Childwickbury Cheese

Cheshire Cheese is Britain’s oldest cheese as it is believed to have been produced in Cheshire, by the Romans. It is mentioned in the Domesday Book in the 11th Century. Young Cheshire is bright and white in colour. It is a firm bodied cheese with a crumbly texture that breaks down gently in the mouth.
It has a mild, milky taste and aroma, and is clean and fresh on the palette with a very slightly tangy finish. You can get coloured Cheshire cheese, such as red Cheshire, which gets it colouring from a red vegetable dye Annatto. Despite the difference in colour the taste and texture of the cheese is the same
as the white version.

Cheshire Cheese

Cheshire Cheese is Britain’s oldest cheese as it is believed to have been produced in Cheshire, by the Romans. It is mentioned in the Domesday Book in the 11th Century. Young Cheshire is bright and white in colour. It is a firm bodied cheese with a crumbly texture that breaks down gently in the mouth.
It has a mild, milky taste and aroma, and is clean and fresh on the palette with a very slightly tangy finish. You can get coloured Cheshire cheese, such as red Cheshire, which gets it colouring from a red vegetable dye Annatto. Despite the difference in colour the taste and texture of the cheese is the same
as the white version.

Cerney Pyramid Cheese

Cerney Pyramid is a soft goat cheese shaped in a truncated pyramid, hence the name. It is hand-coated with an oakash/seasalt mix, which gives it its black coating. The cheese has a subtle flavour with a hint of a lemony tang. The flavour deepens with age. What makes Cerney Pyramid a great cheese is that tt was one of the original goats cheeses produced in the UK and it won a number of accolades in 2015, including Best Goats Cheese and Super Gold awards at the World Cheese awards.

Caerphilly Cheese

Caerphilly, named after the town in Wales where it originated from, as both a flavouring and texture that is that of a Cheddar, hence it being in that family of cheeses. It is a very crumbly cheese, just like Cheshire and Wensleydale cheeses. 

Caerphilly is made from unpasteurised cows’ milk and takes 8 to 14 days to mature. 

Beenleigh Blue Cheese

Beenleigh Blue is unique in the fact that it is one of the few blue sheep’s milk cheeses that are produced in the UK. Cylindrical in shape, it has a nice natural rind that is a little sticky with blue and white mould and a white inside that has blue streaks through it.

The flavour has a burnt caramel sweet taste to it and is a great addition if you are drinking Mead, Port, Cabernet Merlot or Sweet Cider.

Ailsa Craig

The cheese is named after the landmark island in the Firth of Clyde. Made from goats milk Ailsa Craig is a fluffy creamy cheese that has been shaped like the rock it is named after. Due to the softness of the cheese it easily melts in your mouth.