Search
Product Information
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
$29.00
Related Products
Mothais sur Feuille
When young, Mothais has a soft, almost runny texture and light, lemony flavour. As it matures, the texture becomes more dense, and the flavours more complex and concentrated. Mothais is wrapped with a leaf (feuille) – a long standing tradition for many French goat’s cheeses.
Region: Poitou-Charentes
Milk: Pasteurised Goat
Size: approx 180g
Appenzeller Extra 8 months
Appenzeller has been made in the Swiss Alps for over 700 hundred years. It is a bit like a gruyere, but with a more pronounced flavour and rich hints of cream and roasted almonds to finish. It is a great cheese for those who like a full flavour and a smooth, even texture that isn’t crumbly.
Region: Switzerland
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Petit Brillat Savarin with Truffle 200g
All the richness of a triple cream cheese with the extra indulgence of shaved truffle. The texture is light and whipped, the flavour is fresh and creamy with a subtle truffle perfume. Enjoy this cheese with someone you love!
Region: Burgundy, France
Milk: Pasteurised Cow
Size: approx 200g each
Fiore Sardo Pecorino DOP Busso Slow Food Presidio
A rustic pecorino from the island of Sardinia in Southern Italy. It has a subtle, smoky, rustic flavour and round grassy, slightly sheepy notes to finish. During maturation the texture becomes firm and slightly crumbly, but not overly dry. Ideal to serve with antipasti platters, or on a cheese board with our Brezzo Chestnut Honey.
Region: Sardinia, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge, cut to order
Whole Trebbione Pecorino Gift Box
Love your pecorino? Buy a whole wheel of Trebbione – a mature Tuscan pecorino coated with hay, and receive complimentary: 3 Mini Accompaniments.
Contains:
Whole wheel of Trebbione Pecorino (approx 2.5kg)
3 x Mini Accompaniments
All packed in a wooden cheese box with ribbon.
RegioThe cheese: Just one smell, one taste of this pecorino and you will be transported to the gentle, grassy hills of Tuscany. It is matured wrapped in dried hay, which imparts an extra flavour to the cheese. The taste is long and rich – nutty, grassy and sweet with hints of lanoline coating the end palate. Enjoy with a glass of your favourite red wine.
Region: Tuscany, Italy
Milk: Sheep
Comté AOP, Marcel Petite Fort St An. matured 48months
Our 48 month Comté from Marcel Petite has been specially matured to develop an amazingly complex flavour that will have you coming back for more and more – sweet roasted nuts, hints of yeastiness, rich cream and an echo of grassy mountain pastures. The texture retains a smooth consistency, but becomes firm and condensed over time. Small, white amino acid crystals can be seen through-out the interior – the sign of a well matured cheese. Very Rare indeed!
Region: Franche-Comté, France
Milk: Unpasteurised Cow
Size: approx 250g wedge cut to order
Brunet (Goat Milk Robiola)
Another one of our best sellers, this is a great choice for goat’s cheese lovers and novices alike. It's made in the style of the traditional ‘robiola’ cheeses of Piedmont. The flavour is rich and creamy with a fresh finish and clean goat’s milk flavours. The texture is smooth and even, dense and a little fudgey.
Region: Piedmont, Italy
Milk Type: Pasteurised Goat
Size: Approx 250g each
Morbidi Pecorino Stagionato in Fossa
This cheese is made according to the ancient practise of ‘pit-maturation’ – this process can’t be rushed and is well worth the wait. Young cheeses are wrapped in a cheese-cloth then placed inside a small stone pit in the ground, which is sealed over to restrict oxygen flow. After a few months the cheeses are retrieved, transformed by the unique environment. A rich, savoury flavour and pronounced bite develop to compliment the sweet, grassy notes in the cheese.
Region: Tuscany, Italy
Milk: Pasteurised Sheep
Size: approx 250g wedge cut to order
Délice des Deux-Sèvres Cendree
A semi-matured goat’s cheese from the Loire Valley in France. Picked by Affineurs from the cheesemaker 10 days after making, Délice des Deux-Sèvre Cendree will spend a few extra weeks maturing nicely Traditionally ashed Délice des Deux-Sèvre Cendree has an oozy texture under the rind with a slightly chalky center. The clean citrusy and goat flavour pairs well with local a sauvignon blanc.
Region: Poitou-Charentes, France
Milk: Pasteurised Goat
Size: approx 150g each
Stilton Colston Bassett
Colston Bassett is a small dairy co-operative, with 4 local ‘member’ farms that supply all the milk for cheese-making. Their Stilton is rich and buttery, with that characteristic blue-green veining of earthy blue mould that delivers a full, strong flavour. The perfect after-dinner cheese – serve with a good port and some muscatels.
Region: Nottinghamshire, UK
Milk: Pasteurised Cow
Size: approx 250g wedge cut to order