir - the rainfall, sunshine and coastal climate of South West Wales, as well as the love they put in, make their cheese truly unique.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganically reared cows are protected so are guaranteed a huge amount of space, access to pasture and as much time outside as possible. Organic standards also ban the routine use of antibiotics and wormers and instead ensure that cows have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. Organic fed cows cannot be fed GM animal feed so their carbon footprint is much lower than barn kept cows as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding. Farms run under these organic standards also see a vast increase in biodiversity on site.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaerffili is a traditional, crumbly, semi firm cheese with a distinctive lemony and lactic flavour. You’ll also notice earthy notes and a mineral flavour in this cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6 to 8 weeks and is made with organic, pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336704405883,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336704438651,"sku":null,"price":12.6,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336704471419,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336704504187,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336704536955,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336704569723,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336704602491,"sku":null,"price":33.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336704635259,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/caws-cenarth-caerffili-cheese.jpg?v=1727628796"},{"product_id":"chevretta-belegen-matured","title":"Chevretta Belegen (Matured)","description":"\u003cp\u003e\u003cb\u003eChevretta Belegen (Matured)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKlaver Kaas is based in Winkel, North Holland and has been making cheese since 1977. It is based between the North Sea and Ijsselmeer where the land has a very rich, salty soil and produces excellent quality grass. In 2001, the old farm building was converted into a modern facility with a warehouse so that some of the maturation of the cheese could be done on site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKlaver Kaas know have two locations, with 2100 goats and 400 cows, all of whom graze on the lush meadows and also have vast stables for shelter in the winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats frolic freely on the meadows and feed on a special diet of homegrown grass as well as linseed (to provide healthy fats), and straw seasonally, and produce exceptionally high quality, vitamin rich milk. This goats milk is particularly high in Vitamin A as the goats convert carotene from their feed into Vitamin A.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Chevretta is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared and home fed so there are very few food miles involved in the production of this cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChevretta is a firm cheese which has a beautifully smooth and creamy texture, with a delicate, sweet and milky flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for four months in the Netherlands and then for an additional 6 months in our Cambridge cellars, and is made with pasteurised goat's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56336785310075,"sku":null,"price":7.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336785342843,"sku":null,"price":11.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336785375611,"sku":null,"price":15.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336785408379,"sku":null,"price":19.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336785441147,"sku":null,"price":22.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336785473915,"sku":null,"price":26.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336785506683,"sku":null,"price":30.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336785539451,"sku":null,"price":34.2,"currency_code":"GBP","in_stock":true}]},{"product_id":"comte-extra-24-months","title":"Comté Extra, 24 Months+","description":"\u003cp\u003e\u003cb\u003eComté Extra, 24 Months+\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe History, Dairy \u0026amp; Farm, Animals \u0026amp; Makers\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eComté is France’s highest production AOC cheese, with around 64,000 tonnes being made annually. Despite it’s high production, it is, and has for generations, been produced exclusively in small cooperative dairies in the Franche-Comté region of Eastern France.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheese is made exclusively during the summer months, from the raw milk of Montbéliarde cows, who graze freely on the highly diverse mountain pastures in the region. The terroir is hugely important in the final quality and flavour of the cheese and it is made under strict regulations to ensure an impeccable standard.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEvery Comté cheese that is produced is inspected and tasted for quality and awarded a score out of 20. ‘Comté Extra’ is the highest grade and has a green paper band around the outside so that the best cheeses can be easily identified. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Comté is aged first by Marcel Petite, at Fort St Antoine in the heart of the Jura mountains and then again in our ancient cellars, under our shop in Cambridge. Marcel Petite follows the philosophy of ‘affinage lent', or slow maturation, which means that the cheeses are kept at a cooler temperature, enclosed by the thick stone walls of the fort at 1100m elevation.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows are outdoor reared on mountains and the cheese is made seasonally during the summer within the same area, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eComté Extra is a complex cheese with an exceptional depth of flavour and excellent richness. It has a gentle sweetness and flavours of roasted nuts but finishes with a fruity bite. There is a brilliant crystallisation through the cheese too, thanks to its long maturation.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 24-36 months and is made with raw cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56336839049595,"sku":null,"price":13.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336839082363,"sku":null,"price":20.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336839115131,"sku":null,"price":27.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336839147899,"sku":null,"price":34.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336839180667,"sku":null,"price":40.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336839213435,"sku":null,"price":47.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336839246203,"sku":null,"price":54.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336839278971,"sku":null,"price":61.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/comte-extra-cheese.jpg?v=1727539657"},{"product_id":"connage-gouda-1","title":"Connage Gouda (Back in stock in January 2027)","description":"\u003cp\u003e\u003cb\u003eConnage Gouda\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe History, Dairy \u0026amp; Farm, Animals \u0026amp; Makers\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eConnage Highland Dairy is a family owned and family run, 100% organic business in Ardersier, Scotland. Hamish Clark started the business but it is now run by the second generation, two brothers and their wives. Callum and Jill manage the cheese side of the business, both making their award winning cheeses, alongside an entirely local team, and ensuring a fully traceable product, while Cameron and Eileen manage the farm which includes breeding, herd management and milking. The brothers have a fully organic herd of 150 Holstein Friesian, Jersey and Norwegian Red cows, who graze luscious, naturally sea sprayed, clover pastures along the shores of Moray Firth. A state of the art dairy was built in 2006 to allow all of their cheese to be handcrafted using traditional methods in a safe and clean space.\u003c\/p\u003e\n\u003cp\u003eThe dairy put animal welfare and sustainability at the very top of their agenda and grow all their own organic feed, while protecting the stunning environment that surrounds the farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eConnage Highland Dairy have a fully organic herd, whose cows graze freely on clover pastures and whose winter feed is entirely homegrown and organic.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganically reared animals are protected so are guaranteed a huge amount of space, access to pasture and as much time outside as possible. Organic standards also ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. Organic fed cows cannot be fed GM animal feed so their carbon footprint is much lower than barn kept cows as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding. Farms run under these organic standards also see a vast increase in biodiversity on site.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eConnage Gouda is a creamy cheese with an open texture and a sweet, milky and nutty flavour when younger. As it ages, it develops a more buttery texture and exceptional grassy and floral flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for around 6 months in Scotland and an additional 12+ months in our cellars in Cambridge, and is made with organic, pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"I J Mellis","offers":[{"title":"200g","offer_id":56336893280635,"sku":null,"price":9.2,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56336893313403,"sku":null,"price":13.8,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56336893346171,"sku":null,"price":18.4,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56336893378939,"sku":null,"price":23.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56336893411707,"sku":null,"price":27.6,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56336893444475,"sku":null,"price":32.2,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56336893477243,"sku":null,"price":36.8,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56336893510011,"sku":null,"price":41.4,"currency_code":"GBP","in_stock":false}]},{"product_id":"cornish-yarg-1","title":"Cornish Yarg","description":"\u003cp\u003e\u003cb\u003eCornish Yarg\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe History, Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe inspiration for producing a nettle covered cheese came from Alan and Jenny Grey in 1984, when they discovered a recipe for one in their attic that dated back to 1615. When searching for a name for their cheese, they settled on their surname, spelled backwards - Yarg, rather than Gray.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Grays sold the recipe to Mike and Margaret Horrell, two farmers on the Duchy of Cornwall Estate, and in 1995, they requested the help of Catherine Mead, a dairy business consultant who had just returned to her family farm near Ponsanooth. The cheese was produced for a while across both the Horrell’s and Catherine’s farms but Catherine took over fully when the Horrells retired in 2006.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCornish Yarg cheeses are covered in foraged nettle leaves, which are picked by over 20 people between the months of May and July. Each leaf is first dipped in citric acid and then frozen so that they can retain their vivid colour and be thawed when needed.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe milk for Cornish Yarg comes from just down the road from Lynher Dairies where the cheese is made. The free ranging, pasture fed pedigree Ayreshire cows eat nutrient rich grass and white clover and produce a wonderful milk. The cows eat 80% grazed grassland and 20% conserved forage. They graze for 70% of the year and spend 30% inside on sea sand. The sand is extremely comfortable for the cows to lie on and the salt in the sand is naturally antibacterial. In the spring, the sand is sprayed onto the fields and keeps the ph of the soil high.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. Less food has to be grown for them and there are very few food miles involved, when even their winter feed is home grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLynher Dairies forage for their nettles and wild garlic locally. They have not turned any wild land into arable land for this purpose. They also have eco hives across the local area, which are occupied by native black bees, who pollinate the surrounding area, and the dairy works with Working Woodlands Cornwall to ensure that all nature thrives.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy have solar panels across their roofs to help power the site, Any electricity bought is also 100% renewable.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCornish Yarg is a semi hard cheese made to a Caerffili recipe, wrapped in hand picked nettles, with a crumbly core. It has a fresh, lactic, lemony flavour with mushroom undertones and a well balanced sharpness.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCornish Yarg is aged for 6-10 weeks and is made with pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336909074811,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336909107579,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336909140347,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336909173115,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336909205883,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336909238651,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336909271419,"sku":null,"price":32.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336909304187,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/cornish-yarg-cheese.jpg?v=1727539676"},{"product_id":"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":"fellstone-also-known-as-whin-yeats-wensleydale","title":"Fellstone (Whin Yeats Wensleydale)","description":"\u003cp\u003e\u003cb\u003eFellstone (also known as Whin Yeats Wensleydale)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFellstone is made at Whin Yeats Farm by Tom and Clare Noblet, who first farmed the 250-acre site in partnership with Max \u0026amp; Jenny Burrow, who have owned it since the 1960’s, before taking over fully when they retired.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheese had been made on the site before the Second World War but then halted for half a century before being revived by Tom and Clare in 2015. Fluctuating milk prices meant that, at the time, it was more expensive to milk a cow than the milk was worth, so cheese production started as a way to ensure the farm’s future.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm is beautifully situated between the Yorkshire Dales and the Lake District, on steep limestone crags. Currently around 80 Friesian cows and 200 sheep live on the farm, which has been vastly improved since the takeover to improve biodiversity.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFellstone is based on a traditional ‘Dales’ style of cheese (or Wensleydale), typical of the area. The Wensleydale recipe dates back to 1933 and uses the farm’s raw milk, while it’s still warm, straight from the adjacent milking parlour. Fellstone is aged on site for three months.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLooking after the environment is incredibly important to Tom and Clare. They have 7.5 acres of woodland, 4 acres (over 2000 trees) of which was planted in the last 25 years. 350 metres of new hedgerows have also been introduced and two new ponds have been created.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm has incredible biodiversity with swallows nesting in the buildings, green woodpeckers, nuthatches and mistle thrushes also regularly sighted, alongside more common birds and their resident cuckoos.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe black plastic used to cover the silage clamps is turned into stockboard which they make farm doors with and all other plastics are recycled.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen young, Fellstone has a very fresh, lemony, lactic flavour and more supple, crumbly texture. As it ages, it becomes less sharp and more creamy, grassy and nutty.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3 months on site and an additional 4-6 months in our cellars in Cambridge. It is made with raw cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Whin Yeats Dairy","offers":[{"title":"200g","offer_id":56337938153851,"sku":null,"price":8.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56337938186619,"sku":null,"price":12.3,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56337938219387,"sku":null,"price":16.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56337938252155,"sku":null,"price":20.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56337938284923,"sku":null,"price":24.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56337938317691,"sku":null,"price":28.7,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56337938350459,"sku":null,"price":32.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56337938383227,"sku":null,"price":36.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/fellstone-cheese.jpg?v=1727542101"},{"product_id":"feta-pdo","title":"Feta PDO","description":"\u003cp\u003e\u003cb\u003eFeta PDO\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoussas dairy in Thessaly, Central Greece are well known for producing exceptional quality feta. The dairy was founded in 1952 and continues to adhere to traditional dairy producing methods passed down from their nomadic forefathers. Roussas feta is made with a combination of goat's and ewe's milk from the surrounding mountainous areas.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy strongly oppose the use of any GMO’s in their animal feed and are committed to an entirely natural product. They also use recycled and recyclable materials, or compostable materials, for their packaging.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhile Roussas produce a number of different fetas, we only sell the barrel aged variety, the highest quality and most traditional of all, with exceptional flavour. Aged in beech barrels for two years, this is as authentic and premium as you can buy.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoussas feta is rich and creamy with a beautiful crumbly texture and brilliantly balanced saltiness. It is fresh and clean tasting and makes the perfect addition to a whole range of Greek dishes.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 years in wooden barrels and is made with pasteurised goat's and ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56337940447611,"sku":null,"price":5.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56337940480379,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56337940513147,"sku":null,"price":11.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56337940545915,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56337940578683,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56337940611451,"sku":null,"price":19.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56337940644219,"sku":null,"price":22.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56337940676987,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/feta-cheese.jpg?v=1727542442"},{"product_id":"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":"hafod-1","title":"Hafod","description":"\u003cp\u003e\u003cb\u003eHafod\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHafod is made by Holden Farm Dairy on Bwlchwernen Fawr, a 300 acre farm, just 10 miles from the Ceredigion Coast in West Wales. Patrick Holden, the owner, has been there for 50 years and makes Hafod cheese with his wife, from their herd of 80 Ayrshire cattle. These particular cows have just the right balance of butter fat and protein for cheese making, are well suited to the Welsh climate and spend their days enjoying the lush, herb rich pastures of the farm. The farm has been certified organic since 1973, making it the oldest organic dairy in all of Wales. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHafod is Welsh for summer place or pasture. The recipe for the cheese came from Patrick’s close friend Dougal, who learned the art of cheese making in the Swiss Alps but decided to move to West Wales in the early 80’s where he began training other cheesemongers, including Patrick’s son and daughter in law who decided to get involved and developed a Welsh made Cheddar that would become Hafod. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHolden Farm Dairy cares for half of their land as permanent pasture, which involves practicing holistic grazing which enhances soil health and mimics nature. This allows the land to recover and regenerate quickly as well as increase organic matter growth, alongside ensuring biodiversity.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHolden Farm Dairy also practices traditional mixed livestock farming so use a rotation system on their fields. They currently grow cereals for feed for two years, then have one year of arable silage, under-sown with a herbal ley for the next 5 years of fertility building. Herbal ley seed mixes have tens of benefits including building soil fertility, storing carbon, being resilient to extreme weather, improving biodiversity and being rich in nutrients, among others.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganically reared cows are protected so are guaranteed a huge amount of space, access to pasture and as much time outside as possible. Organic standards also ban the routine use of antibiotics and wormers and instead ensure that cows have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. Organic fed cows cannot be fed GM animal feed so their carbon footprint is much lower than barn kept cows as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding. Farms run under these organic standards also see a vast increase in biodiversity on site.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHafod is buttery and nutty with a distinctive rich texture and earthy flavour. It develops an excellent tang as it ages and makes for a fantastic, full flavoured Cheddar. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 12 months by Holden Farm Dairy and an additional 6-12 months in our Cambridge cellars, and is made with organic, raw cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Holden Farm Dairy","offers":[{"title":"200g","offer_id":56338103271803,"sku":null,"price":9.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338103304571,"sku":null,"price":13.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338103337339,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338103370107,"sku":null,"price":22.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338103402875,"sku":null,"price":27.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338103435643,"sku":null,"price":31.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338103468411,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338103501179,"sku":null,"price":40.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/hafod-cheese.jpg?v=1727545960"},{"product_id":"happy-mrs-jersey-cheerful-lady-prev-jerseyhoeve-dieken","title":"Happy Mrs Jersey, Cheerful Lady (prev. Jerseyhoeve Dieken)","description":"\u003cp\u003e\u003cb\u003eHappy Mrs Jersey, Cheerful Lady (prev. Jerseyhoeve Dieken) \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy have built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis magnificent Cheerful Lady is made by De Mekkerstee, using organic milk of a herd of just 80 Jersey cows on the island of Goeree-Overflakkee, in the province of South Holland. Jersey cows have extremely rich milk, high in protein, vitamins and calcium so produce exceptional, buttery and creamy cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHappy Mrs Jersey, Cheerful Lady is made for and aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The animals are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheerful Lady is a decadent, ultra rich and creamy hard cheese with fantastic saltiness and good crystallisation. Think French Salted Butter in cheese form. The texture is smooth and buttery, with a spattering of calcium lactate crystals, which develop during the ageing process, giving added flavour and crunch. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6-7 months in the Netherlands and then for an additional 6-18 months in our Cambridge cellars, and is made with organic pasteurised milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56338127618427,"sku":null,"price":8.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338127651195,"sku":null,"price":12.3,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338127683963,"sku":null,"price":16.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338127716731,"sku":null,"price":20.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338127749499,"sku":null,"price":24.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338127782267,"sku":null,"price":28.7,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338127815035,"sku":null,"price":32.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338127847803,"sku":null,"price":36.9,"currency_code":"GBP","in_stock":true}]},{"product_id":"happy-mrs-jersey-old-wisdom-prev-jerseyhoeve-schorren","title":"Happy Mrs Jersey, Old Wisdom (prev. Jerseyhoeve Schorren)","description":"\u003cp\u003e\u003cb\u003eHappy Mrs Jersey, Old Wisdom (prev. Jerseyhoeve Schorren)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis magnificent Old Wisdom is made by De Mekkerstee, using organic milk from a herd of just 80 Jersey cows on the island of Goeree-Overflakkee, in the province of South Holland. Jersey cows have extremely rich milk, high in protein, vitamins and calcium so produce exceptional, buttery and creamy cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHappy Mrs Jersey, Old Wisdom is made for and aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The animals are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOld Wisdom is the older sister of Cheerful Lady and is a decadent, ultra rich and creamy hard cheese with fantastic saltiness and good crystallisation. Think French Salted Butter in cheese form. The texture is smooth and buttery, with a spattering of calcium lactate crystals, which develop during the ageing process, giving added flavour and crunch. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 12 months in the Netherlands and then for an additional 6-18 months in our Cambridge cellars, and is made with organic pasteurised milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56338139119995,"sku":null,"price":8.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338139152763,"sku":null,"price":12.9,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338139185531,"sku":null,"price":17.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338139218299,"sku":null,"price":21.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338139251067,"sku":null,"price":25.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338139283835,"sku":null,"price":30.1,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338139316603,"sku":null,"price":34.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338139349371,"sku":null,"price":38.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/happy-mrs-jersey-cheese.jpg?v=1727603059"},{"product_id":"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":"heckfield-1","title":"Heckfield","description":"\u003cp\u003e\u003cb\u003eHeckfield\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVillage Maid was launched by Anne in 1986 after she had worked for the National Institute for Research in Dairying for 10 years. She began in microbiological development and then learnt the craft of cheese making in their research dairy. During her time there, Anne also spent time visiting the (then) very few artisan cheesemakers in the UK, which ignited her passion for artisan made cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne took a six month sabbatical after leaving her job in 1985, and sailed around the world with some friends in their self made yacht. They stopped in Sardinia and she fell in love with the native Pecorino so upon return home, started creating her first cheese, her own English version of Pecorino called Spenwood. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter struggling to source excellent quality milk when launching her own business, Anne decided to take full control and keep her own animals for milk, so bought a herd of East Friesian ewes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1987, Anne was approached by the Duke of Wellington and asked to make a cheese using the milk from his herd of pedigree Guernsey cows, which would be matured on his estate. Anne created a Cheddar like cheese which was made until the Duke’s retirement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne then teamed up with James Aldridge, an acclaimed cheese affineur, and began working on semi soft cheeses, which are not matured for as long as hard cheeses, so could be experimented with more easily. The Guernsey milk Waterloo was developed then and is still made today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991, Village Maid moved to their current site in Riseley. As a growing business, they were approached by Neal’s Yard Dairy and encouraged to create a semi soft ewe’s milk cheese that could sit alongside their award-winning firm ewe’s milk cheese, Spenwood. After months of experimentation, Wigmore was born and has since won countless awards and placed in the top 20 cheeses in the world.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, Anne’s son, Jake, and his fiancée, Kayleigh, joined the business and began developing Maida Vale, a semi soft Guernsey cow’s milk cheese washed in an IPA called Soundwave from Siren Craft Brewery, which is made just 6 miles from the dairy. It has since won Great Taste Awards four times.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019, a larger cheese store was built, which would allow for the maturation of twice the quantity of hard cheese. In the same year, Heckfield Park, a biodynamic farm just two miles away, approached Village Maid and suggested hosting a herd of Guernsey milk cows on their vast estate and supplying the dairy with cow’s milk. The cows were introduced and live on 400 acres of secluded herbal ley pastures which cover river meadows, hilltops and valleys surrounding the farm. They eat ryegrass, fescue, red clover, white clover, chicory, plantain, cocksfoot and sainfoin which provides an incredibly wholesome and nutritional grazing food for most of the year, and which also goes into their homemade silage in winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2024, Village Maid took over Two Hoots Cheese from Anne’s cousin and now produces their much loved cheese, Barkham Blue. It is still made using the same local Guernsey milk (the two dairies have long shared their supplier), meaning that the legacy of the cheese can not only continue, but continue under the same family.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHeckfield is a semi firm, slightly crumbly Guernsey cow’s milk cheese with a buttery texture on the palate and lactic yet rich umami flavour. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 8-9 months in Berkshire and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"200g","offer_id":56338261606779,"sku":null,"price":8.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338261639547,"sku":null,"price":12.9,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338261672315,"sku":null,"price":17.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338261705083,"sku":null,"price":21.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338261737851,"sku":null,"price":25.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338261770619,"sku":null,"price":30.1,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338261803387,"sku":null,"price":34.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338261836155,"sku":null,"price":38.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/heckfield-cheese.jpg?v=1727605227"},{"product_id":"hereford-hop-1","title":"Hereford Hop","description":"\u003cp\u003e\u003cb\u003eHereford Hop\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHereford Hop was created in 1987 by Charles Martell \u0026amp; Son Ltd on Hunts Court Farm in Gloucestershire, just a couple of miles from the Herefordshire border. The farm became home to the Martells in 1972 and Charles immediately began breeding the then critically endangered Old Gloucester cows and making Double Gloucester cheese, followed by Single Gloucester. He also then secured protected status for the Single Gloucester so that it can only be made in Gloucestershire with Old Gloucester cow's milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter successfully breeding endangered cows, Charles decided to set himself the challenge of reviving old varietals of fruit trees which were going extinct. He grafted and replanted hundreds of varieties of pear tree and is now growing enough fruit to create cider and perry in the old distilling house on the farm, which dates back to 1600. His famous ‘Stinking Bishop’ cheese is washed in homemade perry.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hereford Hop is completely encrusted with toasted hops which are foraged from hedgerows just across the border in Herefordshire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAlongside saving local native breeds of cow, pig and duck from extinction, as well as grafting and bringing back hundreds of varieties of pears, apples, plums and nuts, Hunts Farm have excellent environmental policies.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThey have increased hedgerows by 50%, provided new ponds and seen an increase in bird numbers (87 species of bird have been recorded on site) and surveyed 100 species of plant on the farm which are cared for under a stewardship agreement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy was re-built in 2007 to include a highly efficient wood burning boiler which heats the dairy by underfloor heating, heats the milk to 40° and provides hot water for cleaning. The wood is either sourced from the farm itself or from just 2 miles away. The dairy have also added solar panels to the roof.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHereford Hop has a rich, buttery flavour with grassy and citrus notes from the toasted hops that cover the cheese. It has a semi firm, creamy texture and pleasantly sharp aftertaste.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is made with pasteurised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56338265866619,"sku":null,"price":12.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338265899387,"sku":null,"price":19.2,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338265932155,"sku":null,"price":25.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338265964923,"sku":null,"price":32.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338265997691,"sku":null,"price":38.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338266030459,"sku":null,"price":44.8,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338266063227,"sku":null,"price":51.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338266095995,"sku":null,"price":57.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/hereford-hop-cheese-2.jpg?v=1727607804"},{"product_id":"ibores-paprika-1","title":"Ibores Paprika (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eIbores Paprika\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\u003eIbores Paprika is a protected cheese which is handmade in Extramadura by small artisanal producers, with milk from their own tiny smallholdings. The protected area in which this cheese is produced has an incredibly varied landscape, with high peaks, beautiful valleys, forests of oak and rocky flats. Thanks to the Mediterranean forests, one of the best food sources for the goats are fallen acorns, alongside thyme and heather for a rich diet and in turn, flavoursome milk.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIbores Paprika has a buttery texture and nutty background flavour, with a more prominent paprika spice from the rind.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for a minimum of three months, is made with raw goat’s milk and vegetarian rennet and is covered with paprika.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"200g","offer_id":56338421481851,"sku":null,"price":11.8,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56338421514619,"sku":null,"price":17.7,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56338421547387,"sku":null,"price":23.6,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56338421580155,"sku":null,"price":29.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56338421612923,"sku":null,"price":35.4,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56338421645691,"sku":null,"price":41.3,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56338421678459,"sku":null,"price":47.2,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56338421711227,"sku":null,"price":53.1,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/ibores-paprika-cheese.jpg?v=1727608336"},{"product_id":"isle-of-mull-cheddar-1","title":"Isle of Mull Cheddar","description":"\u003cp\u003e\u003cb\u003eIsle of Mull Cheddar\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChris and Jeff Reade were first generation farmers in Somerset who, alongside raising a family of four boys, worked hard milking a small herd of cows. It was quickly apparent however that milk supply was outweighing demand across Europe and that their milk wasn’t needed. After a holiday, in 1979, to Mull, the couple ended up buying a few acres of land as a contingency plan or escape route, but in doing so, also discovered that milk supply on the island was very erratic. After the beautiful ruin of ‘Sgriob-Ruadh’ next door came up for sale three months later, they decided it was fate to buy it and relocate. The entire move ended up taking 2 years, with lots of trips up the motorway in a little lorry. At first, the family had just 10 cows and ran a milk round in Tobermory but, in 2000, they built a proper dairy building and moved to cheese production with a herd of 130 cows. The farm is now owned and run by their eldest son, Brendan, and third son, Garth.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Friesian herd of cows are fed on an unusual diet of fermented grain from the nearby Tobermory whisky distillery as well as fresh, green grass on the Isle of Mull. The cheese is produced in a traditional way on the only dairy farm on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Reade’s started building their water turbine in the early 1990’s; as a small company they couldn’t afford for another company to come in and build it for them so decided to construct their own. The first electricity was generated in 2010 and it now powers the farm, distillery and Island bakery, as well as a few houses. They export 50% more electricity than they use, which is an excellent achievement. Whilst building, they also turned some wet ground into a pond which now houses brown trout, herons and otters. Alongside their water turbine, they have a small wind turbine and are now also introducing solar panels.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen the dairy moved to cheese production in 1999, they needed to generate more heat, but found that diesel boilers were very expensive. The forestry commission was growing trees all around the dairy, so they settled on a log burner instead. It produced enough heat for each day, but not fast enough. This led to them installing a hot water tank and pool for warm water, which now works with a heat exchanger to store excess heat in a thermal battery and move the heat around to where it is needed. By 2017, the log burner was becoming a chore as the logs were heavy and large. A wood chip boiler was installed and then the distillery was built on top of it. All the waste whey from cheese making is now distilled into gin using the wood chip boiler. All the surplus heat goes into making cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIsle of Mull Cheddar has a unique flavour and story behind it as the Freisan herd of cows are fed on an unusual diet of fermented grain from the nearby Tobermory whisky distillery as well as fresh, green grass on the island. The cheese is produced in a traditional way on the only dairy farm on the island.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIsle of Mull Cheddar is beautifully smooth and creamy in texture with a full and fruity flavour and no bitterness. It is deeply savoury and broth-like and has an incredible depth of flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 10-16 months on the Isle of Mull and an additional 6-18 months in our Cambridge cellars, and is made with raw milk and traditional rennet.\u003c\/p\u003e","brand":"Isle of Mull Cheese","offers":[{"title":"200g","offer_id":56338482528635,"sku":null,"price":7.5,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338482561403,"sku":null,"price":11.25,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338482594171,"sku":null,"price":15.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338482626939,"sku":null,"price":18.75,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338482659707,"sku":null,"price":22.5,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338482692475,"sku":null,"price":26.25,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338482725243,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338482758011,"sku":null,"price":33.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/isle-of-mull-cheddar.jpg?v=1733233942"},{"product_id":"kirkham-s-lancashire-1","title":"Kirkham’s Lancashire","description":"\u003cp\u003e\u003cb\u003eKirkham’s Lancashire\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Mrs Kirkham’s Lancashire cheese recipe was passed down to Ruth Kirkham, by her mother, in 1978. Ruth’s mother’s equipment was brought to Beesley Farm on the outskirts of Goosnargh Village, and Ruth’s husband began transforming the old piggery into a farm for their 40 Holstein Friessian cows and a cheese making dairy. Cheese continued to be made there for three decades, until 2008.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRuth’s son Graham returned to the farm and joined the family business in the early 00’s. He focused on increasing production and also selling directly to the public at farmer’s markets and speciality food events. In 2006, he decided to build a new, more modern cheese dairy, with a new milking parlour and living quarters for their larger herd of cows. The entire project was completed in 2008.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the summer, the cows graze on lush Lancashire grass and in the winter, they are housed indoors and fed silage and a mix of oats, barley, wheat and maize.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKirkham’s Lancashire is now the only remaining raw milk Lancashire producer using traditional methods. The family makes 20 cheeses, entirely by hand, every day.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKirkham’s Lancashire has a buttery and crumbly texture, with a sharp, tangy, yoghurty and lactic flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3 to 4 months in Lancashire and up to 2 further months in our Cambridge cellars, and is made with raw cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56338486329723,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338486362491,"sku":null,"price":12.6,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338486395259,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338486428027,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338486460795,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338486493563,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338486526331,"sku":null,"price":33.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338486559099,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/kirkhams-lancashire-cheese.jpg?v=1728835392"},{"product_id":"laganory-1","title":"Laganory","description":"\u003cp\u003e\u003cb\u003eLaganory\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLaganory was created by David and Wilma Finlay, two visionaries with a deep love of animals, at The Ethical Dairy on Rainton Farm, in south west Scotland. Over 25 years, they moved from conventional farming to an organic, 100% pasture, regenerative, cow with calf dairy, and are now at the forefront of a global movement to transform the farming industry.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ethical Dairy is revolutionary in that young calves are not separated from their mothers as they are in traditional dairies at birth, but instead are kept together to significantly improve animal welfare, as well as reduce the use of antibiotics, increase biodiversity and cut energy use.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy had been organic for two decades by 2012, so was already leading the way in terms of animal welfare in the UK, however they wanted to do more, so built a custom dairy that year which would allow cows and their calves to stay together. This was redesigned over a number of years and in 2019, the dairy committed to this way of farming permanently.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows behaviour showed a significant reduction in stress, they showed improvement in health and higher than expected levels of productivity, while the calves absolutely thrived being reared by their mothers and grew twice as quickly as before.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSince the project began, the dairy has cut gas emissions by more than half, reduced energy use by more than half, cut both antibiotic use and agro-chemical use by 90%, doubled the productive life of cows and increased farm biodiversity five-fold. The farm is now carbon negative and is even sequestering significantly higher levels of carbon than commercial forestry could achieve.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLaganory is a firm cow's milk cheese with a deeply savoury flavour, a sharp aroma and lots of tangy and nutty notes. When fully matured, it has a slightly crumbly texture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2-6 months in Scotland and an additional 1-4 months in our Cambridge cellars and is made with raw, organic cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"The Ethical Dairy","offers":[{"title":"200g","offer_id":56339679641979,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339679674747,"sku":null,"price":19.8,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339679707515,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339679740283,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339679773051,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339679805819,"sku":null,"price":46.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339679838587,"sku":null,"price":52.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339679871355,"sku":null,"price":59.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/laganory-cheese.jpg?v=1727631019"},{"product_id":"lancashire-bomb","title":"Lancashire Bomb","description":"\u003cp\u003e\u003cb\u003eLancashire Bomb\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Shorrock family have been making Lancashire cheese since 1923 and won Supreme Champion at the last Preston Open Cheese Competition before the war broke out in 1938. Since then, their Lancashire cheese has won many more awards.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAndrew, now the family’s third generation cheesemaker, created the iconic Lancashire bomb over 25 years ago, for a friend moving to America.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Lancashire bombs are matured for two years for exceptional flavour and a creamy texture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Lancashire bomb has an excellent depth of flavour and a buttery, ultra creamy texture.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProduct Size\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the large size Lancashire Bomb and weighs approximately 460g.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for over two years and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":53480198930811,"sku":"CH0045","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/lancashire-bomb-cheese-1.jpg?v=1727631103"},{"product_id":"lola-montez-1","title":"Lola Montez \/ Alp Blossom","description":"\u003cp\u003e\u003cb\u003eLola Montez\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLola Montez is a certified organic Bavarian mountain cheese made by Evelyn Wild, master cheesemaker, and her team, for Isny Dairy, which was founded 25 years ago in Bavaria.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBack in 1998, a collective of 7 ecologically minded organic dairy farmers banded together with the goal of showcasing the incredibly high quality milk that their cows were producing, as well as gaining a fair and consistent market price for their cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThey hired Evelyn to run the business and make their first cheeses and after huge success, she has now hired another full time cheesemaker, Simon, to focus on production. Simon hails from Switzerland, where he trained as a cheesemaker.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is named after Lola Montez, who was an Irish dancer and actress who was famously also the mistress of King Ludwig I of Bavaria. The colourful and flavoursome flowers and herbs on the outside of the cheese include Cornflower, Marigold, Rose, Lavender, Parsley, Rosemary, Garlic, Savory, Sea Salt, Onion, Oregano, Paprika and represent Lola’s colourful personality.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAll of Isny Dairy’s cheeses are made with the raw milk of cows who graze freely on the rich, green pastures of the Allgäu Mountains in Southwest Germany from spring to late autumn. Käsküche Isny, alongside being organic, have very green practices in place and use steam to both sterilise and power the dairy.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the winter, the dairy feed the cows on homegrown hay, never silage, and has banned the use of any artificial fertilisers, herbicides, pesticides in its production. They are careful to only mow small areas of land for hay, to allow huge remaining habitats for small animals, rodents and insects to thrive in.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThey also have a total ban on preservatives in their cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLola Montez has a rich, smooth and buttery texture with a full, fruity and grassy flavour that lasts on the palate, with delicate floral notes from the gorgeous dried Alpine flowers that are pressed onto the outside of the cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for a minimum of 4 months, but often over a year, and is made with thermised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Kaeskuche","offers":[{"title":"200g","offer_id":56339684786555,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339684819323,"sku":null,"price":19.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339684852091,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339684884859,"sku":null,"price":32.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339684917627,"sku":null,"price":39.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339684950395,"sku":null,"price":45.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339684983163,"sku":null,"price":52.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339685015931,"sku":null,"price":58.5,"currency_code":"GBP","in_stock":true}]},{"product_id":"lord-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":"mekkerstee-belegen-matured","title":"Mekkerstee, Belegen (Matured)","description":"\u003cp\u003e\u003cb\u003eMekkerstee, Extra Belegen (Extra Matured)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMekkerstee Belegen is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The animals are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMekkerstee is a firm but fantastically creamy cheese with an ultra smooth texture and sweet, milky flavour when young. As it matures, notes of fermented fruit begin to come through and the overall flavour is tangy, zingy and\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 months in the Netherlands and an additional 2-8 months in our Cambridge cellars, and is made with pasteurised, organic goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339762872699,"sku":null,"price":9.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339762905467,"sku":null,"price":13.8,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339762938235,"sku":null,"price":18.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339762971003,"sku":null,"price":23.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339763003771,"sku":null,"price":27.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339763036539,"sku":null,"price":32.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339763069307,"sku":null,"price":36.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339763102075,"sku":null,"price":41.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/mekkerstee-cheese.jpg?v=1728725914"},{"product_id":"mekkerstee-fenugreek-1","title":"Mekkerstee Fenugreek","description":"\u003cp\u003e\u003cb\u003eMekkerstee Fenugreek\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMekkerstee Belegen is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The animals are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eis a firm cheese with an intensely smooth and creamy texture. It is generously packed with fenugreek seeds which give the cheese a fragrant and aromatic flavour and hint of curry.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 months in the Netherlands and an additional 2-4 months in our Cambridge cellars and is made with organic, pasteurised goat's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339753173371,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339753206139,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339753238907,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339753271675,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339753304443,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339753337211,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339753369979,"sku":null,"price":32.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339753402747,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/mekkerstee-fenugreek-cheese.jpg?v=1733233975"},{"product_id":"mimolette-1","title":"Mimolette (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eMimolette\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMimolette is a traditional French cheese made close to the city of Lille in Northern France, but was inspired back in the 17th century by Dutch recipes for Edam cheese. Louis XIV wanted to create a native French cheese to replace the then popular Edam after his minister Colbert forbade the importation of foreign goods to improve the national economy. It was first coloured with carrots but is now coloured with Annatto, a totally natural and very popular dye made from seeds of the Achiote tree in Central and South America.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eMimolette has a moon like surface, covered in dusty craters - these are caused by cheese mites which eat away at the outside, helping the cheese to mature and adding flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMimolette is a hard cheese with an iconic electric orange colour and a smooth, dense and firm texture. The cheese has a light savoury tang but the predominant flavour is that of caramelised butterscotch. It has a good level of salt, a welcome hint of acidity and a lasting sweetness on the palate.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 18 months in France and an additional 1-3 months in our Cambridge cellars, and is made with pasteurised cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56339791577467,"sku":null,"price":10.0,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56339791610235,"sku":null,"price":15.0,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56339791643003,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56339791675771,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56339791708539,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56339791741307,"sku":null,"price":35.0,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56339791774075,"sku":null,"price":40.0,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56339791806843,"sku":null,"price":45.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/mimolette-cheese.jpg?v=1728725947"},{"product_id":"morbier-pdo","title":"Morbier","description":"\u003cp\u003e\u003cb\u003eMorbier \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMorbier is an iconic French cheese, named after the village in which it was created, in the Franche-Comté region of Eastern France. It now comes with protected status and can only be made with raw milk in the Ain, Doubs, Jura or Saône and Loire departments in France.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMorbier is easily recognisable due to the horizontal layer of ash that runs through the centre of the cheese. Traditionally, Morbier was made in the winter to use up successive evening and morning milkings. The evening milk would be made into curds first and then covered with a layer of soot to protect it overnight, then the morning milk curds would be placed on top. Nowadays, entire cheeses are made in one day and the ash is simply decorative, but it also serves as a nod to days past and the original small scale production methods of local farmers. The cheese is also washed in brine as it matures to form its recognisable orange rind.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis farmhouse Morbier is a semi firm, rind washed cheese with a springy and creamy texture. Morbier has a mild and milky flavour, with lightly fruity notes.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3 months in France and an additional 1 month in our Cambridge cellars and is made with raw cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Mons","offers":[{"title":"200g","offer_id":56339821330811,"sku":null,"price":9.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339821363579,"sku":null,"price":14.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339821396347,"sku":null,"price":19.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339821429115,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339821461883,"sku":null,"price":28.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339821494651,"sku":null,"price":33.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339821527419,"sku":null,"price":38.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339821560187,"sku":null,"price":43.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/morbier-cheese.jpg?v=1728726054"},{"product_id":"old-weydeland-1","title":"Old Weydeland, Rijck","description":"\u003cp\u003e\u003cb\u003eOld Weydeland, Rijck\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOld Weydeland is an artisan Dutch Gouda from the Midden-Beemster region of the Netherlands. It is made by CONO cheesemakers, a farmers cooperative with 400 members, which was established over 120 years ago in 1901.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy are committed to following ancient cheese making traditions handed down through generations, and so still cut and stir all the curds by hand, but are now also a certified climate neutral business and the number one most sustainable dairy in the country. The dairy host regular workshops teaching new generations how to make cheese the traditional way.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Old Weydeland is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1999, the dairy site was declared a UNESCO World Heritage Site as a unique region.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2020, the dairy’s production process became climate neutral. The member dairy farmers now all generate their own electricity and energy sustainably, and reuse all their milk water. The dairy farmers have become national leaders in animal welfare.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor the last 20 years, CONO have been in the top three highest payers for milk and also publish these figures so that farmers know in advance what price they will get for their milk, based on its protein and fat content, meaning the better the welfare and grazing, the better the pay.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows graze freely on vast meadows which have slightly salty soil and in turn, produce a naturally creamier milk.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOld Weydeland is a hard, tangy cheese with a strong, intense flavour. It has sweet undertones of roasted nuts, caramel and toffee. The texture is granular as the cheese is packed with calcium lactate crystals, which develop during the ageing process, giving added flavour and crunch. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3 years and is made with pasteurised milk and vegetarian rennet. \u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339885490555,"sku":null,"price":9.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339885523323,"sku":null,"price":14.1,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339885556091,"sku":null,"price":18.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339885588859,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339885621627,"sku":null,"price":28.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339885654395,"sku":null,"price":32.9,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339885687163,"sku":null,"price":37.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339885719931,"sku":null,"price":42.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/old-weydeland-cheese.jpg?v=1733233994"},{"product_id":"olde-sussex-1","title":"Olde Sussex (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003eOlde Sussex\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOlde Sussex is made by Cliff and Julie Dyball of the Traditional Cheese Dairy which is based in Waldron, East Sussex. The farm, and its three generations of owners, have been milking cows since 1962 and are focused on grass based farming and high animal welfare. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBy using traditional grazing and farming methods, alongside nurturing the hedgerows, the dairy has helped to maintain and create a diverse and unique ecosystem. They put their animals’ health, freedom and quality of life at the forefront of what they do.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe recipe for Lord of the Hundreds was developed by the late James Alridge.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJames Aldridge was a scaffolder and mechanic from Lambeth who was sadly injured in a building accident. He was unable to continue working so joined his wife, Pat, as a cheesemonger in South London. Little did he know, he would soon become famous for leading a revival of specialist farmhouse cheese in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe initially focused on sourcing organic, raw milk, British cheeses for the shop that his wife and he ran, tracking down small production cheese makers and searching for those that followed natural production methods. He then moved into rind washing cheeses himself and eventually became well known for his wine washed Caerphilly. He then went on to develop many well known British cheeses including the Flower Marie, Lord of the Hundreds and Olde Sussex.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor many years, he was the go-to man for cheese advice and had a wealth of scientific knowledge that helped him improve a wide range of cheeses.\u003c\/p\u003e\n\u003cp\u003eHe was almost bankrupted by the UK government, who ordered the destruction of £50,000 of his cheese, due to an unrelated incident at one of his producers, despite his cheeses being tested and being proven to be uncontaminated. Despite a vast number of donations from the public, he was unable to sell the business so instead opened a cheese making school to benefit British cheese. He passed away in 2001, aged 61, but many of his cheeses continue to be made to this day.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOlde Sussex is a hard cheese which is deeply savoury and umami, with an immediate tang on the palate, and a well balanced salinity. When fully mature it is even slightly piquant and makes a brilliant grating cheese and alternative to Pecorino, as well as a fantastic addition to a cheeseboard.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 to 6 months in East Sussex and an additional 1 to 3 months in our Cambridge cellars, and is made with raw cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"The Traditional Dairy","offers":[{"title":"200g","offer_id":56339892765051,"sku":null,"price":7.2,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56339892797819,"sku":null,"price":10.8,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56339892830587,"sku":null,"price":14.4,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56339892863355,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56339892896123,"sku":null,"price":21.6,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56339892928891,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56339892961659,"sku":null,"price":28.8,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56339892994427,"sku":null,"price":32.4,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/olde-sussex-cheese.jpg?v=1728726130"},{"product_id":"ons-genot-1","title":"Ons Genot","description":"\u003cp\u003e\u003cb\u003eOns Genot\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKlaver Kaas is a family cheesemaker that makes the Ons Genot. Klaver Kaas is based in Winkel, North Holland and has been making cheese since 1977. It is based between the North Sea and Ijsselmeer where the land has a very rich, salty soil and produces excellent quality grass. In 2001, the old farm building was converted into a modern facility with a warehouse so that some of the maturation of the cheese could be done on site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKlaver Kaas now has two locations, with 2100 goats and 400 cows, all of whom graze on the lush meadows and also have vast stables for shelter in the winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe milk for the Ons Genot comes from a 300 strong herd of cows that graze on a 150 hectare of grassland. They are fed exclusively on a special selection of grasses, grown on the farmer’s own land, which are cultivated for their higher protein and sugar content. This rich and nutrient rich grass results in a richer, more decadent cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Ons Genot is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOns Genot is a fantastic artisan cheese made to a traditional Flemish recipe on the Belgian Dutch border. ‘One Genot’ translates as ‘our pleasure’ and represents customers' universal love of the cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOns Genot is a hard, Gouda style cheese which is full flavoured, slightly fruity and has a well balanced saltiness.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen young, it is rich, creamy and smooth in texture with a sweet flavour and milkiness. When mature, the cheese has a fantastic calcium lactate crystal and a more intense, umami flavour, with a remaining, underlying sweetness and fruity character.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6 months in the Netherlands and for an additional 6 months to 3 years (for special Christmas releases) in our Cambridge cellars, and is made with pasteurised cow's milk and traditional rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAllergen information: Contains egg.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339934708091,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339934740859,"sku":null,"price":12.6,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339934773627,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339934806395,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339934839163,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339934871931,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339934904699,"sku":null,"price":33.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339934937467,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/ons-genot-cheese.jpg?v=1728726161"},{"product_id":"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":"ouwe-knar","title":"Ouwe Knar","description":"\u003cp\u003e\u003cb\u003eOuwe Knar\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mèkkerstee makes the Ouwe Knar using the milk from Marius de Vlieger’s cows, who graze on Biostee’s resting crop fields. (See the Sustainability section below to read their wonderful story).\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mèkkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm. They also make cheese for a small number of other farmers.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Ouwe Knar is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBiostee is an organic agriculture and vegetable growing company based in the Hoeksche Waard, in the Netherlands. Three farmers, Ard van Gaalen, Arian de Jong and Pieter Hugo Visser, who met on an organic arable farming course in the late 1990s, run the company.\u003c\/p\u003e\n\u003cp\u003eThey founded Biostee in 2000 and each have their own farm in Zuid-Beijerland, on which they organically grow crops. The farms are incredibly sustainable and so the land goes through cycles of growing and resting on a 4\/2 cycle (4 years growing, 2 years resting). This system ensures the farmland is never depleted and also significantly improves soil fertility, suppresses weeds and prevents soil diseases. Currently, the farmers alternate vegetables such as onions, celeriac, peas and potatoes with resting crops, such as grass and clover varieties, alfalfa, rye, barley and oats.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the three farmers’ adjacent town, Strijen, 200 milk cows are cared for by farmer Marius de Vlieger. His cows have the great joy of grazing on the resting fields of the Biostee team, feasting on their crops, and, in turn, providing a nutrient rich, organic and unprocessed manure. This allows the sea clay soil to be kept in the very best condition.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mèkkerstee, a dairy in Ouddorp, are the lucky recipients of the cows’ fresh organic milk, and they go on to make this Ouwe Knar cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOuwe Knar has a firm but rich and buttery texture, with a sparse scattering of salt crystals. The cheese has a distinctive yet delicate fruity and vegetal flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 9 months in the Netherlands and for an additional 6-18 months in our Cambridge cellars, and is made with organic, pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339965935995,"sku":null,"price":8.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339965968763,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339966001531,"sku":null,"price":17.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339966034299,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339966067067,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339966099835,"sku":null,"price":30.8,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339966132603,"sku":null,"price":35.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339966165371,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":true}]},{"product_id":"parmigiano-reggiano-pdo","title":"Parmigiano Reggiano PDO","description":"\u003cp\u003e\u003cb\u003eParmigiano Reggiano PDO\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eParmigiano Reggiano is an iconic cheese with over 900 years of history. The production zone is cherished and protected, and the cheese must be made in the provinces of Parma, Reggio Emilia, Modena and some areas of Mantua and Bologna, in Italy. The cheese make itself also follows strict traditions and must be made with raw milk, from cows that only eat grass and hay, and then must be aged for one year, though usually it is aged for significantly longer.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOur Parmigiano Reggiano is aged for a minimum of 3 years and has a hard, dense, grainy and gritty texture with a good saltiness from the abundant amino acid crystals. It is incredibly fruity, umami and savoury with nutty undertones and a sharp tang.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3-4 years and is made with raw cow's milk and traditional rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Annessa","offers":[{"title":"200g","offer_id":56339977240955,"sku":null,"price":11.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339977273723,"sku":null,"price":17.7,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339977306491,"sku":null,"price":23.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339977339259,"sku":null,"price":29.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339977372027,"sku":null,"price":35.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339977404795,"sku":null,"price":41.3,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339977437563,"sku":null,"price":47.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339977470331,"sku":null,"price":53.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/parmigiano-reggiano-cheese-1.jpg?v=1728733096"},{"product_id":"pitchfork-cheddar","title":"Pitchfork Cheddar (Back in stock in 2027)","description":"\u003cp\u003e\u003cb\u003ePitchfork Cheddar\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\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 Trethowan brothers’ story starts back in 1996 when Todd began working with Neal’s Yard Dairy to pay his way through college. The idea was to learn enough about cheese to begin production back at the family farm in Ceredigion, West Wales, as traditional Caerphilly had almost disappeared from the area. He joined forces with Chris Duckett in Somerset, the only traditional Caerphilly maker in the country at the time, and became his apprentice. Six months later, with ample knowledge under his belt, Todd returned to the family farm and set about making Gorwydd Caerphilly with his brother Maugan.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBy 2013, production had outgrown the family farm so the brothers began looking for a new location on which they could keep their own herd of cows and build their own dairy. A year later, they found the perfect spot in Puxton, just 5 miles from Cheddar, where Todd started his cheese journey. They have a herd of Holstein-Friesian and Jersey cows.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs soon as the dairy build was complete, the brothers set about making a traditional Cheddar and at the end of 2017, Pitchfork Cheddar was born. Just over a year later, it was winning awards at the World Cheese Awards and was granted Artisan Somerset Cheddar status, an accolade that only belongs to 4 cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA decade later, the brothers and family continue to make raw milk cheese using traditional methods on Puxton Court Farm.\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\u003ePitchfork Cheddar is a dense, rich and creamy Cheddar with a deep, savoury flavour and earthy tang.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 12 months in Somerset and an additional 12-18 months in our cellars and is made with organic, raw milk and traditional rennet. The cheese is cloth bound and wrapped in lard as it matures.\u003c\/p\u003e","brand":"Trethowan Brothers","offers":[{"title":"200g","offer_id":56340056605051,"sku":null,"price":9.4,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56340056637819,"sku":null,"price":14.1,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56340056670587,"sku":null,"price":18.8,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56340056703355,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56340056736123,"sku":null,"price":28.2,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56340056768891,"sku":null,"price":32.9,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56340056801659,"sku":null,"price":37.6,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56340056834427,"sku":null,"price":42.3,"currency_code":"GBP","in_stock":false}]},{"product_id":"rachel-1","title":"Rachel","description":"\u003cp\u003e\u003cb\u003eRachel\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\u003eRachel is made by the White Lake Cheese Company at Bagborough Farm, in Pylle Somerset, just off the Glastonbury festival site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheese making in the family started back in the 1930’s with Roger’s grandfather, who focused on Cheddar production. Roger is now the third generation cheesemaker of his family and delved into goat’s cheese production for the first time in 2004, into what was a very niche market at the time in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Roger took over, White Lake Cheese Company quickly became one of the most successful UK cheesemakers, having now won awards for almost all of their cheeses. They remain the first dairy to have won the title of Supreme Champion at the British Cheese Awards in three consecutive years with three different cheeses. They are committed to experimenting with and revolutionising production methods and love to push boundaries with their techniques and creative ideas. Their cheesemaking facility is specially tailored for production of lots of very small batches of cheese rather than any kind of mass production so they can produce a wide range of cheeses at any given time and ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goat’s cheeses are all made with milk from his own herd of French Alpine goats, who are fed a very special diet, which is GM and soya free, adapted for cheesemaking. The goats also eat hay from unfertilised fields from the Somerset levels which are covered in flowers and interesting grasses. In the spring and summer, they spend most of their time on the company’s vast flower meadows grazing freely, among many insects, birds and mammals.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic Guernsey cows’s milk is sourced very locally and ewe’s milk comes from a well trusted farm nearby. This means food miles are minimal and the cheese production supports the local community.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRachel is the namesake of one of the cheesemaker’s friends who, much like the cheese, is sweet, curvy and just a little bit nutty!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy is kept as environmentally friendly as possible. They have installed solar panels across the farm which provide their electricity under two schemes. One of their schemes provides power to the goats and the other to the cheese making facilities. They are currently trying to completely move away from the National Grid and rely solely on solar. To aid this, they have LED lighting throughout their facilities, most of which are on movement sensors which means they turn off automatically when not in use. They also have a 4-megawatt solar farm which feeds into the National Grid.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy has also installed a 200 KW wood boiler and are even beginning to grow their own fuel for it. Currently the wood comes from local, renewable sources and the biomass boiler means milk is heated very efficiently. All of the water used at the farm comes from a borehole.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake Cheese Co are also part way through a 4 year program of hedge laying, which provides a vital habitat for the local wildlife. Alongside this, they have planted 7 acres of trees to offset the carbon they are burning. Over the next ten years, this will expand to cover 20 acres.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake also grows wheat and maize for neighbouring farms using regenerative farming methods and predominantly uses animal manure instead of fertiliser. If anything else is absolutely necessary, only bee friendly sprays are used.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRachel is a semi firm, washed rind goat’s cheese with a subtly sweet and lingering nutty taste. It is delightfully fragrant and delicate in flavour. As the cheese matures it is washed regularly in a brine solution which gives it its pinky rind with orange and yellow spots.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\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\u003eRachel is aged for 3-4 months and is made with thermised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"White Lake Cheese","offers":[{"title":"200g","offer_id":56340078559611,"sku":null,"price":9.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340078592379,"sku":null,"price":14.7,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340078625147,"sku":null,"price":19.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340078657915,"sku":null,"price":24.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340078690683,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340078723451,"sku":null,"price":34.3,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340078756219,"sku":null,"price":39.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340078788987,"sku":null,"price":44.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/rachel-cheese.jpg?v=1728732950"},{"product_id":"rachael-reserva","title":"Rachael Reserva","description":"\u003cp\u003e\u003cb\u003eRachael Reserva\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\u003eRachael Reserva is made by the White Lake Cheese Company at Bagborough Farm, in Pylle Somerset, just off the Glastonbury festival site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheese making in the family started back in the 1930’s with Roger’s grandfather, who focused on Cheddar production. Roger is now the third generation cheesemaker of his family and delved into goat’s cheese production for the first time in 2004, into what was a very niche market at the time in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Roger took over, White Lake Cheese Company quickly became one of the most successful UK cheesemakers, having now won awards for almost all of their cheeses. They remain the first dairy to have won the title of Supreme Champion at the British Cheese Awards in three consecutive years with three different cheeses. They are committed to experimenting with and revolutionising production methods and love to push boundaries with their techniques and creative ideas. Their cheesemaking facility is specially tailored for production of lots of very small batches of cheese rather than any kind of mass production so they can produce a wide range of cheeses at any given time and ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goat’s cheeses are all made with milk from his own herd of French Alpine goats, who are fed a very special diet, which is GM and soya free, adapted for cheesemaking. The goats also eat hay from unfertilised fields from the Somerset levels which are covered in flowers and interesting grasses. In the spring and summer, they spend most of their time on the company’s vast flower meadows grazing freely, among many insects, birds and mammals.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic Guernsey cows’s milk is sourced very locally and ewe’s milk comes from a well trusted farm nearby. This means food miles are minimal and the cheese production supports the local community.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy is kept as environmentally friendly as possible. They have installed solar panels across the farm which provide their electricity under two schemes. One of their schemes provides power to the goats and the other to the cheese making facilities. They are currently trying to completely move away from the National Grid and rely solely on solar. To aid this, they have LED lighting throughout their facilities, most of which are on movement sensors which means they turn off automatically when not in use. They also have a 4-megawatt solar farm which feeds into the National Grid.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy has also installed a 200 KW wood boiler and are even beginning to grow their own fuel for it. Currently the wood comes from local, renewable sources and the biomass boiler means milk is heated very efficiently. All of the water used at the farm comes from a borehole.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake Cheese Co are also part way through a 4 year program of hedge laying, which provides a vital habitat for the local wildlife. Alongside this, they have planted 7 acres of trees to offset the carbon they are burning. Over the next ten years, this will expand to cover 20 acres.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake also grows wheat and maize for neighbouring farms using regenerative farming methods and predominantly uses animal manure instead of fertiliser. If anything else is absolutely necessary, only bee friendly sprays are used.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRachael Reserva is a firm, washed rind goat’s cheese with a deeply umami flavour and lasting piquancy on the palate. It is intensely creamy in texture, nutty and fruity in flavour and has a little salty crunch.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\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\u003eRachael Reserva is aged for 12 months and is made with thermised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"White Lake Cheese","offers":[{"title":"200g","offer_id":56340074922363,"sku":null,"price":15.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340074955131,"sku":null,"price":22.8,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340074987899,"sku":null,"price":30.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340075020667,"sku":null,"price":38.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340075053435,"sku":null,"price":45.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340075086203,"sku":null,"price":53.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340075118971,"sku":null,"price":60.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340075151739,"sku":null,"price":68.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/rachael-reserva-cheese.jpg?v=1728732994"},{"product_id":"ramps-kase-1","title":"Rämps Kase (Back in stock in Spring\/Summer 2027)","description":"\u003cp\u003e\u003cb\u003eRämps Kase\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\u003eRamps Käse is made by cheesemaker Albert Kraus, who uses his brother, Xaver’s, Allgäu Brown Swiss cow’s milk, at his creamery in the lower Bavarian alps, around 2500 feet above sea level. Albert and his team started cheese production in March 1999 at the Hofkäserei Kraus dairy in Ebersbach and all the milk used is sourced from within 5km of the dairy. The dairy guarantees that their cows are never fed silage; for most of the year they are surrounded by abundant pasture on the mountainside and graze on grasses, herbs and flowers, though their diet is subsided with homegrown hay in the winter, where necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRamps Käse is a seasonal cheese made with hand picked wild garlic leaves.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe milk that goes into Ramps Käse comes from one small, family owned and run farm, which allows the animals to live on the vast pastures on the Allgäu mountains, eating organic, untouched grasses, herbs and flowers. The carbon footprint of free range cows is significantly lower than their barn kept counterparts as food doesn’t need to be grown for them elsewhere, so there are very few, if any, food miles involved in their feeding.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRamps Käse is a rind washed, firm Bavarian cheese, packed with finely chopped wild garlic. It has a luxurious, creamy texture, subtly sweet taste and delicate garlic flavour from the chopped wild garlic leaves.\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\u003eRamps Käse is aged for 3 months and made with thermised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Kaeskuche","offers":[{"title":"200g","offer_id":56340114375035,"sku":null,"price":6.8,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56340114407803,"sku":null,"price":10.2,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56340114440571,"sku":null,"price":13.6,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56340114473339,"sku":null,"price":17.0,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56340114506107,"sku":null,"price":20.4,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56340114538875,"sku":null,"price":23.8,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56340114571643,"sku":null,"price":27.2,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56340114604411,"sku":null,"price":30.6,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/rampskase-cheese.jpg?v=1728733167"},{"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":"rutland-red-red-leicester-1","title":"Red Leicester, ‘Rutland Red’","description":"\u003cp\u003e\u003cb\u003e‘Rutland Red’ Red Leicester\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\u003eClawson Dairy creates this beautiful Red Leicester in the town of Melton Mowbray, where a team of cheesemakers still follow Mr Stevenson’s century old recipe.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Long Clawson Dairy story began in 1911. One of its founding members, Thomas Hoe Stevenson, was running Mount Pleasant Farm near Melton Mowbray, alongside his two sisters who produced Stilton cheese in a room adjoining the main farmhouse. In order to ensure this special cheese would continue to be produced for generations to come, Thomas Hoe canvassed the opinion of local farmers for the development of a dairy. He soon had 11 partners, and the group purchased an old empty pub, The Royal Oak, in the village of Long Clawson. Long Clawson Dairy’s head office resides there to this day and Thomas Hoe Stevenson is honoured by the dairy who continue to use his name for their premium brands of cheese. Long Clawson has remained a farming co-operative since its formation, helping to support local farms for over 100 years.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eToday, over 43 farms in the Leicestershire, Nottinghamshire and Derbyshire areas supply the dairy with 58 million litres of milk every year – ensuring future prosperity for years to come.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe bright orange colour comes from Annatto, which is a food colouring derived from the seeds of the achiote tree, mostly found in Southern and Central America.\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\u003eRed Leicester has a gorgeous, rich orange colour and full, nutty flavour with an underlying sweetness. It has a smooth, creamy texture and is beautifully matured, creating a cheese that is a world away from supermarket equivalents.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6 months and is made with pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56340135182715,"sku":null,"price":7.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340135215483,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340135248251,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340135281019,"sku":null,"price":17.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340135313787,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340135346555,"sku":null,"price":24.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340135379323,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340135412091,"sku":null,"price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/rutland-red-cheese.jpg?v=1730113320"},{"product_id":"saint-nectaire-pdo","title":"Saint Nectaire PDO (Currently banned from the UK. Replaced with Saint Nectaire Laitier)","description":"\u003cp\u003e\u003cb\u003eSaint Nectaire PDO\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis farmhouse Saint Nectaire hails from the Auvergne region of France, a remote and wild area with extreme weather, and has been made from the milk of Salers, Montbeliarde and Holstein cows for centuries.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe hardy cows feed on rich, fertile, volcanic pastures which are covered with flowers, herbs and grasses, and this contributes to the quality and flavour of the milk and then final cheese itself.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows are outdoor reared on mountain slopes and the cheese is made nearby, so there are very few food miles involved in production and the feeding of the animals.\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\u003eSaint Nectaire is a rind washed cheese with an earthy, nutty, mushroom flavour. It is semi soft and creamy in texture with a greyish purple edible rind and fruity, musty aroma.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for six weeks to three months and is made with raw cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Mons","offers":[{"title":"200g","offer_id":56340174111099,"sku":null,"price":13.4,"currency_code":"GBP","in_stock":false},{"title":"300g","offer_id":56340174143867,"sku":null,"price":20.1,"currency_code":"GBP","in_stock":false},{"title":"400g","offer_id":56340174176635,"sku":null,"price":26.8,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":56340174209403,"sku":null,"price":33.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":56340174242171,"sku":null,"price":40.2,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":56340174274939,"sku":null,"price":46.9,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":56340174307707,"sku":null,"price":53.6,"currency_code":"GBP","in_stock":false},{"title":"1kg","offer_id":56340174340475,"sku":null,"price":60.3,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/saint-nectaire-cheese.jpg?v=1731940743"}],"url":"https:\/\/www.cambridgecheese.com\/collections\/hard.oembed?page=4","provider":"The Cambridge Cheese Company","version":"1.0","type":"link"}