Named after the caves in Dorset, Tilly Whim is a semi-soft colourful little cheese with a natural rind and a wonderfully smooth texture. It is ripened for around 6-10 weeks, during which the rind seeps its wonderful distinctive flavour into the cheese underneath. This unpasteurized cow's milk cheese has won many awards, including a silver medal at British Cheese Awards 2013 and gold medal at World Cheese Awards 2014.

Tilly Whim

Chalke Valley Cheese Ltd

Cranborne is a Camembert-style soft, white, mould-ripened cheese, made using unpasteurized cow's milk and traditional animal rennet. When ripe, it has a lovely creamy texture that does not tend to run. The bloomy rind enveloping the pate has an aromatic 'mushroomy' scent.
Cranborne has always been wonderful on a cheese board, but also tastes delicious when studded with garlic or served with some artisan crusty bread.

Cranborne

As the name suggests, Dorset White is a soft white mould-ripened cheese, moulded in a log shape. The thick sculpting of the log allows for a creamier, stronger paste just under the rind when ripe, while at the same time preserving a slightly firmer and tangier centre. It is made using unpasteurised cow's milk and traditional animal rennet.

Dorset White

Old Harry is traditional Cheddar named after the Old Harry Rocks off the Dorset coast. It is matured for three months, during which it develops a wonderfully complex flavour and smooth texture beneath the natural rind. It is made using unpasteurized cow's milk and traditional rennet. Remember to trim off the rind before eating.

Old Harry

Tregonwell is a Caerphilly-style cheese made using unpasteurized cow's milk and animal rennet. It is matured in the same way like Old Harry enveloped in a natural rind, but it is much crumblier and creamier, with a more subtle taste. Tregonwell has always been a respected cheese on a cheese board, but it also tastes delicious when substituted for a Mozzarella on a pizza.

Chalke Valley Cheese Ltd

Tilly Whim

Cranborne

Dorset White

Old Harry

Tregonwell

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