Hafod Welsh Organic Cheddar
Hafod has all the characteristic of a true artisan cheese. Crafted on Bwlchwernen Fawr, a 130-acre organic farm situated on the west Welsh country side by Sam and Rachel Holden, the cheese is only made from their herd of 80 Ayrshire cows. In the dairy industry, their herd set as a small dairy, but it's well valued for the high quality of cheese produced.
With only 200kg of cheese produced a day, or 11 and 15 wheels, each wheels is matured for a minimum of 16 months.
Made on the traditional cheddar recipe, however Hafod has a sweet, buttery nutty taste from the Swiss breed of Ayrshire cows, and reflect the “terroir” of the pastures and soil from the farm.
Region: Wales, UK
Milk: Pasteurised Cow
Size: Approx 250g wedge, cut to order
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
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
Riverine Blue
Riverine Blue is an elegant Australian buffalos milk blue cheese made by hand in Gippsland. It has a firm and slightly crumbly texture with even blue mould 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 Buffalo
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
Holy Goat La Luna
This multi-award winning cheese is recognised as one of Australia’s best. It is hand-made by Carla Meurs and Ann-Marie Monda with 100% organic milk from their own herd of dairy goats. The fresh, clean, citrus flavours of the goat’s milk shine through and there is a subtle nutty note from the wrinkly white rind. The texture is smooth and velvety. Made with non-animal rennet.
Region: Sutton Grange, Victoria
Milk: Pasteurised Goat (organic)
Size: Approx 250g wedge, cut to order from the Holy Goat La Luna Ring
Ocello Brie
A mild and creamy brie made for us locally in Gippsland, VIC with organic milk. This brie is the perfect addition to your cheese and antipasto platters – it has a rich, creamy flavour with a soft, oozy texture that’s universally loved. Made with non-animal rennet.
Region: Gippsland, VIC
Milk: Organic Pasteurised Cow
Size: approx 250g wedge cut to order
