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Showing 349–360 of 361 results
A cow's milk cheese with a lightly washed, tacky rind and a creamy, lemony centre.
A rich, creamy and salty flavour, this cheese is aged for 90 days in natural caves.
This artisan farmhouse, cloth-bound Somerset Cheddar is matured for a minimum of 10 months producing a full flavour with a nutty, fruity tang and a rich taste.
A traditional hard cheese made using unpasteurised organic cow’s milk. Buttery, rich and nutty flavours.
With a smooth, rich and creamy taste, it is an essential ingredient for fondue.
Artisan, raw milk cheese, matured for three months, with a crumbly, slightly citrus centre and a beautiful earthy rind.
A hard cheese, made in a mountainous region from unpasteurised cow's milk and matured for 10 to 15 months to produce a rich but subtle flavour.
Matured for approx. four months, it is sweet and nutty with a hint of caramel and a definitive tang to finish.
A variation of Double Gloucester with chopped onions and chives for added flavour.
A delectable soft, fresh goat's cheese coated in ash. Light and fluffy texture.
A small red-waxed truckle of Cheddar, spiced with chilli and lime.
An award winning Italian DOP hard cheese made from raw cow’s milk and aged for 30 months. It has a firm, grainy texture and a delicate nutty flavour.