Slack Ma Girdle
Only made with milk from Gloucester cows breed by Charles Martell and sons, the rind is not washed or coated like its cousins the Stinking Bishop, and May Hill Green. Made in the same way, the natural rind that display white to grey/green mould depending on the season and maturation. The paste is oozy, creamy with a buttery flavour. Named from a variety of apple grown regionally, the cheese was developed in 2016, in response to demand for a non-smelly variety for the warmer months of the year.
Region: Gloucestershire, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Milawa Brie
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
A clean, mild, buttery, white mould cheese that develops a soft luscious texture and rich milkiness as it ripens.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: Approx 250g wedge cut to order
Milawa King River Gold
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
The King River Gold is a great introduction to the washed rind style and the most popular cheese among customers today. The cheese itself has a soft interior with a slightly gritty rind and a rich, almost smokey, nutty flavour.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cowt’s milk
Size: Approx 250g wedge cut to order
Milawa Tomme
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Made in the traditional Tomme style, a 2kg barrel shape cheese, Milawa Tomme has a dense and moist texture, slightly crumbly with clean savoury notes
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: Approx 250g wedge cut to order
Milawa Ceridwen
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
A take on the traditional French St Maure. Before maturation the cheese is coated in a layer of ash made from their very own terrace vines. As the cheese matures a white fluffy rind develop, allowing the paste to breakdown from crumbly and lactic to a fudgy texture with a more pronounced earthy flavour.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: 150g Unit
Milawa Ashed Chèvre
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Milawa Chèvre cheese is drained longer than fresh goat curd, which creates a creamier mouth feel with a denser, drier texture and an incredible lactic and fresh flavour. The cheese is coated in a layer of ash made from their very own terrace vines. Perfect for pizza and quiches.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: 100g Unit
Milawa Chèvre
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Milawa Chèvre cheese is drained longer than fresh goat curd, which creates a creamier mouth feel with a denser, drier texture and an incredible lactic and fresh flavour. Perfect for pizza and quiches
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: 100g Unit
Milawa Goat Camembert
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Milawa Goat Camembert has a lactic and subtle flavour when young – Matured the goat flavour is more pronounced with a fudgy white paste.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: 150g Unit
Milawa Camembert
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Milawa Camembert has nice rich and buttery paste. The white fluffy rind when young has light mushroomy aroma – If you like nice yeasty flavour like a French camembert , Milawa camembert is best eaten close to the Best Before.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: 150g Unit
Milawa Mt Buffalo Blue
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Made in small batches, Mt Buffalo Blue is aged for 3-6 months and is only available seasonally. It has a gentle goaty flavour with distinctive blue and green veins and white paste. This cheese takes its name from the Mt Buffalo National Park surrounding the factory.
Region: High Country Victoria, Australia
Milk Type: Pasteurised Goat’s milk
Size: Approx 250g wedge cut to order
Milawa Blue 150g portion
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Inspired by the famous “Dolce Latte”, Milawa Blue has a mild creamy blue flavour, well balance by a buttery finish. “This cheese has been converting non-blue eaters since 1988.” Packed in a convenient 150g sealed pack
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: Approx 150g portion
Milawa Blue
David & Anne Brown founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988. Thirty years on after their first cheese “Milawa Blue”, all cheese are still hand crafted. Their range has now extended with a wide variety of cheese from local goat and cows milk producers.
Inspired by the famous “Dolce Latte”, Milawa Blue has a mild creamy blue flavour, well balance by a buttery finish. “This cheese has been converting non-blue eaters since 1988.”
Region: High Country Victoria, Australia
Milk Type: Pasteurised Cow’s milk
Size: Approx 250g wedge cut to order
Richard III Wensleydale
This is a traditional, cloth-bound, cows’ milk cheese, made by Andrew Ridley, who uses the pre-war recipe for Wensleydale. It is moist, creamy, and with a honeyed flavour and lower acidity than modern mass-produced Wensleydales cheeses
Region: Yorkshire, England
Milk: Pasteurised Cow
Size: Approx 250g wedge cut to order
Bath Blue Organic
Get your slice of “The world tastiest Cheese” by the BBC Good Food Show. Just outside Bath, Park Farm has been home to the Padfield cheese-makers family for over 3 generations. Originally makers of Cheddar, they first rediscovered the recipe of Bath soft and now increased their range with Bath Blue. Using the milk from the family's organic Friesian herd, Bath Blue is made on a Stilton recipes. The paste in crumbly with a creamy finish with an earthy flavour from the blue veins.
Region: Bath, UK
Milk: Organic Pasteurised Cow's Milk
Size: Approx 250g wedge cut to order
The Fine Cheese Company Goat’s Cheddar
Made by the cheesemaker of the wellknown Ford Farm cheddar,…
Old Winchester
An farmhouse artisan cheese crafted by Paul Thomas on Lyburn Farm just south of Salisbury, England. This Gouda style cheese has been matured for a minimum of 18 months. Made from the milk of their own herd Old Winchester has a crumbly texture with a sweet, nutty rich flavour. Awarded with Bronze at the World Cheese Awards 2016.
Region: England, UK
Milk: Cow Pasteurised
Size: Approx 250g wedge cut to order
Smoked Nothumberland
Named of the area were its only produced, Northumberland, between England and Scotland, Smoked Northumberland is a firm cheese yet with a creamy texture on the palate. The cheese is traditionally smoked over oak-chippings, giving a nice earthy mellow woody flavour.
Region: Northumberland, England
Milk: Cow Pasteurised
Size: Approx 250g wedge, cut to order
Wyfe of Bath Organic
This semi-hard organic cow’s milk cheese is made by a unique dairy in Kelston, Somerset for three generations. Wyfe of Bath is a smooth, creamy and nutty semi -hard cheese when eaten young. The unusual shape comes from the curd being placed in a cloth, then in a basket for maturation.Under the fine rind the light yellow paste has pleasant floral and grassy notes. Made with vegetarian rennet and organic milk.
Region: Bath, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g wedge cut to order
Perl Las Organic
Perl Las, which translates as ‘blue pearl’ in English and is made by Carwyn Adams, cheesemaker of Caws Cenarth Cheese. Based on the Caerphilly recipe Perl Las is the new adding to their range following few experiments. When young the flavour is tangy and salty, but as the cheese matures the paste gets creamier with a rich blue flavour. Made with non-animal rennet.
Region: Carmarthenshire, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g unit.
Strathdon Blue
Made by the Rory’s family since 1951, Strathdon Blue is a rich creamy blue more like an European blue than the traditional buttery Stilton. Only made with milk sourced from 6 nearby dairy farm, It has a medium intensity with pleasant earthy tones on the end palate balanced by a salty creamy flavour from the sea air. Made with non-animal rennet.
Region: Highlands, Scotland
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Golden Cenarth
The Welsh take on the traditional Mont d'Or. Winner as “Supreme Champion at the British Cheese Awards”, Golden Cenarth is an organic soft cheese and is washed in pear cider. At its peak the cheese develops a pungent savoury flavour with a nutty aftertaste. Packed in a wooden box and ready to be scooped with spoon or baked !
Region: Carmarthenshire, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g unit
May Hill Green
Only made with milk from Gloucester cows breed by Charles Martell and sons, this rare and unique cheese is coated with chopped nettles. Like its cousin the Stinking Bishop, the rind is sticky with an unmistakable meat flavour – the paste is soft light and oozy with a creamy, rich, sweet and herbaceous flavour.
Region: Gloucestershire, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
Wild Garlic Yarg
This semi-hard cheese is based on a Caerphilly recipe, and it is wrapped in wild garlic flower leaves. Like it's brother Cornish Yarg, the leaves are picked from the local Cornish countryside and wrapped in an elegant concentric circle, once the cheeses have been removed from their moulds and brined ready for maturation. The leaves protect the cheese, while allowing it to breathe and attract the specific moulds that encourage the beautiful almost lace-like appearance of the rind to develop. This in turn begins to break down the interior of the cheese, although the texture remains gently crumbly in nature.
Region: Cornwall, England
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Perl Wen
Based on the Caerphilly recipe, Perl Wen was is a organic new Welsh creation from the new cheesemaker of Caws Cenarth Cheese. When young this brie style has the flaky paste and citrus flavour of the traditional Caerphilly. Give it more time and the paste gets creamy with a rich buttery flavour.
Region: Carmarthenshire, UK
Milk: Organic Pasteurised Cow
Size: Approx 250g unit
Cornish Yarg
This semi-hard cheese is based on a Caerphilly recipe, and it is wrapped in stinging edible nettles. The nettles are hand-picked from the local Cornish countryside when they are a bright vibrant green and frozen for use throughout the year to be wrapped in an elegant concentric circle, once the cheeses have been removed from their moulds and brined ready for maturation. The leaves protect the cheese, while allowing it to breathe and attract the specific moulds that encourage the beautiful almost lace-like appearance of the rind to develop. This in turn begins to break down the interior of the cheese, although the texture remains gently crumbly in nature.
Region: Cornwall, England
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Stinking Bishop
Only made with milk from Gloucester cows breed by Charles Martell and sons, this rare and unique cheese is washed with Perry (English pear cider). The rind is sticky with an unmistakable meat flavour – the paste is soft light and oozy with a creamy, rich and sweet flavour.
Region: Gloucestershire, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order.
Brewers Gold
Made by the Little Milk Company from their own herd of organic cows run by 10 differents family farms.Brewer’s Gold is a semi soft rind washed cheese. The cheese is hand washed with Irish Craft Beer to promotes the growth of a bacterium, and to break down the texture of the cheese, turning it soft and pliable rather than firm. The rind can be sticky the taste is rich, nutty, creamy and sweet.
Region: County Waterford, Ireland
Milk: Organic Pasteurised Cow's Milk
Size: Approx 250g wedge, cut to order
Quicke’s Goat Cheddar
Quickes is one of THE quintessential ‘crumbly’ English cheddars and all cheeses are hand-made on the farm that has been in the Quickes family for over 450 years! Made from locally sourced goat's milk, this clothbound cheddar is matured for at least 6 months. It has a buttery and nutty flavour, slightly tangy on the back of the palate.
Region: Somerset, England
Milk: Pasteurised Goat
Size: approx 250g wedge cut to order
Shropshire Colston Basset
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Shropshire Blue is recognisable due to its distinctive orange body, again with blue veins spread throughout. The natural rind is a deep orange-brown shade. The cheese is slightly milder in flavour than Stilton and delicately sweet.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
Charleston Choice Sheep Blue
Charleston Choice is an elegant Australian sheep’s milk blue cheese made by hand in Gippsland. It has a firm and slightly crumbly texture with even blueing throughout the cheese that results in a subtle, complex and balanced blue flavour with a long back palate. Serve it on cheese platters, or crumble through a mixed leaf and pear salad.
Region: Victoria, Australia
Milk: Pasteurised Sheep
Size: Approx 250g wedge, cut to order
Gran Kinara
A grana cheese made with non-animal (thistle) rennet! It takes considerable skill to produce a hard cheese using thistle rennet that will mature evenly for such a long time (12 months minimum) and create such a rich, deep flavour with a balanced sweet-savoury bite to finish. The texture is slightly softer than parmesan: smooth; even and moist – perfect for shaving into salads, serving with antipasti or grating into baked dishes. From Fattorie Fiandino – an artisan cheesery committed to sustainable farming practices and using 100% locally-sourced milk.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge
Lou Blau
A classic Piemontese blue cheese. The flavour is lively with earthy pockets of blue mould balanced by an underlying sweet creaminess and slight spiciness – overall, a medium-strength intensity. The texture is smooth and dense, melting in the mouth. From Fattorie Fiandino – an artisan cheesery committed to sustainable farming practices and using 100% locally-sourced milk. Made with thistle (non-animal) rennet.
Region: Piedmont, Italy
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order
