{"title":"Vegetarian Cheese Selection","description":"","products":[{"product_id":"barkham-blue","title":"Barkham Blue","description":"\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eVillage Maid was launched by Anne in 1986 after she had worked for the National Institute for Research in Dairying for 10 years. She began in microbiological development and then learnt the craft of cheese making in their research dairy. During her time there, Anne also spent time visiting the (then) very few artisan cheesemakers in the UK, which ignited her passion for artisan made cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne took a six month sabbatical after leaving her job in 1985, and sailed around the world with some friends in their self made yacht. They stopped in Sardinia and she fell in love with the native Pecorino so upon return home, started creating her first cheese, her own English version of Pecorino called Spenwood. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter struggling to source excellent quality milk when launching her own business, Anne decided to take full control and keep her own animals for milk, so bought a herd of East Friesian ewes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1987, Anne was approached by the Duke of Wellington and asked to make a cheese using the milk from his herd of pedigree Guernsey cows, which would be matured on his estate. Anne created a Cheddar like cheese which was made until the Duke’s retirement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne then teamed up with James Aldridge, an acclaimed cheese affineur, and began working on semi soft cheeses, which are not matured for as long as hard cheeses, so could be experimented with more easily. The Guernsey milk Waterloo was developed then and is still made today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991, Village Maid moved to their current site in Riseley. As a growing business, they were approached by Neal’s Yard Dairy and encouraged to create a semi soft ewe’s milk cheese that could sit alongside their award-winning firm ewe’s milk cheese, Spenwood. After months of experimentation, Wigmore was born and has since won countless awards and placed in the top 20 cheeses in the world.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, Anne’s son, Jake, and his fiancée, Kayleigh, joined the business and began developing Maida Vale, a semi soft Guernsey cow’s milk cheese washed in an IPA called Soundwave from Siren Craft Brewery, which is made just 6 miles from the dairy. It has since won Great Taste Awards four times.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019, a larger cheese store was built, which would allow for the maturation of twice the quantity of hard cheese. In the same year, Heckfield Park, a biodynamic farm just two miles away, approached Village Maid and suggested hosting a herd of Guernsey milk cows on their vast estate and supplying the dairy with cow’s milk. The cows were introduced and live on 400 acres of secluded herbal ley pastures which cover river meadows, hilltops and valleys surrounding the farm. They eat ryegrass, fescue, red clover, white clover, chicory, plantain, cocksfoot and sainfoin which provides an incredibly wholesome and nutritional grazing food for most of the year, and which also goes into their homemade silage in winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2024, Village Maid took over Two Hoots Cheese from Anne’s cousin and now produces their much loved cheese, Barkham Blue. It is still made using the same local Guernsey milk (the two dairies have long shared their supplier), meaning that the legacy of the cheese can not only continue, but continue under the same family.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. The Lacey’s Guernsey herd, who live a short distance from the dairy, spend most of the year outdoors, but their buffer feed is entirely home grown and consists of chopped straw, rolled barley and bales of grass silage, meaning there are no food miles involved in the cow’s feeding and very few in the cheesemaking process.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eBarkham Blue is a densely creamy blue cheese with pockets of almost clotted cream textured ooze throughout the firmer body of the cheese. It is savoury and grassy in flavour with incredible buttery qualities and a peppery tang.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6-8 weeks and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"200g","offer_id":56335935603067,"sku":null,"price":9.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56335935635835,"sku":null,"price":14.7,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56335935668603,"sku":null,"price":19.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56335935701371,"sku":null,"price":24.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56335935734139,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56335935766907,"sku":null,"price":34.3,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56335935799675,"sku":null,"price":39.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56335935832443,"sku":null,"price":44.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/barkham-blue-cheese.jpg?v=1727537031"},{"product_id":"beppie-mild","title":"Beppie","description":"\u003cp\u003e\u003cb\u003eBeppie\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Beppie is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The goats are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeppie is firm but ultra creamy and smooth cheese with a delicate, nutty and sweet flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 months by Treur Kaas in the Netherlands and then for up to 6 additional months in our Cambridge cellars. It is made with organic, pasteurised ewe’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56336486662523,"sku":null,"price":9.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336486695291,"sku":null,"price":14.1,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336486728059,"sku":null,"price":18.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336486760827,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336486793595,"sku":null,"price":28.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336486826363,"sku":null,"price":32.9,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336486859131,"sku":null,"price":37.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336486891899,"sku":null,"price":42.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/beppie-cheese.jpg?v=1733234198"},{"product_id":"binham-blue","title":"Binham Blue","description":"\u003cp\u003e\u003cb\u003eBinham Blue\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBinham Blue is produced by Dr Catherine Temple at Copy’s Green Farm, Wighton, near Wells-Next-The-Sea, in Norfolk. Catherine has her own herd of Brown Swiss cows who are extensively grazed on grass meadows and then fed on homegrown forage crops in the winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCatherine began her cheese making journey in the early 00’s from the kitchen of her parents in law, on their farm. She started out making just two buckets of cheese every fortnight. At the time, the family had a great dairy herd but milk was in surplus across the country so wasn’t worth anything financially. Catherine started by running one farmer’s market and realised that there was a huge demand for locally made cheese. A temporary dairy was fashioned inside a refrigerated lorry on the farm, and the family sold their cheese at local markets to help to grow the business, though Catherine continued working as a pharmacist for many years. The dairy went from making and selling 20 small blue cheeses a week to 350, and sell significantly more in the run up to Christmas. Catherine has become one of Norfolk’s best known food producers and has now won multiple awards for her range of cheeses.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCatherine and her husband Stephen are both extremely committed to sustainability and good environmental practice both on the farm and in cheese production. The latter is fuelled by energy created on the farm using biomass technology. They also generate heat, hot water and electricity by using farm waste in an anaerobic digestor and power the farm using renewable energy. In 2006, they were named ‘Green Energy Farmers of the Year’.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBinham Blue is an ultra creamy blue cheese which is pale yellow in colour, and has a mild flavour and sweet tang.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is matured for 6-8 weeks and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336553345403,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336553378171,"sku":null,"price":16.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336553410939,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336553443707,"sku":null,"price":27.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336553476475,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336553509243,"sku":null,"price":38.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336553542011,"sku":null,"price":44.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336553574779,"sku":null,"price":49.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/binham-blue-cheese.jpg?v=1763650065"},{"product_id":"bonnet","title":"Bonnet","description":"\u003cp\u003e\u003cb\u003eBonnet\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is a farmhouse goat’s cheese made by Ann Dorward at Dunlop Dairy on Clerkland Farm in Stewarton, Ayrshire, Scotland. The farm has history going back to the 1700’s and traditionally kept Ayrshire cows, but when the water supply fell below modern standards in the 1960’s, milk production stopped. The farm soon fell into disrepair, until it was taken on by Ann’s family in 1983.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnn’s parents immediately set about repairing the house and putting in water mains, while Ann focused on how to earn money to fund the repairs, and to make a living. She had always wanted to live and work on a farm and had a deep love of animals and agriculture so she went to study the latter at college. She came up with the idea of introducing goats and ewes to the farm to get a better return for their milk and cheese, and upon completing her courses, she began working at a local dairy farm, buying stock and renovating the barns and old farm buildings. She began her own cheesemaking in 1989 and her first ever batch of Bonnet and Swinzie won gold and silver awards at the IFE London International Cheese Show. This recognition consolidated Ann’s ideas and career in cheesemaking. In the late 80’s goat’s and ewe’s milk cheeses were still fairly niche and there was a local demand for cow’s milk cheese, so she began making Dunlop, a famous local speciality.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eToday, cows are still milked in the old byre, while the old dairy buildings now house the cheese production area. The cheeses are still aged in the old stone shed on the farm. The shed has 2ft thick walls and replicates the conditions of a cave. This allows the cheeses to take on the natural aroma and flavour of the surrounding flora. The old barn now houses their wonderful cheese shop and pretty tearoom.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is a fantastic firm goat's cheese made with milk from the dairy’s own herd of Swiss Saanan and Toggenburg goats. The name for this cheese comes from the local town of Stewarton ‘The Bonnet Toun’ as the local mills there have been making bonnets for the army regiments, as well as Scottish headwear, since the 16th Century. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared, home fed and the cheese is made and matured on site so there are no food miles involved in production.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is a firm cheese with a beautifully smooth and creamy texture. It has a wonderfully nutty flavour as well as mineral qualities and delicate sweetness. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBonnet is aged in cloth for 2-4 months by Mellis Cheesemongers in Scotland and then for an additional 2-6 months in our Cambridge cellars, and is made with pasteurised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"I J Mellis","offers":[{"title":"200g","offer_id":56336625369467,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336625402235,"sku":null,"price":19.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336625435003,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336625467771,"sku":null,"price":32.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336625500539,"sku":null,"price":39.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336625533307,"sku":null,"price":45.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336625566075,"sku":null,"price":52.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336625598843,"sku":null,"price":58.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/bonnet-cheese.jpg?v=1727537231"},{"product_id":"cashel-blue-1","title":"Cashel Blue","description":"\u003cp\u003e\u003cb\u003eCashel Blue\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeechmount Farm’s history goes back to the 19th Century, during which the Grubb family owned and ran successful grain mills for over 100 years. In 1938, Samuel Grubb bought Beechmount Farm from a childhood friend and began farming the land with his four children. In 1979, Samuel’s son Louis, along with his wife Jane, invested all the money they had into a herd of 90 dairy cows. Jane took a cheesemaking course and the couple began experimenting, making a few different varieties of cheese and selling them at the local country market. In 1984, the very first Cashel Blue was ready for sale and within its first year, won great accolades. In 1985, the prestigious Neal’s Yard Dairy placed their first order for Cashel Blue, and in doing so, brought Cashel Blue to the UK, where it would prove very popular, even being served, in 2012, at one of Queen Elizabeth II’s State banquets.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2004, Louis \u0026amp; Jane’s daughter Sarah took over the maturing of the cheeses, alongside her husband Sergio Furno. In 2011, Louis’ brother, Brian Grubb designed and built a new custom dairy to ensure successful production for many generations to come.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCashel Blue is named after the historic rock of Cashel, a medieval castle that once seated the Kings of Munster. According to legend, St Patrick began converting Ireland to Christianity at Cashel, using a shamrock to explain the Holy Trinity.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCashel Blue cheese is made from 100% local Irish grass-fed Friesan cow's milk, all sourced from farms within 25 miles of the dairy as well as their own farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2012, Beechmount Farm began solar energy production and now have 519 solar panels across the roof, which generate enough energy to power cheese production for over six months of the year. In the winter, a small amount of extra energy is brought over from\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ethe local wind farm, Kill Hill.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm also has a reed bed system and water treatment plant meaning that their water management is environmentally sustainable.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe farm covers 200 acres, 20% of which is dedicated to biodiversity, so there are nature corridors throughout the area, with woodland groves and hedgerows for local wildlife to thrive in. Every 20 years, the farm also undertake an intensive replanting programme of native trees.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCashel Blue is full of character and has an intensely creamy texture, with a strong blue veining, light tang, and savoury and salty flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is for 6 to 10 weeks and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336765780347,"sku":null,"price":7.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336765813115,"sku":null,"price":11.1,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336765845883,"sku":null,"price":14.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336765878651,"sku":null,"price":18.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336765911419,"sku":null,"price":22.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336765944187,"sku":null,"price":25.9,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336765976955,"sku":null,"price":29.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336766009723,"sku":null,"price":33.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/cashel-blue-cheese.jpg?v=1727537341"},{"product_id":"cambaa","title":"Cambaa","description":"\u003cp\u003e\u003cb\u003eCambaa\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is a cheese made by John Sugden, using the milk from Valley View Farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBevistan cheeses are made on Valley View Farm, which is nestled away in a beautiful North Bedfordshire Valley overlooking the Great Ouse river. The farm, which has hosted milking animals for over 50 years, is home to a flock of French and Dutch sheep, who graze on lush grass from spring to the end of autumn. During the harsh winter months, they are moved into purpose built sheds, with lambing taking place in February. The farm’s sheepdog ‘Toad’ then has the great and wonderful responsibility of leading the sheep back out to graze at the arrival of spring, once fresh, sweet, new grass has grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBev and Steve have a particular passion for ewe’s milk as it is prized for its health benefits, naturally a little lower in lactose and can be enjoyed without modification. As ewe’s only lactate for 180 days per year, all the cheeses are seasonal, so are extra special too.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo and Cambaa are made by friend, John Sugden, of Bevistan dairy, using milk from their farm, right here in Cambridgeshire.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJohn’s adventure into Cheese making started 15 years ago, while he was working at a design job with a friend (Gary). During long shifts, they used to chat about all things food. They were both keen foodies and had experimented with home cheesemaking but it was only when they were both made redundant, that Gary just went for it and set up a cheese making business. John helped him out, learnt many lessons as he went, and eventually decided to take the plunge and go for it himself.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e6 years ago, he built a micro dairy in his garden and began making small batches of cheese using Sheep’s milk from Bevistan dairy, initially just selling at the farm gate in Bedford.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2021, he sold to us at the Cambridge Cheese Company and his cheeses remain exclusive to us.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe St Ivo was pretty much developed around the fact that John had another job, so it is almost a happy accident that it is how it is. St Ivo is a ripened Lactic cheese; the curds are set over 24hrs at a low temperature (long and slow so meant he could go to his normal job!). This long acidification means the milk must be exceptional as the delicate flavours draw attention to even the slightest flavour taints. After the curd is set, it is ladled in to moulds and drained for a further 24 hours (another day at work), it’s then salted and aged ideally for 2-3 weeks but can be enjoyed at any stage.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is a made in a similar way but it designed around a little mini brie style cheese. It was developed just for us at Cambridge Cheese Co.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared and home fed. The Cambaa is our most local cheese and doesn’t travel far from St Ives to our shop, so there are very few food miles involved in production and transport.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is inspired by French Camembert, but differs in that it is made to a different size, and using\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eewe’s milk rather than cow’s milk.\u003c\/p\u003e\n\u003cp\u003eCambaa is smooth and ultra creamy with a mushroomy and earthy bloomy rind and a silken, savoury and salty interior. When ripe, it is unctuous, with a rich and oozing centre and a buttery texture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is aged for 3 to 5 weeks and is made with pasteurised ewe’s milk and vegetarian rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"St Ives Cheese","offers":[{"title":"Default Title","offer_id":56220600238459,"sku":"CH0011","price":9.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/cambaa-cheese.jpg?v=1727539948"},{"product_id":"caerffili-caws-cenarth","title":"Caerffili, Caws Cenarth","description":"\u003cp\u003e\u003cb\u003eCaws Cenarth Caerffili\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaws Cenarth Caerffili is made on the dairy’s farm in Lancych, a rural hamlet near Cenarth in scenic Carmarthenshire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaws Cenarth are the longest established farmhouse producer of Caerffili in Wales, and indeed the world. The family have a six generation tradition of cheesemaking in the family, dating back to 1903, and have been fully established as a business since 1987. The cheese making side of the business started as a response to the milk quotas of the 1980’s but has led the family to become famous for their farm diversification and for leading a renaissance in Welsh cheesemaking. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTheir famous Caerffili is still made in the exact way that it was by Carwyn’s Great Great Grandmothers Lizzie Wyn and Leisa Jones over 120 years ago. It famously won Champion Cheese at the Royal Welsh Show for 7 years in a row!\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy believe that the terroir - the rainfall, sunshine and coastal climate of South West Wales, as well as the love they put in, make their cheese truly unique.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganically reared cows are protected so are guaranteed a huge amount of space, access to pasture and as much time outside as possible. Organic standards also ban the routine use of antibiotics and wormers and instead ensure that cows have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. Organic fed cows cannot be fed GM animal feed so their carbon footprint is much lower than barn kept cows as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding. Farms run under these organic standards also see a vast increase in biodiversity on site.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaerffili is a traditional, crumbly, semi firm cheese with a distinctive lemony and lactic flavour. You’ll also notice earthy notes and a mineral flavour in this cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6 to 8 weeks and is made with organic, pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336704405883,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336704438651,"sku":null,"price":12.6,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336704471419,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336704504187,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336704536955,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336704569723,"sku":null,"price":29.4,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336704602491,"sku":null,"price":33.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336704635259,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/caws-cenarth-caerffili-cheese.jpg?v=1727628796"},{"product_id":"chevretta-belegen-matured","title":"Chevretta Belegen (Matured)","description":"\u003cp\u003e\u003cb\u003eChevretta Belegen (Matured)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKlaver Kaas is based in Winkel, North Holland and has been making cheese since 1977. It is based between the North Sea and Ijsselmeer where the land has a very rich, salty soil and produces excellent quality grass. In 2001, the old farm building was converted into a modern facility with a warehouse so that some of the maturation of the cheese could be done on site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKlaver Kaas know have two locations, with 2100 goats and 400 cows, all of whom graze on the lush meadows and also have vast stables for shelter in the winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats frolic freely on the meadows and feed on a special diet of homegrown grass as well as linseed (to provide healthy fats), and straw seasonally, and produce exceptionally high quality, vitamin rich milk. This goats milk is particularly high in Vitamin A as the goats convert carotene from their feed into Vitamin A.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Chevretta is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared and home fed so there are very few food miles involved in the production of this cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChevretta is a firm cheese which has a beautifully smooth and creamy texture, with a delicate, sweet and milky flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for four months in the Netherlands and then for an additional 6 months in our Cambridge cellars, and is made with pasteurised goat's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56336785310075,"sku":null,"price":7.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336785342843,"sku":null,"price":11.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336785375611,"sku":null,"price":15.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336785408379,"sku":null,"price":19.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336785441147,"sku":null,"price":22.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336785473915,"sku":null,"price":26.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336785506683,"sku":null,"price":30.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336785539451,"sku":null,"price":34.2,"currency_code":"GBP","in_stock":true}]},{"product_id":"shropshire-blue-colston-bassett","title":"Shropshire Blue, Colston Bassett","description":"\u003cp\u003e\u003cb\u003eColston Bassett Shropshire Blue\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eColston Bassett Dairy, a farming cooperative established in 1913, has now been making outstanding, award winning cheese for over 100 years.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOriginally, sixteen farms were brought together by Dr William Windley to provide milk for the dairy he founded in 1912. Today, these sixteen farms have consolidated into four but they still cover the same pastures and all sit within one and a half miles of the dairy in the Vale of Belvoir. All four farms are shareholders.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe first cheese to be produced by Colston Bassett Dairy was a hard pressed Cheddar style cheese, due to restrictions set during the First World War, but in 1920, the dairy began making Stilton. This halted during WWII but since then, Stilton has been made consistently. By the 1950’s, it was being made year round.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere have only been four head cheesemakers at Colston Bassett since its inception, and traditional practices have been consistently followed from day one, including the hand landing of the cheese curds. The long followed recipes, which are still used today, have been handed down through generations. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStilton was first recognised as a cheese at the very beginning of the eighteenth century and was named after the village of Stilton, where it was first made and sold. The cheese now has protected status (PDO) and can only be made in Stilton village’s three adjacent counties, Nottinghamshire, Derbyshire and Leicestershire. Shropshire Blue is Stilton’s sister cheese and is very similar to Stilton, other than it’s bright orange colour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows are outdoor reared, home fed and the cheese is made and matured within less than 2 miles of the grazing fields, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eColston Bassett Shropshire Blue is a luxurious, buttery and creamy cheese with a crumbly texture and a beautiful, well developed blue veining throughout. It has a strong, full flavour and subtle fruitiness with some sweetness too. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6-8 weeks and is made with pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Colston Bassett Dairy","offers":[{"title":"200g","offer_id":56340211564923,"sku":null,"price":6.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340211597691,"sku":null,"price":9.6,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340211630459,"sku":null,"price":12.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340211663227,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340211695995,"sku":null,"price":19.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340211728763,"sku":null,"price":22.4,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340211761531,"sku":null,"price":25.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340211794299,"sku":null,"price":28.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/shropshire-blue-cheese.jpg?v=1727540015"},{"product_id":"stilton-colston-bassett","title":"Stilton, Colston Bassett","description":"\u003cp\u003e\u003cb\u003eColston Bassett Stilton\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe History, Dairy \u0026amp; Farm, Animals \u0026amp; Makers\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eColston Bassett Dairy, a farming cooperative established in 1913, has now been making outstanding, award winning cheese for over 100 years.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOriginally, sixteen farms were brought together by Dr William Windley to provide milk for the dairy he founded in 1912. Today, these sixteen farms have consolidated into four but they still cover the same pastures and all sit within one and a half miles of the dairy in the Vale of Belvoir. All four farms are shareholders.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe first cheese to be produced by Colston Bassett Dairy was a hard pressed Cheddar style cheese, due to restrictions set during the First World War, but in 1920, the dairy began making Stilton. This halted during WWII but since then, Stilton has been made consistently. By the 1950’s, it was being made year round.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThere have only been four head cheesemakers at Colston Bassett since its inception, and traditional practices have been consistently followed from day one, including the hand landing of the cheese curds. The long followed recipes, which are still used today, have been handed down through generations. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStilton was first recognised as a cheese at the very beginning of the eighteenth century and was named after the village of Stilton, where it was first made and sold. The cheese now has protected status (PDO) and can only be made in Stilton village’s three adjacent counties, Nottinghamshire, Derbyshire and Leicestershire. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows are outdoor reared, home fed and the cheese is made and matured within less than 2 miles of the grazing fields, so there are very few food miles involved in production.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eColston Bassett Stilton is a luxurious, buttery and creamy cheese with a crumbly texture and a beautiful, well developed blue veining throughout. It has a strong, complex and full flavour, and subtle sweetness. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 12-16 weeks and is made with pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Colston Bassett Dairy","offers":[{"title":"200g","offer_id":56342655566203,"sku":null,"price":6.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56342655598971,"sku":null,"price":9.3,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56342655631739,"sku":null,"price":12.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56342655664507,"sku":null,"price":15.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56342655697275,"sku":null,"price":18.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56342655730043,"sku":null,"price":21.7,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56342655762811,"sku":null,"price":24.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56342655795579,"sku":null,"price":27.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/stilton-colston-bassett-cheese.jpg?v=1727540051"},{"product_id":"cornish-yarg-1","title":"Cornish Yarg","description":"\u003cp\u003e\u003cb\u003eCornish Yarg\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe History, Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe inspiration for producing a nettle covered cheese came from Alan and Jenny Grey in 1984, when they discovered a recipe for one in their attic that dated back to 1615. When searching for a name for their cheese, they settled on their surname, spelled backwards - Yarg, rather than Gray.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Grays sold the recipe to Mike and Margaret Horrell, two farmers on the Duchy of Cornwall Estate, and in 1995, they requested the help of Catherine Mead, a dairy business consultant who had just returned to her family farm near Ponsanooth. The cheese was produced for a while across both the Horrell’s and Catherine’s farms but Catherine took over fully when the Horrells retired in 2006.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCornish Yarg cheeses are covered in foraged nettle leaves, which are picked by over 20 people between the months of May and July. Each leaf is first dipped in citric acid and then frozen so that they can retain their vivid colour and be thawed when needed.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe milk for Cornish Yarg comes from just down the road from Lynher Dairies where the cheese is made. The free ranging, pasture fed pedigree Ayreshire cows eat nutrient rich grass and white clover and produce a wonderful milk. The cows eat 80% grazed grassland and 20% conserved forage. They graze for 70% of the year and spend 30% inside on sea sand. The sand is extremely comfortable for the cows to lie on and the salt in the sand is naturally antibacterial. In the spring, the sand is sprayed onto the fields and keeps the ph of the soil high.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. Less food has to be grown for them and there are very few food miles involved, when even their winter feed is home grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLynher Dairies forage for their nettles and wild garlic locally. They have not turned any wild land into arable land for this purpose. They also have eco hives across the local area, which are occupied by native black bees, who pollinate the surrounding area, and the dairy works with Working Woodlands Cornwall to ensure that all nature thrives.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy have solar panels across their roofs to help power the site, Any electricity bought is also 100% renewable.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCornish Yarg is a semi hard cheese made to a Caerffili recipe, wrapped in hand picked nettles, with a crumbly core. It has a fresh, lactic, lemony flavour with mushroom undertones and a well balanced sharpness.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCornish Yarg is aged for 6-10 weeks and is made with pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56336909074811,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336909107579,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336909140347,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336909173115,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336909205883,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336909238651,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336909271419,"sku":null,"price":32.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336909304187,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/cornish-yarg-cheese.jpg?v=1727539676"},{"product_id":"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":"feta-pdo","title":"Feta PDO","description":"\u003cp\u003e\u003cb\u003eFeta PDO\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoussas dairy in Thessaly, Central Greece are well known for producing exceptional quality feta. The dairy was founded in 1952 and continues to adhere to traditional dairy producing methods passed down from their nomadic forefathers. Roussas feta is made with a combination of goat's and ewe's milk from the surrounding mountainous areas.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy strongly oppose the use of any GMO’s in their animal feed and are committed to an entirely natural product. They also use recycled and recyclable materials, or compostable materials, for their packaging.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhile Roussas produce a number of different fetas, we only sell the barrel aged variety, the highest quality and most traditional of all, with exceptional flavour. Aged in beech barrels for two years, this is as authentic and premium as you can buy.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoussas feta is rich and creamy with a beautiful crumbly texture and brilliantly balanced saltiness. It is fresh and clean tasting and makes the perfect addition to a whole range of Greek dishes.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 years in wooden barrels and is made with pasteurised goat's and ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56337940447611,"sku":null,"price":5.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56337940480379,"sku":null,"price":8.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56337940513147,"sku":null,"price":11.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56337940545915,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56337940578683,"sku":null,"price":16.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56337940611451,"sku":null,"price":19.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56337940644219,"sku":null,"price":22.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56337940676987,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/feta-cheese.jpg?v=1727542442"},{"product_id":"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":"happy-mrs-jersey-old-wisdom-prev-jerseyhoeve-schorren","title":"Happy Mrs Jersey, Old Wisdom (prev. Jerseyhoeve Schorren)","description":"\u003cp\u003e\u003cb\u003eHappy Mrs Jersey, Old Wisdom (prev. Jerseyhoeve Schorren)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis magnificent Old Wisdom is made by De Mekkerstee, using organic milk from a herd of just 80 Jersey cows on the island of Goeree-Overflakkee, in the province of South Holland. Jersey cows have extremely rich milk, high in protein, vitamins and calcium so produce exceptional, buttery and creamy cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHappy Mrs Jersey, Old Wisdom is made for and aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The animals are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOld Wisdom is the older sister of Cheerful Lady and is a decadent, ultra rich and creamy hard cheese with fantastic saltiness and good crystallisation. Think French Salted Butter in cheese form. The texture is smooth and buttery, with a spattering of calcium lactate crystals, which develop during the ageing process, giving added flavour and crunch. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 12 months in the Netherlands and then for an additional 6-18 months in our Cambridge cellars, and is made with organic pasteurised milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56338139119995,"sku":null,"price":8.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338139152763,"sku":null,"price":12.9,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338139185531,"sku":null,"price":17.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338139218299,"sku":null,"price":21.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338139251067,"sku":null,"price":25.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338139283835,"sku":null,"price":30.1,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338139316603,"sku":null,"price":34.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338139349371,"sku":null,"price":38.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/happy-mrs-jersey-cheese.jpg?v=1727603059"},{"product_id":"heckfield-1","title":"Heckfield","description":"\u003cp\u003e\u003cb\u003eHeckfield\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVillage Maid was launched by Anne in 1986 after she had worked for the National Institute for Research in Dairying for 10 years. She began in microbiological development and then learnt the craft of cheese making in their research dairy. During her time there, Anne also spent time visiting the (then) very few artisan cheesemakers in the UK, which ignited her passion for artisan made cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne took a six month sabbatical after leaving her job in 1985, and sailed around the world with some friends in their self made yacht. They stopped in Sardinia and she fell in love with the native Pecorino so upon return home, started creating her first cheese, her own English version of Pecorino called Spenwood. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter struggling to source excellent quality milk when launching her own business, Anne decided to take full control and keep her own animals for milk, so bought a herd of East Friesian ewes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1987, Anne was approached by the Duke of Wellington and asked to make a cheese using the milk from his herd of pedigree Guernsey cows, which would be matured on his estate. Anne created a Cheddar like cheese which was made until the Duke’s retirement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne then teamed up with James Aldridge, an acclaimed cheese affineur, and began working on semi soft cheeses, which are not matured for as long as hard cheeses, so could be experimented with more easily. The Guernsey milk Waterloo was developed then and is still made today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991, Village Maid moved to their current site in Riseley. As a growing business, they were approached by Neal’s Yard Dairy and encouraged to create a semi soft ewe’s milk cheese that could sit alongside their award-winning firm ewe’s milk cheese, Spenwood. After months of experimentation, Wigmore was born and has since won countless awards and placed in the top 20 cheeses in the world.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, Anne’s son, Jake, and his fiancée, Kayleigh, joined the business and began developing Maida Vale, a semi soft Guernsey cow’s milk cheese washed in an IPA called Soundwave from Siren Craft Brewery, which is made just 6 miles from the dairy. It has since won Great Taste Awards four times.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019, a larger cheese store was built, which would allow for the maturation of twice the quantity of hard cheese. In the same year, Heckfield Park, a biodynamic farm just two miles away, approached Village Maid and suggested hosting a herd of Guernsey milk cows on their vast estate and supplying the dairy with cow’s milk. The cows were introduced and live on 400 acres of secluded herbal ley pastures which cover river meadows, hilltops and valleys surrounding the farm. They eat ryegrass, fescue, red clover, white clover, chicory, plantain, cocksfoot and sainfoin which provides an incredibly wholesome and nutritional grazing food for most of the year, and which also goes into their homemade silage in winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2024, Village Maid took over Two Hoots Cheese from Anne’s cousin and now produces their much loved cheese, Barkham Blue. It is still made using the same local Guernsey milk (the two dairies have long shared their supplier), meaning that the legacy of the cheese can not only continue, but continue under the same family.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHeckfield is a semi firm, slightly crumbly Guernsey cow’s milk cheese with a buttery texture on the palate and lactic yet rich umami flavour. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 8-9 months in Berkshire and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"200g","offer_id":56338261606779,"sku":null,"price":8.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338261639547,"sku":null,"price":12.9,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338261672315,"sku":null,"price":17.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338261705083,"sku":null,"price":21.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338261737851,"sku":null,"price":25.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338261770619,"sku":null,"price":30.1,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338261803387,"sku":null,"price":34.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338261836155,"sku":null,"price":38.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/heckfield-cheese.jpg?v=1727605227"},{"product_id":"isle-of-mull-cheddar-1","title":"Isle of Mull Cheddar","description":"\u003cp\u003e\u003cb\u003eIsle of Mull Cheddar\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChris and Jeff Reade were first generation farmers in Somerset who, alongside raising a family of four boys, worked hard milking a small herd of cows. It was quickly apparent however that milk supply was outweighing demand across Europe and that their milk wasn’t needed. After a holiday, in 1979, to Mull, the couple ended up buying a few acres of land as a contingency plan or escape route, but in doing so, also discovered that milk supply on the island was very erratic. After the beautiful ruin of ‘Sgriob-Ruadh’ next door came up for sale three months later, they decided it was fate to buy it and relocate. The entire move ended up taking 2 years, with lots of trips up the motorway in a little lorry. At first, the family had just 10 cows and ran a milk round in Tobermory but, in 2000, they built a proper dairy building and moved to cheese production with a herd of 130 cows. The farm is now owned and run by their eldest son, Brendan, and third son, Garth.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Friesian herd of cows are fed on an unusual diet of fermented grain from the nearby Tobermory whisky distillery as well as fresh, green grass on the Isle of Mull. The cheese is produced in a traditional way on the only dairy farm on the island.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Reade’s started building their water turbine in the early 1990’s; as a small company they couldn’t afford for another company to come in and build it for them so decided to construct their own. The first electricity was generated in 2010 and it now powers the farm, distillery and Island bakery, as well as a few houses. They export 50% more electricity than they use, which is an excellent achievement. Whilst building, they also turned some wet ground into a pond which now houses brown trout, herons and otters. Alongside their water turbine, they have a small wind turbine and are now also introducing solar panels.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen the dairy moved to cheese production in 1999, they needed to generate more heat, but found that diesel boilers were very expensive. The forestry commission was growing trees all around the dairy, so they settled on a log burner instead. It produced enough heat for each day, but not fast enough. This led to them installing a hot water tank and pool for warm water, which now works with a heat exchanger to store excess heat in a thermal battery and move the heat around to where it is needed. By 2017, the log burner was becoming a chore as the logs were heavy and large. A wood chip boiler was installed and then the distillery was built on top of it. All the waste whey from cheese making is now distilled into gin using the wood chip boiler. All the surplus heat goes into making cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIsle of Mull Cheddar has a unique flavour and story behind it as the Freisan herd of cows are fed on an unusual diet of fermented grain from the nearby Tobermory whisky distillery as well as fresh, green grass on the island. The cheese is produced in a traditional way on the only dairy farm on the island.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIsle of Mull Cheddar is beautifully smooth and creamy in texture with a full and fruity flavour and no bitterness. It is deeply savoury and broth-like and has an incredible depth of flavour.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 10-16 months on the Isle of Mull and an additional 6-18 months in our Cambridge cellars, and is made with raw milk and traditional rennet.\u003c\/p\u003e","brand":"Isle of Mull Cheese","offers":[{"title":"200g","offer_id":56338482528635,"sku":null,"price":7.5,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338482561403,"sku":null,"price":11.25,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338482594171,"sku":null,"price":15.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338482626939,"sku":null,"price":18.75,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338482659707,"sku":null,"price":22.5,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338482692475,"sku":null,"price":26.25,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338482725243,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338482758011,"sku":null,"price":33.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/isle-of-mull-cheddar.jpg?v=1733233942"},{"product_id":"laganory-1","title":"Laganory","description":"\u003cp\u003e\u003cb\u003eLaganory\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLaganory was created by David and Wilma Finlay, two visionaries with a deep love of animals, at The Ethical Dairy on Rainton Farm, in south west Scotland. Over 25 years, they moved from conventional farming to an organic, 100% pasture, regenerative, cow with calf dairy, and are now at the forefront of a global movement to transform the farming industry.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ethical Dairy is revolutionary in that young calves are not separated from their mothers as they are in traditional dairies at birth, but instead are kept together to significantly improve animal welfare, as well as reduce the use of antibiotics, increase biodiversity and cut energy use.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy had been organic for two decades by 2012, so was already leading the way in terms of animal welfare in the UK, however they wanted to do more, so built a custom dairy that year which would allow cows and their calves to stay together. This was redesigned over a number of years and in 2019, the dairy committed to this way of farming permanently.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows behaviour showed a significant reduction in stress, they showed improvement in health and higher than expected levels of productivity, while the calves absolutely thrived being reared by their mothers and grew twice as quickly as before.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSince the project began, the dairy has cut gas emissions by more than half, reduced energy use by more than half, cut both antibiotic use and agro-chemical use by 90%, doubled the productive life of cows and increased farm biodiversity five-fold. The farm is now carbon negative and is even sequestering significantly higher levels of carbon than commercial forestry could achieve.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLaganory is a firm cow's milk cheese with a deeply savoury flavour, a sharp aroma and lots of tangy and nutty notes. When fully matured, it has a slightly crumbly texture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2-6 months in Scotland and an additional 1-4 months in our Cambridge cellars and is made with raw, organic cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"The Ethical Dairy","offers":[{"title":"200g","offer_id":56339679641979,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339679674747,"sku":null,"price":19.8,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339679707515,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339679740283,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339679773051,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339679805819,"sku":null,"price":46.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339679838587,"sku":null,"price":52.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339679871355,"sku":null,"price":59.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/laganory-cheese.jpg?v=1727631019"},{"product_id":"lancashire-bomb","title":"Lancashire Bomb","description":"\u003cp\u003e\u003cb\u003eLancashire Bomb\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Shorrock family have been making Lancashire cheese since 1923 and won Supreme Champion at the last Preston Open Cheese Competition before the war broke out in 1938. Since then, their Lancashire cheese has won many more awards.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAndrew, now the family’s third generation cheesemaker, created the iconic Lancashire bomb over 25 years ago, for a friend moving to America.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Lancashire bombs are matured for two years for exceptional flavour and a creamy texture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Lancashire bomb has an excellent depth of flavour and a buttery, ultra creamy texture.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProduct Size\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the large size Lancashire Bomb and weighs approximately 460g.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for over two years and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"Default Title","offer_id":53480198930811,"sku":"CH0045","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/lancashire-bomb-cheese-1.jpg?v=1727631103"},{"product_id":"lord-of-the-hundreds-1","title":"Lord of the Hundreds","description":"\u003cp\u003e\u003cb\u003eLord of the Hundreds\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord of the Hundreds is made by Cliff and Julie Dyball of the Traditional Cheese Dairy which is based in Waldron, East Sussex. The farm, and it’s three generations of owners, have been milking cows since 1962 and are focused on grass based farming and high animal welfare. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBy using traditional grazing and farming methods, alongside nurturing the hedgerows, the dairy have helped to maintain and create a diverse and unique ecosystem. They put their animals health, freedom and quality of life at the forefront of what they do.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe recipe for Lord of the Hundreds was developed by the late James Alridge.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJames Aldridge was a scaffolder and mechanic from Lambeth who was sadly injured in a building accident. He was unable to continue working so joined his wife, Pat, as a cheesemonger in South London. Little did he know, he would soon become famous for leading a revival of specialist farmhouse cheese in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe initially focused on sourcing organic, raw milk, British cheeses for the shop that his wife and he ran, tracking down small production cheese makers and searching for those that followed natural production methods. He then moved into rind washing cheeses himself and eventually became well known for his wine washed Caerphilly. He then went on to develop many well known British cheeses including the Flower Marie, Lord of the Hundreds and Olde Sussex.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor many years, he was the go-to man for cheese advice and had a wealth of scientific knowledge that helped him improve a wide range of cheeses.\u003c\/p\u003e\n\u003cp\u003eHe was almost bankrupted by the UK government, who ordered the destruction of £50,000 of his cheese, due to an unrelated incident at one of his producers, despite his cheeses being tested and being proven to be uncontaminated. Despite a vast number of donations from the public, he was unable to sell the business so instead opened a cheese making school to benefit British cheese. He passed away in 2001, aged 61, but many of his cheeses continue to be made to this day.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord of the Hundreds takes its name from Saxon times, when our modern day counties were divided into 100 shires, each of which was run by a Lord who used a tax collector to gather the taxes from farmers and small holders.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLord of the Hundreds is a hard cheese, based originally on a Pecorino recipe, which is dry in texture with a complex, savoury flavour. It’s reminiscent of roasted nuts and has grassy and sweet notes, which vary in intensity, through the seasons.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 8 to 10 months and is made with raw ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"The Traditional Dairy","offers":[{"title":"200g","offer_id":56339688882555,"sku":null,"price":10.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339688915323,"sku":null,"price":16.2,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339688948091,"sku":null,"price":21.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339688980859,"sku":null,"price":27.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339689013627,"sku":null,"price":32.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339689046395,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339689079163,"sku":null,"price":43.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339689111931,"sku":null,"price":48.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/lord-of-the-hundreds-cheese.jpg?v=1727631144"},{"product_id":"maida-vale","title":"Maida Vale","description":"\u003cp\u003e\u003cb\u003eMaida Vale\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVillage Maid was launched by Anne in 1986 after she had worked for the National Institute for Research in Dairying for 10 years. She began in microbiological development and then learnt the craft of cheese making in their research dairy. During her time there, Anne also spent time visiting the (then) very few artisan cheesemakers in the UK, which ignited her passion for artisan made cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne took a six month sabbatical after leaving her job in 1985, and sailed around the world with some friends in their self made yacht. They stopped in Sardinia and she fell in love with the native Pecorino so upon return home, started creating her first cheese, her own English version of Pecorino called Spenwood. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter struggling to source excellent quality milk when launching her own business, Anne decided to take full control and keep her own animals for milk, so bought a herd of East Friesian ewes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1987, Anne was approached by the Duke of Wellington and asked to make a cheese using the milk from his herd of pedigree Guernsey cows, which would be matured on his estate. Anne created a Cheddar like cheese which was made until the Duke’s retirement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne then teamed up with James Aldridge, an acclaimed cheese affineur, and began working on semi soft cheeses, which are not matured for as long as hard cheeses, so could be experimented with more easily. The Guernsey milk Waterloo was developed then and is still made today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991, Village Maid moved to their current site in Riseley. As a growing business, they were approached by Neal’s Yard Dairy and encouraged to create a semi soft ewe’s milk cheese that could sit alongside their award-winning firm ewe’s milk cheese, Spenwood. After months of experimentation, Wigmore was born and has since won countless awards and placed in the top 20 cheeses in the world.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, Anne’s son, Jake, and his fiancée, Kayleigh, joined the business and began developing Maida Vale, a semi soft Guernsey cow’s milk cheese washed in an IPA called Soundwave from Siren Craft Brewery, which is made just 6 miles from the dairy. It has since won Great Taste Awards four times.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019, a larger cheese store was built, which would allow for the maturation of twice the quantity of hard cheese. In the same year, Heckfield Park, a biodynamic farm just two miles away, approached Village Maid and suggested hosting a herd of Guernsey milk cows on their vast estate and supplying the dairy with cow’s milk. The cows were introduced and live on 400 acres of secluded herbal ley pastures which cover river meadows, hilltops and valleys surrounding the farm. They eat ryegrass, fescue, red clover, white clover, chicory, plantain, cocksfoot and sainfoin which provides an incredibly wholesome and nutritional grazing food for most of the year, and which also goes into their homemade silage in winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2024, Village Maid took over Two Hoots Cheese from Anne’s cousin and now produces their much loved cheese, Barkham Blue. It is still made using the same local Guernsey milk (the two dairies have long shared their supplier), meaning that the legacy of the cheese can not only continue, but continue under the same family.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMaida Vale is a semi soft, rind washed cheese made with Guernsey cow’s milk. It is washed with Soundwave, an IPA from the local Siren Craft Brewery, which gives the cheese a tangy, bittersweet and malty flavour. The cheese has a buttery texture with a fantastic creaminess below the rind and has an earthy depth of flavour and slight saltiness on the rind.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6-8 weeks and is made with pasteurised cow’s milk and vegetarian rennet.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAllergens: Milk, Gluten (ale).\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"Default Title","offer_id":53480217117051,"sku":"CH0051","price":9.25,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/maida-vale-cheese.jpg?v=1733233958"},{"product_id":"mekkerstee-belegen-matured","title":"Mekkerstee, Belegen (Matured)","description":"\u003cp\u003e\u003cb\u003eMekkerstee, Extra Belegen (Extra Matured)\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMekkerstee Belegen is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The animals are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMekkerstee is a firm but fantastically creamy cheese with an ultra smooth texture and sweet, milky flavour when young. As it matures, notes of fermented fruit begin to come through and the overall flavour is tangy, zingy and\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 months in the Netherlands and an additional 2-8 months in our Cambridge cellars, and is made with pasteurised, organic goat's milk and traditional rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339762872699,"sku":null,"price":9.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339762905467,"sku":null,"price":13.8,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339762938235,"sku":null,"price":18.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339762971003,"sku":null,"price":23.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339763003771,"sku":null,"price":27.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339763036539,"sku":null,"price":32.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339763069307,"sku":null,"price":36.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339763102075,"sku":null,"price":41.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/mekkerstee-cheese.jpg?v=1728725914"},{"product_id":"mekkerstee-fenugreek-1","title":"Mekkerstee Fenugreek","description":"\u003cp\u003e\u003cb\u003eMekkerstee Fenugreek\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMekkerstee Belegen is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mekkerstee is an entirely organic farm and dairy, producing only organic cheese. Organic standards ban the routine use of antibiotics and wormers and instead ensure that animals have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. The animals are also fed a grass rich, organic diet, instead of any GM animal feed and spend as much of the year roaming and grazing as possible.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eis a firm cheese with an intensely smooth and creamy texture. It is generously packed with fenugreek seeds which give the cheese a fragrant and aromatic flavour and hint of curry.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 2 months in the Netherlands and an additional 2-4 months in our Cambridge cellars and is made with organic, pasteurised goat's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339753173371,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339753206139,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339753238907,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339753271675,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339753304443,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339753337211,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339753369979,"sku":null,"price":32.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339753402747,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/mekkerstee-fenugreek-cheese.jpg?v=1733233975"},{"product_id":"michael-s-mount","title":"Michael’s Mount","description":"\u003cp\u003e\u003cb\u003eMichael’s Mount\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMichael’s Mount is made by the White Lake Cheese Company at Bagborough Farm, in Pylle Somerset, just off the Glastonbury festival site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheese making in the family started back in the 1930’s with Roger’s grandfather, who focused on Cheddar production. Roger is now the third generation cheesemaker of his family and delved into goat’s cheese production for the first time in 2004, into what was a very niche market at the time in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Roger took over, White Lake Cheese Company quickly became one of the most successful UK cheesemakers, having now won awards for almost all of their cheeses. They remain the first dairy to have won the title of Supreme Champion at the British Cheese Awards in three consecutive years with three different cheeses. They are committed to experimenting with and revolutionising production methods and love to push boundaries with their techniques and creative ideas. Their cheesemaking facility is specially tailored for production of lots of very small batches of cheese rather than any kind of mass production so they can produce a wide range of cheeses at any given time and ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goat’s cheeses are all made with milk from his own herd of French Alpine goats, who are fed a very special diet, which is GM and soya free, adapted for cheesemaking. The goats also eat hay from unfertilised fields from the Somerset levels which are covered in flowers and interesting grasses. In the spring and summer, they spend most of their time on the company’s vast flower meadows grazing freely, among many insects, birds and mammals.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic Guernsey cows’s milk is sourced very locally and ewe’s milk comes from a well trusted farm nearby. This means food miles are minimal and the cheese production supports the local community.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy is kept as environmentally friendly as possible. They have installed solar panels across the farm which provide their electricity under two schemes. One of their schemes provides power to the goats and the other to the cheese making facilities. They are currently trying to completely move away from the National Grid and rely solely on solar. To aid this, they have LED lighting throughout their facilities, most of which are on movement sensors which means they turn off automatically when not in use. They also have a 4-megawatt solar farm which feeds into the National Grid.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy has also installed a 200 KW wood boiler and are even beginning to grow their own fuel for it. Currently the wood comes from local, renewable sources and the biomass boiler means milk is heated very efficiently. All of the water used at the farm comes from a borehole.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake Cheese Co are also part way through a 4 year program of hedge laying, which provides a vital habitat for the local wildlife. Alongside this, they have planted 7 acres of trees to offset the carbon they are burning. Over the next ten years, this will expand to cover 20 acres.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake also grows wheat and maize for neighbouring farms using regenerative farming methods and predominantly uses animal manure instead of fertiliser. If anything else is absolutely necessary, only bee friendly sprays are used.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMichael’s Mount is a fluffy, creamy, semi soft cheese which has a bright, fresh, lactic flavour when very young and more of a robust, goaty, mushroom-y flavour when matured. It ripens from the rind in so it often has a soft and gooey outer layer and whipped, fluffy and more chalky centre.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 to 6 weeks and is made with thermised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"White Lake Cheese","offers":[{"title":"Default Title","offer_id":53480221376891,"sku":"CH0052","price":8.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/michaels-mount-cheese.jpg?v=1728835949"},{"product_id":"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":"old-weydeland-1","title":"Old Weydeland, Rijck","description":"\u003cp\u003e\u003cb\u003eOld Weydeland, Rijck\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOld Weydeland is an artisan Dutch Gouda from the Midden-Beemster region of the Netherlands. It is made by CONO cheesemakers, a farmers cooperative with 400 members, which was established over 120 years ago in 1901.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy are committed to following ancient cheese making traditions handed down through generations, and so still cut and stir all the curds by hand, but are now also a certified climate neutral business and the number one most sustainable dairy in the country. The dairy host regular workshops teaching new generations how to make cheese the traditional way.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Old Weydeland is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1999, the dairy site was declared a UNESCO World Heritage Site as a unique region.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2020, the dairy’s production process became climate neutral. The member dairy farmers now all generate their own electricity and energy sustainably, and reuse all their milk water. The dairy farmers have become national leaders in animal welfare.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor the last 20 years, CONO have been in the top three highest payers for milk and also publish these figures so that farmers know in advance what price they will get for their milk, based on its protein and fat content, meaning the better the welfare and grazing, the better the pay.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows graze freely on vast meadows which have slightly salty soil and in turn, produce a naturally creamier milk.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOld Weydeland is a hard, tangy cheese with a strong, intense flavour. It has sweet undertones of roasted nuts, caramel and toffee. The texture is granular as the cheese is packed with calcium lactate crystals, which develop during the ageing process, giving added flavour and crunch. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3 years and is made with pasteurised milk and vegetarian rennet. \u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339885490555,"sku":null,"price":9.4,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339885523323,"sku":null,"price":14.1,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339885556091,"sku":null,"price":18.8,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339885588859,"sku":null,"price":23.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339885621627,"sku":null,"price":28.2,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339885654395,"sku":null,"price":32.9,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339885687163,"sku":null,"price":37.6,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339885719931,"sku":null,"price":42.3,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/old-weydeland-cheese.jpg?v=1733233994"},{"product_id":"olde-sussex-1","title":"Olde Sussex","description":"\u003cp\u003e\u003cb\u003eOlde Sussex\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOlde Sussex is made by Cliff and Julie Dyball of the Traditional Cheese Dairy which is based in Waldron, East Sussex. The farm, and its three generations of owners, have been milking cows since 1962 and are focused on grass based farming and high animal welfare. \u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBy using traditional grazing and farming methods, alongside nurturing the hedgerows, the dairy has helped to maintain and create a diverse and unique ecosystem. They put their animals’ health, freedom and quality of life at the forefront of what they do.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe recipe for Lord of the Hundreds was developed by the late James Alridge.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eJames Aldridge was a scaffolder and mechanic from Lambeth who was sadly injured in a building accident. He was unable to continue working so joined his wife, Pat, as a cheesemonger in South London. Little did he know, he would soon become famous for leading a revival of specialist farmhouse cheese in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eHe initially focused on sourcing organic, raw milk, British cheeses for the shop that his wife and he ran, tracking down small production cheese makers and searching for those that followed natural production methods. He then moved into rind washing cheeses himself and eventually became well known for his wine washed Caerphilly. He then went on to develop many well known British cheeses including the Flower Marie, Lord of the Hundreds and Olde Sussex.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor many years, he was the go-to man for cheese advice and had a wealth of scientific knowledge that helped him improve a wide range of cheeses.\u003c\/p\u003e\n\u003cp\u003eHe was almost bankrupted by the UK government, who ordered the destruction of £50,000 of his cheese, due to an unrelated incident at one of his producers, despite his cheeses being tested and being proven to be uncontaminated. Despite a vast number of donations from the public, he was unable to sell the business so instead opened a cheese making school to benefit British cheese. He passed away in 2001, aged 61, but many of his cheeses continue to be made to this day.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOlde Sussex is a hard cheese which is deeply savoury and umami, with an immediate tang on the palate, and a well balanced salinity. When fully mature it is even slightly piquant and makes a brilliant grating cheese and alternative to Pecorino, as well as a fantastic addition to a cheeseboard.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 4 to 6 months in East Sussex and an additional 1 to 3 months in our Cambridge cellars, and is made with raw cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"The Traditional Dairy","offers":[{"title":"200g","offer_id":56339892765051,"sku":null,"price":7.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339892797819,"sku":null,"price":10.8,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339892830587,"sku":null,"price":14.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339892863355,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339892896123,"sku":null,"price":21.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339892928891,"sku":null,"price":25.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339892961659,"sku":null,"price":28.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339892994427,"sku":null,"price":32.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/olde-sussex-cheese.jpg?v=1728726130"},{"product_id":"ouwe-knar","title":"Ouwe Knar","description":"\u003cp\u003e\u003cb\u003eOuwe Knar\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mèkkerstee makes the Ouwe Knar using the milk from Marius de Vlieger’s cows, who graze on Biostee’s resting crop fields. (See the Sustainability section below to read their wonderful story).\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mèkkerstee is a family business that started out in 2001, in Ouddorp in the Dutch province of South Holland. Back then, the farm consisted of just a small stable, a simple cheese factory and 75 goats. Over time, the dairy has built a larger stable and professional cheese factory and now look after 650 goats on the farm. They also make cheese for a small number of other farmers.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the key values of the company is to share their cheese knowledge and show off the farm. They are open all day to the public, for free, and encourage everyone to visit the goats and learn about the cheese making process. The other top priority is to have happy goats; the animals are pampered and even have a ‘wellness area’, special nursery, cuddle corner for baby goats, and are cared for lovingly and professionally. They consume a 100% organic diet and are free to graze on vast grass, herb and clover fields for as long as the weather allows, then homegrown hay in the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Ouwe Knar is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBiostee is an organic agriculture and vegetable growing company based in the Hoeksche Waard, in the Netherlands. Three farmers, Ard van Gaalen, Arian de Jong and Pieter Hugo Visser, who met on an organic arable farming course in the late 1990s, run the company.\u003c\/p\u003e\n\u003cp\u003eThey founded Biostee in 2000 and each have their own farm in Zuid-Beijerland, on which they organically grow crops. The farms are incredibly sustainable and so the land goes through cycles of growing and resting on a 4\/2 cycle (4 years growing, 2 years resting). This system ensures the farmland is never depleted and also significantly improves soil fertility, suppresses weeds and prevents soil diseases. Currently, the farmers alternate vegetables such as onions, celeriac, peas and potatoes with resting crops, such as grass and clover varieties, alfalfa, rye, barley and oats.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the three farmers’ adjacent town, Strijen, 200 milk cows are cared for by farmer Marius de Vlieger. His cows have the great joy of grazing on the resting fields of the Biostee team, feasting on their crops, and, in turn, providing a nutrient rich, organic and unprocessed manure. This allows the sea clay soil to be kept in the very best condition.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDe Mèkkerstee, a dairy in Ouddorp, are the lucky recipients of the cows’ fresh organic milk, and they go on to make this Ouwe Knar cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOuwe Knar has a firm but rich and buttery texture, with a sparse scattering of salt crystals. The cheese has a distinctive yet delicate fruity and vegetal flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 9 months in the Netherlands and for an additional 6-18 months in our Cambridge cellars, and is made with organic, pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56339965935995,"sku":null,"price":8.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56339965968763,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56339966001531,"sku":null,"price":17.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56339966034299,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56339966067067,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56339966099835,"sku":null,"price":30.8,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56339966132603,"sku":null,"price":35.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56339966165371,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":true}]},{"product_id":"perl-las-1","title":"Perl Las","description":"\u003cp\u003e\u003cb\u003ePerl Las\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePerl Las is made on the Caws Cenarth’s farm in Lancych, a rural hamlet near Cenarth in scenic Carmarthenshire.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCaws Cenarth are the longest established farmhouse producer of Caerffili in Wales, and indeed the world. The family have a six generation tradition of cheesemaking in the family, dating back to 1903, and have been fully established as a business since 1987. The cheese making side of the business started as a response to the milk quotas of the 1980’s but has led the family to become famous for their farm diversification and for leading a renaissance in Welsh cheesemaking. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTheir famous Caerffili is still made in the exact way that it was by Carwyn’s Great Great Grandmothers Lizzie Wyn and Leisa Jones over 120 years ago. It famously won Champion Cheese at the Royal Welsh Show for 7 years in a row! Since then, they have branched out into making other cheeses and now also produce the Perl Las, Perl Wen \u0026amp; Golden Cenarth, among others.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy believes that the terroir - the rainfall, sunshine and coastal climate of South West Wales, as well as the love they put in, make their cheese truly unique.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganically reared cows are protected so are guaranteed a huge amount of space, access to pasture and as much time outside as possible. Organic standards also ban the routine use of antibiotics and wormers and instead ensure that cows have ample space to roam, which naturally reduces stress and disease and removes the need to use them in the first place. Organic fed cows cannot be fed GM animal feed so their carbon footprint is much lower than barn kept cows as food doesn’t need to be grown for them elsewhere and so there are very few, if any, food miles involved in their feeding. Farms run under these organic standards also see a vast increase in biodiversity on site.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePerl Las, meaning ‘Blue Pearl’ in Welsh, has a beautiful golden colour with a rich blue veining. It is a mild to medium strength blue cheese with an ultra creamy texture, light sweetness and subtle salty taste.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePerl Las is aged for 2-3 months and is made with pasteurised, organic cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56340007813499,"sku":null,"price":9.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340007846267,"sku":null,"price":13.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340007879035,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340007911803,"sku":null,"price":22.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340007944571,"sku":null,"price":27.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340007977339,"sku":null,"price":31.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340008010107,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340008042875,"sku":null,"price":40.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/perl-las-cheese.jpg?v=1728723566"},{"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":"rachael-reserva","title":"Rachael Reserva","description":"\u003cp\u003e\u003cb\u003eRachael Reserva\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRachael Reserva is made by the White Lake Cheese Company at Bagborough Farm, in Pylle Somerset, just off the Glastonbury festival site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheese making in the family started back in the 1930’s with Roger’s grandfather, who focused on Cheddar production. Roger is now the third generation cheesemaker of his family and delved into goat’s cheese production for the first time in 2004, into what was a very niche market at the time in the UK.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen Roger took over, White Lake Cheese Company quickly became one of the most successful UK cheesemakers, having now won awards for almost all of their cheeses. They remain the first dairy to have won the title of Supreme Champion at the British Cheese Awards in three consecutive years with three different cheeses. They are committed to experimenting with and revolutionising production methods and love to push boundaries with their techniques and creative ideas. Their cheesemaking facility is specially tailored for production of lots of very small batches of cheese rather than any kind of mass production so they can produce a wide range of cheeses at any given time and ensure quality.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goat’s cheeses are all made with milk from his own herd of French Alpine goats, who are fed a very special diet, which is GM and soya free, adapted for cheesemaking. The goats also eat hay from unfertilised fields from the Somerset levels which are covered in flowers and interesting grasses. In the spring and summer, they spend most of their time on the company’s vast flower meadows grazing freely, among many insects, birds and mammals.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrganic Guernsey cows’s milk is sourced very locally and ewe’s milk comes from a well trusted farm nearby. This means food miles are minimal and the cheese production supports the local community.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy is kept as environmentally friendly as possible. They have installed solar panels across the farm which provide their electricity under two schemes. One of their schemes provides power to the goats and the other to the cheese making facilities. They are currently trying to completely move away from the National Grid and rely solely on solar. To aid this, they have LED lighting throughout their facilities, most of which are on movement sensors which means they turn off automatically when not in use. They also have a 4-megawatt solar farm which feeds into the National Grid.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy has also installed a 200 KW wood boiler and are even beginning to grow their own fuel for it. Currently the wood comes from local, renewable sources and the biomass boiler means milk is heated very efficiently. All of the water used at the farm comes from a borehole.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake Cheese Co are also part way through a 4 year program of hedge laying, which provides a vital habitat for the local wildlife. Alongside this, they have planted 7 acres of trees to offset the carbon they are burning. Over the next ten years, this will expand to cover 20 acres.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Lake also grows wheat and maize for neighbouring farms using regenerative farming methods and predominantly uses animal manure instead of fertiliser. If anything else is absolutely necessary, only bee friendly sprays are used.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRachael Reserva is a firm, washed rind goat’s cheese with a deeply umami flavour and lasting piquancy on the palate. It is intensely creamy in texture, nutty and fruity in flavour and has a little salty crunch.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRachael Reserva is aged for 12 months and is made with thermised goat’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"White Lake Cheese","offers":[{"title":"200g","offer_id":56340074922363,"sku":null,"price":15.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340074955131,"sku":null,"price":22.8,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340074987899,"sku":null,"price":30.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340075020667,"sku":null,"price":38.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340075053435,"sku":null,"price":45.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340075086203,"sku":null,"price":53.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340075118971,"sku":null,"price":60.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340075151739,"sku":null,"price":68.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/rachael-reserva-cheese.jpg?v=1728732994"},{"product_id":"rutland-red-red-leicester-1","title":"Red Leicester, ‘Rutland Red’","description":"\u003cp\u003e\u003cb\u003e‘Rutland Red’ Red Leicester\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClawson Dairy creates this beautiful Red Leicester in the town of Melton Mowbray, where a team of cheesemakers still follow Mr Stevenson’s century old recipe.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe Long Clawson Dairy story began in 1911. One of its founding members, Thomas Hoe Stevenson, was running Mount Pleasant Farm near Melton Mowbray, alongside his two sisters who produced Stilton cheese in a room adjoining the main farmhouse. In order to ensure this special cheese would continue to be produced for generations to come, Thomas Hoe canvassed the opinion of local farmers for the development of a dairy. He soon had 11 partners, and the group purchased an old empty pub, The Royal Oak, in the village of Long Clawson. Long Clawson Dairy’s head office resides there to this day and Thomas Hoe Stevenson is honoured by the dairy who continue to use his name for their premium brands of cheese. Long Clawson has remained a farming co-operative since its formation, helping to support local farms for over 100 years.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eToday, over 43 farms in the Leicestershire, Nottinghamshire and Derbyshire areas supply the dairy with 58 million litres of milk every year – ensuring future prosperity for years to come.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe bright orange colour comes from Annatto, which is a food colouring derived from the seeds of the achiote tree, mostly found in Southern and Central America.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRed Leicester has a gorgeous, rich orange colour and full, nutty flavour with an underlying sweetness. It has a smooth, creamy texture and is beautifully matured, creating a cheese that is a world away from supermarket equivalents.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 6 months and is made with pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56340135182715,"sku":null,"price":7.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340135215483,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340135248251,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340135281019,"sku":null,"price":17.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340135313787,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340135346555,"sku":null,"price":24.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340135379323,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340135412091,"sku":null,"price":31.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/rutland-red-cheese.jpg?v=1730113320"},{"product_id":"spenwood","title":"Spenwood","description":"\u003cp\u003e\u003cb\u003eSpenwood\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVillage Maid was launched by Anne in 1986 after she had worked for the National Institute for Research in Dairying for 10 years. She began in microbiological development and then learnt the craft of cheese making in their research dairy. During her time there, Anne also spent time visiting the (then) very few artisan cheesemakers in the UK, which ignited her passion for artisan made cheese.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne took a six month sabbatical after leaving her job in 1985, and sailed around the world with some friends in their self made yacht. They stopped in Sardinia and she fell in love with the native Pecorino so upon return home, started creating her first cheese, her own English version of Pecorino called Spenwood. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter struggling to source excellent quality milk when launching her own business, Anne decided to take full control and keep her own animals for milk, so bought a herd of East Friesian ewes.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1987, Anne was approached by the Duke of Wellington and asked to make a cheese using the milk from his herd of pedigree Guernsey cows, which would be matured on his estate. Anne created a Cheddar like cheese which was made until the Duke’s retirement.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnne then teamed up with James Aldridge, an acclaimed cheese affineur, and began working on semi soft cheeses, which are not matured for as long as hard cheeses, so could be experimented with more easily. The Guernsey milk Waterloo was developed then and is still made today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1991, Village Maid moved to their current site in Riseley. As a growing business, they were approached by Neal’s Yard Dairy and encouraged to create a semi soft ewe’s milk cheese that could sit alongside their award-winning firm ewe’s milk cheese, Spenwood. After months of experimentation, Wigmore was born and has since won countless awards and placed in the top 20 cheeses in the world.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2017, Anne’s son, Jake, and his fiancée, Kayleigh, joined the business and began developing Maida Vale, a semi soft Guernsey cow’s milk cheese washed in an IPA called Soundwave from Siren Craft Brewery, which is made just 6 miles from the dairy. It has since won Great Taste Awards four times.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2019, a larger cheese store was built, which would allow for the maturation of twice the quantity of hard cheese. In the same year, Heckfield Park, a biodynamic farm just two miles away, approached Village Maid and suggested hosting a herd of Guernsey milk cows on their vast estate and supplying the dairy with cow’s milk. The cows were introduced and live on 400 acres of secluded herbal ley pastures which cover river meadows, hilltops and valleys surrounding the farm. They eat ryegrass, fescue, red clover, white clover, chicory, plantain, cocksfoot and sainfoin which provides an incredibly wholesome and nutritional grazing food for most of the year, and which also goes into their homemade silage in winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2024, Village Maid took over Two Hoots Cheese from Anne’s cousin and now produce their much loved cheese, Barkham Blue. It is still made using the same local Guernsey milk (the two dairies have long shared their supplier), meaning that the legacy of the cheese can not only continue, but continue under the same family.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. The Lacey’s Guernsey herd, who live a short distance from the dairy, spend most of the year outdoors, but their buffer feed is entirely home grown and consists of chopped straw, rolled barley and bales of grass silage, meaning there are no food miles involved in the cow’s feeding and very few in the cheesemaking process.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSpenwood is a tangy and fruity cheese with a densely creamy texture and piquant spice on the finish. It has a slightly granular texture, akin to Parmesan and Pecorino. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 9 months and is made with pasteurised ewe’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Village Maid Cheese","offers":[{"title":"200g","offer_id":56340249805179,"sku":null,"price":10.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340249837947,"sku":null,"price":16.2,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340249870715,"sku":null,"price":21.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340249903483,"sku":null,"price":27.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340249936251,"sku":null,"price":32.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340249969019,"sku":null,"price":37.8,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340250001787,"sku":null,"price":43.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340250034555,"sku":null,"price":48.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/spenwood-cheese.jpg?v=1733241385"},{"product_id":"st-ivo","title":"St Ivo","description":"\u003cp\u003e\u003cb\u003eSt Ivo \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo is a cheese made by John Sugden, using the milk from Valley View Farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBevistan cheeses are made on Valley View Farm, which is nestled away in a beautiful North Bedfordshire Valley overlooking the Great Ouse river. The farm, which has hosted milking animals for over 50 years, is home to a flock of French and Dutch sheep, who graze on lush grass from spring to the end of autumn. During the harsh winter months, they are moved into purpose built sheds, with lambing taking place in February. The farm’s sheepdog ‘Toad’ then has the great and wonderful responsibility of leading the sheep back out to graze at the arrival of spring, once fresh, sweet, new grass has grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBev and Steve have a particular passion for ewe’s milk as it is prized for its health benefits, naturally a little lower in lactose and can be enjoyed without modification. As ewe’s only lactate for 180 days per year, all the cheeses are seasonal, so are extra special too.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo and Cambaa are made by friend, John Sugden, of Bevistan dairy, using milk from their farm, right here in Cambridgeshire.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJohn’s adventure into Cheese making started 15 years ago, while he was working at a design job with a friend (Gary). During long shifts, they used to chat about all things food. They were both keen foodies and had experimented with home cheesemaking but it was only when they were both made redundant, that Gary just went for it and set up a cheese making business. John helped him out, learnt many lessons as he went, and eventually decided to take the plunge and go for it himself.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e6 years ago, he built a micro dairy in his garden and began making small batches of cheese using Sheep’s milk from Bevistan dairy, initially just selling at the farm gate in Bedford.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2021, he sold to us at the Cambridge Cheese Company and his cheeses remain exclusive to us.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe St Ivo was pretty much developed around the fact that John had another job, so it is almost a happy accident that it is how it is. St Ivo is a ripened Lactic cheese; the curds are set over 24hrs at a low temperature (long and slow so meant he could go to his normal job!). This long acidification means the milk must be exceptional as the delicate flavours draw attention to even the slightest flavour taints. After the curd is set, it is ladled in to moulds and drained for a further 24 hours (another day at work), it’s then salted and aged ideally for 2-3 weeks but can be enjoyed at any stage.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCambaa is a made in a similar way but it designed around a little mini brie style cheese. It was developed just for us at Cambridge Cheese Co.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ewes are outdoor reared and home fed. The St Ivo is our most local cheese and doesn’t travel far from St Ives to our shop, so there are very few food miles involved in production and transport.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSt Ivo is a beautiful ewe's milk log with a rich, ultra smooth and creamy texture. The centre of the log is decadent and firmer, whilst the outside is gooey and soft with a delicious, slightly salty, natural rind. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is made with pasteurised ewe's milk and vegetarian rennet.\u003c\/p\u003e","brand":"St Ives Cheese","offers":[{"title":"Default Title","offer_id":56220559933819,"sku":null,"price":11.5,"currency_code":"GBP","in_stock":true}]},{"product_id":"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":"200g","offer_id":56342651502971,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56342651535739,"sku":null,"price":19.8,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56342651568507,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56342651601275,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56342651634043,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56342651666811,"sku":null,"price":46.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56342651699579,"sku":null,"price":52.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56342651732347,"sku":null,"price":59.4,"currency_code":"GBP","in_stock":true}]},{"product_id":"wild-garlic-yarg","title":"Wild Garlic Yarg","description":"\u003cp\u003e\u003cb\u003eWild Garlic Yarg\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe History, Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe inspiration for producing a nettle covered cheese came from Alan and Jenny Grey in 1984, when they discovered a recipe for one in their attic that dated back to 1615. When searching for a name for their cheese, they settled on their surname, spelled backwards - Yarg, rather than Gray.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Grays sold the recipe to Mike and Margaret Horrell, two farmers on the Duchy of Cornwall Estate, and in 1995, they requested the help of Catherine Mead, a dairy business consultant who had just returned to her family farm near Ponsanooth. The cheese was produced for a while across both the Horrell’s and Catherine’s farms but Catherine took over fully when the Horrells retired in 2006.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCornish Yarg cheeses are covered in foraged nettle leaves, which are picked by over 20 people between the months of May and July. Each leaf is first dipped in citric acid and then frozen so that they can retain their vivid colour and be thawed when needed.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eGarlic Yarg is wrapped in aromatic Allium ursinum (or wild garlic leaves) which are hand foraged from Cornish woodlands each spring.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe milk for Garlic Yarg comes from just down the road from Lynher Dairies where the cheese is made. The free ranging, pasture fed pedigree Ayreshire cows eat nutrient rich grass and white clover and produce a wonderful milk. The cows eat 80% grazed grassland and 20% conserved forage. They graze for 70% of the year and spend 30% inside on sea sand. The sand is extremely comfortable for the cows to lie on and the salt in the sand is naturally antibacterial. In the spring, the sand is sprayed onto the fields and keeps the pH of the soil high.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe carbon footprint of free range cows is significantly lower than their barn kept counterparts. Less food has to be grown for them and there are very few food miles involved, when even their winter feed is home grown.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLynher Dairies forage for their nettles and wild garlic locally. They have not turned any wild land into arable land for this purpose. They also have eco hives across the local area, which are occupied by native black bees, who pollinate the surrounding area, and the dairy works with Working Woodlands Cornwall to ensure that all nature thrives.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy has solar panels across their roofs to help power the site, Any electricity bought is also 100% renewable.\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\u003eWild Garlic Yarg is a semi hard cheese with a crumbly core. It has a fresh, lactic, lemony flavour with mushroom undertones, a well balanced sharpness and hint of garlic.\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\u003eWild Garlic Yarg is aged for six weeks and is made with pasteurised cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56342694429051,"sku":null,"price":8.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56342694461819,"sku":null,"price":12.3,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56342694494587,"sku":null,"price":16.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56342694527355,"sku":null,"price":20.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56342694560123,"sku":null,"price":24.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56342694592891,"sku":null,"price":28.7,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56342694625659,"sku":null,"price":32.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56342694658427,"sku":null,"price":36.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/garlic-yarg-cheese.jpg?v=1763649314"},{"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":"vintage-cheddar-gorge-cheddar","title":"Vintage Cheddar Gorge Cheddar","description":"\u003cp\u003e\u003cb\u003eVintage Cheddar Gorge Cheddar\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Cheddar Gorge Cheese Company is the only remaining producer of Cheddar left in the village of Cheddar, Somerset. They are a family, owned, independent, artisan cheesemakers and are rated as one of the best in the world, with their cheeses winning many accolades. Only fresh, local, unpasteurised milk is used so that the full flavour of the terroir comes through and the original character of Cheddar cheese is preserved.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTheir Vintage Cheddar is aged for between 24 and 30 months on site and then for up to a year extra in our Cambridge cellars, this allows for maximum development of flavour. This ageing also means the cheese is lactose free (\u0026lt;0.1%) by the time it goes on sale.\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\u003eVintage Cheddar Gorge Cheddar is a robust, strong cheddar that lingers in the mouth with a nutty bite, full tang and notable sharpness. It has a long finish and brilliant piquant aftertaste.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 24 to 26 months and is made with raw cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Carron Lodge","offers":[{"title":"200g","offer_id":56342688989563,"sku":null,"price":8.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56342689022331,"sku":null,"price":12.9,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56342689055099,"sku":null,"price":17.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56342689087867,"sku":null,"price":21.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56342689120635,"sku":null,"price":25.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56342689153403,"sku":null,"price":30.1,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56342689186171,"sku":null,"price":34.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56342689218939,"sku":null,"price":38.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/cheddar-gorge-cheese.jpg?v=1733241287"},{"product_id":"komijnekaas-old-reserve","title":"Komijnekaas Old Reserve (Cumin Gouda)","description":"\u003cp\u003e\u003cb\u003eKomijnekaas Old Reserve\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\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKomijnekaas is both made and aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is an incredibly fragrant cheese, packed with aromatic and flavoursome cumin seeds. The cheese itself is well matured so has a light crystallisation and rich flavour, as well as a creamy texture.\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\u003e\u003cspan\u003eThis cheese has been matured for 9 months in the Netherlands and an additional 6 to 8 months in our cellars, and is made with pasteurised cow’s milk and vegetarian rennet.\u003c\/span\u003e\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56338498519419,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338498552187,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338498584955,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338498617723,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338498650491,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338498683259,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338498716027,"sku":null,"price":32.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338498748795,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/komijnekaas-cumin-cheese.jpg?v=1763647959"},{"product_id":"chevretta-blue","title":"Chevretta Blue","description":"\u003cp\u003e\u003cb\u003eChevretta Blue\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKlaver Kaas is based in Winkel, North Holland and has been making cheese since 1977. It is based between the North Sea and Ijsselmeer where the land has a very rich, salty soil and produces excellent quality grass. In 2001, the old farm building was converted into a modern facility with a warehouse so that some of the maturation of the cheese could be done on site.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eKlaver Kaas now has two locations, with 2100 goats and 400 cows, all of whom graze on the lush meadows and also have vast stables for shelter in the winter.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats frolic freely on the meadows and feed on a special diet of homegrown grass as well as linseed (to provide healthy fats), and straw seasonally, and produce exceptionally high quality, vitamin rich milk. This goats milk is particularly high in Vitamin A as the goats convert carotene from their feed into Vitamin A.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt is traditional and commonplace in the Netherlands for cheeses to be aged away from the dairies in which they are produced, due to space limitations. Chevretta is aged by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared and home fed so there are very few food miles involved in the production of this cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChevretta Blue is a firm cheese which has a beautifully smooth and ultra creamy texture, with a light blue tang and delicate, sweet 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 2-3 months in the Netherlands and then for an additional 1-2 months in our Cambridge cellars, and is made with pasteurised goat's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56336798122363,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56336798155131,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56336798187899,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56336798220667,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56336798253435,"sku":null,"price":24.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56336798286203,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56336798318971,"sku":null,"price":32.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56336798351739,"sku":null,"price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/chevretta-blue-cheese.jpg?v=1763647443"},{"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":false},{"title":"Half Cheese (~100g)","offer_id":56081823564155,"sku":"CH0028","price":6.25,"currency_code":"GBP","in_stock":true}]},{"product_id":"honey-thyme-goat-gouda","title":"Honey \u0026 Thyme Goat Gouda","description":"\u003cp\u003e\u003cb\u003eHoney and Thyme Goat Gouda\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 Honey \u0026amp; Thyme Goat Gouda is made by Treur Kaas, a business which was launched by Evert Treur, a farmer’s son, in 1955. The company began when Evert started selling cheese sourced from local farmers, from the back of his bicycle, to the local neighbourhood and cheese shops. By the end of that same year, he was successful enough that he needed a car and small warehouse, but could only initially buy one big enough to store 100 cheeses. Demand grew and Evert was able to buy larger and larger buildings, which he converted into warehouses, that could store 16,000kg of cheese initially, then 30,000kg, 120,000kg and finally 320,000kg of cheese. In 1981, the family built their own storage and maturing unit in Woerden, large enough to store 500,000kg of cheese. In 1995, Evert turned 65 and decided to retire, passing the business onto his sons. He was awarded a medal of honour for his contribution to the industry, having worked within it for 40 years.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe goats are outdoor reared, home fed 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\u003eThis Honey and Thyme Gouda has a bouncy, creamy and smooth texture, with an underlying sweetness from the organic honey, and a hint of herbs from the organic thyme. A wonderful, easy-eating cheese for the spring\/summer season.\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 months in the Netherlands and an additional 2-3 months in our Cambridge cellars, and is made with pasteurised, organic goat's milk and vegetarian rennet.\u003c\/p\u003e","brand":"Treurkaas","offers":[{"title":"200g","offer_id":56338278121851,"sku":null,"price":7.6,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56338278154619,"sku":null,"price":11.4,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56338278187387,"sku":null,"price":15.2,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56338278220155,"sku":null,"price":19.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56338278252923,"sku":null,"price":22.8,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56338278285691,"sku":null,"price":26.6,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56338278318459,"sku":null,"price":30.4,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56338278351227,"sku":null,"price":34.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/honey-thyme-goat-gouda-cheese-1_d4b4696a-34f1-4034-af6c-c954e1d477a1.jpg?v=1781263729"},{"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":"200g","offer_id":56340010172795,"sku":null,"price":8.8,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340010205563,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340010238331,"sku":null,"price":17.6,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340010271099,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340010303867,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340010336635,"sku":null,"price":30.8,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340010369403,"sku":null,"price":35.2,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340010402171,"sku":null,"price":39.6,"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":"200g","offer_id":56335514337659,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56335514370427,"sku":null,"price":16.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56335514403195,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56335514435963,"sku":null,"price":27.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56335514468731,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56335514501499,"sku":null,"price":38.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56335514534267,"sku":null,"price":44.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56335514567035,"sku":null,"price":49.5,"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":"abaty-glas","title":"Abaty Glas","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\u003eAbaty Glas is a beautifully buttery blue, with a slight tang and rich creaminess that coats the palate. The velvety texture compliments the milder blue flavour, creating an accessible and truly delicious cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3-4 weeks in Wales and is made with raw cow’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Caws Penhelyg","offers":[{"title":"200g","offer_id":56335534227835,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56335534260603,"sku":null,"price":16.5,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56335534293371,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56335534326139,"sku":null,"price":27.5,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56335534358907,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56335534391675,"sku":null,"price":38.5,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56335534424443,"sku":null,"price":44.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56335534457211,"sku":null,"price":49.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/abaty-glas-cheese.jpg?v=1781261950"},{"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":false},{"title":"Half","offer_id":56207544648059,"sku":"CH0050","price":8.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/luna-negra-cheese-1.jpg?v=1781264906"},{"product_id":"rainton-tomme","title":"Rainton Tomme","description":"\u003cp\u003e\u003cb\u003eRainton Tomme\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\u003eRainton Tomme was created by David and Wilma Finlay, two visionaries with a deep love of animals, at The Ethical Dairy on Rainton Farm, in south west Scotland. Over 25 years, they moved from conventional farming to an organic, 100% pasture, regenerative, cow with calf dairy, and are now at the forefront of a global movement to transform the farming industry.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSustainability and Climate Responsibility\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Ethical Dairy is revolutionary in that young calves are not separated from their mothers as they are in traditional dairies at birth, but instead are kept together to significantly improve animal welfare, as well as reduce the use of antibiotics, increase biodiversity and cut energy use.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dairy had been organic for two decades by 2012, so was already leading the way in terms of animal welfare in the UK, however they wanted to do more, so built a custom dairy that year which would allow cows and their calves to stay together. This was redesigned over a number of years and in 2019, the dairy committed to this way of farming permanently.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThe cows behaviour showed a significant reduction in stress, they showed improvement in health and higher than expected levels of productivity, while the calves absolutely thrived being reared by their mothers and grew twice as quickly as before.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSince the project began, the dairy has cut gas emissions by more than half, reduced energy use by more than half, cut both antibiotic use and agro-chemical use by 90%, doubled the productive life of cows and increased farm biodiversity five-fold. The farm is now carbon negative and is even sequestering significantly higher levels of carbon than commercial forestry could achieve.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRainton Tomme is an Alpine style cheese with a firm, but buttery texture and grassy, nutty, sweet flavour. We mature this cheese for around 4 additional months in our cellar, during which it develops a fantastic depth of umami flavour, a notable crystallisation and more of a kick.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is aged for 3 months in Scotland and an additional 2-6 months in our Cambridge cellars and is made with raw, organic cow's milk and vegetarian rennet.\u003c\/p\u003e","brand":"The Ethical Dairy","offers":[{"title":"200g","offer_id":56340112769403,"sku":null,"price":13.2,"currency_code":"GBP","in_stock":true},{"title":"300g","offer_id":56340112802171,"sku":null,"price":19.8,"currency_code":"GBP","in_stock":true},{"title":"400g","offer_id":56340112834939,"sku":null,"price":26.4,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":56340112867707,"sku":null,"price":33.0,"currency_code":"GBP","in_stock":true},{"title":"600g","offer_id":56340112900475,"sku":null,"price":39.6,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":56340112933243,"sku":null,"price":46.2,"currency_code":"GBP","in_stock":true},{"title":"800g","offer_id":56340112966011,"sku":null,"price":52.8,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":56340112998779,"sku":null,"price":59.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/rainton-tomme-cheese.jpg?v=1781097686"},{"product_id":"la-retorta","title":"La Retorta","description":"\u003cp\u003e\u003cb\u003eLa Retorta\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eThe Dairy, Farm, Animals \u0026amp; Maker\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLa Retorta is made by Finca Pascualete in Trujillo, Cáceres, South West Spain. The sprawling estate is made up of pastureland on which a wide variety of herbs grow naturally, including juniper, thyme, blackberry bushes, rosemary and rockrose. The pastures sit alongside a natural stream ,which provides the purest water to the farm and dairy, and benefits from it’s own stunning microclimate, all of which ensure the best welfare for the animals, and most exquisite ewe’s milk. The cheeses are handmade at dawn every morning using the fresh milk from their beloved flock. The milk is aromatic and flavourful and speaks to the countryside on which the ewes are raised.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFinca Pascualete has a vast estate on which all the livestock are raised and milked, and on which the cheeses are made, matured and wrapped for sale. Their young and passionate team have taken recipes from their ancestors, handed down through generations, to create a range of meticulously hand crafted cheeses for the modern consumer.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTotal weight: 140g.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFlavour Profile\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLa Retorta is a ‘torta’ style cheese, which are famously quite punchy, with an intentional and well balanced bitterness. This particular cheese has a deeply savoury flavour, with meaty qualities and almost a hint of smokiness. The texture is rich and unctuous, with an oozing centre and pleasingly chewy rind.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSummary\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis cheese is matured for 2 months and is made with raw ewe’s milk and vegetarian rennet.\u003c\/p\u003e","brand":"Brindisa","offers":[{"title":"Default Title","offer_id":56161805599099,"sku":"CH0062","price":13.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0413\/2939\/3832\/files\/retorta-cheese-2.jpg?v=1781096382"}],"url":"https:\/\/www.cambridgecheese.com\/collections\/vegetarian-final\/vegetarian.oembed?page=3","provider":"The Cambridge Cheese Company","version":"1.0","type":"link"}