Burts Baby Blue Goat Cheese

Claire spent many years in the food industry within the field of product development and food nutrition. Before her fondness for a soft and creamy

Blue Cheshire Cheese

John Bourne who farms at The Bank near to Malpas in Cheshire is the lone and solitary cheesemaker who still makes this traditional Blue Cheshire

Howgate Brie Cheese

The cheese soon became very popular and it, together with Graems skills was purchased by the Inverloch Cheese Company in 2009 who further developed the

Gruyere Premier Cru Cheese

To make Gruyère, raw unpasteurised milk is heated to 34 °C (93 °F) in a copper vat and then curdled by the addition of animal

Gorwydd Caerphilly Cheese

Traditionally it was made on small farms in the counties of Glamorganshire and Monmouthshire, South and Mid Wales. Thought to have first appeared in the

Gjetost Cheese

Brunost is primarily produced and consumed in Norway. It is regarded as one of the country’s most iconic foodstuffs, and is considered an important part

Fourme D’Ambert Cheese

It gains its name from the old French word “Fourme”, taken from the Latin “forma” and describes a cylindrical shape and from the town of

Federia Cheese

Federia cheese is made with milk from a 350 strong Holstein Friesian herd which graze on the Cheshire pastures around the village of Malpas. Anne

English Pecorino Cheese

Since then, cheese production has evolved through the generations and, in 2004, White Lake Cheese was introduced, this used Goats milk sourced from local farms.