{"title":"Soft Cheese Selection","description":"","products":[{"product_id":"baron-bigod","title":"Baron Bigod","description":"\u003cp\u003e\u003cb\u003eBaron Bigod\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod is a soft, cow’s milk, Brie-de-Meaux style cheese, lovingly made by Fen Farm Dairy in Bungay, Suffolk, in the UK. It is a true UK farmhouse cheese, meaning that the cheese is made on the farm itself.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJonny Crickmore is the third generation of his family to farm the land at Fen Farm in Suffolk and started helping out his father Graham at the age of just 4. Jonny and his wife Dulcie have turned his father’s thriving dairy farm into a pioneering cheese and butter making business and continue to lovingly care for their herd of Montbeliarde cattle alongside their hardworking team.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMontbeliarde cattle are an ancient breed that originate from the Jura region of France. The current cows at Fen Farm were hand selected by Jonny from small farms in Jura, specifically to create a British ‘Brie’. The cows have a lower milk yield than most breeds but produce a very protein rich, high quality milk which is ideal for cheesemaking. Certain French cheeses, including Vacherin Mont d’Or, Comté and Reblochon are all made exclusively from this particular milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows graze on a variety of grasses that grow on the grazing land of Stow Fen, an unusually wildlife-rich basin marsh with kingfishers, otters, herons and water voles, which is completely unique to the Waveney River Valley. From November to March, the marshland can get flooded, so the cows live in huge open sided straw barns, eating a homegrown diet of maize, hay and grass. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFen Farm takes climate responsibility very seriously and is aiming to become carbon negative in the near future. Currently 70% of the energy used on the farm and in the dairy comes from renewable sources, including their 200kw solar panel system (with battery storage) and a revolutionary cow-dung powered heat exchange system. Cow dung releases huge amounts of heat as it breaks down so Fen Farm has laid two miles of water pipes under the cow’s yard. Cold water heats to 40°C simply by passing through the pipes, and then picks up more waste heat from their fridges and rapid cooling system. It then only takes a tiny amount of solar energy to heat the water to 90°C for cleaning.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. Less food has to be grown for them and there are very few food miles involved, when even their winter feed is home grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFen Farm are also currently regenerating over 60 acres of ex arable land, in the form of naturally developed meadowland and young native oak forest, by letting nature completely take its course in this vast area.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod has a white, bloomy rind and a smooth, silky texture with a long lasting, earthy, brothy and mushroom flavour. It is rich and ultra creamy and is a beautiful example of an intensely flavourful Brie style cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod is aged for 7-8 weeks and is made with pasteurised milk and traditional rennet.\u003c\/p\u003e","brand":"Fen Farm Dairy","offers":[{"title":"Default Title","offer_id":49672016396570,"sku":"","price":4.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/baron-bigod-cheese-1.jpg?v=1727537051"},{"product_id":"baron-bigod-with-truffle","title":"Baron Bigod with Truffle","description":"\u003cp\u003e\u003cb\u003eBaron Bigod with Truffle\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod is a soft, cow’s milk, Brie-de-Meaux style cheese, lovingly made by Fen Farm Dairy in Bungay, Suffolk, in the UK. It is a true UK farmhouse cheese, meaning that the cheese is made on the farm itself.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJonny Crickmore is the third generation of his family to farm the land at Fen Farm in Suffolk and started helping out his father Graham at the age of just 4. Jonny and his wife Dulcie have turned his father’s thriving dairy farm into a pioneering cheese and butter making business and continue to lovingly care for their herd of Montbeliarde cattle alongside their hardworking team.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMontbeliarde cattle are an ancient breed that originate from the Jura region of France. The current cows at Fen Farm were hand selected by Jonny from small farms in Jura, specifically to create a British ‘Brie’. The cows have a lower milk yield than most breeds but produce a very protein rich, high quality milk which is ideal for cheesemaking. Certain French cheeses, including Vacherin Mont d’Or, Comté and Reblochon are all made exclusively from this particular milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows graze on a variety of grasses that grow on the grazing land of Stow Fen, an unusually wildlife-rich basin marsh with kingfishers, otters, herons and water voles, which is completely unique to the Waveney River Valley. From November to March, the marshland can get flooded, so the cows live in huge open sided straw barns, eating a homegrown diet of maize, hay and grass. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFen Farm takes climate responsibility very seriously and is aiming to become carbon negative in the near future. Currently 70% of the energy used on the farm and in the dairy comes from renewable sources, including their 200kw solar panel system (with battery storage) and a revolutionary cow-dung powered heat exchange system. Cow dung releases huge amounts of heat as it breaks down so Fen Farm has laid two miles of water pipes under the cow’s yard. Cold water heats to 40°C simply by passing through the pipes, and then picks up more waste heat from their fridges and rapid cooling system. It then only takes a tiny amount of solar energy to heat the water to 90°C for cleaning.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. Less food has to be grown for them and there are very few food miles involved, when even their winter feed is home grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFen Farm is also currently regenerating over 60 acres of ex arable land, in the form of naturally developed meadowland and young native oak forest, by letting nature completely take its course in this vast area.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod has a white, bloomy rind and a smooth, silky texture with a long lasting, earthy, brothy and mushroom flavour. It is rich and ultra creamy and is a beautiful example of an intensely flavourful Brie style cheese. This homemade mascarpone and black truffle version is decadent and unctuous with a bold truffle flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaron Bigod is aged for 5-8 weeks and is made with pasteurised milk and traditional rennet.\u003c\/p\u003e","brand":"Fen Farm Dairy","offers":[{"title":"Default Title","offer_id":49672073249050,"sku":"","price":7.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/baron-bigod-truffle-cheese.jpg?v=1727537072"},{"product_id":"bouyguette-1","title":"Bouyguette","description":"\u003cp\u003e\u003cb\u003eBouyguette\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFromagerie Segalafrom was founded by the Etevenon family in 1978 in the Midi- Pyrénées region of France. Their current cheesemaking factory was built by the family in 2005 to more efficiently produce their range of goat’s milk cheeses. All of their cheeses are made with milk from six local producers, who feed the herds in the protected pastures of Ségala, the ‘land of a hundred valleys’. It has an incredibly diverse flora which produces a seasonally changing, flavoursome and exceptionally high quality goat’s milk. The goats are never fed any GM crops or any fermented food, they have a guaranteed, entirely natural diet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2015, Francois Etevenon retired, at the age of 66, and passed the business onto two brothers, Julien and Benjamin (whose parents founded nearby Fromagerie Le Pic), who share his passion and dedication for small, entirely handmade and artisan produced, quality goat’s cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTo make the Bouyguette, the goat's milk is slowly coagulated using lactic fermentation and the drained curds are then ladled into squares of linen and then hand shaped into long leaf designs. The cheeses take on the beautiful, subtle fabric pattern from the linen as they form. After a week, each cheese is unwrapped, topped with a sprig of rosemary to represent the local terrain and add a herbaceous aroma, and is ready for sale.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared, home fed and the cheese is made and matured on site so there are no food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen young, the cheese is semi-soft, slightly chalky and has a mild, lactic, citrus flavour. As the cheese matures, the flavours intensify and the cheese gets saltier, with more of a ‘goaty’ taste and wonderful, herby and aromatic undertones.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is matured for 2-4 weeks and is made with raw goat’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":49674551066906,"sku":"CH0004","price":10.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/bouyguette-cheese-1.jpg?v=1727539903"},{"product_id":"brillat-savarin-1","title":"Brillat Savarin","description":"\u003cp\u003e\u003cb\u003eBrillat Savarin\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJean Anthelme Brillat-Savarin was an 18th Century gourmand and famous French food writer, so when Henri Androuët created a decadent, triple cream cheese in the 19th Century, he dedicated it to and named it after him. Brillat Savarin has PGI protection so must be made in certain regions in Normandy or Burgundy.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA triple cream cheese is one which is made by adding cream to the milk to increase the fat content.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrillat Savarin has an ultra rich and creamy texture, a bloomy rind and a slightly sour, lactic flavour that becomes earthy, vegetal and nutty as the cheese ripens.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 to 5 weeks and is made with pasteurised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"The Fine Cheese Company","offers":[{"title":"Default Title","offer_id":49674566959386,"sku":"CH0005","price":12.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/brillat-savarin-cheese.jpg?v=1727539926"},{"product_id":"cathare-st-felixe","title":"Cathare St Felixe","description":"\u003cp\u003e\u003cb\u003eCathare St Felixe\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCathare St Felixe is a raw, goat’s milk cheese from the Languedoc and is proudly marked with the regions Occitan cross.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is named after a rebellious Christian sect from the Middle Ages and is currently made by the Fricker family in Saint-Félix-Lauragais and then ripened by affineur Francois Bourgon.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCathare St Felixe is a well balanced, subtle, smooth and creamy cheese which strengthens as it matures. When young, it is delicate, pure and fresh, and when aged, it is rich and decadent with a complex but sweet flavour. Either way, it deserves centre stage on any cheeseboard.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for two to four weeks and is made with raw goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":49674964238618,"sku":"CH0022","price":11.5,"currency_code":"GBP","in_stock":true}]},{"product_id":"cambaa","title":"Cambaa","description":"\u003cp\u003e\u003cb\u003eCambaa\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is a cheese made by John Sugden, using the milk from Valley View Farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBevistan cheeses are made on Valley View Farm, which is nestled away in a beautiful North Bedfordshire Valley overlooking the Great Ouse river. The farm, which has hosted milking animals for over 50 years, is home to a flock of French and Dutch sheep, who graze on lush grass from spring to the end of autumn. During the harsh winter months, they are moved into purpose built sheds, with lambing taking place in February. The farm’s sheepdog ‘Toad’ then has the great and wonderful responsibility of leading the sheep back out to graze at the arrival of spring, once fresh, sweet, new grass has grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBev and Steve have a particular passion for ewe’s milk as it is prized for its health benefits, naturally a little lower in lactose and can be enjoyed without modification. As ewe’s only lactate for 180 days per year, all the cheeses are seasonal, so are extra special too.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo and Cambaa are made by friend, John Sugden, of Bevistan dairy, using milk from their farm, right here in Cambridgeshire.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJohn’s adventure into Cheese making started 15 years ago, while he was working at a design job with a friend (Gary). During long shifts, they used to chat about all things food. They were both keen foodies and had experimented with home cheesemaking but it was only when they were both made redundant, that Gary just went for it and set up a cheese making business. John helped him out, learnt many lessons as he went, and eventually decided to take the plunge and go for it himself.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e6 years ago, he built a micro dairy in his garden and began making small batches of cheese using Sheep’s milk from Bevistan dairy, initially just selling at the farm gate in Bedford.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2021, he sold to us at the Cambridge Cheese Company and his cheeses remain exclusive to us.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe St Ivo was pretty much developed around the fact that John had another job, so it is almost a happy accident that it is how it is. St Ivo is a ripened Lactic cheese; the curds are set over 24hrs at a low temperature (long and slow so meant he could go to his normal job!). This long acidification means the milk must be exceptional as the delicate flavours draw attention to even the slightest flavour taints. After the curd is set, it is ladled in to moulds and drained for a further 24 hours (another day at work), it’s then salted and aged ideally for 2-3 weeks but can be enjoyed at any stage.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is a made in a similar way but it designed around a little mini brie style cheese. It was developed just for us at Cambridge Cheese Co.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared and home fed. The Cambaa is our most local cheese and doesn’t travel far from St Ives to our shop, so there are very few food miles involved in production and transport.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is inspired by French Camembert, but differs in that it is made to a different size, and using\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eewe’s milk rather than cow’s milk.\u003c\/p\u003e\n\u003cp\u003eCambaa is smooth and ultra creamy with a mushroomy and earthy bloomy rind and a silken, savoury and salty interior. When ripe, it is unctuous, with a rich and oozing centre and a buttery texture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is aged for 3 to 5 weeks and is made with pasteurised ewe’s milk and vegetarian rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"St Ives Cheese","offers":[{"title":"Small (up to 140g)","offer_id":56220600238459,"sku":"CH0011","price":8.4,"currency_code":"GBP","in_stock":false},{"title":"Medium (140g-160g)","offer_id":56220600271227,"sku":"CH0012","price":9.6,"currency_code":"GBP","in_stock":true},{"title":"Large (160g+)","offer_id":56220600303995,"sku":"CH0013","price":10.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/cambaa-cheese.jpg?v=1727539948"},{"product_id":"claousou-1","title":"Claousou","description":"\u003cp\u003e\u003cb\u003eClaousou\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClaousou is made in the heart of the Cévennes by a family run dairy. The sheep graze freely on the hillside pastures of the Causse Mejean, eating lush grass, aromatic herbs and sweet flowers. The cheese is named after the small, oblong local gardens of the Causses territory, which are enclosed by stone walls, to protect the inside from sheep. The cheese itself is the same shape as these gardens and is enclosed by a length of spruce bark, from Jura, to protect it. Twelve shepherds currently work to collect the milk from within 30km of the fromagerie.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClaousou was first created by the Fédou family in 2012 but development of the cheese took over two years as the early batches kept collapsing during maturation. The spruce bark was added to support the cheese’s structure and came with the added benefit of adding incredible flavour. For those fond of the seasonal winter cheese, Vacherin Mont d’Or, this is a ewe’s milk alternative.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared, home fed and the cheese is made and matured within 30km of the grazing fields, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClaousou is a dense, semi soft ewe's milk cheese with a nutty and earthy flavour and silky texture. It is sealed in a bark collar which gives the cheese a woody, smoky, deep flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for four to six weeks and is made with raw ewe's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Whole","offer_id":56084382482811,"sku":"CH0023","price":16.75,"currency_code":"GBP","in_stock":true},{"title":"Half","offer_id":56084382515579,"sku":"CH0024","price":8.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/claousou-cheese-3.jpg?v=1727539640"},{"product_id":"delice-de-bourgogne-1","title":"Delice de Bourgogne","description":"\u003cp\u003e\u003cb\u003eDelice de Bourgogne\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFromagerie Lincet have been making cheese for six generations and are dedicated to the production of traditional Burgondian and other regional cheeses. Their recipes are unchanged since 1895 and the dairy farms who provide the milk they use have been with the fromagerie for over 50 years. There are now 61 local farmers who bring their cow’s milk to the dairy to make a range of enriched cheeses.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1999, the dairy built their own water treatment facility to reduce their environmental impact. In 2005, they went a step further an built their own anaerobic digestion unit, to turn waste whey into energy. Over the last 20 years, the dairy has reduced their water consumption by 30% per kilo of cheese, by 70% for gas and by 10% for electricity.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDelice de Bourgogne is decadent and rich with a buttery and velvety texture and a tangy flavour. It has a bloom rind with mushroomy notes and is made with the addition of crème fraîche so has a tart and lactic centre.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6-8 weeks and is made with pasteurised cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":49677290930458,"sku":"","price":3.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/delice-de-bourgogne-cheese.jpg?v=1727539693"},{"product_id":"dorstone-previously-cambridge-bleat","title":"Dorstone (previously Cambridge Bleat)","description":"\u003cp\u003e\u003cb\u003eDorstone (previously Cambridge Bleat)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDorstone, previously known here as Cambridge Bleat, is a wonderful English goat’s cheese named after the beautiful Dorstone Hill, overlooking the River Wye in Herefordshire, on which Neal’s Yard Creamery now sits. We have been ageing Dorstone cheeses in our Cambridge cellars for over two decades and their old nickname ‘Cambridge Bleat’ is still used and recognised by many of our customers.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCharlie Westhead of Neal’s Yard Creamery makes the Dorstone using goat’s milk from Andrew and Diane Goodwin’s herd at Wychmoor Farm in Titley, Herefordshire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Dairy began life as an actual dairy in Covent Garden, making a few young cheeses alongside yoghurts and creme fraîche, however, as the business grew, Neal’s Yard Creamery was established as a separate business and moved to Herefordshire in 1996 to do all of the cheese production. Neal’s Yard Dairy continues life as a highly successful shop.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Creamery are very small scale producers and keep sustainability at the heart of what they do. The electricity they use is almost entirely generated on site by windmill and photovoltaic solar panels and their heat requirements are mostly handled by their hot water solar panels alongside their custom furnace, which burns local wood. They also have a custom planted wetland system that naturally purifies their drain water.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDorstone is an ash rolled semi soft goat’s cheese with a fluffy and lightly crumbly texture and a bright, lactic flavour and citrus tang. As it matures, it takes on a fuller, more goaty flavour and beautiful wrinkled rind.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDorstone is aged for 1 to 3 weeks by Neal’s Yard and an additional 3 to 4 weeks in our Cambridge cellars, and is made with pasteurised goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Neal's Yard Creamery","offers":[{"title":"Default Title","offer_id":49677494911258,"sku":"CH0026","price":10.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/dorstone-cheese-2.jpg?v=1727539756"},{"product_id":"elrick-log","title":"Elrick Log","description":"\u003cp\u003e\u003cb\u003eElrick Log\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eErrington Cheese’s farm is based in South Lanarkshire, at the foot of the Pentland Hills, around 1000ft above sea level. It is comprised of 300 acres of stunning mixed grazing and arable land, where almost all of the animal’s food is homegrown. The farm currently grow 60 acres of barley and 100 acres of silage and hay. With the climate limitations in Scotland, they really focus on growing the very best quality silage and hay for their ewes. The ewes, as well as their 100 goats, are free to roam outdoors in the spring and summer but have safe barns to live in during the late autumn and winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAll of the cheese at Errington Cheese is made by hand and then matured in their traditional farm buildings. They have thick stone walls and ensure a very high humidity, which is ideal for ageing the cheeses.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eElrick Log was inspired by the French Charente Poitou styles of cheese and is named after nearby village Esrickle.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm installed two 20KW wind turbines in 2012 to take advantage of their incredibly windy location, and to minimise their carbon footprint.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eElrick Log is a semi soft, fresh and lactic goat's cheese rolled in ash with a white, fluffy mould over the outside. It has a crumbly and smooth texture and a slight citrus flavour that becomes richer and more herbaceous with age.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 weeks in Scotland and an additional 2-3 weeks in our Cambridge cellars, and made with raw goat's milk and vegetarian rennet.\u003c\/p\u003e","brand":"I J Mellis","offers":[{"title":"Default Title","offer_id":49677671039258,"sku":"CH0029","price":14.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/elrick-log-cheese.jpg?v=1728832104"},{"product_id":"eve-1","title":"Eve","description":"\u003cp\u003e\u003cb\u003eEve\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEve is made by the White Lake Cheese Company at Bagborough Farm, in Pylle Somerset, just off the Glastonbury festival site.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheese making in the family started back in the 1930’s with Roger’s grandfather, who focused on Cheddar production. Roger is now the third generation cheesemaker of his family and delved into goat’s cheese production for the first time in 2004, into what was a very niche market at the time in the UK.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Roger took over, White Lake Cheese Company quickly became one of the most successful UK cheesemakers, having now won awards for almost all of their cheeses. They remain the first dairy to have won the title of Supreme Champion at the British Cheese Awards in three consecutive years with three different cheeses. They are committed to experimenting with and revolutionising production methods and love to push boundaries with their techniques and creative ideas. Their cheesemaking facility is specially tailored for production of lots of very small batches of cheese rather than any kind of mass production so they can produce a wide range of cheeses at any given time and ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goat’s cheeses are all made with milk from his own herd of French Alpine goats, who are fed a very special diet, which is GM and soya free, adapted for cheesemaking. The goats also eat hay from unfertilised fields from the Somerset levels which are covered in flowers and interesting grasses. In the spring and summer, they spend most of their time on the company’s vast flower meadows grazing freely, among many insects, birds and mammals.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic Guernsey cows’s milk is sourced very locally and ewe’s milk comes from a well trusted farm nearby. This means food miles are minimal and the cheese production supports the local community.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy is kept as environmentally friendly as possible. They have installed solar panels across the farm which provide their electricity under two schemes. One of their schemes provides power to the goats and the other to the cheese making facilities. They are currently trying to completely move away from the National Grid and rely solely on solar. To aid this, they have LED lighting throughout their facilities, most of which are on movement sensors which means they turn off automatically when not in use. They also have a 4-megawatt solar farm which feeds into the National Grid.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy has also installed a 200 KW wood boiler and are even beginning to grow their own fuel for it. Currently the wood comes from local, renewable sources and the biomass boiler means milk is heated very efficiently. All of the water used at the farm comes from a borehole.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake Cheese are also part way through a 4 year program of hedge laying, which provides a vital habitat for the local wildlife. Alongside this, they have planted 7 acres of trees to offset the carbon they are burning. Over the next ten years, this will expand to cover 20 acres.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake also grows wheat and maize for neighbouring farms using regenerative farming methods and predominantly uses animal manure instead of fertiliser. If anything else is absolutely necessary, only bee friendly sprays are used.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEve is a soft cheese which has been washed in Somerset Cider Brandy and then wrapped in vine leaves which allows it to ripen and take on a beautiful oozing texture. These cheeses start young and lactic but become soft and gooey with a delicious nutty and vegetal flavour as they ripen.\u003cspan class=\"gmail-Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheese is aged for 4-8 weeks and is made with thermised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"White Lake Cheese","offers":[{"title":"Default Title","offer_id":53480145092987,"sku":"CH0031","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/eve-cheese.jpg?v=1733234097"},{"product_id":"figou-fermier-1","title":"Figou Fermier","description":"\u003cp\u003e\u003cb\u003eFigou Fermier\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFigou Fermier is made in Saint-Jouvent, near Limoges, by Fromagerie de la Ribière which was founded in 1998. This particular cheese was created in 2005 and the recipe was immediately protected in law by the team, ensuring that they can be the only ones to produce it. The cheese is formed into the shape of a fig and hides a surprise centre of fig jam in the centre.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm itself now has 300 Alpine and Saanen goats, two popular breeds who create fantastic quality milk and can live successfully and happily at varying altitudes. The goats are fed an entirely home grown and home dried diet of rye, wheat, corn and oats but also have constant, year round access to grazing pastures, from their open sided barns.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared, fed a homegrown diet, and the cheese is made on the same site as the grazing fields, so there are no food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFigou Fermier has a rich, almost whipped texture, a fresh and tangy flavour and a beautifully sweet jammy centre, made from figs.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 1-3 weeks and is made with raw goat’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":53480147878267,"sku":"CH0034","price":10.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/figou-fermier-cheese-2.jpg?v=1727543258"},{"product_id":"fleur-de-maquis-1","title":"Fleur de Maquis","description":"\u003cp\u003e\u003cb\u003eFleur de Maquis \/ Saveur du Maquis\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe name ‘Fleur de Maquis’ means ‘Flower of the Maquis or Scrub’. Maquis is the term used to describe the dense vegetation of evergreen shrubs and small trees that are characteristic of Mediterranean coastal regions. The cheese is a tribute to the vegetation on the hilly island of Corsica, where the sheep are completely free to graze, eating local herbs, flowers, wild grasses and shrubs. The cheeses are also covered in these same herbs, which include sariette (savoury), wild rosemary, oregano and thyme, plus occasionally basil and majoram, all of which are hand picked from the local maquis.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ottavi family have been making this cheese since 1896, though the recipe dates back to the first Millennium. They are based in Ghisonaccia, on the east coast of Corsica. The Lacaune ewe’s milk is collected daily by local farmers and shepherds across the region before being heated, left to settle, broken into curds and then hand-packed into small round baskets and drained for three days. Finally, it is salted and covered with a coating of dried herbs.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared, fed a homegrown diet, and the cheese is made nearby, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFleur de Maquis is a semi soft cheese with a creamy and firm but moist texture. The cheeses are completely covered with aromatic herbs as well as fennel seeds, dried sweet chillies and juniper berries. The cheese has a melt in the mouth texture with a mild, sour and citrus flavour when young, which develops into a sweet, nutty taste when aged. A velvety bloom rind eventually forms over the herbs, enhancing the floral, herbal flavour. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 to 3 months and is made with pasteurised ewe’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":55052229378427,"sku":null,"price":14.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/fleur-de-maquis-cheese-3.jpg?v=1727544196"},{"product_id":"flower-marie-1","title":"Flower Marie","description":"\u003cp\u003e\u003cb\u003eFlower Marie\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFlower Marie is an artisan, soft, mould ripened cheese. The recipe was developed by the late James Aldridge and then passed on to the Golden Cross Cheese dairy in the early nineties. It is still made there with unpasteurised ewe’s milk by Kevin \u0026amp; Alison Blunt at Greenacres Farm, Holmes Hill, East Sussex.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJames Aldridge was a scaffolder and mechanic from Lambeth who was sadly injured in a building accident. He was unable to continue working so joined his wife, Pat, as a cheesemonger in South London. Little did he know, he would soon become famous for leading a revival of specialist farmhouse cheese in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe initially focused on sourcing organic, raw milk, British cheeses for the shop that his wife and he ran, tracking down small production cheese makers and searching for those that followed natural production methods. He then moved into rind washing cheeses himself and eventually became well known for his wine washed Caerphilly. He then went on to develop many well known British cheeses including the Flower Marie, Lord of the Hundreds and Olde Sussex.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor many years, he was the go-to man for cheese advice and had a wealth of scientific knowledge that helped him improve a wide range of cheeses.\u003c\/p\u003e\n\u003cp\u003eHe was almost bankrupted by the UK government, who ordered the destruction of £50,000 of his cheese, due to an unrelated incident at one of his producers, despite his cheeses being tested and being proven to be uncontaminated. Despite a vast number of donations from the public, he was unable to sell the business so instead opened a cheese making school to benefit British cheese. He passed away in 2001, aged 61, but many of his cheeses continue to be made to this day.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGolden Cross Dairy is run by Kevin \u0026amp; Alison Blunt at Greenacres Farm, Holmes Hill, East Sussex. They have a herd of grass fed British Saanen, Toggenberg and British Alpine goats and make award winning goat’s cheeses, as well as one ewe’s milk cheese, the Flower Marie, using milk from a Friesland-Dorset ewe dairy in Stratford upon Avon.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKevin and Alison met at University, where he was studying biochemistry and she was studying human biology and nursing. Kevin first set foot on a farm during a university summer break and then got a job as a herdsman after university, in Melton Mowbray. Alison was able to move around the country with him, until they came across a six acre smallholding in Eastbourne, while visiting Alison’s parents. They bought it in 1984 and began their farming journey, hand milking a tiny herd of goats and keeping a few free range chickens. They lived in a caravan for 5 years whilst waiting for planning permission to build a proper farmhouse, which they finally achieved in 1989.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2013, they installed a large solar system which produces around 35% of their energy needs. They also use a smart water heater to use the heat usually lost during the cooling process to warm their water for cleaning. The system alone can heat water to 50°.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFlower Marie is a squidgy and creamy cheese with a bloomy rind. The flavour of the cheese is mild, sweet and grassy, with earthy undertones.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 to 4 weeks and is made with raw ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":53480149418363,"sku":"CH0035","price":14.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/flower-marie-cheese.jpg?v=1733234081"},{"product_id":"lord-nelson","title":"Lord Nelson","description":"\u003cp\u003e\u003cb\u003eLord Nelson\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord Nelson is a wonderful English goat’s cheese made exclusively for us by Neal’s Yard Creamery, which overlooks the River Wye in Herefordshire. The legend behind the cheese name says that Napoleon became so sick of the sight of pyramids after his defeat by the English at the Battle of the Nile that when he was served the French Pouligney St Pierre (famously pyramid shaped), he cut the top of it off with his knife, thus creating the flat topped Lord Nelson.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCharlie Westhead of Neal’s Yard Creamery makes the Lord Nelson using goat’s milk from Andrew and Diane Goodwin’s herd at Wychmoor Farm in Titley, Herefordshire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Dairy began life as an actual dairy in Covent Garden, making a few young cheeses alongside yoghurts and creme fraîche, however, as the business grew, Neal’s Yard Creamery was established as a separate business and moved to Herefordshire in 1996 to do all of the cheese production. Neal’s Yard Dairy continues life as a highly successful shop.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Creamery are very small scale producers and keep sustainability at the heart of what they do. The electricity they use is almost entirely generated on site by windmill and photovoltaic solar panels and their heat requirements are mostly handled by their hot water solar panels alongside their custom furnace, which burns local wood. They also have a custom planted wetland system that naturally purifies their drain water.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord Nelson is an ash rolled semi soft goat’s cheese with a fluffy and lightly crumbly texture and a bright, lactic flavour and citrus tang. As it matures, it takes on a fuller, more goaty flavour and beautiful wrinkled rind.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord Nelson is aged for 1 to 3 weeks by Neal’s Yard and an additional 3 to 4 weeks in our Cambridge cellars, and is made with pasteurised goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Neal's Yard Creamery","offers":[{"title":"Default Title","offer_id":53480206369147,"sku":"CH0048","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/lord-nelson-cheese.jpg?v=1727631172"},{"product_id":"maida-vale","title":"Maida Vale","description":"\u003cp\u003e\u003cb\u003eMaida Vale\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVillage Maid was launched by Anne in 1986 after she had worked for the National Institute for Research in Dairying for 10 years. She began in microbiological development and then learnt the craft of cheese making in their research dairy. During her time there, Anne also spent time visiting the (then) very few artisan cheesemakers in the UK, which ignited her passion for artisan made cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne took a six month sabbatical after leaving her job in 1985, and sailed around the world with some friends in their self made yacht. They stopped in Sardinia and she fell in love with the native Pecorino so upon return home, started creating her first cheese, her own English version of Pecorino called Spenwood. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter struggling to source excellent quality milk when launching her own business, Anne decided to take full control and keep her own animals for milk, so bought a herd of East Friesian ewes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1987, Anne was approached by the Duke of Wellington and asked to make a cheese using the milk from his herd of pedigree Guernsey cows, which would be matured on his estate. Anne created a Cheddar like cheese which was made until the Duke’s retirement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne then teamed up with James Aldridge, an acclaimed cheese affineur, and began working on semi soft cheeses, which are not matured for as long as hard cheeses, so could be experimented with more easily. The Guernsey milk Waterloo was developed then and is still made today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991, Village Maid moved to their current site in Riseley. As a growing business, they were approached by Neal’s Yard Dairy and encouraged to create a semi soft ewe’s milk cheese that could sit alongside their award-winning firm ewe’s milk cheese, Spenwood. After months of experimentation, Wigmore was born and has since won countless awards and placed in the top 20 cheeses in the world.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, Anne’s son, Jake, and his fiancée, Kayleigh, joined the business and began developing Maida Vale, a semi soft Guernsey cow’s milk cheese washed in an IPA called Soundwave from Siren Craft Brewery, which is made just 6 miles from the dairy. It has since won Great Taste Awards four times.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019, a larger cheese store was built, which would allow for the maturation of twice the quantity of hard cheese. In the same year, Heckfield Park, a biodynamic farm just two miles away, approached Village Maid and suggested hosting a herd of Guernsey milk cows on their vast estate and supplying the dairy with cow’s milk. The cows were introduced and live on 400 acres of secluded herbal ley pastures which cover river meadows, hilltops and valleys surrounding the farm. They eat ryegrass, fescue, red clover, white clover, chicory, plantain, cocksfoot and sainfoin which provides an incredibly wholesome and nutritional grazing food for most of the year, and which also goes into their homemade silage in winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2024, Village Maid took over Two Hoots Cheese from Anne’s cousin and now produces their much loved cheese, Barkham Blue. It is still made using the same local Guernsey milk (the two dairies have long shared their supplier), meaning that the legacy of the cheese can not only continue, but continue under the same family.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMaida Vale is a semi soft, rind washed cheese made with Guernsey cow’s milk. It is washed with Soundwave, an IPA from the local Siren Craft Brewery, which gives the cheese a tangy, bittersweet and malty flavour. The cheese has a buttery texture with a fantastic creaminess below the rind and has an earthy depth of flavour and slight saltiness on the rind.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6-8 weeks and is made with pasteurised cow’s milk and vegetarian rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAllergens: Milk, Gluten (ale).\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"Default Title","offer_id":53480217117051,"sku":"CH0051","price":9.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/maida-vale-cheese.jpg?v=1733233958"},{"product_id":"michael-s-mount","title":"Michael’s Mount","description":"\u003cp\u003e\u003cb\u003eMichael’s Mount\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMichael’s Mount is made by the White Lake Cheese Company at Bagborough Farm, in Pylle Somerset, just off the Glastonbury festival site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheese making in the family started back in the 1930’s with Roger’s grandfather, who focused on Cheddar production. Roger is now the third generation cheesemaker of his family and delved into goat’s cheese production for the first time in 2004, into what was a very niche market at the time in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Roger took over, White Lake Cheese Company quickly became one of the most successful UK cheesemakers, having now won awards for almost all of their cheeses. They remain the first dairy to have won the title of Supreme Champion at the British Cheese Awards in three consecutive years with three different cheeses. They are committed to experimenting with and revolutionising production methods and love to push boundaries with their techniques and creative ideas. Their cheesemaking facility is specially tailored for production of lots of very small batches of cheese rather than any kind of mass production so they can produce a wide range of cheeses at any given time and ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goat’s cheeses are all made with milk from his own herd of French Alpine goats, who are fed a very special diet, which is GM and soya free, adapted for cheesemaking. The goats also eat hay from unfertilised fields from the Somerset levels which are covered in flowers and interesting grasses. In the spring and summer, they spend most of their time on the company’s vast flower meadows grazing freely, among many insects, birds and mammals.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic Guernsey cows’s milk is sourced very locally and ewe’s milk comes from a well trusted farm nearby. This means food miles are minimal and the cheese production supports the local community.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy is kept as environmentally friendly as possible. They have installed solar panels across the farm which provide their electricity under two schemes. One of their schemes provides power to the goats and the other to the cheese making facilities. They are currently trying to completely move away from the National Grid and rely solely on solar. To aid this, they have LED lighting throughout their facilities, most of which are on movement sensors which means they turn off automatically when not in use. They also have a 4-megawatt solar farm which feeds into the National Grid.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy has also installed a 200 KW wood boiler and are even beginning to grow their own fuel for it. Currently the wood comes from local, renewable sources and the biomass boiler means milk is heated very efficiently. All of the water used at the farm comes from a borehole.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake Cheese Co are also part way through a 4 year program of hedge laying, which provides a vital habitat for the local wildlife. Alongside this, they have planted 7 acres of trees to offset the carbon they are burning. Over the next ten years, this will expand to cover 20 acres.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake also grows wheat and maize for neighbouring farms using regenerative farming methods and predominantly uses animal manure instead of fertiliser. If anything else is absolutely necessary, only bee friendly sprays are used.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMichael’s Mount is a fluffy, creamy, semi soft cheese which has a bright, fresh, lactic flavour when very young and more of a robust, goaty, mushroom-y flavour when matured. It ripens from the rind in so it often has a soft and gooey outer layer and whipped, fluffy and more chalky centre.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 to 6 weeks and is made with thermised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"White Lake Cheese","offers":[{"title":"Default Title","offer_id":53480221376891,"sku":"CH0052","price":8.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/michaels-mount-cheese.jpg?v=1728835949"},{"product_id":"monte-enebro-1","title":"Monte Enebro","description":"\u003cp\u003e\u003cb\u003eMonte Enebro\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\u003eMonte Enebro was created in the 1980’s by Quesería del Tietar, a small dairy originally set up by legendary Spanish cheesemaker Rafael Baez and his daughter Paloma Baez in Avila, Spain. The cheese was invented by and continues to be handmade exclusively by the Baez family. Since 2012, with the passing away of Rafael, the dairy has been run by Paloma and her children. It has won numerous awards and accolades internationally and in Spain, and has even been a multi time winner at the World Cheese Awards.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is totally unique as it uses Penicillium Roqueforti on the outside of the cheese - a rare technique used to add a fuller flavour to the outside of the cheese and keep the inside milder. Usually, a cheese would then be pierced to allow blue veins to spread through the cheese, however this cheese is kept intact, allowing the mould to thrive only on the exterior 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\u003eThe milk for the cheese comes from a small number of local shepherds in the region, where the grazing is exceptional, and the cheese is then matured in caves in the Castilla y León region, next to the dairy.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMonte Enebro has a chalky and crumbly paste which is snowy white in colour with a smooth, bright, citrus flavour. It has mushroom-y and grassy notes towards the centre, and a stronger and more piquant kick towards the rind.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMonte Enebro is aged for 1 to 3 months and is made with pasteurised goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Brindisa","offers":[{"title":"Default Title","offer_id":53480225603963,"sku":"","price":7.55,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/monte-enebro-cheese.jpg?v=1728726015"},{"product_id":"mozzarella-di-bufala-campana-pdo-buffalo-mozzarella","title":"Mozzarella di Bufala Campana PDO (Buffalo Mozzarella)","description":"\u003cp\u003e\u003cb\u003eMozzarella di Bufala Campana PDO (Buffalo Mozzarella) \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaseificio la Baronia was founded by cousins Luca and Alfonso Cuticle in 1990, in Campania, Italy. Luca and Alfonso were determined to do justice to their buffalo milk and create exceptional cheese that told a story. Their dairy is based at the foot of Monte Maggiore, a verdant green area, ideal for buffalos, with clean air and ample pasture. The dairy follows old cheesemaking traditions and still stretches the curds in wooden vats, as well as following the hand cutting process.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMozzarella di Bufala Campana is made from the milk of Italian water buffalo and has protected PDO status. It must be made in the Caserta and Salerno provinces, or in specific parts of Benevento, Naples, Frosione, Latina or Rome. Buffalo were first brought into Italy in the 7th century and the first reference to Mozzarella dates back to 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\u003eMozzarella is a traditional Southern Italian cheese made with the pasta filata or ‘pulled curd’ method. The process involves heating milk to between 33° and 39° and then setting the curd with rennet before cutting and stirring it and allowing it to acidify. Boiling water is then added to melt the curds into a solid mass, which is pulled apart before pieces of cheese are cut off and shaped into balls. They are salted using brine and then packed, usually into tubs or bags, in acidified water.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis mozzarella is smooth and elastic with a mild, delicate flavour and creamy texture. It has sweet, milky notes and lots of layers when torn or cut open. It's an absolute essential for summer salads and topping pizza!\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 less than a week old and is made with pasteurised buffalo milk and traditional rennet.\u003c\/p\u003e","brand":"The Fine Cheese Company","offers":[{"title":"Default Title","offer_id":53480229405051,"sku":"CH0055","price":4.0,"currency_code":"GBP","in_stock":false}]},{"product_id":"neufchatel-1","title":"Neufchâtel","description":"\u003cp\u003e\u003cb\u003eNeufchâtel\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeufchâtel cheese is one of France’s oldest cheeses, dating as far back as the 6th Century. It was originally created in Neufchatel-en-Bray in Normandy and now has protected AOC status.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe heart shape was supposedly introduced when French farm girls fell in love with British soldiers during the Hundred Years War and wanted to show their affection.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOur Neufchâtel cheeses are made by Les Cateliers, an artisanal producer which was established in 1977.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeufchatel has a white bloomy rind and a soft but dense texture. When young, the interior is chalky and crumbly, but the cheese will ripen to a much creamier texture with a nutty and lightly salty flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 8 to 10 weeks and is made with pasteurised milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":53480231698811,"sku":"CH0056","price":7.5,"currency_code":"GBP","in_stock":false}]},{"product_id":"norfolk-white-lady","title":"Norfolk White Lady","description":"\u003cp\u003e\u003cb\u003eNorfolk White Lady\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNorfolk White Lady is a Brie style cheese made with ewe's milk at Wilton Farm in Norfolk. Since 2021, it has been made by Becky Enefer.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Norfolk White Lady was created by Jane Murray in 1999, after she started caring for and milking a small flock of just 60 Friesland ewes in 1986 and experimenting with many different cheese recipes.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe name for Norfolk White Lady was picked because many of Jane’s ewes were indeed ‘white ladies’ and stood out against the black fen. The cheese also has a beautiful fluffy white surface and at the time, Jane was one of only a few female cheesemakers.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJane also developed the Wissington cheese, a firmer style Manchego inspired cheese, before developing the Deopham Blue after relocating to the village in 2008. In 2021, Jane retired and passed the business to Becky.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNorfolk White Lady has a bloomy rind and creamy, rich texture with a delicate flavour that develops as it matures. It is slightly sharper than traditional Brie, due to the natural tang of ewe’s milk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen young, the cheese is milky and lactic, with a chalky texture and yoghurty flavour. As it ripens, it takes on more vegetal flavours and becomes smoother and more velvety. As full ripeness, the cheese has umami notes and a silky texture, with a deep and long lasting flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNorfolk White Lady is aged for 3-11 weeks and is made with pasteurised ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"170g Individual","offer_id":56161860321659,"sku":"CH0057","price":11.25,"currency_code":"GBP","in_stock":true},{"title":"1kg (Pre Order Only - 7 day notice)","offer_id":56161860354427,"sku":"CH0058","price":65.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/norfolk-white-lady-cheese.jpg?v=1728726092"},{"product_id":"olivia-1","title":"Olivia","description":"\u003cp\u003e\u003cb\u003eOlivia\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\u003eOlivia was created in 1995 in Provence, France, by a lady called Isabelle Donneaud, originally for the restaurant trade. After becoming a winner at a local cheese competition, the Olivia started being sold outside of Provence, and eventually internationally.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1984, Isabelle had a herd of just 30 Provencal goats, who roamed the Luberon valley in the South of France. It is a peaceful land of shepherds, lavender and olive trees and the cheese very much represents the terroir. Her two sons, Marc and Adrien, have since joined the business and have expanded the herd to 250 Provencal and Alpine goats. The small, independent company still has just 5 employees and makes a small number of artisanal, raw milk goat’s cheeses.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats have access to pasture at least 250 days of the year, though often more when the weather allows. In the winter, they are fed a completely natural, non GM diet and are not given any antibiotics or medication as standard. The dairy even prioritise natural remedies.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy guarantee that the goats are never given any hormones and go through natural lactation periods, with a complete break from December to March.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Olivia combines beautiful local goat’s cheese with olive paste and provencal herbs.\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\u003eOlivia is a fresh and lactic goat’s cheese, flavoured with herbs and a layer of black olive tapenade through the centre. It is soft and spreadable, with a creamy texture and herbaceous flavour. The central line of tapenade adds a delicious savoury kick and balanced 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 1 to 3 weeks and is made with raw goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":53480238580091,"sku":"CH0059","price":8.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/olivia-cheese-2.jpg?v=1727619807"},{"product_id":"paulinetoises-1","title":"Paulinetoises","description":"\u003cp\u003e\u003cb\u003ePaulinetoises\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePaulinetoises is made in Paulinet, in the Tarn region of Southern France, east of Toulouse. The dairy was established in 1989. The 700 strong herd of sheep live freely on an 85 hectare open space, and feast on the green grass and clover meadows for most of the year, being fed homegrown hay and cereals indoors in the depths of winter. The dairy plant 17 hectares of cereals, predominantly barley, to ensure the herd have homegrown feed throughout the winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheese is seasonal as their ewes are only milked for 200 days per year.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared, fed a homegrown diet, and the cheese is made on the same site as the grazing fields, so there are no food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePaulinetoises starts off as a soft, mousse-like, fresh cheese with an almost whipped texture and rich creaminess. As it ripens, it becomes runny with a full, ultra creamy flavour. It is incredibly indulgent and a staff favourite here in Cambridge!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2-4 weeks and is made with raw ewe's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":53480251228539,"sku":"CH0060","price":10.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/paulinetoises-cheese-2.jpg?v=1728725805"},{"product_id":"perroche-1","title":"Perroche","description":"\u003cp\u003e\u003cb\u003ePerroche\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\u003ePerroche is a beautifully fresh English goat’s cheese made by Neal’s Yard Creamery, which overlooks the River Wye in Herefordshire.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCharlie Westhead of Neal’s Yard Creamery makes the Perroche using goat’s milk from Andrew and Diane Goodwin’s herd at Wychmoor Farm in Titley, Herefordshire. It is made with a vegetarian rennet derived from thistles.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Dairy began life as an actual dairy in Covent Garden, making a few young cheeses alongside yoghurts and creme fraîche, however, as the business grew, Neal’s Yard Creamery was established as a separate business and moved to Herefordshire in 1996 to do all of the cheese production. Neal’s Yard Dairy continues life as a highly successful shop.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Creamery are very small scale producers and keep sustainability at the heart of what they do. The electricity they use is almost entirely generated on site by windmill and photovoltaic solar panels and their heat requirements are mostly handled by their hot water solar panels alongside their custom furnace, which burns local wood. They also have a custom planted wetland system that naturally purifies their drain water.\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\u003ePerroche is a very young, mild, fresh, citrusy cheese that is soft enough to spread. It has a wet, moist texture, and aromatic, herbal aroma. We sell both plain Perroche and Herb Perroche, which come rolled in a small quantity of fresh herbs, either dill, tarragon or rosemary.\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\u003ePerroche is aged for 1 week and is made with pasteurised goat's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Neal's Yard Creamery","offers":[{"title":"Plain","offer_id":53480256340347,"sku":"CH0063","price":7.25,"currency_code":"GBP","in_stock":false},{"title":"Herb","offer_id":53480256373115,"sku":"CH0064","price":7.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/perroche-cheese-2.jpg?v=1728732893"},{"product_id":"petit-langres-pdo","title":"Petit Langres PDO","description":"\u003cp\u003e\u003cb\u003ePetit Langres 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\u003eLangres is a rind washed cheese, from the Langres Plateau in the Grand East region of France, which encompasses Côte-d’Or, Haute Marne, Vosges and the canton of Neufchâteau.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheese is traditionally washed in Marc de Bourgogne brandy, though this does not form part of its PDO specifications, and it is commonly washed in brine and annatto as it is matured.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe indentation on top is known as the ‘fontaine’ and is best filled with champagne as it is served, for an incredibly decadent pairing.\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\u003ePetit Langres is a smelly, rind washed cheese with a pungent aroma and fruity flavour. It is crumbly and acidic, particularly when young, but eventually breaks down to a softer paste with a strong, funky, savoury and meaty 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 2-8 weeks and is made with pasteurised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":53480258797947,"sku":"CH0065","price":8.0,"currency_code":"GBP","in_stock":false}]},{"product_id":"pise-du-lot","title":"Pisé du Lot","description":"\u003cp\u003e\u003cb\u003ePisé du Lot\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\u003eLe Pisé du Lot is a raw, goat’s milk farmhouse cheese made on Ferme Linol in Lachapelle-Auzac, in the Lot department of South-western France. The cheese is made on the farm by a family team, that have three generations of cheese production behind them.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm itself specialises in animal breeding, is very proud of its animal welfare and offers guided tours to the public to discover the different breeds that they care for, and to pamper the animals.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThey also produce a range of traditionally made goat’s cheeses and have a commitment to sustainable agriculture and respecting the local environment, which they also teach about on their tours.\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 dairy have a commitment to sustainable agriculture and respecting the local environment. The goats are also outdoor reared, fed a homegrown diet, and the cheese is made on the same site as the grazing fields, so there are no food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePisé du Lot is a beautifully rich and creamy goat’s cheese with an earthy flavour and medium strength. It’s the perfect cheese for a grilled goat’s cheese salad served with honey and toasted nuts and is also beautiful on a cheeseboard with summer fruit.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 weeks and is made with raw goat’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":53480263123323,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/pise-du-lot-cheese.jpg?v=1728724456"},{"product_id":"ragstone","title":"Ragstone","description":"\u003cp\u003e\u003cb\u003eRagstone\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\u003eRagstone is a beautifully creamy English goat’s cheese made by Neal’s Yard Creamery, which overlooks the River Wye in Herefordshire. It is named after Ragstone Ridge, which ran close by.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCharlie Westhead of Neal’s Yard Creamery makes the Ragstone using goat’s milk from Andrew and Diane Goodwin’s herd at Wychmoor Farm in Titley, Herefordshire. It is made with a vegetarian rennet derived from thistles.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Dairy began life as an actual dairy in Covent Garden, making a few young cheeses alongside yoghurts and creme fraîche, however, as the business grew, Neal’s Yard Creamery was established as a separate business and moved to Herefordshire in 1996 to do all of the cheese production. Neal’s Yard Dairy continues life as a highly successful shop.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNeal’s Yard Creamery are very small scale producers and keep sustainability at the heart of what they do. The electricity they use is almost entirely generated on site by windmill and photovoltaic solar panels and their heat requirements are mostly handled by their hot water solar panels alongside their custom furnace, which burns local wood. They also have a custom planted wetland system that naturally purifies their drain water.\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\u003eRagstone is a smooth, rich and creamy goat's cheese with a dense texture. It is full in flavour with a good acidity and hint of lemon. When very young, Ragstone has a mousse like texture and citrus flavour, but as it ripens, the rind and outer cheese breaks down and becomes ultra creamy, with a fuller, more complex, savoury 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\u003eRagstone is aged for 3 to 7 weeks and is made with pasteurised goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Neal's Yard Creamery","offers":[{"title":"Whole","offer_id":56126933533051,"sku":null,"price":10.75,"currency_code":"GBP","in_stock":true},{"title":"Half","offer_id":56126933565819,"sku":null,"price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/ragstone-cheese.jpg?v=1728733131"},{"product_id":"rocamadour-pdo","title":"Rocamadour PDO","description":"\u003cp\u003e\u003cb\u003eRocamadour 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\u003eRocamadour cheese is named after the stunning and iconic village of the same name, in the Lot region of France. Rocamadour is built into the rock and cliffs of a gorge and has long been a sacred pilgrimage site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRocamadour cheese has a history dating back as far as 1451 when the church accepted cheese as payment for taxes from local farmers and villagers. Goats were introduced to the area during the Arab invasion and their cheese quickly gained monetary value, with tenant farmers and landlords using these tiny cheeses as a trading currency.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRocamadour belongs to the Cabecou family of cheeses (the Occitan term for small goat’s cheese), which has been protected since 1996, and must be made with the raw milk of Alpine or Saanen goats milk. The PDO also specifies that it be made in Aveyron, Corrèze, Dordogne, Lot or Tarn-et-Garonne.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe local terrain of moorlands, woods and shrubs is ideal for goats and they enjoy eating the local hawthorn, juniper and mulberry trees, as well as the grasses and other shrubs on the arid Causses plateau.\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 the cheese is made close to the moorlands on which the goats graze, so there are very few food miles involved in production and the feeding of the animals.\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\u003eRocamadour is a mouthful of heaven - rich, creamy and decadent with a velvety texture and fantastic depth of flavour. It has a sweet nuttiness and milky 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 12 to 15 days initially and then for up to one month more, and is made with raw goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":53481698165115,"sku":"CHEE0043","price":2.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/rocamadour-cheese.jpg?v=1728724332"},{"product_id":"rouelle-1","title":"Rouelle","description":"\u003cp\u003e\u003cb\u003eRouelle\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFromagerie Le Pic was founded in 1980 in the Midi-Pyrénées region of France, after Jeff and Claude Remond moved to the countryside from Paris. The couple started the business with just a handful of goats, working in old buildings on the farm. Their main goal was to keep happy goats who produced a very high quality milk which could go into an exceptional farmhouse cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Rouelle was created in 1986 and immediately began winning awards. In 1992, the family increased production and started sourcing some of their milk from local shepherds, who had to meet very high quality standards. In 2006, Jeff and Claude’s two sons took over the business as well as another neighbouring cheesemaking company called Segalafrom. The brothers share a passion for and dedication to small, entirely handmade and artisan produced, quality goat’s cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAll of their cheeses are made with milk from six local producers, who feed the herds in the protected pastures of Ségala, the ‘land of a hundred valleys’. It has an incredibly diverse flora which produces a seasonally changing, flavoursome and exceptionally high quality goat’s milk. The goats are never fed any GM crops or any fermented food, they have a guaranteed, entirely natural diet.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEach cheese is hand ladled into moulds and then matured. The wheel shape is lightly ashed with fine charcoal after shaping.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen young, the Rouelle is semi-soft with a mousse like texture, very fine rind and fresh, zingy flavour. The cheese however quickly ripens and becomes ultra rich and creamy with a more intense, farmyard 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 2 to 6 weeks and is made with raw goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Whole","offer_id":56127092425083,"sku":"CHEE0044","price":14.0,"currency_code":"GBP","in_stock":false},{"title":"Half","offer_id":56127092457851,"sku":"CHEE0064","price":7.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/rouelle-cheese.jpg?v=1728726203"},{"product_id":"rovethym-1","title":"Rovethym","description":"\u003cp\u003e\u003cb\u003eRovethym\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\u003eRovethym was created by Pierre Pradier from the Jas de Melchior farm in 2000. He combined the words Rove, after the breed of goat, and thyme, after the animal’s primary diet to name his new creation.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRovethym is a small production goat’s milk cheese from Provence in France. The ‘Chevre de Rove’ goats are able to roam the pastures of the Alpes de Provence from spring to late autumn, enjoying herbs and wild flowers as their primary diet. They eat rosemary, thyme, lavender and savoury and produce a very rich, concentrated and flavoursome milk in return.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEach cheese is hand moulded in a small piece of cloth\/linen.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared, fed a homegrown diet, and the cheese is made on the same site as the grazing fields, so there are no food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRovethym has a semi firm texture with a dense and creamy, slightly crumbly interior. It is infused with aromatic wild thyme leaves which gives it a delicate herbal fragrance. It is herbaceous, beautifully fresh and buttery on the palate.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2-3 weeks and is made with raw goat’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":53509448565115,"sku":"CHEE0045","price":7.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/rovethym-cheese-1.jpg?v=1730112826"},{"product_id":"saint-felicien-1","title":"Saint Félicien","description":"\u003cp\u003e\u003cb\u003eSaint Félicien\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\u003eSaint Félicien is a glorious soft cow's milk cheese from the Rhone-Alpes region of France, named after the village in which it was first created and sold. The cheese is sold in beautiful terracotta coloured ceramic dishes to keep it together as it softens and ripens.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cheese dates back to around the 15th century and was originally made from goat's milk, but since becoming more popular, has been created solely with cow's milk.\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\u003eSaint Félicien is an incredibly indulgent and luxurious soft cheese that has a clotted cream like texture and becomes runny when ripe, hence its home in a little terracotta dish. It has a full flavour and ultra creamy and rich texture.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSaint Félicien is aged for 2 to 6 weeks and is made with thermised cow's milk, thermised cow’s cream and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":53509477564795,"sku":"CHEE0048","price":9.5,"currency_code":"GBP","in_stock":true}]},{"product_id":"saint-domnin-1","title":"Saint Domnin","description":"\u003cp\u003e\u003cb\u003eSaint Domnin\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\u003eSaint Domnin is made on a tiny farm that sits below Mont Ventoux and is named after a quaint 12th century chapel near the dairy which sits on the ancient pilgrimage route of Santiago de Compostela. The goat’s graze freely on the regional rocky, arid hills and eat herbs such as rosemary, juniper and lavender which all come through in the final cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe family’s herd of 230 goats spend most of the year outside grazing in the ‘garrigue’, the regional scrubland that makes up the rocky, arid hills of the south of France. The aromatic herbs that grow here include wild thyme, wild winter savory (‘sarriette’ in French), rosemary, juniper and lavender, which perfume the air and give the cheese an intoxicating combination of tangy, herbaceous, mushroom and floral notes that are subtle at first, then leave a long finish. A very young version of Saint-Domnin will be fluffy, creamy and almost spreadable, while an older cheese will be more firm in texture and taste a bit sweeter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe couple who make this cheese respect the seasons, so it is best enjoyed in the spring, summer and early autumn.\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 Domnin is a gorgeous, rich and mousse textured goat’s cheese with a beautiful, creamy, floral and herbaceous flavour. Topped with lavender, it truly encapsulates the flavours of Provence.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 to 3 weeks and is made with raw goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":53509482119547,"sku":"CHEE0047","price":12.5,"currency_code":"GBP","in_stock":false}]},{"product_id":"saint-nectaire-pdo","title":"Saint Nectaire PDO","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":"Default Title","offer_id":54538720936315,"sku":"","price":6.6,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/saint-nectaire-cheese.jpg?v=1731940743"},{"product_id":"satonnay-aux-fleurs","title":"Satonnay aux Fleurs","description":"\u003cp\u003e\u003cb\u003eSatonnay aux Fleurs\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThierry Chevenet manages his family farm in Hurigny, central France, with the goal of keeping the herds as naturally as possible. The goats all have their horns, are fed traditionally with fresh grass and homegrown fodder from their 200 hectare estate. Thierry says that this natural way of living, within which they organise themselves, means they never need to see the vet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThierry also manages the cheese production, which is small production and traditional, and even personally tastes the cheeses every morning to ensure they meet his high standards.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats live a very natural life outdoors in their own self managed herds, with a homegrown diet during winter months. The cheese is made on site so there are no food miles involved in feeding the animals or in cheese production.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Satonnay aux Fleurs is a wonderfully fresh and zingy goat’s cheese, which is covered in dried petals, but unlike the Lola Montez, is also reminiscent of Indian cuisine, with earthy flavours of fenugreek and turmeric.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 1-3 weeks and is made with raw goat’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":54539096293755,"sku":"CHEE0050","price":8.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/satonnay-cheese.jpg?v=1731944776"},{"product_id":"st-cera","title":"St Cera","description":"\u003cp\u003e\u003cb\u003eSt Cera\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Jude is made by Julie Cheyney, using raw cow’s milk sourced from one family farm in Norfolk, having previously been made with milk from Fen Farm, Suffolk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJulie’s love of the dairy industry began as a teenager, when she would milk cows and first learn about the journey from pasture, to milk, to cheese. She quickly understood the importance of animal welfare and good soil husbandry, so when the opportunity arose to relocate to Jonny Crickmore’s farm and use his herd’s milk for her cheese production, it was an obvious choice.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAt the time, Fen Farm Dairy made the UK’s only raw milk, farmhouse Brie style cheese and worked exclusively with Montbeliarde cattle, an ancient breed that originates from the Jura region of France. The cows at Fen Farm were hand selected by Jonny Crickmore, the third generation of his family to farm the land at Fen Farm, from small farms in Jura, specifically to create this British ‘Brie’. The cows have a lower milk yield than most breeds but produce a very protein rich, high quality milk which is ideal for cheesemaking. Certain French cheeses, including Vacherin Mont d’Or, Comté and Reblochon are all made exclusively from this particular milk.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2025, Julie moved site and began working with Burrough’s family farm in Wheatacre, on the edge of the Norfolk Broads. The family has farmed 1000 acres of farmland for 80 years and have been passionate breeders of the British Friesian dairy cow, but also include Brown Swiss and Ayreshires within their herd. Their shared commitment to animal welfare made them the perfect choice to supply Julie’s milk.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe St Jude cheeses are always made within two hours of the cows being milked and every cheese is handmade. Julie believes in low intervention cheesemaking, treating the milk with care and allowing the raw milk’s qualities to shine.\u003c\/p\u003e\n\u003cp\u003eThe stage of lactation, the cow’s diet, and the time of year all affect the final flavour and texture of the cheese, one of the great joys of a true farmhouse, raw milk cheese. In the winter, the cheese is much more buttery, with a complex flavour profile, while in the summer, the cheese is fresh, vegetal and grassy.\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\u003eSt Cera is the rind washed, smelly version of St Jude, which is a beautiful, soft, mould ripened cheese with a fantastic rich and creamy flavour. St Cera has a more intense, strong and fruity flavour with a pink\/orange hue and stickier, gooier 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 4 weeks and is made with raw cow's milk and traditional rennet.\u003c\/p\u003e","brand":"St Jude Cheese","offers":[{"title":"Default Title","offer_id":54539317117307,"sku":"CHEE0053","price":8.0,"currency_code":"GBP","in_stock":true}]},{"product_id":"st-ivo","title":"St Ivo","description":"\u003cp\u003e\u003cb\u003eSt Ivo \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo is a cheese made by John Sugden, using the milk from Valley View Farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBevistan cheeses are made on Valley View Farm, which is nestled away in a beautiful North Bedfordshire Valley overlooking the Great Ouse river. The farm, which has hosted milking animals for over 50 years, is home to a flock of French and Dutch sheep, who graze on lush grass from spring to the end of autumn. During the harsh winter months, they are moved into purpose built sheds, with lambing taking place in February. The farm’s sheepdog ‘Toad’ then has the great and wonderful responsibility of leading the sheep back out to graze at the arrival of spring, once fresh, sweet, new grass has grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBev and Steve have a particular passion for ewe’s milk as it is prized for its health benefits, naturally a little lower in lactose and can be enjoyed without modification. As ewe’s only lactate for 180 days per year, all the cheeses are seasonal, so are extra special too.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo and Cambaa are made by friend, John Sugden, of Bevistan dairy, using milk from their farm, right here in Cambridgeshire.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJohn’s adventure into Cheese making started 15 years ago, while he was working at a design job with a friend (Gary). During long shifts, they used to chat about all things food. They were both keen foodies and had experimented with home cheesemaking but it was only when they were both made redundant, that Gary just went for it and set up a cheese making business. John helped him out, learnt many lessons as he went, and eventually decided to take the plunge and go for it himself.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e6 years ago, he built a micro dairy in his garden and began making small batches of cheese using Sheep’s milk from Bevistan dairy, initially just selling at the farm gate in Bedford.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2021, he sold to us at the Cambridge Cheese Company and his cheeses remain exclusive to us.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe St Ivo was pretty much developed around the fact that John had another job, so it is almost a happy accident that it is how it is. St Ivo is a ripened Lactic cheese; the curds are set over 24hrs at a low temperature (long and slow so meant he could go to his normal job!). This long acidification means the milk must be exceptional as the delicate flavours draw attention to even the slightest flavour taints. After the curd is set, it is ladled in to moulds and drained for a further 24 hours (another day at work), it’s then salted and aged ideally for 2-3 weeks but can be enjoyed at any stage.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is a made in a similar way but it designed around a little mini brie style cheese. It was developed just for us at Cambridge Cheese Co.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared and home fed. The St Ivo is our most local cheese and doesn’t travel far from St Ives to our shop, so there are very few food miles involved in production and transport.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo is a beautiful ewe's milk log with a rich, ultra smooth and creamy texture. The centre of the log is decadent and firmer, whilst the outside is gooey and soft with a delicious, slightly salty, natural rind. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is made with pasteurised ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"St Ives Cheese","offers":[{"title":"Small (up to 160g)","offer_id":56220559933819,"sku":null,"price":9.6,"currency_code":"GBP","in_stock":true},{"title":"Medium (160g-180g)","offer_id":56220559966587,"sku":null,"price":10.8,"currency_code":"GBP","in_stock":true},{"title":"Large (180g+)","offer_id":56220559999355,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true}]},{"product_id":"st-jude","title":"St Jude","description":"\u003cp\u003e\u003cb\u003eSt Jude\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Jude is made by Julie Cheyney, using raw cow’s milk sourced from one family farm in Norfolk, having previously been made with milk from Fen Farm, Suffolk.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJulie’s love of the dairy industry began as a teenager, when she would milk cows and first learn about the journey from pasture, to milk, to cheese. She quickly understood the importance of animal welfare and good soil husbandry, so when the opportunity arose to relocate to Jonny Crickmore’s farm and use his herd’s milk for her cheese production, it was an obvious choice.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAt the time, Fen Farm Dairy made the UK’s only raw milk, farmhouse Brie style cheese and worked exclusively with Montbeliarde cattle, an ancient breed that originates from the Jura region of France. The cows at Fen Farm were hand selected by Jonny Crickmore, the third generation of his family to farm the land at Fen Farm, from small farms in Jura, specifically to create this British ‘Brie’. The cows have a lower milk yield than most breeds but produce a very protein rich, high quality milk which is ideal for cheesemaking. Certain French cheeses, including Vacherin Mont d’Or, Comté and Reblochon are all made exclusively from this particular milk.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2025, Julie moved site and began working with Burrough’s family farm in Wheatacre, on the edge of the Norfolk Broads. The family has farmed 1000 acres of farmland for 80 years and have been passionate breeders of the British Friesian dairy cow, but also include Brown Swiss and Ayreshires within their herd. Their shared commitment to animal welfare made them the perfect choice to supply Julie’s milk.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe St Jude cheeses are always made within two hours of the cows being milked and every cheese is handmade. Julie believes in low intervention cheesemaking, treating the milk with care and allowing the raw milk’s qualities to shine.\u003c\/p\u003e\n\u003cp\u003eThe stage of lactation, the cow’s diet, and the time of year all affect the final flavour and texture of the cheese, one of the great joys of a true farmhouse, raw milk cheese. In the winter, the cheese is much more buttery, with a complex flavour profile, while in the summer, the cheese is fresh, vegetal and grassy.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Jude is a beautiful, soft, mould ripened cheese with a fantastic rich and creamy flavour. When young, it has a fluffy, mousse like texture which gets gooier and softer as it ripens. We think of it as clotted cream in cheese form.\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 2-5 weeks old, though can be enjoyed up to 7 weeks old, and is made with raw cow’s milk and traditional rennet.\u003c\/p\u003e","brand":"St Jude Cheese","offers":[{"title":"Default Title","offer_id":54539323507067,"sku":"CHEE0055","price":8.0,"currency_code":"GBP","in_stock":true}]},{"product_id":"stinking-bishop","title":"Stinking Bishop","description":"\u003cp\u003e\u003cb\u003eStinking Bishop\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. Stinking Bishop was created in 1994.\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.\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\u003eStinking Bishop is a rich and creamy full fat milk cheese with a pungent aroma but surprisingly delicate, milky and herbaceous 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 weeks and is made with pasteurised cow's milk and vegetarian rennet. Contains alcohol.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":54539332780411,"sku":"","price":6.6,"currency_code":"GBP","in_stock":true}]},{"product_id":"taleggio","title":"Taleggio","description":"\u003cp\u003e\u003cb\u003eTaleggio\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\u003eTaleggio is a semisoft, rind washed Italian cheese dating from Roman times and named after the region in which it is produced, Val Taleggio. Production takes place in the autumn and winter and the cheeses are traditionally cave aged for up to ten weeks and washed with a seawater sponge every 7 days to help form the famous orange crust.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Cas Arrigoni Taleggio is matured by a family run and owned business. In the 70’s, the first generation of the family worked in the Taleggio valley, maturing cheeses in tiny home cellars and refining a range of exceptional, local cheeses.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNowadays, milk is sourced from a local cooperative that collects milk from surrounding farmers in Lombardy, all within 100km of the dairy. Two small dairies now make the cheeses and then the Arrigoni family mature them in their custom built cellars, which are entirely natural and are underground, quarried into mountains.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe brown cows live on an extraordinary terrain and are moved every summer high into the organic, alpine pastures of the Taleggio valley to feast on rich grasses and wild flowers. They also eat 87 different herbs which are being actively protected by farmers to ensure biodiversity long into the future.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows are outdoor reared on the mountains, and the cheese is made nearby, so there are not many food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTaleggio is a soft, sticky cheese with a bouncy texture and strong aroma but mild, slightly fruity 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\u003eTaleggio is aged for 6 to 10 weeks and is made with pasteurised cow's milk and traditional rennet.\u003c\/p\u003e","brand":"The Fine Cheese Company","offers":[{"title":"Default Title","offer_id":54540562760059,"sku":"","price":3.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/taleggio-cheese-1.jpg?v=1733241407"},{"product_id":"tomette","title":"Tomette","description":"\u003cp\u003e\u003cb\u003eTomette\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFromagerie Segalafrom was founded by the Etevenon family in 1978 in the Midi- Pyrénées region of France. Their current cheesemaking factory was built by the family in 2005 to more efficiently produce their range of goat’s milk cheeses. All of their cheeses are made with milk from six local producers, who feed the herds in the protected pastures of Ségala, the ‘land of a hundred valleys’. It has an incredibly diverse flora which produces a seasonally changing, flavoursome and exceptionally high quality goat’s milk. The goats are never fed any GM crops or any fermented food, they have a guaranteed, entirely natural diet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2015, Francois Etevenon retired, at the age of 66, and passed the business onto two brothers, Julien and Benjamin (whose parents founded nearby Fromagerie Le Pic), who share his passion and dedication for small, entirely handmade and artisan produced, quality goat’s cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goat's milk is slowly coagulated using lactic fermentation, the curd is then shaped with a ladle into rounds. The cheeses then drain, without pressing for 24 hours before being transferred to maturing rooms.\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\u003eWhen young, the interior is semi-soft, slightly chalky and the flavour mild. As the cheese matures, the flavours intensify with more of a farmyard taste. The paste is rich and creamy and with a soft, ripe exterior and mousse like centre.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for four to eight weeks and is made with raw goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":54540565807483,"sku":"CHEE0057","price":10.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/tomette-cheese-1.jpg?v=1732018175"},{"product_id":"le-trefle","title":"Le Trèfle","description":"\u003cp\u003e\u003cb\u003eTrèfle\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\u003eIn 1999, a group of 7 artisan cheesemakers in the northern part of the Loire Valley and the southern part of Normandy established l’Association des Fromagers Caprins Perche et Loir.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe farmers wanted to create a cheese that would be instantly recognisable but also had an association to the region in which it is made. During its inception, one of the members spotted an unusual, four-leaf clover shaped clay cheese mold in a local rural museum and the rest is history.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLe Trèfle, which means \"clover\" in French, has been in production since 2005 and is currently made by a dozen farmers in 4 French departments; the Eure-et-Loir, the Loir-et-Cher, the Sarthe and the Orne.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese particular Trèfles are made by family run, farmhouse dairy Earl du Petit Perche, in the Loir et Cher region of France. Every cheese is handmade on the farm itself with the milk from their own British, Alpine and Saanen goats early every morning. Le Trefle is hand ladled into four leaf clover shaped moulds to reflect the area it is from.\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, 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\u003eLe Trèfle is a dense, rich and creamy goat's cheese with a full, strong flavour and lightly ashed rind. Depending on its age, the flavours can range from fresh milk and hazelnuts, to peppery with a long finish.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 10 days and is then ashed and matured in total for 2 to 4 weeks. It is made with raw goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":54541036257659,"sku":"CH0046","price":11.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/trefle-cheese.jpg?v=1732030867"},{"product_id":"truffette","title":"Truffette","description":"\u003cp\u003e\u003cb\u003eTruffette\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFromagerie Soreda are based in Lamonzie-St-Martin in the Dordogne region of Southern France. They are an artisanal cheesemakers who follow traditional recipes and techniques to make their range of cheeses. Their specialities are small, fresh, goat’s cheeses with truffles or golden raisins.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared, home fed and the cheese is made and matured on site so there are no food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Truffette are small, ultra creamy balls of goat’s milk cheese, infused and enriched with black truffle. They have an earthy, mushroom like truffle flavour and decadent, smooth texture.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTotal weight: 50g\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 1-3 weeks and is made with pasteurised goat’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":54541058802043,"sku":"CHEE0059","price":5.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/truffette-cheese-1.jpg?v=1732032234"},{"product_id":"wigmore","title":"Wigmore","description":"\u003cp\u003e\u003cb\u003eWigmore\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eVillage Maid was launched by Anne in 1986 after she had worked for the National Institute for Research in Dairying for 10 years. She began in microbiological development and then learnt the craft of cheese making in their research dairy. During her time there, Anne also spent time visiting the (then) very few artisan cheesemakers in the UK, which ignited her passion for artisan made cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne took a six month sabbatical after leaving her job in 1985, and sailed around the world with some friends in their self made yacht. They stopped in Sardinia and she fell in love with the native Pecorino so upon return home, started creating her first cheese, her own English version of Pecorino called Spenwood. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter struggling to source excellent quality milk when launching her own business, Anne decided to take full control and keep her own animals for milk, so bought a herd of East Friesian ewes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1987, Anne was approached by the Duke of Wellington and asked to make a cheese using the milk from his herd of pedigree Guernsey cows, which would be matured on his estate. Anne created a C`heddar like cheese which was made until the Duke’s retirement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne then teamed up with James Aldridge, an acclaimed cheese affineur, and began working on semi soft cheeses, which are not matured for as long as hard cheeses, so could be experimented with more easily. The Guernsey milk Waterloo was developed then and is still made today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991, Village Maid moved to their current site in Riseley. As a growing business, they were approached by Neal’s Yard Dairy and encouraged to create a semi soft ewe’s milk cheese that could sit alongside their award-winning firm ewe’s milk cheese, Spenwood. After months of experimentation, Wigmore was born and has since won countless awards and placed in the top 20 cheeses in the world.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, Anne’s son, Jake, and his fiancée, Kayleigh, joined the business and began developing Maida Vale, a semi soft Guernsey cow’s milk cheese washed in an IPA called Soundwave from Siren Craft Brewery, which is made just 6 miles from the dairy. It has since won Great Taste Awards four times.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019, a larger cheese store was built, which would allow for the maturation of twice the quantity of hard cheese. In the same year, Heckfield Park, a biodynamic farm just two miles away, approached Village Maid and suggested hosting a herd of Guernsey milk cows on their vast estate and supplying the dairy with cow’s milk. The cows were introduced and live on 400 acres of secluded herbal ley pastures which cover river meadows, hilltops and valleys surrounding the farm. They eat ryegrass, fescue, red clover, white clover, chicory, plantain, cocksfoot and sainfoin which provides an incredibly wholesome and nutritional grazing food for most of the year, and which also goes into their homemade silage in winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2024, Village Maid took over Two Hoots Cheese from Anne’s cousin and now produce their much loved cheese, Barkham Blue. It is still made using the same local Guernsey milk (the two dairies have long shared their supplier), meaning that the legacy of the cheese can not only continue, but continue under the same family.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. The Lacey’s Guernsey herd, who live a short distance from the dairy, spend most of the year outdoors, but their buffer feed is entirely home grown and consists of chopped straw, rolled barley and bales of grass silage, meaning there are no food miles involved in the cow’s feeding and very few in the cheesemaking process.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eWigmore is a semi soft cheese with a milky, delicate flavour and wonderful nuttiness. When young, the cheese has a chalky centre but as the cheese ages, it becomes silky, creamy and soft.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6-8 weeks and is made with thermised ewe’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"Default Title","offer_id":54541074989435,"sku":"CHEE0062","price":8.5,"currency_code":"GBP","in_stock":false}]},{"product_id":"burrata-buffalo-milk","title":"Burrata di Bufala (Buffalo Milk Burrata)","description":"\u003cp\u003e\u003cb\u003eBuffalo Burrata\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\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaseificio la Baronia was founded by cousins Luca and Alfonso Cuticle in 1990, in Campania, Italy. Luca and Alfonso were determined to do justice to their buffalo milk and create exceptional cheese that told a story. Their dairy is based at the foot of Monte Maggiore, a verdant green area, ideal for buffalos, with clean air and ample pasture. The dairy follows old cheesemaking traditions and still stretches the curds in wooden vats, as well as following the hand cutting process.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBurrata is named after the Italian word for butter (burro), as a nod to its rich, creamy flavour. It was first created in the 1920’s by Lorenzo Bianchino in the commune of Andria in Apulia, during a very cold winter when the snow was so heavy that he was unable to make his usual deliveries and he needed a way to preserve his milk for longer.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn order to make Burrata, firstly a pouch of Mozzarella is made using the stretched curd method, and is then filled with ribbons of mozzarella mixed with cream. It is then traditionally tied together at the top, though this isn’t always the case nowadays. Both Burrata and Mozzarella are sold in brine to preserve the texture of the cheeses.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaseificio la Baronia uses renewable energy and hydroponic farming, and is extremely dedicated to animal welfare.\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 burrata has a smooth and elastic exterior with an oozing creamy centre and a fresh, delicate, milky 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 less than a week old and is made with pasteurised buffalo milk and traditional rennet.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWeight: 125g.\u003c\/p\u003e","brand":"The Fine Cheese Company","offers":[{"title":"Default Title","offer_id":55423050088827,"sku":"CH0009","price":4.8,"currency_code":"GBP","in_stock":true}]},{"product_id":"buisson","title":"Buisson","description":"\u003cp\u003e\u003cb\u003eBuisson\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Buisson is made in Simiane la Rotonde, in the Alpes de Haute Provence region of France by Pierre Pradier of ‘Le Jas de Melchior’. He started caring for rove goats and making cheese back in 1999 with a herd of 300.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRove goats originate from Mesopotamia in Iraq but have been in Provence, France since ancient times. They are goats which move around a lot and feed themselves on the ‘Garrigue’ - low, woody, fragrant vegetation, which is typical in Mediterranean regions. They eat hardy herbs and flowers, including rosemary, thyme, lavender and savoury, and produce a very rich, concentrated and flavoursome milk in return.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDue to the scarcity of food and arid temperatures throughout the long summers, the goats hardly produce any milk, though what they do produce is hugely flavoursome and nutritious, and packed with vitamins.\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\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared on the organic garrigue and their milk is made into cheese just next door, meaning there are very few food miles in production and none in sourcing food.\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\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is mousse-like and fluffy, with a richer and creamier rind and fresher centre. It is incredibly herbaceous and has a light fragrance and spice from the pink peppercorns.\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 10-21 days and is made with raw goat’s milk and traditional rennet.\u003c\/p\u003e","brand":"Pata Negra","offers":[{"title":"Default Title","offer_id":55423126831483,"sku":"CH0008","price":7.5,"currency_code":"GBP","in_stock":true}]},{"product_id":"driftwood","title":"Driftwood","description":"\u003cp\u003e\u003cb\u003eDriftwood\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\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDriftwood 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\u003cb\u003e\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. \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\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDriftwood is a soft, fresh and creamy goat’s milk cheese, which is lightly covered in ash. In the centre, the cheese is zingy with notes of citrus, and as it ripens, towards the rind, there are earthy and peppery 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\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2-4 weeks and is made with thermised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"White Lake Cheese","offers":[{"title":"Whole Cheese (~200g)","offer_id":56081823531387,"sku":"CH0027","price":12.25,"currency_code":"GBP","in_stock":true},{"title":"Half Cheese (~100g)","offer_id":56081823564155,"sku":"CH0028","price":6.25,"currency_code":"GBP","in_stock":true}]},{"product_id":"perl-wen","title":"Perl Wen","description":"\u003cp\u003e\u003cb\u003ePerl Wen\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePerl Wen is made on the Caws Cenarth’s farm in Lancych, a rural hamlet near Cenarth in scenic Carmarthenshire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaws Cenarth are the longest established farmhouse producer of Caerffili in Wales, and indeed the world. The family have a six generation tradition of cheesemaking in the family, dating back to 1903, and have been fully established as a business since 1987. The cheese making side of the business started as a response to the milk quotas of the 1980’s but has led the family to become famous for their farm diversification and for leading a renaissance in Welsh cheesemaking. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTheir famous Caerffili is still made in the exact way that it was by Carwyn’s Great Great Grandmothers Lizzie Wyn and Leisa Jones over 120 years ago. It famously won Champion Cheese at the Royal Welsh Show for 7 years in a row! Since then, they have branched out into making other cheeses and now also produce the Perl Las, Perl Wen \u0026amp; Golden Cenarth, among others.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy believes that the terroir - the rainfall, sunshine and coastal climate of South West Wales, as well as the love they put in, make their cheese truly unique.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganically reared cows are protected so are guaranteed a huge amount of space, access to pasture and as much time outside as possible. Organic standards also ban the routine use of antibiotics and wormers and instead ensure that cows have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. Organic fed cows cannot be fed GM animal feed so their carbon footprint is much lower than barn kept cows as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding. Farms run under these organic standards also see a vast increase in biodiversity on site.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePerl Wen is a unique cross between a Brie style and a Caerffili. It has a fresh, citrus centre and a rich and earthy, creamier rind with notes of mushroom.\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\u003ePerl Wen is aged for 5-8 weeks and is made with pasteurised, organic cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":56103038517627,"sku":null,"price":4.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/perl-wen-cheese.jpg?v=1771949891"},{"product_id":"abaty","title":"Abaty","description":"\u003cp\u003e\u003cb\u003eAbaty\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\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoger Yorke of Caws Penhelyg produces two certified organic cheeses which are handmade from raw, single herd milk at his micro dairy near Aberystwyth. The single herd is based in nearby Talybont and is looked after by the Jenkins family.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRoger began making cheese using a cheesemaking kit which he received as a Christmas gift in 2017, but has already gone on to supply a Michelin star restaurant.\u003c\/p\u003e\n\u003cp\u003eThe dairy is a new name in the cheese industry, having only opened its doors in 2021, but it is currently the UK’s only raw milk Brie producer, with other big names having moved to pasteurisation in recent years. Roger did huge amounts of experimenting, making the same cheese with both raw and pasteurised milk, but in blind tastings, the raw milk version won unanimously every time.\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\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAt the centre, Abaty is yoghurty and chalky, but as the cheese ripens, it takes on vegetal and earthy notes, as well as the flavour of mushrooms on the rind.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3-4 weeks in Wales and is made with raw cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Caws Penhelyg","offers":[{"title":"Default Title","offer_id":56103049757051,"sku":null,"price":5.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/abaty-cheese-1.jpg?v=1781262072"},{"product_id":"luna-negra","title":"Luna Negra","description":"\u003cp\u003e\u003cb\u003eLuna Negra\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\u003eLuna Negra is made by Quesos Elvira García, a family business based in the foothills of the Sierra de Gredos, in Ávila, Spain. The family have specialised in goat’s cheese production for over thirty years, name each of their animals, know their family lineage and celebrate their unique personalities. All of their goats are Malagueña goats, who are well suited and very much enjoy the rich and varied landscape on which they live. The goat’s milk is clean, sweet and balanced and makes for exceptional cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLuna Negra is a farmhouse cheese, meaning the dairy is on the same site that the goats live, reducing food miles to zero. The goats are also outdoor reared, meaning food does not need to be grown for them elsewhere.\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\u003eReminiscent of a French chèvre, this Luna Negra has a snow white centre, a fluffy texture and a bright, mineral, fresh flavour. When young, this cheese is mousse-like and clean on the palate, with notes of celery and raw almond. As it matures, classic mushroom aromas and flavours will appear, alongside a slight breakdown in the ash covered rind and a taste of cream.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is matured for 3 weeks and is made with raw goat’s milk and vegetarian rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"Brindisa","offers":[{"title":"Whole","offer_id":56207544615291,"sku":"CH0049","price":17.25,"currency_code":"GBP","in_stock":true},{"title":"Half","offer_id":56207544648059,"sku":"CH0050","price":8.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/luna-negra-cheese-1.jpg?v=1781264906"},{"product_id":"caramelo","title":"Caramelo","description":"\u003cp\u003e\u003cb\u003eCaramelo\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\u003eCaramelo is made by Quesos La Rueda, a small scale cheesemakers which was founded in 2014 in Villamalea in Spain. The creamery is situated in a valley between the Júcar and Gabriel rivers along the natural border with Valencia. The terrain on which the goats live is a traditionally Mediterranean landscape of forest and scrubland, with the aroma of savoury, rosemary and thyme in the air. The small herd is made up of Murciano-Granadina goats, which are perfectly adapted for the environment and also have a high fat and protein content which is ideal for cheese production.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe business is run by José and Marta Luis. José has lifelong experience of being a cattle farmer and Marta has business experience, so together they took on their new venture with a mission to create cheeses full of character and soul. The couple care for the goats themselves, as well as do the milking, the cheese production and the marketing. The entire cheesemaking process is done by hand, using exclusively raw milk, on a very small scale.\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 goat’s are fully outdoor reared on organic scrubland, so there are no food miles involved in animal feed. The creamery also sits alongside the goat’s habitat, so the milk doesn’t have to travel for cheese production.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaramelo is a deeply herbaceous cheese with a layer of aromatic herbs and fruity pink peppercorns atop the cheese. The cheese itself has a fluffy, mousse like paste with a lactic, citrus 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\u003eCaramelo is matured for 2 to 3 weeks and is made with raw goat’s milk and traditional rennet.\u003c\/p\u003e","brand":"Brindisa","offers":[{"title":"Whole","offer_id":56161699430779,"sku":"CH0019","price":15.5,"currency_code":"GBP","in_stock":false},{"title":"Half","offer_id":56161699463547,"sku":"CH0020","price":7.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/caramelo-cheese.jpg?v=1781262500"}],"url":"https:\/\/www.cambridgecheese.com\/collections\/soft.oembed?page=3","provider":"The Cambridge Cheese Company","version":"1.0","type":"link"}