12 Hospital Street, Nantwich, CW5 5RJ
01270 620799
12 Hospital Street, Nantwich, CW5 5RJ
Claire Burt started making cheese in January 2009 in Altrincham, Cheshire. It was a career in the dairy industry, that inspired Claire to follow her
Simon Jones works the family farm; Ulceby Grange at Alford, which is 10 miles from the coast on the Lincolnshire Wolds. Simon is the fourth
“Vinny” is a local Dorset term related to the obsolete word “vinew”, which means to become mouldy. Another explanation has it that “vinny” is a
Overlooked by Northumberland’s picturesque Cheviot Hills and set in the Glendale valley, the North Doddington Farm is home to a herd of Friesian-Ayrshire cows and,
It is based on the lines of other classics such as Brillat Savarin or Explorateur and originated in the Burgundy region of France where Delice
Each cheese is made with raw, unpasteurised milk from the Alpine goats, who are easily recognised by their thick brown coats and can be found
Crabtree and Chilli Cheese is made with milk from a 350 strong Holstein Friesian herd which graze on the Cheshire pastures around the village of
The unpasteurised cow’s milk has to come from either Montbeliarde or French Simmental cattle (or crossbreeds of the two) for it to be considered a
Production at the dairy began in 1913 following the idea of the local doctor William Windley who whilst on his rounds he encouraged local farmers
It has had a difficult rise to being an accepted and sought after cheese. The recipe has been through the hands of 3 or 4
Capricorn Goats cheese was first created in 1983 and, since then, has won an outstanding 43 awards, including; Best Goats Cheese at The Nantwich International
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
12 Hospital Street,
Nantwich
Cheshire, CW5 5RJ
Monday – Saturday: 08:30 to 17:30
Sunday: 11:00 to 17:00
Closed Christmas Day, Boxing Day, New Years Day and Easter Sunday.
