Fountains Gold

Due to price variations from cheese producers, we will contact you with the price upon receiving your order.

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.

Due to price variations from cheese producers, we will contact you with the price upon receiving your order.

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.

Due to price variations from cheese producers, we will contact you with the price upon receiving your order.

Stinking by name, but not necessarily by nature… Stinking Bishop is known the world over for its strong smell and distinctive rind, but contrary to common belief, the cheese itself actually has a delicious, delicate flavour. The name “Stinking Bishop” comes from the pear used to make the Perry that the cheese is washed in during the maturing process. Brown/pink and pungent on the outside, creamy, smooth and subtle on the inside, Stinking Bishop really is a cheese that everyone should try at least once in their lifetime. Just make sure you close the fridge door properly when you put it back in!

Due to price variations from cheese producers, we will contact you with the price upon receiving your order. Only Yorkshire Wensleydale is handcrafted by skilled cheese-makers to a time-honoured recipe in the designated area of Wensleydale, in the heart of the Yorkshire Dales National Park, using milk from local farms, and their own unique cheese-making starter cultures. Creamy, crumbly & full of flavour that cannot be matched.