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Baron Bigod

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Baron Bigod has a smooth silky texture and a golden curd, with long lasting warm earth, farmyard and mushroom flavours. Its flavours, aromas and characteristics are influenced by the makers own cows milk and the rich variety of grasses and herbs that grow on the grazing land of Stow Fen

Beauvale

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Beauvale is a rich indulgent soft blue cheese, soft, creamy, mellow blue cheese with a natural thin coat made from full fat milk. Beauvale was announced as the Best Blue Cheese at the 2017 British Cheese Awards. The award - which is one of the main category prizes - was presented at the Royal Bath and West Show, home of the British Cheese Awards.

Black Bomber

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Made by the Snowdonia Cheese company, Black Bomber is their flagship cheese. It marries a delicious rich flavor with a smooth creaminess, lasting long on the palate but remaining very moreish.

Blue Monday

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Alex James of Blur fame Blue Monday is a British cow's milk cheese in the style of a Gorgonzola Piccante.  When it's on song, Blue Monday is a soft, creamy blue cheese with strong blue veining which delivers a smooth, satisfying piquancy to the palate. Originally named after Alex’s favourite New Order song, Blue Monday

Brie de Meaux Donge

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Brie de Meaux is the most famous of the French cheeses, but there can be many variations of this cheese. Dongé is one of the finest Brie cheeses there are. It has a smooth runny texture, with a strong yet creamy mushroomy flavour. Presented in its own wooden crate and perfect to present at dinner parties where it always make an impression.

Camembert

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To make a good Camembert, you must have good milk. That’s why Le Rustique works with partner farms close to the dairy in Pacé in Normandy. The milk producers run family farms, usually with between 50 and 70 cows, producing an average of 20-25 litres of milk per day; it takes 2.2 litres of milk to make one Camembert.

Charcoal

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Due to price variations from cheese producers, we will contact you with the price upon receiving your order. The first and only black cheese, creamy and mature made by Michael Lee in Yorkshire. This truly unique cheese is made with charcoal from the Featherstone mines in Yorkshire mixed with a wonderfully creamy mature wax coated cheddar. Many cheeses have been coated in ash to enhance flavor and add a smoky undertone, but this is the first time that charcoal has been fully incorporated into a cheese.

Colston Bassett

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Colston Bassett Baby Stilton is an intensely rich and creamy cheese, which is produced by hand-ladling. Its flavour is deep, lingering and complex. Colston Bassett Stilton is pierced to allow air to get in, so that the blue veins can develop. The baby cheeses have a very slightly closer, denser texture but are still creamy with the same rich, full flavour. Now a protected cheese, Stilton can only be made in the counties of Nottinghamshire, Derbyshire and Leicestershire. Colston Bassett Stilton is often considered to be the best.

Cornish Nettle Yarg

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This cheese is loosely based on a Caerphilly recipe, and it is wrapped in stinging nettles (Urtica dioica) that are completely edible. After pressing and brining, the Cornish Yarg cheese is wrapped in nettle leaves picked wild and frozen for use throughout the year. The leaves are carefully brushed onto the cheese in a traditional pattern and they attract wonderful natural occurring moulds of various colours, which help the cheese ripen. As the cheese matures, these edible nettles impart a delicate, slightly mushroomy taste. The final product has an attractive, lacy pattern of leaves in blue and green, giving the finished cheese a very unique appearance.

Cornish Wild Garlic Yarg

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Due to price variations from cheese producers, we will contact you with the price upon receiving your order. Wild Garlic Yarg from Lynher Dairies is a holder of a coveted Supergold at the World Cheese Awards, which means the judges  considered it one of the top seventy cheeses in the world. It bursts with natural goodness.

Drunken Burt

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Drunken Burt is in fact a Burt's cheese washed in cider. It has a semi-soft texture with a golden colour and a smokey pungent flavour.Hand-made using pasteurised cow's milk from local dairies in Cheshire, Drunken Burt, is a Burt's cheese with a difference; instead of piercing the cheese during ripening, which encourages blue veins to develop, the cheese is washed in cider. The 'paste' of cheese takes on some of the golden colour of the cider and also some of the flavour characteristics, sometimes you almost pick up the smoky note from the oak barrels. You can expect the younger cheese to have a slightly 'chalky' centre, which softens as it continues to mature.

Emmental

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This cheese is produced in the central cantons of Switzerland. It is a traditional, unpasteurised, hard cheese made from cow's milk. It's hard, thin rind is covered by paper with producer's name on it. The aroma is sweet with tones of fresh-cut hay. The flavour is very fruity, not without a tone of acidity. Emmental has walnut-sized holes. It is considered to be one of the most difficult cheeses to be produced because of it's complicated hole-forming fermentation process.